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coconut ohmygosh bars

28 Oct

This isn’t really a “new” recipe. In fact, it’s not much of a recipe rather than a last-minute bake-off to use my shredded coconut before it expires – because letting anything expire in your pantry is just so sad. But my oh my, this accidental treat is yummy yummy yummy in my tummy (and a problem for my hips!). These bars are SO sweet and decadent, yet there is something about the combination of caramel and coconut and hazelnuts that is just to die for. The caramel brittle at the bottom just has the right combination of salty crunch and sweet caramel, and the coconut layer is chewy and delicious, and of course you then come aross the bittersweet chocolate layer on top with the added crunch of the toasted nuts. Just thinking about it makes me want to cry because I have no more bars left. You can seriously substitute everything in this recipe and just use my recipe as a guideline, and create your own ohmygosh bars with whatever you have lying around in your pantry. Seriously, all you need is a yummy caramel base, and top it with whatever your heart desires. I simply used my pecan praline caramel cracker recipe and then modified it slightly. Trust me, make double the recipe, keep half for yourself and give the other half away. That way, you’ll seem like the most amazing and generous friend in the world – while eating your own stash secretly in the privacy of your own home. You can have your ohmygosh bars and eat them too 😉 Seriously, I have found a new religion in these bars.

stacks and stacks of "ohmygosh, these are amazing" bars

stacks and stacks of "ohmygosh, these are amazing" bars

look at all that gooey chewy coconut filling on top of that crunchy caramel brittle, smothered in chocolate!

look at all that gooey chewy coconut filling on top of that crunchy caramel brittle, smothered in chocolate!

who am I kidding - no one eats these with a fork

who am I kidding - no one eats these with a fork

Recipe

Ingredients:

  • 40 salted soda crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 tsp of salt
  • 1/2 tsp pure vanilla extract
  • 3 cups shredded unsweetened coconut
  • 1/2 cup (1/2 can) condensed milk
  • 1 1/2 cup bittersweet chocolate chips
  • 1/2 cup toasted hazelnuts

How-to:

  1. Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
  2. Line the bottom of the baking sheet with crackers, covering all parts.
  3. In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
  4. In a small bowl, mix together the coconut and the condensed milk. You can use more of the condensed milk if you find the coconut mix to be too dry, but I found that 1/2 cup was just enough to bind the coconut together and provide the right amount of sweetness.
  5. Spread the coconut mixture evenly over your caramel-covered crackers.
  6. Bake for 15 minutes, making sure that the corners of the caramel or the coconut layer doesn’t get too dark. You want it to be golden.
  7. Remove from the oven, and sprinkle your chocolate chips evenly over the coconut. Return to the oven just for 2 minutes, to soften the chocolate.
  8. Using an off-set spatula, spread the chocolate into an even layer. Sprinkle the toasted hazelnuts over top, and feel free to drizzle even more chocolate on top. Since I also had sliced almonds on hand, I sprinkled those on top too. The more, the merrier =)
  9. Enjoy!

xo dessertchick

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hazelnut buttercrunch toffee brittle

26 Oct

I have finally settled back into my kitchen after being away from it for over two months. Since I’ve landed back onto Canadian soil, I have made the following: marble cake, key lime pie, lemon cheesecake tart, mini pecan pie, mini carrot cakes, hazelnut shortbread, buttercrunch toffee brittle and coconut bars. Sadly, I wasn’t able to take photos of any of these delightful goodies until I made the buttercrunch toffee because the charger of my beloved SLR is currently on its way in a FedEx package from Vietnam. Yes, the idiot that I am, I forgot the chargers for both my SLR and my point&shoot in Vietnam – although it is because of very mean and bitter and unfair customs officials in Vietnam who were very very very corrupt. But that’s a story for another day.

