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Sometimes, I just can’t leave well enough alone. Take, for example, the Chocolate Obsession Bars I made the other day. They’re an awesome bite of happiness. But there’s always room for improvement, expansion and experimentation. More variety is never a bad thing.
As I mentioned earlier this week, it’s been a crazy stress-fest around here. At one point I found myself waiting a couple of hours for the hosting magicians to work their magic so I could begin a
gross, painful, difficult ginormous amount of work. We had just discovered that we weren’t going to be able to recover any of the paid content from our previous insert your favorite expletive host that went AWOL and disappeared on us, which is around 200 videos and a few hundred pdf files, or any of the 1,000+/- pictures or media files from the blog. We were upset, of course, over the amount of time that would be needed to re-upload and restore all of the missing files, but thankfully we have all of those files stored in multiple locations and everything can be repaired. It’s just a darn inconvenient time of the year to have a few hundred hours of extra work laid at your feet on top of what you already have going, you know?
I decided that I needed to bake something sweet instead of sitting here, fretting over the
huge, enormous, frustrating mess. I was craving chocolate so I decided on something with creamy butterscotch. I know, that makes sense, right? I knew if the chocolate monster came out, there wouldn’t be any putting him back in the box for a month, a few weeks a while. My gut, my thighs I knew better than to get on that slippery slope.
The crust is basically the same as the Chocolate Obsession Bars it’s just the filling that has changed. If you like a lot of filling or a really strong butterscotch flavor, you might want to try doubling the filling so there’s more to love. These pictures were taken with the filling amount as written, to give you an ida of what to expect. Next time I make this dessert, I will double the filling. If you try it, please leave a comment below and share how it turns out.
Unfortunately, the characteristic flavor of butterscotch comes, in part, from butter. So this treat looses a lot in the translation to dairy-free. If you move from butter to coconut oil, it just tastes sweet instead of butterscotch-y. Since my son is fine with butter, he was able to do this dish without difficulty. We went ahead and used coconut cream to make the butterscotch.
If you want, you can just make the filling and use it as a butterscotch sauce for use over some raw milk or coconut cream ice cream or other holiday treats. Pour it into a mason jar and it should keep a week or two in the fridge.
Butterscotch Obsession Bars
I purchase my rapadura, coconut palm sugar, coconut cream, salt, almond flour and other baking supplies from Green PolkaDot Box. For our complete listing of suppliers, see our Resources page.
For the filling:
4 Tbs (1/4 cup or a 1/2 stick) butter
scant 1/2 cup rapadura or coconut palm sugar
1/2 cup heavy cream or coconut cream or coconut milk
1/4 tsp salt
1 tsp vanilla extract
For the crust:
1-1/2 cups almond flour
1/3 cup tapioca starch
1/4 tsp baking powder
1/8 tsp sea salt
8 Tbs cold butter or coconut oil, cut into cubes
1/2 cup crispy or raw pecans, chopped
Preheat the oven to 350 degrees. Grease an 8×8 pan and set aside.
Begin by making a butterscotch sauce to use as the filling. In a 2-quart or larger saucepan, melt the butter over medium heat. Whisk in the rapadura, cream and salt. Bring to a simmer over medium heat, reduce heat so that the mixture stays at a simmer instead of a rolling boil and cook for about 5 minutes, whisking constantly. Remove from the heat and allow to cool briefly.
Whisk the vanilla extract into the butterscotch sauce and taste. Adjust the amount of salt and vanilla until you hit a happy spot. Set the sauce aside to cool.
Meanwhile, in a food processor, combine the almond flour, tapioca, baking powder and salt. Pulse to combine. Add in the cold butter and pulse until the mixture resembles crumbs. Remove a little less than half of the mixture from the processor and set aside. Add the egg to the processor and run on low until combined- the mixture will look wet. Scrape the mixture into the 8×8 pan and spread in an even layer, smoothing the top. Bake for 10-12 minutes.
Meanwhile, return the crumb mixture you set aside to the food processor. Add the remaining nuts to the processor and pulse to combine. Set aside.
When the crust comes out of the oven, pour the butterscotch filling over the top of the crust and spread to the edges, then sprinkle the crumb mixture over all, breaking it up and sprinkling it over with your hands, if needed. Pat down any of the crumb mixture that is sticking up. Return to the oven and bake for 25 minutes or until the crumbs on top are done.