The winter in Israel continues- that is, continues to look like spring. I’ve said many times before that I miss the four seasons I grew up with in Upstate New York. A distinct change from summer to fall to winter , then spring. Rain here is a scarcity and when it does rain, it’s at the top of the news.
Certain kinds of food go with certain seasons- and then there is food that you can eat no matter what the weather outside. These Bale Bars are one of those. They remind me of compost type cookies where you put in anything and everything you may have in the house. Now I know that is not what the original recipe calls for but sometimes you just have to go with your gut. This calls for a cooked mixture of sugar, cream white chocolate and peanut butter which you pour over and mix with peanuts and pretzels. No baking, just refrigeration and you’ve got a delicious sweet and salty snack (that is a bit difficult to stop eating, I might add!).
I ‘m not a big fan of white chocolate, so I substituted dark instead. I also did not have enough pretzels, so this is where the compost cookie idea comes in. I took some Biscoff cookies and crushed them to small bits, not crumbs, and added them to the nuts and pretzels. Since the recipe calls for fleur de sel and the pretzels are salted, I decided to add raw peanuts instead of salted. Wise choice- the bars are plenty salty without the added salt from the peanuts. The result is a crunchy, salty, sweet snack that tastes best (in my opinion) straight from the freezer, which is where I store them. Add a nice hot cup of coffee and snack away!
You can find the recipe at Baked Sunday Mornings.
You can find the recipe at Baked Sunday Mornings.