#azurestandard #glutenfree #twixbars #carob
/ jillyg
/ jilly_g_gf Jilly G's Cookbook amzn.to/3vq2y0X
Harvest Right Affiliate Link affiliates.har...
My Gluten Free Flour Mix • How to make Jilly G's ...
Check out Azure Standard! azurestandard.c... add in my share code : JillyG1
Here is the Carob powder I used today from azure: www.azurestand...
Today I am going to show you how to make my Gluten Free copycat Twix bars! These candy bars are dipped in a carob coating and a cocoa powder coating. Both of which need a little work, but they are so good!!!
Now I've made these copycat candy bars before, just not with this type of coating. Come along for the experiment!!
Just in case you are wondering, the cookie crust for these candy bars is the same cookie crust for my copycat Samoa girl scout cookie bars!!
• Gluten Free Caramel C...
Both coatings started out with the same equivalents of ingredients. I did have to add in extra cocoa powder and carob powder, as noted below.
I chopped up my leftover chocolate and carob coatings and put them in jars, in the freezer for a later use.
*The cocoa powder coating melts very quickly at room temperature.
Making candy is easy, but a little time consuming. These candy bars freeze so well too!!
Here is the book I referenced:
Nourishing Traditions by Sally Fallon
amzn.to/3HvAnTa
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
~For the Cookie Crust: The pan size I used is a 10 1/2 X 15
2 cups GF Flour • How to make Jilly G's ...
1/4 tsp Salt amzn.to/3NvkMqy
3/4 cup Butter (170 grams)
1/4 cup Honey (1/2 cup Sugar)
3 Eggs
1/2 tsp Vanilla amzn.to/410lA9Y
Oven 350 F. Bake 20-25 minutes.
~For the Caramel:
1 cup Butter (227 grams)
1 3/4 cups Honey + 1 Tbsp Molasses
(2 cups White Sugar, and 1 cup Brown Sugar)
1 cup Half & Half
1 cup Milk
4 tsp Vanilla amzn.to/410lA9Y
1/4 tsp Salt amzn.to/3NvkMqy
Cook until 244-248 on a candy thermometer or until firm ball stage *altitude makes a difference for the candy temperature, check yours
Cool the caramel for about 15 minutes. Pour the caramel over the slightly warm crust. Cool completely. Refrigerate overnight. Cut into bars.
~For the Cocoa Powder coating:
1 cup Coconut Oil amzn.to/41YU8L5
3/4 cup Cocoa Powder amzn.to/3ALUBUX
(+1/2 cup extra and 1 1/2 cups dark chocolate chips amzn.to/3oRu4Tx )
2 Tbsp Honey
1 Tbsp Vanilla amzn.to/410lA9Y
~For the Carob Powder coating:
1 cup Coconut Oil amzn.to/41YU8L5
3/4 cup Carob Powder (+1/2 cup extra) Link above
2 Tbsp Honey
1 Tbsp Vanilla amzn.to/410lA9Y
Melt coating ingredients over a double boiler. Dip candy bars, and place on parchment lined cookie sheets.
Candy thermometer amzn.to/3VpVbRQ
Cookie sheets amzn.to/3VrDZLJ
Offset spatula amzn.to/3NvlNPo
Silicone spoon amzn.to/3HzenHj
Silicone spatula amzn.to/41VQ6TH
Long tined forks amzn.to/3nvuIFX
Pyrex measuring cups amzn.to/3p4oE80
Cutting board amzn.to/3HxgR91
Mixing bowl amzn.to/3oWjvi1
2 Qt Sauce pan amzn.to/3Voz5zk
4 Qt Sauce pan amzn.to/3ALndOr
19 сен 2024