Let me now introduce you to this super easy yet oh-so-delicious, you-can’t-eat-just-one-or-four-or-five buttercrunch toffee brittle.  I found this recipe on Joy of Baking while I was supposed to be “interning” and being a good reporter, so shhhh, don’t tell anyone, okay? I found hazelnuts on sale the day after Thanksgiving, so I decided to slightly change the recipe by substituting the almonds with the hazelnuts. The layer of toasted hazelnuts at the bottom, followed by the buttercrunch toffee, and the chocolate and hazelnut sprinkles on top…it tastes fantastic! Also, I think this makes a really good gift idea – especially since Christmas is slowly creeping up on us now. Brittle is sold in stores in very pretty cellophane and fancy ribbons for a ridiculous price, and you can make your own (many!!!!) variations at the fraction of the price. Plus, you can then awe your friends with how amazing and talented you are at making these very pretty and yummy goodies.

The brittle is pretty sinful on its own with a nice cold cup of milk, or a hot cup of coffee, but if you’re feeling like living life on the edge, eat the brittle with a homemade sundae or just a couple of scoops of your favourite ice cream. I’ve been eating ice cream like crazy as of late – mostly due to the fact of finding the CUTEST ice cream scoop on the face of the world. So really, the cow tells me to eat ice cream – and I’m not crazy, I promise! Anyhow, enough of my ramblings. Here is what you’re really waiting =)

a plate full of deliciousness

a plate full of deliciousness

crunchy brittle paired with ice cream - scooped with the coolest ice cream scoop ever

crunchy brittle paired with ice cream - scooped with the coolest ice cream scoop ever

crunchy layer of hazelnuts topped with buttercrunch toffee layer, smothered in milk chocolate and sprinkled with toasted hazelnuts

crunchy layer of hazelnuts topped with buttercrunch toffee layer, smothered in milk chocolate and sprinkled with toasted hazelnuts

notice the earring that the Cool Cow Scoop is wearing?

notice the earring that the Cool Cow Scoop is wearing?

okay, at this point, I was just having too much fun =)

okay, at this point, I was just having too much fun =)


Recipe

Tips (from Joy of Baking):

  • do not make the brittle on a humid day
  • use a wooden spoon to stir, since it is easier to clean than a metal spoon
  • have all your ingredients ready to go, especially the baking soda and vanilla
  • the vanilla adds flavour, while the baking soda aids in browning and allows for a lighter texture
  • store in an airtight container to prevent the brittle from softening
  • this recipe makes one pound of brittle (which is barely enough for you to enjoy AND to share with others =P)

Ingredients:

  • 2 cups slivered almonds or chopped hazelnuts (or both!)
  • 1 1/4 cup light brown sugar
  • 2 tbsp water
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 6 oz semi-sweet or bittersweet chocolate

How-to:

  1. Preheat oven to 350F. Place almonds/hazelnuts on a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.
  2. Once the nuts are cooled, you should now chop them. The recipe calls for a food processor, but I found that it pulverized them too fine. I found it was easier and tastier when you just gave them a rough chop with a knife.
  3. Sprinkle half of the nuts into a 8×10 inch buttered baking sheet. Set aside.
  4. In a heavy saucepan, combine the butter, brown sugar and water
  5. Have the baking soda and vanilla ready to go at this point.
  6. Bring the sugar mixture to a boil, avoiding over-stirring, until the mixture reaches 285F on a candy thermometer (soft-crack stage).
  7. Immediately remove the pan from heat, and add the baking soda and vanilla all at once.
  8. Immediately pour the mixture evenly onto your baking sheet over the almonds/hazelnuts.
  9. Sprinkle the chocolate over top. The hot caramel mixture will soften and melt the chocolate. Using an off-set spatula, spread the chocolate evenly over the caramel mixture.
  10. Sprinkle with the remaining nuts and refrigerate until completely cooled.
  11. Once cooled, you can break or cut the brittle into your desired sizes and shapes.
  12. Mangia ❤

