May 12, 2013 Leave your thoughts
There’s a reason why obesity is such a problem in this country. It’s because candy bars happen to be so. Freaking. TASTY.
Although I love a good piece of chocolate, my favorite kinds of candy are always the ones that have the perfect mix of sweet, salty, and crunchy. These Yum-Yum bars are kinda a combination of Snickers and Twix bars, with a crisp shortbread base, creamy sunbutter filler, and a drizzle of dark chocolate on top.
To ZipList this recipe, click here.
You’ve gotta start from the ground up. Here’s how to make the cookies!
In the bowl of a food processor, combine 1/2 cup of melted refined coconut oil, 1/4 cup of raw honey OR maple syrup, and 1 tablespoon of vanilla extract. Blend just to combine, about 1 to 2 minutes.
To the wet ingredients, add 2 cups of blanched almond flour, 1/2 cup of arrowroot powder, 1/4 teaspoon of baking soda, and a pinch of salt. Process until a sticky, slightly crumbly ball, about 3 minutes longer.
Gather the dough and squeeze it into a ball. Your hands are going to get REALLY GREASY, so have some soap ready to wash off the excess coconut oil afterwards.
Wrap the ball tightly in plastic wrap and refrigerate for at least an hour, preferably 2.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Unwrap the ball and roll it out until it’s about 1/4-inch thick.
Cut off the crumbly stuff along the sides to form a perfect rectangle. (You can squish the scraps back together and make more cookies!) Cut it into 7 or 8 pieces, then bake until crisp and golden-brown, about 15 to 17 minutes.
Once out of the oven, feel free to slice each piece in half or leave them whole. Let cool for 5 minutes, then transfer to a plate and put in the freezer to chill out for about 15 minutes. DO NOT skip this step: if you do, the filling will melt all over your cookies and not stick at all.
To make the closest thing you can get to the most awesome peanut butter ever without peanuts, simply combine 1/2 cup of palm shortening and 1/4 cup of sunbutter (sunflower seed butter) in a bowl with 1 tablespoon of raw honey OR maple syrup a generous pinch of salt. Stir to combine and let sit in the fridge until the cookies are cool.
Once the cookies are frigid to the touch, top each with about 2 teaspoons of the filling. Spread gently with a knife, then pop back in the freezer to firm up for 10 to 15 minutes.
Meanwhile, melt 3 ounces of dark chocolate in a saucepan over low heat, then cool in the fridge for about 10 minutes until the consistency of soft butter.
When the Yum-Yum bars are solid, take them out of the freezer and top with a spoonful of the chocolate. Let freeze for another 15 minutes, or eat right away, like I did.
What’s this magical pile sitting atop some of these Yum-Yum bars? Stay tuned to find out my secret ingredient. 🙂
All I can say is YUM. YUM.
What candy bar would you like to see recreated? Leave me a comment on Facebook and let me know!