stir in the almonds and vanilla.
Pour the toffee mixture into the prepared pan and spread it to an even layer about ¼ inch thick. Let set until firm, about 15 minutes.
After the toffee has set, pour 4 ounces of the tempered chocolate onto the cooled toffee and spread to coat. Place in a cool spot (or the refrigerator) to set, about 30 minutes.
Once the melted chocolate has set on the toffee, remove the toffee from the pan and slice into rectangles (don’t worry if some pieces break; they will still taste delicious). Place the bars chocolate side down on a large sheet of waxed paper.
Pour the remaining 8 ounces of tempered chocolate over the toffee and spread to coat, being sure to cover the sides as well. Place in a cool spot (or the refrigerator) to set, about 30 minutes.
These bars are naturally gluten-free .
For vegan Chocolate Toffee Bars, replace the butter with 4 tablespoons coconut oil or margarine plus 2 tablespoons almond milk.
chocolate caramel cookie sticks
10 TO 15 COOKIE STICKS
Is it a cookie? Is it a candy? Well, it’s a little of both. Mars calls Twix a “cookie bar.” This homemade version may have a few steps, but they keep well, so make a big batch and enjoy them for a while
.
1¼ cups (150 grams) white spelt or all-purpose flour
½ cup (60 grams) sweet rice flour
1 teaspoon salt
6 tablespoons (¾ stick) unsalted butter, at room temperature
⅔ cup (75 grams) powdered sugar
1 egg white
1 teaspoon vanilla
⅓ cup (2½ ounces) Caramel Sauce ( this page )
12 ounces semisweet chocolate, tempered or melted
Preheat the oven to 375°F.
Sift the white spelt flour, sweet rice flour, and salt together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together until light and fluffy, about 2 minutes. Add the egg white and vanilla and beat until creamy, about 1 minute. Add the flour mixture and mix on low speed just until incorporated. Refrigerate until firm, about 20 minutes.
Line a 9-by-13-inch rimmed baking sheet with parchment, extending the parchment over the sides of the pan to create handles. Roll out the chilled dough until it is a little more than ¼ inch thick. Prick the dough all over with a fork and carefully place the dough onto the prepared baking sheet. Bake until very lightly golden, 15 to 20 minutes, rotating the baking sheet halfway through baking.
Allow the baked shortbread to cool slightly in the pan and then spread the Caramel Sauce thickly over the top.
Remove the caramel-covered shortbread from the pan, using the parchment as handles, and place on a large, stable cutting surface. Using a large, sharp knife, cut the shortbread into ½-by-3-inch bars.
Line a tray with waxed paper. Dip the cookie sticks in the melted chocolate, covering them completely. Place the dipped cookie sticks on the prepared tray. Place in a cool spot (or the refrigerator) to set, about 30 minutes. Uneaten cookie sticks will keep in an airtight container for 2 weeks, or longer in the refrigerator.
For gluten-free Chocolate Caramel Cookie Sticks, replace the white spelt flour with an equal amount of gluten-free all-purpose baking mix.
For vegan Chocolate Caramel Cookie Sticks, replace the butter with an equal amount of coconut oil and the egg white with 1 teaspoon ground chia or flaxseed and 3 tablespoons water.
yogurt-covered raisins
ABOUT 2 CUPS RAISINS
These yogurt-covered raisins are a test in patience and meticulousness. Do you have the will to separate out one hundred individual raisins so that they dry perfectly? Neither do I. Instead, I simply make yogurt raisin clusters that are easy to munch on a handful at a time. Feel free to substitute dried cranberries or nuts for the raisins—the yogurt coating is just as good on them
.
2 cups raisins
1 tablespoon powdered sugar
1 batch (about 1 cup) Yogurt Coating ( this page )
Line a baking sheet with parchment or waxed paper and set aside.
In a medium-sized bowl, quickly
Pour the toffee mixture into the prepared pan and spread it to an even layer about ¼ inch thick. Let set until firm, about 15 minutes.
After the toffee has set, pour 4 ounces of the tempered chocolate onto the cooled toffee and spread to coat. Place in a cool spot (or the refrigerator) to set, about 30 minutes.
Once the melted chocolate has set on the toffee, remove the toffee from the pan and slice into rectangles (don’t worry if some pieces break; they will still taste delicious). Place the bars chocolate side down on a large sheet of waxed paper.
Pour the remaining 8 ounces of tempered chocolate over the toffee and spread to coat, being sure to cover the sides as well. Place in a cool spot (or the refrigerator) to set, about 30 minutes.
These bars are naturally gluten-free .
For vegan Chocolate Toffee Bars, replace the butter with 4 tablespoons coconut oil or margarine plus 2 tablespoons almond milk.
chocolate caramel cookie sticks
10 TO 15 COOKIE STICKS
Is it a cookie? Is it a candy? Well, it’s a little of both. Mars calls Twix a “cookie bar.” This homemade version may have a few steps, but they keep well, so make a big batch and enjoy them for a while
.
1¼ cups (150 grams) white spelt or all-purpose flour
½ cup (60 grams) sweet rice flour
1 teaspoon salt
6 tablespoons (¾ stick) unsalted butter, at room temperature
⅔ cup (75 grams) powdered sugar
1 egg white
1 teaspoon vanilla
⅓ cup (2½ ounces) Caramel Sauce ( this page )
12 ounces semisweet chocolate, tempered or melted
Preheat the oven to 375°F.
Sift the white spelt flour, sweet rice flour, and salt together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together until light and fluffy, about 2 minutes. Add the egg white and vanilla and beat until creamy, about 1 minute. Add the flour mixture and mix on low speed just until incorporated. Refrigerate until firm, about 20 minutes.
Line a 9-by-13-inch rimmed baking sheet with parchment, extending the parchment over the sides of the pan to create handles. Roll out the chilled dough until it is a little more than ¼ inch thick. Prick the dough all over with a fork and carefully place the dough onto the prepared baking sheet. Bake until very lightly golden, 15 to 20 minutes, rotating the baking sheet halfway through baking.
Allow the baked shortbread to cool slightly in the pan and then spread the Caramel Sauce thickly over the top.
Remove the caramel-covered shortbread from the pan, using the parchment as handles, and place on a large, stable cutting surface. Using a large, sharp knife, cut the shortbread into ½-by-3-inch bars.
Line a tray with waxed paper. Dip the cookie sticks in the melted chocolate, covering them completely. Place the dipped cookie sticks on the prepared tray. Place in a cool spot (or the refrigerator) to set, about 30 minutes. Uneaten cookie sticks will keep in an airtight container for 2 weeks, or longer in the refrigerator.
For gluten-free Chocolate Caramel Cookie Sticks, replace the white spelt flour with an equal amount of gluten-free all-purpose baking mix.
For vegan Chocolate Caramel Cookie Sticks, replace the butter with an equal amount of coconut oil and the egg white with 1 teaspoon ground chia or flaxseed and 3 tablespoons water.
yogurt-covered raisins
ABOUT 2 CUPS RAISINS
These yogurt-covered raisins are a test in patience and meticulousness. Do you have the will to separate out one hundred individual raisins so that they dry perfectly? Neither do I. Instead, I simply make yogurt raisin clusters that are easy to munch on a handful at a time. Feel free to substitute dried cranberries or nuts for the raisins—the yogurt coating is just as good on them
.
2 cups raisins
1 tablespoon powdered sugar
1 batch (about 1 cup) Yogurt Coating ( this page )
Line a baking sheet with parchment or waxed paper and set aside.
In a medium-sized bowl, quickly
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