Vegan Snicker Bar Recipe

Prep: 30 mins – Total: 3 hrs 30 mins

Ingredients

• 3/4 cup cashew butter or almond butter (I use raw cashew butter)
• 1/4 cup + 1 tablespoon melted coconut oil
• 1/4 cup honey or maple syrup (I like to use honey)
• 4-6 tablespoons coconut flour or almond flour
• 3 teaspoons vanilla extract
• 1/2 teaspoon flaky sea salt, plus more for topping
• 1 1/2 cups real maple syrup
• 3/4 cup canned full fat coconut milk, use only the coconut cream, no water
• 1 tablespoon creamy peanut butter
• 1 cup roasted peanuts
• 12 ounces dark chocolate, chopped

Instructions

• Line an 8×8 inch square pan with parchment paper.
• To make the “nougat” layer. In a bowl, melt together the cashew butter, 1/4 cup coconut oil, and 1/4 cup honey/maple in the microwave until combined, about 30 second to 1 minute. Stir in 1 teaspoon vanilla, 4 tablespoons coconut flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 2/3 cup peanuts overtop. Freeze until firm, about 20 minutes.
• In a medium pot, combine the 1 cup maple syrup and 1/2 cup coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the “nougat” layer. The caramel should begin to stiffen. Freeze while you make the gooey caramel layer.
• Working with the same pot, combine 1/2 cup maple and 1/4 cup coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 1 teaspoon vanilla. Pour the sauce over the first caramel layer, then sprinkle 1/3 cup peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
• Cut into 16 bars. Freeze 15 minutes. 6. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Please check them out as they have a ton of great ideas!

Rocky Road Meringue Pie Recipe

Prep: 40 mins – Cook: 30 mins – Total: 70 mins

Ingredients

• 2/3 cup mini marshmallows, plus extra to decorate
• 1/4 cup red glace cherries
• 1/4 cup roasted salted peanuts, plus extra chopped peanuts, to decorate
• 3 egg whites
• 3/4 cup caster sugar
• 40g dark chocolate, melted, to decorate
• 1 tbsp shredded coconut, toasted
• Maraschino cherries, to serve
• Chocolate shortcrust pastry
• 1 1/2 cups plain flour
• 2 tbsp Dutch processed cocoa
• 2 tbsp caster sugar
• 150g butter, chilled, chopped
• Chocolate custard
• 2/3 cup custard powder
• 2 tsp Dutch processed cocoa
• 2 cups milk
• 150g dark chocolate, chopped

Directions

1. Make Chocolate shortcrust pastry: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 22.5cm (base) round loose-based fluted tart pan. Place on a baking tray. Place flour, cocoa and sugar in a food processor. Process until combined. Add butter. Process until fine crumbs. Add 2 1/2 tablespoons iced water. Process until pastry just comes together. Shape into a ball. Cover with plastic wrap. Refrigerate for 30 minutes.
2. Roll out pastry between two sheets of baking paper until 5mm-thick and large enough to fit the prepared tart pan. Line base and side of pan with pastry. Fold excess pastry over edges. Prick base with a fork. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights. Bake for a further 15 minutes. Cool.
3. Meanwhile, make Chocolate custard Place custard powder and cocoa in a medium saucepan. Whisk until combined. Whisk in 1/3 of milk until smooth. Whisk in remaining milk. Cook, stirring for 5 minutes, over medium-high heat or until mixture boils and thickens. Remove from heat. Stir in chocolate. Stand for 5 minutes. Stir until smooth. Cover surface with plastic wrap. Set aside for 30 minutes to cool slightly.
4. Add marshmallows, cherries and peanuts to custard. Stir until combined. Using a small serrated knife, trim excess pastry from tart case. Carefully transfer tart case from pan to a serving plate and fill with custard. Level top with a spatula. Refrigerate for 1 hour or until set.
5. Using an electric mixer, beat egg whites and sugar on high for 8 to 10 minutes or until sugar has dissolved. Dollop mixture over custard. Using a spatula, make furrows in top. Using a blowtorch, brown meringue until top is golden (see note). Drizzle with melted chocolate. Decorate with extra marshmallows and peanuts. Sprinkle with coconut. Top with cherries. Serve.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!

Caramel Kisses Brownies Recipe

Prep: 10 mins – Cook: 35 mins

Ingredients

• 1/2 cup (113 grams) room temperature butter
• 1 cup (200 grams) packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 3/4 cup (90 grams) all-purpose flour
• 3/4 cup (60 grams) unsweetened cocoa powder
• 1/2 tsp salt
• 1 bag Hershey’s caramel kisses, unwrapped
• 1 egg

Directions

1. Heat the oven to 350F. Line an 8 inch square pan with parchment paper.
2. In a mixing bowl cream the butter and sugar until light and fluffy, about 2 minutes.
3. Add the 2 eggs, one at a time, mixing well after each addition.
4. Add the vanilla extract and mix. Scrape the sides of the bowl.
5. Slowly add the cocoa powder, salt and flour and stir until just combined.
6. Reserve 3/4 cup. Spread the remaining batter in the prepared pan.
7. Add the caramel kisses and arrange them on top of the brownie batter.
8. Mix the reserved 3/4 cup brownie batter with the remaining egg. Pour it over the caramel kisses.
9. Bake the brownies in the preheated oven for about 35 minutes.
10. Remove from the oven and cool completely before cutting them into bars.

This amazing recipe and photos were created by ATreatsAffair.com, we simply shared it! Please check them out as they have so many great ideas!