xo dessertchick

pecan praline caramel crack(er) bars

15 Jun
I am a HUGE fan of Deb from Smitten Kitchen. I love the photography, the food, the desserts, the blog posts, the desserts and the desserts. Have I mentioned I love Smitten Kitchen? When I saw this recipe a while ago, I bookmarked it, gave it a thumbs up, added it to my favourites, emailed myself a copy and the link, and wrote it into my blackberry as a reminder. As you can see, I really really really wanted to make this. And let me tell you – this was the best decision I have ever made in my entire 21 3/4 years that I’ve been alive. Deb from Smitten Kitchen has dubbed them, tongue-in-cheek, as chocolate caramel crack(ers) because these babies truly are addicting. As in, once you try one, you won’t and can’t stop until you have finished every single crumb – or until someone has the courage to try to sneak them out from under your nose.
I didn’t have matzo crackers, so I opted for salted soda crackers, which were fantastic! I adjusted the recipe ever so slightly: I used a bag of pecans that I bought a week ago, and made praline to sprinkle on top of these crack(er) bars, as well as the toasted almonds. Hmm, I don’t know about you, but I love the taste and smell of toasted, crunchy, sugary pecans and the nutty toasted flavour of sliced almonds. Oh, and I drizzled more chocolate on top for good measure. The combination of the chocolate, nuts  and caramel crack(er) bars and you’ve got yourself a winner and a one-way-ticket to heaven. This recipe was ridiculously (and dangerously) easy. Proceed, read on, and make these crack bars, at  your own risk. =)
a whole sheet of insanity

a whole sheet of insanity

how can you go wrong with so much goodness in one bar?

how can you go wrong with so much goodness in one bar?

yumminess comes in all shapes and sizes...

yumminess comes in all shapes and sizes...

...either giant wedges of crack(ers)

...either giant wedges of crack(ers)...

...or neat little squares of crack(ers)....

...or neat little squares of crack(ers)....

...one (or two or three) will never be enough.

...one (or two or three) will never be enough.

So just resign yourself to eating the whole bowl.

So just resign yourself to eating the whole bowl.

And don't tell your friends about them.

And don't tell your friends about them.

That way, you can have your crack(er) bars AND the crumbs all to yourself.

That way, you can have your crack(er) bars AND the crumbs all to yourself.

Recipe

(adapted from Deb at Smitten Kitchen)

Ingredients:

  • 40 salted soda crackers
  • 1/2 cup  butter
  • 1 cup brown sugar
  • 1/2 tsp of salt
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup toasted almonds slices
  • 2/3 cup pecans
  • 2/3 cup powdered sugar

How-to:

  1. First, let’s make the pecan praline. In a pan, toast the pecans over medium heat while watching and stirring carefully. Once you can smell the pecans toasting (about 5 to 8 minutes) add in the sugar, and mix well. Stir continuously, making sure the sugar melts thoroughly and doesn’t burn. The goal is to caramelize the sugar without turning too dark and bitter. It should turn nice and brown and smell like delicious caramel. Spread onto a sheet of parchment paper and refrigerate until you’re ready for it later.
  2. Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
  3. Line the bottom of the baking sheet with crackers, covering all parts.
  4. In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
  5. Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
  6. Take your praline out of the fridge and break into small pieces.
  7. Remove your caramel-covered crackers from the oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. Now, sprinkle the chocolate with the praline pieces and the toasted almonds. If you want, drizzle more chocolate on top.
  8. Once completely cool (just pop it into the fridge for 20 minutes), break it into pieces and store it in a container.
  9. Test out your willpower by eating only once – and then watch your willpower fail you.

