My youngest daughter snuggled up to me on the couch last week while I was perusing a cooking magazine and spied this recipe for Caramel and Chocolate Pecan Bars. The recipe looked pretty decadent and I asked her if she wouldn't prefer a nice broccoli stir-fry instead. That didn't receive a warm response, but we sauntered over to the Crispy Kitchen to see if we had all the ingredients.No pecans in the cupboard, but I had arrived at the supermarket recently when a bunch of the bulk items were price reduced and scored a big bag of 99 cents a pound sliced almonds (and I got wheat-free tamari almonds too for 99 cents, woohoo!). We made the recipe gluten-free also, by substituting in Bob's Red Mill baking mix for the regular flour and it worked out well. I threw some more sliced almonds on top and this batch of delicious cookies were added to our cooking rotation. You can't go wrong with chocolate, caramel and nuts.
6 comments:
Oh yum! That looks and sounds amazingly delicious!
Your daughter knows how to live; these look delish. Please stop by The Food of Love for a fun challenge.
I would prefer the broccoli stir fry to tell you the truth!
ha! can't say I blame her, but isn't it funny how tastes change?
"Decadent" is the word! Wow!
I'm always happy to find a dessert recipe that doesn't call for baking soda or baking powder! My cobbler-of-the-week could have some serious competition!
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