Archives for Desserts category

“Oh Henry” Bars

Tags: ,

One of If’s Mom’s classic family-get-together recipes.
  • 2/3 cup butter (softened)
  • 4 cups oats
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 2 cups chocolate chips
  • 1 1/3 cups peanut butter
  • 3 tsp vanilla

Mix butter, margarine, oats, brown sugar, corn syrup and vanilla. Press into a greased pan. Bake at 350 for 15 minutes. Remove from oven and set aside.

Melt together chocolate chips and peanut butter. Spread over oat mixture.

Refigerate until set.

Dark Chocolate Pudding

Tags: , ,

Note: Not all vegans consider honey vegan, but many do.  If you’re going to serve this as a vegan dish, consult the specific vegans you plan to serve it to.  Also note that some cocoa powder contains milk solids, so you’d have to check that.

  • 1 avocado
  • 1/4 cup honey
  • 1/4 cup cocoa powder (swiss processed recommended)
  • water to texture (I used about 3/4 cup)

Put all ingredients in blender and pulse until smooth.

Chill in the fridge.

I know it sounds weird, but it turned out really well.  It looks, acts and feels like pudding — maybe a little light for pudding but that may be because of the amount of water.  It tastes more like a good dark chocolate than most chocolate pudding (which tends to be milk chocolate).  It was also incredibly simple.

The above makes about two or three generous servings or about four yogurt-cup sized servings (and with its rich dark-chocolate taste, I found the 4-servings size more than sufficient).  You can find nutritional information (and lots of photos) here.

Oksana passed me the link to this recipe in the Toronto Star, and they turned out really well.  Best of all, they were super simple to make.  They take almost two hours, but the majority of that time is just waiting for things to set in the fridge — the actual working time is minimal — so you can easily have them prepping while you’re doing other things.  It made 21 “finger food” size squares.

1 cup chocolate chips
1/2 tbsp plus 1/2 cup unsalted butter
1 cup crunchy peanut butter
1 cup crispy rice cereal*
1/8 tsp salt
1-1/4 cups icing sugar

* If you want to prepare this gluten-free, ensure that you’re using a gluten-free crispy rice cereal.  I asked Ruth Anne, and Rice Krispies (which I used) are not gluten-free (they contain barley malt).  She did indicate that there are companies making gluten-free cereals of this type, though.

Grease 9-by-6 inch baking dish and line with parchment sling.

Place 1/4 cup chocolate chips and 1/2 tablespoon butter in large, microwave-safe bowl. Microwave on medium power until melted, up to 1-1/2 minutes, stirring every 30 seconds. Stir in 1/2 cup peanut butter. Stir in cereal until well-blended.

Scrape into prepared pan.  Press into even layer using back of large, greased spoon. Place in fridge.

Melt 1/2 cup butter with salt in medium pan on low heat. Stir in remaining 1/2 cup peanut butter until smooth. Stir in icing sugar until blended. Pour half over prepared chocolatey base. Return pan to fridge.

In small, microwave-safe bowl, melt 1/4 cup chocolate chips on medium power, about 1 minute. Pour into remaining peanut butter mixture. Stir to blend. Spread over second layer in pan. Smooth top. Cover and refrigerate at least 30 minutes.

Place remaining 1/2 cup chocolate chips in small microwave-safe bowl. Microwave on medium power until melted, 1 to 2 minutes, stirring two or three times. Pour over top layers in pan. Refrigerate until set, at least 1 hour.

Use sling to remove block from  pan. Cut into bars. Store in airtight container.

Erin’s Famous Blondies


Serves: ?
Prep Time:
Cooking Time: 25 min
  • 2 sticks butter
  • 2 cups brown sugar
  • 2 eggs
  • 1.5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 bag toffee chips
  • 1 tsp vanilla
  • stuff to grease pan

Pre-heat oven to 350 deg and grease a 9″ x 13″ pan.

Melt the butter in a large microwave-safe bowl.

Stir in the sugar and let it sit for about 5 minutes.

Add the eggs and vanilla; stir until well-combined.

Add the flour, baking powder and salt, stir until well-combined.

Add the toffee chips and stir in.

Pour into greased pan and bake for 20 minutes.  See if a knife stabbed in the middle comes out clean.  If not, bake for 8-10 more minutes.  Top will be shiny, edges will pull away from sides.

Cool before serving.