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.
Oh yum! That looks and sounds amazingly delicious!
ReplyDeleteYour daughter knows how to live; these look delish. Please stop by The Food of Love for a fun challenge.
ReplyDeleteI would prefer the broccoli stir fry to tell you the truth!
ReplyDeleteha! can't say I blame her, but isn't it funny how tastes change?
ReplyDelete"Decadent" is the word! Wow!
ReplyDeleteI'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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