xo dessertchick

where-the-hell-is-summer very berry crumble bars

11 Jun
You know, I love myself a good sale. I’ll spend money that I don’t have if I see an amazing sale, and will go out of my way to stock up on whatever is on sale. Sadly, while others may look to clothes, shoes and purses, I have averted my eyes from such material things (and to save my poor over-stuffed closet!) and turned my hawk eyes towards the best prices for butter, chocolate and flour. Needless to say, when I went to the market and saw that blueberries, strawberries AND raspberries were on sale for only $1.88, I nearly fainted. I. Could. Not. Help. Myself. And proceeded to buy 3 pints of each. Since berries spoil quite easily, I couldn’t find a better excuse to make these delicious (and pretty healthy!) fruit crumble bars.
They are an adaptation of my blueberry bar recipe, and served as an excuse to finally take decent pictures of them since last time, I had a crappy camera and people ate them too quickly. I bought whole wheat flour last week, and have been trying out different recipes to see whether it makes a significant difference in taste & texture. I found that the whole wheat flour worked really well in these bars, as did the brown sugar I was given as a present. The taste is very buttery, even though there isn’t a whole lot of butter in here, considering the amount of bars the recipe yields. The berries really shine through, and are given an added kick with the lemon juice and lemon zest that’s incorporated throughout. Serve this from the fridge, or warmed up with some vanilla ice cream! Yummm!
a sea of berry goodness

a sea of berry goodness

have a crumble bar with a cup of tea....

have a crumble bar with a cup of tea....

....or with custard and strawberry sauce.

....or with custard and strawberry sauce.

or pack it for a picnic or for friends.

or pack it for a picnic or for friends.

just remember: the more bars you eat, the more of your daily servings you'll get ;)

just remember: the more bars you eat, the more of your daily servings of fruit you'll get 😉

Recipe

Ingredients:

  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups whole wheat flour
  • 1 cup cold butter (2 sticks or 8 ounces)
  • 1 egg
  • 1/4 teaspoon salt
  • Zest and juice of two lemon
  • 2 cups fresh/frozen blueberries
  • 1 cup fresh/frozen raspberries
  • 2 cup fresh/frozen sliced strawberries
  • 1/2 cup brown sugar
  • 4 teaspoons cornstarch

How-to:

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries, raspberries and strawberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for an hour, or until top is slightly brown. Cool completely before cutting into squares.
  5. Nom nom nom.

xo dessertchick

easy-peasy macaroon s’mores bars

12 Apr

Shannon and Toby are my heroes, so I wanted to thank them by baking something decadent and delicious. And since I still had Pillsbury Crescents left (they were on sale for a ridiculously good price!), and didn’t feel like eating plain croissants, I googled for a couple of possible recipes. I came across this one, and the only modification I made was adding marshmallows. This took them from simple macaroon bars to macaroon s’mores bars, because everything is tastier with marshmallows! Feast your eyes on this creation. But beware, it is very very sweet and rich, so cutting these into small bars is key! This was put together in under 30 minutes, but the cooling time requires another hour or so =)

img_2758

the silpad keeps the bars from sticking to your pan!

img_2760

these bars are dangerous, so please share!

img_2763

crescent crust, coconut filling, roasted marshmallows, melted chocolate and chopped almonds

img_2775

a tower of decadence

img_2780

another picture, just because =)

img_2800

ooey gooey yumm!

Recipe

Ingredients:

  • 1 can Pillsbury crescents
  • 2 cups shredded coconut, sweetened or unsweetened
  • 1 can (14oz) condensed milk
  • 1/4 tsp almond extract
  • 1 bag (6oz) semi sweet chocolate
  • 2 cups marshmallows (mini ones, or cut the jumbo ones in half)
  • 1/2 cup chopped almonds
  • 2 tablespoons of peanut butter (optional)

How-to:

  1. Heat oven to 375°F. Spray 13×9-inch pan with cooking spray or line with wax paper/silpad.
  2. Unroll dough; separate into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust, pressing edges and perforations to seal. Press in bottom and 1/2 inch up sides to form crust.
  3. Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
  4. Bake 16 to 20 minutes or until edges are golden brown and filling is set.
  5. Pull pan out, and sprinkle marshmallows. Return to oven until marshmallows are melted. Swirl fork around to evenly distributed melted marshmallows. Let cool in pan.
  6. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about an hour.

xo dessertchick

identity crisis: cookie or not?

