When the holiday season rolls around, I’m guaranteed to find Ferrero Rochers under the Christmas tree each year. They are not for me. They are for everybody… or at least anybody who remembers that my mother always wraps a few containers of these delectable chocolate morsels for the usual holiday sweet tooth craving.
To me, Ferrero Rochers are a Christmas thing. Always have been.
But here’s the thing about Ferrero Rochers… they are made available all year round.
These are dangerous! A delicious cookie base topped with double the dose of chocolate and toffee bits to boot. This recipe comes from the book aptly titled “Bars & Squares” by Jill Snider — a book I rarely use though I often thumb through it. It has so many great sounding recipes, it’s a wonder I don’t put it to good use more often (oh I know, lack of pictures). However, these squares didn’t have a picture but rather a short list of ingredients and make a tonne of squares to either share or stash.
Lesson: Don’t judge a recipe by its lack of professionally edited photo.
I found the recipe for this classy cupcake at CookingClassy.com though I used my own strawberry buttercream. I was looking for a lovely cupcake to complement a lovely meal prepared by my friend’s mother. Alright, I’ll level with you, I was trying to impress the mother. Not sure why, probably because I can’t impress my own sometimes.
(If my mom is reading this, I’m totally kidding! Love you!)
I used to be so intimidated by these bars. It was as though they were that unattainable crush in high school that you admired from afar but knew deep down that you would never have a shot at them. Well, it’s actually quite embarrassing how easy they are. And also… NO-BAKE!
Allow me to breakdown the world’s most glorious chocolate bar(s). Take a buttery cookie, drench it in caramel, and then wrap that sucker in chocolate. Now permit me to translate that into a homemade bar recipe starting form the bottom and making our way to the top: we have shortbread, followed by a layer of caramel, and then topped with chocolate.
If your dessert vice happens to be chocolate and marshmallows, you have two main options: rocky road or s’mores. If you are particularly about your marshmallows, say for example, you prefer them toasted, well then there’s only one option for you.
Caramel and Chocolate. What a wonderful combination of rich decadent flavours. Separate them and what do you have? TWO wonderfully rich decadent flavours! My colleague and I set up a challenge for ourselves to pit a caramel dessert up against a chocolate one (sparked when I said “I think I’d choose caramel over chocolate any day.”)
The only rule was the caramel dessert could not contain chocolate and the chocolate dessert must be free of caramel. Already, as a representative for caramel, I felt like I had successfully put myself at a disadvantage. Caramel always tastes best when with chocolate but chocolate can stand on its own.
My colleague chose a worthy foe in a rich Mississippi Mudslide brownie. Me? I went with Caramel Tassies.
How would you vote?
Now that you’ve voted, check out the recipe for the dessert that won in the office.
PB+Chocolate Lovers rejoice! If your mouth could have an orgasm, this is it! This recipe is not my own creation; I found it somewhere and can’t remember the source. If you’re the gatekeeper of this recipe: 1) I love you and 2) Please let me know so I can properly cite you.