Double whammy of sweet, easy to make

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This article was published 14/07/2010 (5912 days ago), so information in it may no longer be current.

Readers requested a couple of sweet treats and we have them this week.

Diane Muloin was looking for a recipe like the macaroon madness bars sold at M & M. Thanks to Linda Snider of Glenboro for sending in one that is supposed to be similar.

Linda Taylor had lost a recipe for a chocolate toffee bark made with saltines, a boiled butter and brown sugar mixture, and topped with chocolate and toasted chopped pecans. Most of the recipes were quite similar, but with a variety of different names. Recurring comments from readers were how easy it is to make and how addictive it is to eat. It’s popular for pot lucks, bake sales and for some is a Christmas favourite. This would also make a pretty gift, stacked in a cellophane bag and tied with a ribbon.

The version that follows is courtesy of Sandra Hickey. Thanks also to Dorothy Stroppa, Arlene Kuzmik, Roberta Fastershank, June Brent, Kristina Goertzen, Kathy Maendel, Sylvia Ladan, Eleanor Smythe, Barb Gmitrowski, Terine Hughes, Helen Karasiuk of St. Andrews, Judith Robidoux of Haywood and Linda Snider.

recipeswap@freepress.mb.ca

Like M & M macaroon madness bars

 

Crust

 

250 ml (1 cup) all-purpose flour

125 ml (1/2 cup) packed dark brown sugar

75 ml (5 tbsp) butter, softened

 

Filling

 

2 large eggs

160 ml (2/3 cup) packed dark brown sugar

30 ml (2 tbsp) all-purpose flour

5 ml (1 tsp) vanilla extract

1 ml (1/4 tsp) salt

250 ml (1 cup) pecans, chopped

250 ml (1 cup) sweetened flaked coconut

175 ml (3/4 cup) butterscotch chips

 

Topping

 

Melted white chocolate

Melted dark chocolate

Caramel sauce

 

Preheat oven to 175 C (350 F).

Grease 20 x 20 cm (8 x 8-inch) or 22 x 22 cm (9 x 9-inch) metal baking pan. Line pan with foil; grease foil.

Crust: In a bowl, use fingertips to mix flour, brown sugar and butter until soft dough forms. Press dough firmly onto bottom of pan.

Bake crust for 10 minutes or so, until lightly browned.

Filling: In large bowl, whisk eggs with brown sugar, flour, vanilla and salt, just until blended. Stir in pecans, coconut and butterscotch chips. Pour filling over warm crust. Bake 20 to 25 minutes, until lightly browned around the edges and filling is set. Cool completely in pan on wire rack.

Topping: Drizzle with melted white and dark chocolate. Drizzle with caramel sauce. Cover and refrigerate for several hours.

When cold, transfer with foil to cutting board. Cut into 8 strips, then cut each strip crosswise into 8 squares.

 

Taste Tester Notes: Good but very rich and sweet, so servings can be small. You can omit the drizzled toppings, though they do look attractive. My choice would be a drizzle of melted dark chocolate only to add to the presentation and taste, and also make it less sweet.

 

(Better than) Skor bar

 

35 soda crackers (approx)

250 ml (1 cup) brown sugar

250 ml (1 cup) butter

5 ml (1 tsp) vanilla

1 pkg or about 375 ml (1 1/2 cups) chocolate chips

Chopped pecans (toasted)

 

Line a cookie sheet with foil. Spray with non-stick cooking spray or grease with butter lightly.

Place a single layer of soda crackers (saltines), salt side up, on the cookie sheet, trimming to fit if necessary.

In saucepan, bring brown sugar and butter to a boil; boil for about 3 minutes, stirring constantly. Remove from heat; add vanilla. Pour over crackers, covering completely.

Bake at 175 C (350 F) for about 5 minutes or until very bubbly. Watch that it does not burn. When entire surface is bubbling, remove from oven. While still hot, cover with chocolate chips and return to oven for about 2 minutes to melt chips. Remove from oven and spread chocolate to cover surface. Sprinkle with the pecans. Refrigerate or place in freezer to harden. Break into pieces. Absolutely addictive and yummy. Freezes well.

 

Taste Tester Notes: This is so easy to make it belies how good it is. You will need to use a pan with sides. I used a 25 x 38 cm (10 x 15-inch) jelly roll pan, which fit 40 crackers perfectly (8 rows of 5). A 22 x 33 cm (9 x 13-inch) pan also works and will use a few less crackers. Do not substitute for the butter, and use quality chocolate chips for optimum flavour. Once you bake the crackers with the butter and sugar mixture, the crackers will be "floating" in the liquid. When chilled, the toffee layer will be at the bottom. For a thicker chocolate layer, you can use additional chocolate chips (I used 500 ml/2 cups of extra dark chocolate chips). I used 175 ml (3/4 cup) of toasted pecans; variations included using almonds or walnuts, and others prefer it plain. If sprinkling on nuts, press in slightly with your hand to help adhere to the chocolate. Toast the nuts first in a shallow pan in the oven for about 5 minutes. Some readers also noted that they use unsalted crackers (I prefer salted to balance with the sweetness), and some use milk chocolate chips. Peel the foil off the bottom, and you can break the bark into irregular pieces or cut into squares (one reader suggested cutting into squares along the cracker lines while still warm). Store in covered container between layers of wax paper in refrigerator or freezer.