I swear I’ll post something healthy soon, but for now let’s just indulge ok? Besides, these guys are meant to be shared and savoured, so portion size is very much under control here. I saw this a while ago on Joy the Baker, and decided to take it to the next level by adding bits of Skor toffee on top. Toffee bits are pretty much crack for someone with a sweet tooth, by the way.
Here’s what i used:
-1/2 a bar of dark chocolate broken into small chunks. Chocolate chips could work too.
-about 2 handfuls of Ruffles regular potato chips (try to get a bag that hasn’t been crushed)
-Skor Toffee bits
-a drop of vanilla (optional)
-a tsp of coconut oil (optional)
-parchment paper
-a small pot and bowl to fit in it
Pour some water into the pot, about 1/4 full. Add the bowl (metal or glass) on top, creating a bain-marie (a.k.a. double boiler). Add the chocolate pieces, turn the heat on low and stir frequently. This method is key for melting the chocolate without burning the bottom. Once melted, add the vanilla and coconut oil, stir. Carefully dip chips and place them on parchment paper, adding the toffee bits while the chocolate sets. You can put them in the fridge for 15 minutes or so, just not too long or the chips will start to get soggy. Enjoy (in moderation!), xo.
Tag: sweets
My go-to lemon squares recipe
Lemon squares are the kind of treat I crave year round. They brighten up dull winter days and are equally refreshing when a heat wave hits in the summer. I’ve been using this Smitten Kitchen + Barefoot Contessa recipe for a few years now and they never fail to turn out AMAZING. Please be warned: like most good things, they require quite a bit of prep time, so make sure you have the energy and nothing to do for at least an hour. I like the tartness of regular lemons, but you can also try this with meyer lemons, or adding a little lime juice to mix it up. Here is Deb Perelman’s recipe, with a few slight variations (I mainly cut back on the sugar):
For the crust:
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the lemon layer:
6 extra-large eggs at room temperature
2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill for about 15 minutes.
Bake the crust for 15 to 20 minutes, until just golden. Let cool on a wire rack for about 15 minutes, (you can keep the oven on).
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, just until it’s set (make sure the centre isn’t too gooey). Let cool to room temperature. Cut into rectangles and dust with confectioners’ sugar using a fine mesh sieve. Enjoy!
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