I had attempted the traditional recipes of this slice from ones found online however, firstly I don’t eat flour, so I balked at that ingredient.
I attempted to make one with coconut flour even allowing for the 1/3 cup to 1 cup of normal flour ratio as coconut flour is a whole other animal, however the result was too cakey, too dry, too sweet for a savoury dish and totally not the taste for which I was aiming.
I remember from my childhood days my cousins used to make this and I remember it being the same cakey texture. Nice for cake but not for this.
Steering a little away from peanut butter and chocolate this week, I thought I would revisit some of my white treats and create something new.
This is a step up from the White Chocolate Fudge recipe and is even more creamy and tastes even more like those chewy Milk Shake lollies of my youth. (I was sure my teeth were going to come out chewing those lollies.)
I love it when I have cooking weeks where everything works! I had a few disasters not that long ago where the result was so bad that even I couldn’t eat it – very rare as I hate to waste food. But this week was truly stellar, so here is one of the recipes today and the rest will follow in the weeks to come.
I love this one because it is super easy, as is my preference but again it was just a tweak on my Chocolate Tweets mix that made it completely different, rich, decadent and just all over Oh My Goodness!
Do you remember the White Chocolate Spiders recipe from years ago that was basically melt white chocolate, add peanut butter, tip in crunchy noodles and that was it? I used to love them and then feel sick afterwards from all the crappy stuff in it.