22 Mar

Currently, school is KILLING me. Just today, I spent the majority of 6 hours trying to procrastinate writing the English essay that’s due this week. Why am I so on top of the ball, you ask? I’m not. It’s due Thursday, but between all the editing, Satrbucks work and classes I have to do, I knew I didn’t have time. So I sat my ass down today to write my essay – and ended up baking identity crisis-ridden cookie/cakes for Tasha. I made these toffee oatmeal cookie bars a while back and Opie & her boy, Tasha and their dad really liked them. Tasha’s birthday is this week, and since I won’t have time during the week, I decided to bake them today, and get them to her asap. However, since it’s going to be a present, I didn’t want to simply make these bars, I wanted them to look prettier. Therefore, I decided to go ahead and make them as I usually do, but roll them into balls and bake them in muffin tins! And then, create a little crater filled with toffee goodness! tada! identity crisis oatmeal toffee cookie/cakes! They are waaay bigger than cookies but waay chewier than (cup)cakes!

yum yum in my tum tum! I think I was “writing my essay” and eating these at the same time. It didn’t make the writing come any faster, but it sure eased the pain.

You can probably use your favourite oatmeal cookie recipe in here. I couldn’t find buttermilk in any of my grocery stores, so I couldn’t use my favourite/standard oatmeal recipe today. Instead, I’ve tried out a new one.  Feel free to add raising and/or chocolate chips, but I decided to add some cinnamon and keep it simple. I find the toffee is plenty sweet enough as it is. If you like the bars, then just squish the mix into a pan. The key is to bake it pretty much through before sprinkling the toffee on top, or else it’ll become too bubbly!

Did you know that oatmeal cookies trace their ancestry to the oatcakes, or bannocks, made by the Scots and the British?  The popularization of the modern oatmeal cookie can be attributed to Quaker Oats, which published a recipe for these yummy cookies on all their oats containers in the early 1900s, and have enjoyed a connection with these cookies ever since! Ha, this is what I researched instead of researching Socrates! Who says that baking isn’t educational?

Enjoy the sugar attack!

the not-so-secret ingredient: Skor toffee pieces!

the not-so-secret ingredient: Skor toffee pieces!

what are they! cookies? cupcakes? cakes?

what are they! cookies? cupcakes? cakes?

whatever they are, they are soo addicting!

whatever they are, they are soo addicting!

can you see the nice layer of melted, crunchy toffee?

can you see the nice layer of melted, crunchy toffee?

...and this is what happens when I go to answer the phone!

...and this is what happens when I go to answer the phone!

sealed in for freshness & just waiting for a pretty box, tissue paper and a bow

sealed in for freshness & just waiting for a pretty box, tissue paper and a bow

Recipe

Makes about 4 dozen regular cookies, 16 identity crisis cookies or enough for 1 baking pan

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 tsp cinnamon
  • 1 cup softened butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups old-fashioned/quick oats (but NOT instant oats!)
  • 1/2 Skor toffee pieces

How-to:

  1. Preheat oven to 350F. Line baking pan or muffin tins with parchment paper/cupcake liners.
  2. Sift together flour, baking soda, salt, nutmeg and cinnamon into a medium bowl and set aside.
  3. In another bowl, cream together butter and sugars on medium speed for several minutes until light and fluffy.
  4. Add eggs and vanilla. Mix until combined.
  5. Add flour mixture and mix on low until just combined. With a spatula or a big spoon, stir in oats (and raisins and/or chocolate chips).
  6. Depending on how you’re baking them, scoop out table-spoon sized balls of dough and drop into prepared muffin tins OR dump the mix into your baking pan and evenly spread it out with your hands.
  7. For muffin tin, bake for 15 minutes. Take the pan out of the oven, press down the middle a bit to create a crater/indent and spoon in the toffee on top. Return to oven for another 3 minutes. Take the pan out and let cool.
  8. For baking pan, bake for 20 minutes, testing for firmness. Sprinkle liberally with toffee and return to oven for another 3 minutes. Remove and let cool for 5 minutes. You want to start cutting the bars before it cools completely because the toffee makes your job very hard otherwise.
  9. Enjoy warmed up or cool, with a nice glass of cold milk!

