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chocolate

Tasty

GF Blondies with Sea Salt

June 4, 2014

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I am a big fan of Ambitious Kitchen and she constantly posts amazing baked goods with a “healthy” twist. Since completing the Barre3 Spring Challenge, I’ve wanted to continue healthy eating habits (low gluten, low sugar, etc.) but I still love an occasional sweet and wanted to find something that could accommodate my new spectrum. I’ve had these Blondies pinned for quite some time and finally made the plunge (no idea what took me so long… they took 5 minutes to whip up with only a 20 minute cook time) and couldn’t be happier I did!

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I love the idea of “sneaking in” veggies when I can… and this whole movement of incorporating healthy ingredients is RIGHT up my alley.  Avocados in brownies? Chickpeas in Blondies? Sign me up. Plus who doesn’t love a secret ingredient?!?

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Secret Ingredient Blondies
  • 1 can (15 oz) chickpeas, rinsed & drained
  • 1/2 cup all natural peanut butter (or nut butter of your choice)
  • 1/3 cup pure maple syrup (or agave or honey)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup dark chocolate chips
  1. Preheat oven to 350 degrees
  2. Mix all ingredients (except chocolate) in a blender or food processor until well combined.
  3. Fold in chocolate chips.
  4. Transfer  batter to a greased 8×8 baking dish.
  5. Sprinkle with a few more chocolate chips
  6. Bake for 20-25 minutes (edges are golden, but it will still seem a little undercooked – you don’t want it to dry out!)
  7. Sprinkle with sea salt and let cool.

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Tasty

Homemade Snicker Bars

May 15, 2013

My mom’s most famous recipe is her homemade snicker bars.  I haven’t bought a Snicker bar… well pretty much ever. And here is the reason why…

snicker bar
Josee’s Famous Snicker Bars

  • 2 cups chocolate chips, divided use
  • 3/4 cup peanut butter, divided use
  • 1/2 cup butterscotch chips, divided use
  • 1 cup sugar
  • 1/4 cup milk
  • 1/4 cup butter
  • 1-7 oz jar marshmallow creme
  • 2 teaspoon vanilla
  • 1 1/4 cup salted peanuts
  • 1-14 oz package caramel squares
  • 1/4 cup evaporated milk

Directions:

  1. First Layer: Melt 1 cup of chocolate chips, 1/4 cup peanut butter, and 1/4 cup butterscotch chips in a saucepan over low heat. Spread mixture in 9×13″ pan. 
  2. Second Layer: Boil sugar, milk and butter in a saucepan for 5 minutes.  Add 1/4 cup peanut butter, marshmallow creme and vanilla.  Mix in salted peanuts. Spread over 1st layer.
  3. Third Layer: Melt caramels and evaporated milk together. Spread over second layer.
  4. Fourth Layer: Melt 1 cup chocolate chips, 1/4 cup of peanut butter, and 1/4 cup of butterscotch chips in saucepan and spread over third layer.
  5. Chill for 40 minutes then cut into squares (don’t let it get too hard, because it will crack when you try to cut squares).

Notes:

  • Put the pan in the fridge while making the next layer…  It helps to spread the next layer more easily. 
  • BUT don’t let the pan of candy sit out for long periods of time before returning it to the fridge… it will make it  sweat and turn your chocolate to a powdery spotted finish.

snicker bars snicker bar give thanks