Holiday Treats: Double recipe, Double Delight

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This week, Let’s dive back into the sweet side of things.
All I really want is to make everyone’s life easier, including mine. This means I can take fewer steps and still aim in the right direction to really have What I want. I have decided to switch hosting platform for my blog and so far I am pleased with the new tools I am using, but it is a lot of work to transfer everything from one to another. Therefore, I NEED something sweet to chew on while I spend hours manually re-adding my posts. But skip the complaining.
Affirmation of the week: I am Able. 
This said, Here’s what I really want:
I want coconut, peanut butter, and white chocolate.
I’m therefore making two decadent square recipes for the blog, trying recipes I found online and adapted them a little to my taste. Enjoy!
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SWEET COCONUT LAYERED BAR

Make: 16 bars
Time: 20 minutes max
Recipe adapted from: ALL RECIPES
INGREDIENTS
  • 7 ounces sweetened flaked coconut, divided
  • 1 cup butterscotch chips + 1/4 cup white chocolate chips
  • 6 ounces semisweet chocolate chips
  • 1/2 cup sliced almonds
  • 1 (14 ounce) can sweetened condensed milk
DIRECTIONS
1. Preheat oven at 350F and GREASE a square pyrex or cooking baking pan.
2. Spread 2/3 of coconut at the bottom evenly, then add Butterscotch, white and semisweet chocolate chips in layers.
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3. Pour Condensed milk over the chips.
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4. Spread sliced almonds and top with remaining coconut flakes.
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5. Bake for 20 minutes at 350F and set aside until completely cooled to cut in squares and serve.
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Now, Let’s dive into the second sweet square recipe I crafted this week:
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NO BAKE PEANUT BUTTER CHOCOLATE SQUARES

Make: 16 bars
Time: 20 minutes + 1 hour freeze
Recipe adapted from: BEAMING BAKER
INGREDIENTS
Peanut Butter Layer
  • 1 cup natural, unsalted peanut butter
  • ¼ cup + 2 tablespoons pure maple syrup
  • ½ cup coconut flour
Chocolate Topping
  • 1 cup white chocolate chips
  • ½ cup unsalted, natural peanut butter
  • a few broken salted cashews Or cranberries (whichever would be good)
DIRECTIONS
1. Line a square pan with clinging wrap. OG recipe calls for parchment paper but this is easier top work around with.
2. Mix all peanut butter layer ingredients until it makes a thicker paste that becomes to unstick from your spatula. It will be harder to mix as you go, so when you think you’re done, go mix it a few more times.
3. Smooth this mixture into the prepared pan and use your fingers to smooth down the top to corners.
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