So I bumped into a site called Real Sustenance Gluten and Dairy Free Living
and ohh my wow I love it. I am as everyone knows a chocoholic when I found candy bars that were gluten free and dairy free at Whole Foods I thought it was the best thing ever, only one problem, it was 1 small bar and it was just under 5.oo yes I said $5.00 it is not a typo. This site that landed at my fingers today has adaptations to transform two of mine and my husbands favorite candy bars “twix and butterfinger” into something we can eat.
At this point Izabella has gotten past the fact that it sticks to her teeth and is running around looking for another sample. I am just about ready to fall into a sugar coma, Chris and Ashton are outside chasing the largest raccoons away (they must want some sweet goodness too :) and cleaning up the yard trust me they have also had their fair share of candy tonight as have the older kiddos. Yes, we love candy it is a problem and now you know why I make so many high protein snacks it is to stave off the sweet tooth that looms around me. This morning I made Cinnamon Buns I felt a little ripped off because they weren’t sweet gooey and sticky yet now all I want is a biscuit and tea for my tummy that is feeling sugar sad.
So tonight is your lucky night I am feeling so sweet that you are going to get three recipes for the price of one. Even though they are candy bars loaded with sweet goodness you are not going to find refined sugar in them. ENJOY!!
There are three steps to making these.1. Making the Cookie
I used Elana’s Pantry Pecan Shortbread cookie recipe
for the cookie I changed the agave nectar to Aquidneck Honey, the Butter to Coconut oil and I added 2 eggs. I flattened my dough onto a silicone baking pan and baked it at 325 degrease for 30 to 45 minutes until crispy but not burnt.
Step 2 when the Crust was Cool. After we went to the dentist go ahead I got a laugh off of it too. I made the Caramel.
Allergy-Free Soft Caramel
- 2 ½ cup Coconut Oil.
- 2 ½ cup Palm Sugar
- 1/2 Cup Aquidneck Honey
- 17oz. Canned Coconut milk
In a heavy bottomed LARGE Sauce Pan (that will allow for this mixture to expand without overflowing) combine the Coconut Oil, Palm Sugar, Aquidneck Honey, Coconut Milk and Salt. Using a Candy Thermometer heat the mixture to 260 degrees (Firm Ball Stage). GET READY!! I set up three pans 1 with the cookie in the bottom, 1 with pecans in the bottom and 1 with nothing in the bottom but 1 cup of peanut butter waiting at the side. Where ever you pour this molten sugar do it on parchment or it will STICK and I mean STICK. Now your at 260 degrees work Quickly pour 1/4 over your cookie, 1/4 over your pecans, and mix your peanut butter into the other half then pour into your empty pan (If you would like you can split it into thirds) Be careful it may bubble and it is very very hot. Set all three pans aside and allow to cool. (at room temp this will take several hours). I am so full of patience I put it in the freezer.
Step 3. Cut the Bars and Dip in Chocolate. I found that the freezer made it easier to cut and roll the caramel but don’t get it to cold or it will be impossibly hard to cut. Most of my family preferred the “candy" to just have chocolate stripes so it was more like striped caramel and cookie. No complaints from me they made my job easier.
You will need between 2 – 2 1/2 Cups Chocolate Chips