Homemade Candy Bars
Homemade Candy Bars | Deco Tartelette
Homemade Candy Bars | Deco Tartelette
'Tis the season for homemade treats...and these candy bars are so incredibly decadent. Layers of dark chocolate almond butter, chewy coconut, and a brown butter graham cracker crust...the perfect addition to a holiday goodie plate for your neighbors and loved ones...or to nibble on whilst watching It's a Wonderful Life next to the crackling fire. Happy Holidays!Homemade Candy BarsIngredients:1 dozen graham crackers, ground into crumbs using a food processor1/2 cup organic unsalted butter, melted and browned2 cups organic shredded coconutOne 14-ounce can organic sweetened condensed milk1 cup dark chocolate chips2 tablespoons organic virgin coconut oil1 tablespoon creamy almond butterDirections:Preheat oven to 350 degrees Fahrenheit. Butter a 9x9" baking pan and line with parchment paper.First, make the crust. Mix the melted, browned butter with the graham cracker crumbs. Pour into the baking dish and using your squeaky clean fingertips, press the mixture into the pan creating an even layer. Bake for about 15 minutes or until the edges are slightly golden. Allow to cool slightly.Now, make the second layer. Mix the shredded coconut with the sweetened condensed milk. Layer atop the graham cracker crust. Bake for an additional 15-20 minutes until the coconut begins to golden slightly. Allow to cool slightly.Lastly, make the dark chocolate almond butter layer. Add the dark chocolate chips, coconut oil, and peanut butter to a medium-sized pan stovetop over medium heat. Stir constantly until the ingredients have combined and the mixture is smooth. Pour atop the coconut layer and using an off set spatula, spread the layer evenly over the coconut layer. Allow to cool completely until the chocolate has completely set, at least 5 hours. Cut into candy bars. These are quite rich so feel free to cut into bite-sized pieces as well. Store in the fridge, layering the bars between pieces of parchment or wax paper.Happy Baking!Photography + Recipe by Cassie Winslow
