All right all you chocoholics out there. Here’s one to saddle your candy lovin’ ass up to. Do you like the taste of toffee and chocolate laid upon each other? Maybe a threesome with some nutty ground pecans?
I heard you scream “Yes!” from way over there you candy freak. Get your pots and pans out, wipe the spittle off your chin and let’s get this show on the road.
I have a crazy cookbook that a friend gave me that replicates famous recipes. Being a lovely and somewhat sheltered Canadian, I am not familiar with a lot of the American wanna be recipe clones. However, I DO know what a Heath Bar is. Oooh yes fellow chocolate addicts, I am familiar. We have Heath’s sister bar here in Canada called The Skor bar. I’ve had
hundreds a few of those bars in my lifetime.
So not only did the promise of buttery toffee smeared with milk chocolate spur me to make this recipe, it was THIS genius line that was included in the instructions:
” Boil first three ingredients until it thickens and looks like a paper bag”.
Who gives cooking instructions like that?????
I was sold.
This is how I did it:
Take one cup of sugar, half a cup of butter, and half a cup ground pecans.
Combine in a pot…… like this:
Begin to heat and start to constantly stir.
Stir some more.
Then stir even more.
FINALLY, when it begins to boil…
As I was stirring, I was finding that the butter didn’t want to incorporate nicely into the rest of the mixture, but well.. I just kept at it like the dedicated blogger I am…
(Hope your happy. Sigh.)
I’m assuming that this is the stage that the paper bag look was supposed to magically appear. I was hoping that the author REALLY meant that the mixture would look like a paper bag, and not just mean THE COLOR of a paper bag… otherwise, it would make more sense to just SAY that, right???
Anyway.. this is what it looked it at that stage:
No paper bag appeared….. only shattered expectations.
So when it reached the COLOR of a paper bag, I took it out of the pot and spread it on the parchment lined tray. I spent some time and smoothed it out, pushing it into the corners. The excess butter from the pot was somehow reabsorbed, so, hey, thank you science.
The mixture was not enough to spread on the whole pan unless you want it the thickness of saranwrap, so I just used half the pan – it’s not rocket science.
I took my chocolatey kisses and spread those little bubbas all over the SCREAMIN HOT mixture you just spread on the pan. The heat will melt all the chocolate so you can spread it all over. Ooooohhh yeah… melty spready warm milk chocolate. You’re pretty much emotionally dead if you don’t love that moment….. that, or you’re a guy – one of the two.
Check out this love in:
It took a while to cool off because obviously, melted sugar is pretty much molten LAVA. I geniusly hastened the cool-off period by putting it in the fridge and when it cooled, cracked it all into pieces.
Do me a favor. When you make this, (and I know you will), and break it up to pieces, slide a piece in your mouth. Let the chocolate melt on your tongue then crunch up that buttery tasting toffee/pecan mixture.
Close your eyes in pure culinary ecstasy.
You can thank me later.
Of course, this recipe gets a 12 out of 10.