I’ve been on a chocolate hazelnut butter kick lately.
Honestly, I don’t foresee that going away anytime soon. And yes, I realize I’m like ten years late on all the hype… but now I definitely get what all the fuss is about. That sh-tuff is goooood.
It’s been making its way into so many things in my kitchen (mostly a spoon and then my mouth, but hey). My favorite so far: rice crispy treats. These don’t even need the chocolate on the outside they are so hardcore delicious. But, the silky smooth coating puts these babies over the top.
A few days ago, I got this hankering for a twix bar… or more likely a hankering to create a vegan and gluten free version of the popular candy that I grew to love as a child. I distinctly remember there being three varieties offered for sale in my small midwest village grocery store: peanut butter, cookies and cream, and caramel. I always loved each one for their own uniqueness… but for some reason, the caramel variety was my favorite.
Today, I barely remember what the darned things taste like… but I get the gist: a crunchy vanilla-ish cookie, creamy caramel, and a thin chocolate coating.
Easy enough, right?
This recipe does take a little patience, finesse… and an even temper. But, it’s definitely worth a go if you too miss twix bars like I do *whether you are gluten free, vegan, or both*.
Not exactly the same, but close enough to be worth the little bit of extra effort.
(updated— the amazingly rational Kittee came through in the comments with a stellar idea to make these super easy! She had a ridiculously good suggestion to pipe on the caramel sticky filling using a piping bag and flat tip. Genius!) see * below
So, I was running behind today with my VeganMoFo post and was trying to find something superquick to make up for it. As I wandered into my kitchen, I immediately spotted two of my favorite foods: potato chips and chocolate chips. I considered today’s post done!
I know this isn’t exactly a recipe… at all. It’s much more of an assemblage. But, chocolate covered potato chips are BIG where I come from (holla, Midwest!), so any of you unfamiliar to this insanely unhealthy flavor explosion: this post is for you. ♥
Plus, it’s almost Thanksgiving, ya know?! That’s right…add some mashed potatoes and gravy and we would have ourselves a three-course dinner, folks. :)
What can I say? I’m a simple kinda gal.
I was raised on the idea that: if you want a treat, you best learn how to make it yourself. And, if you want to learn how to make it correctly (or in other words: taste like my mom’s), you must follow the recipe exactly. The first part, I agree with- but the second part… bah. Not so.
Beginning when I was just fifteen I had started veganizing all of my mom’s, grandmother’s, aunts’ and cousins’ recipes out of an old box that my mom kept on the very top shelf of her highest kitchen cabinet (good thing I was one heck of a climber). Buckeye Candy*- popular here in the state of Ohio, where the magical buckeye trees flourish- is one of the first recipes I got my little vegan hands on.
I happen to think these vegan buckeye candies taste just as they should: incredibly unhealthy, rich and so so so delicious.
* I added the cardamom for extra yumminess, ’cause that’s how I roll.
Popcorn balls are one of those things that never EVER cross my mind to make or even eat. I have no idea why. Even though I’m not a huge fan of eating fistfulls of popcorn, I absolutely love popcorn when it is slathered in buttery flavored sugar and shaped into a sphere! I also love that they are sweet and salty and will make you totally sick if you eat too many. :)
Plus, these things are friggin cute. Seriously… they are so easy, but you can make them look like you spent hours making them- and because of this, they make the perfect “bring along to someone else’s party” food.