I have been looking for safe candy bar recipes for my family. Safe means no corn, no nuts, no peanuts or seeds, no marshmallow cream. This is what I found.
Cherry "Ripe-Off" Candy Bars
1 cup shredded coconut (we used unsweetened)
3/4 cup cherry preserves, pureed
1/4 cup finely chopped dried cherries (sour if you have them)
1 cup dark chocolate chips
Mix coconut, cherry preserves, and dried cherries together. Adjust dry to wet ratio as needed until you have a paste that can be molded into candy bars. Mold into a quarter inch thick rectangle. Place in freezer for half an hour, then cut into bars.
Melt chocolate chips and pour over bars to cover. Place back in the freezer for five minutes until chocolate is fully set. Store in an airtight container in the fridge.
from foodgawker.com
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"Do the best that you can where you are, and be kind." by Scott Nearing
Ingredients
10 whole graham crackers
1/2 cup Dulce de Leche (approximate)
6 oz chocolate almond bark, or chocolate coating
Cooking Directions
Break graham crackers in half and then in half again, making four pieces.
Spread one piece with about a teaspoon of Dulce de Leche caramel and top with another graham cracker, pressing gently together. Repeat with remaining graham crackers and Dulce de Leche.
In a medium size, deep microwave safe bowl melt chocolate coating. Microwave in 30 second increments, stirring in between until chocolate is melted and smooth.
Dip each graham cracker sandwich in chocolate using a large fork. Gently shake or tap off excess chocolate and place on wax paper or a silpat to cool. Re-heat chocolate coating as necessary. Chocolate coating will set up in about 15 minutes or less. Serve or store in an airtight container for up to 3 days, if they last that long!
Enjoy!
Miss
Microformatting by hRecipe.
From foodgawker.com
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"Do the best that you can where you are, and be kind." by Scott Nearing
For the lavender honey caramel
1 cup milk
1 ½ cups heavy cream
2 teaspoons dried lavender buds
¾ cup unsalted butter
¾ cup honey
1 ¾ cups sugar
2 teaspoons vanilla extract
½ teaspoon salt
For the cookie base:
1 large egg, at room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces
For the chocolate coating:
Dark chocolate
Prepare your pan by greasing it with butter then lining the bottom with parchment paper. Do not use wax paper the caramel will stick.
Place the milk, heavy cream and lavender buds in a medium saucepan and bring to a boil. Remove from heat and allow to sit for 30 minutes. Strain out and discard the lavender. Measure 2 cups of the liquid. Discard the excess.
Combine all of the ingredients except the vanilla and salt in a deep saucepan. Cook over medium heat, stirring. Using a pastry brush dipped in water, brush down any sugar that has crept up the sides of the pan. When the mixture reads 240 immediately remove from heat, stir in the vanilla and the salt, and pour into the prepared baking pan. Cool the mixture completely until it is firm, at least 1-2 hours in the refrigerator.
To begin to make the shortbread, in a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.
Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer. Add butter and mix until mixture looks like sand. Add egg mixture and mix just until dough comes together. Form into a flat, rectangular disk, wrap in plastic, and chill at least 1 hour.
Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate again for 15 minutes.
Cut each cookien into a 3x.75 inch cookie. Pierce each cookie four or five times with a chopstick or the base of a thermometer.
Place on a baking sheet and cook until golden brown, about 8 minutes. Remove to a wire rack and let cool.
Invert the caramel onto a cutting board and turn glossy side up. Cut into bars to place on top of the shortbread. Set aside and temper the chocolate.
Place two thirds of the chocolate in a double boiler. Melt slowly to 107 degrees. Remove from heat and stir until it reaches 110 degrees. Add in remaining third of chocolate and stir to combine until the mixture reaches 90-93 degrees. Use immediately.
Place a candy bar on a fork and proceed to spoon the tempered chocolate over it, covering completely. Line a cookie sheet with wax paper. Set completed candy bar on the sheet. Repeat with the remaining candy bars. Set the cookie sheet in the refrigerator to set the chocolate.
Enjoy!
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"Do the best that you can where you are, and be kind." by Scott Nearing
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Quote:
Originally Posted by bluebird
I have been looking for safe candy bar recipes for my family. Safe means no corn, no nuts, no peanuts or seeds, no marshmallow cream. This is what I found.
Cherry "Ripe-Off" Candy Bars
1 cup shredded coconut (we used unsweetened)
3/4 cup cherry preserves, pureed
1/4 cup finely chopped dried cherries (sour if you have them)
1 cup dark chocolate chips
Mix coconut, cherry preserves, and dried cherries together. Adjust dry to wet ratio as needed until you have a paste that can be molded into candy bars. Mold into a quarter inch thick rectangle. Place in freezer for half an hour, then cut into bars.
Melt chocolate chips and pour over bars to cover. Place back in the freezer for five minutes until chocolate is fully set. Store in an airtight container in the fridge.
