I stumbled upon this recipe originally made with milk chocolate and macadamia nuts. While I’m sure the original is delicious, I don’t care for milk or dark chocolate and didn’t have any macadamia nuts on hand.This treat is delightfully sweet and smooth. It’s also easy which was of tantamount importance for this celebration with limited preparation time.
Vanilla Butterscotch Bark
2 cups gluten free Vanilla Chips (I used Guittard brand)
2 cups gluten free Butterscotch Chips (also Guittard)
¾ cup toasted chopped pecans
Prep work – Toast the pecans in the oven at 300 degrees for 8-10 minutes then chop roughly
Reserve ¼ cup each of the vanilla and butterscotch chips.
In a microwave safe bowl, melt the butterscotch chips, 2 minutes on high, stirring every 30 seconds.
Spread the melted chips on a cookie sheet lined with wax paper.
Melt the vanilla chips with the same method. Pour the vanilla mixture on top of the butterscotch and swirl with a toothpick.
Spread the reserved chips and pecans throughout the tray, gently pressing them into the mixture. Refrigerate for one hour. Break into pieces before serving.
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