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!


Make: 16 bars
Time: 20 minutes max
Recipe adapted from: ALL RECIPES
  • 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
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.
3. Pour Condensed milk over the chips.
4. Spread sliced almonds and top with remaining coconut flakes.
5. Bake for 20 minutes at 350F and set aside until completely cooled to cut in squares and serve.
Now, Let’s dive into the second sweet square recipe I crafted this week:


Make: 16 bars
Time: 20 minutes + 1 hour freeze
Recipe adapted from: BEAMING BAKER
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)
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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