xo dessertchick

KnockOut knock-off girl scout cookie bars

24 Feb

Since my oven is still on the fritz, I decided to be as productive as ever today: hanging out with Opie & her Boy usually is one of my favourite things to do, but we don’t really get much done while lounging around. Yet, I managed to finagle them into baking cookies with mer. Correction: her Boy baked with me, while Opie was a true trooper and went on a journey to find us lots and lots of creamy caramel candies!

I found this recipe online at Baking Bites, and it made my mouth water. What could possibly top a shortbread-like crust, topped off with caramel and coconut goodness? This recipe was super easy, especially since it made bars instead of cookies, which eliminated the process of rolling and cutting out round cookies.

After some deliberation, the only change I made to the recipe was to add toasted sliced almonds because I absolutely looove toasted almonds.  Her Boy, however, decided it wasn’t caramel-y enough for him, so we added more on top – something that makes these bars very over-the-top and decadent , and should only be done for those who have a SERIOUS sweet tooth.

Mhhhmmmmm.

So without further ado, I present to our KnockOut knock-off girl scout cookie bars!

a tower of delight

a tower of delight

the cookie bar can barely contain itself with all that caramel

the cookie bar can barely contain itself with all that caramel

shortbread crust? check. coconut caramel mixture? check. toasted almonds? check. chocolate drizzle? definitely checked!

shortbread crust? check. coconut caramel mixture? check. toasted almonds? check. chocolate drizzle? definitely checked!

Recipe

Adapted from Baking Bites

Ingredients:

For the crust:

  • 1/2 cup sugar
  • 1 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp salt

For the topping:

  • 3 cups shredded coconut (sweetened or unsweetened)
  • 1 1/2 cups sliced almonds
  • 12-oz good-quality chewy caramels
  • 1/4 tsp salt
  • 3 tbsp milk
  • 10 oz. dark or semisweet chocolate

How-to:

  1. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper
  2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
  3. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
  4. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping
  5. While the crust is baking, you can now toast the coconut. You can either do that in the oven, alongside with the crust, or you can dry toast it in a pan on the stove on medium high heat.  Just make sure you are continuously stirring it while it is toasting, since they burn quite easily! Once done, remove immediately from the heat and pour coconut into a bowl.
  6. Repeat the same toasting process with the sliced almonds, and put them into a smaller separate bowl.
  7. Next, unwrap the caramel candies. Place them into a microwave safe bowl, add the milk and the salt. Cook on high for 3 to 4 minutes, always making sure to stir and mix the melting caramel with the milk. This will make sure that it won’t burn and that it will be velvety smooth.
  8. Pour melted caramel into the bowl with the coconut and mix well.
  9. Now, pour the caramel coconut mixture onto the crust and spread it out well. It’s very sticky, even if you’re using a spatula. I find that using a sheet of wax or parchment paper works very well. Just place it on top of the mix and use your hands to smooth it out.
  10. Next, put the chocolate into another microwave safe bowl, and melt it. Pour the mix into a ziploc bag, snip off the tip, and drizzle chocolate onto the topping. Sprinkle the almonds on top and finish off with a final drizzle of chocolate.
  11. And if you’re crazy like Opie’s Boy, drizzle more caramel on top
  12. Let everything cool down before cutting them into bars, and then prepare to enter a sugar high!

xo dessertchick