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Triple chocolate peppermint biscotti – low carb and gluten-free

Low carb chocolate biscotti with a touch of peppermint for a festive holiday treat. Perfect for giving to friends and family. Or for keeping all to yourself. I did! It's not the holidays without some


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It’s been too long since the last time I created a new outrageously layered cookie bar, don’t you think? Well, recently with all the holidays upon us I’ve been baking a lot for my family and it’s always fun to throw something new into the mix along with all the seasonal favorites. That’s why it’s pretty dangerous to leave any unwanted candy or baking ingredients around me for long, because they will inevitably end up in a dessert.   It’s been almost a month since Halloween but there’s always those stray candies left that didn’t get eaten by the hungry kiddos, or is that just in my house? Well, for some reason the Milky May candy bars from the fun size mix were everyone’s favorite and they are what inspired the flavors of this recipe. So I knew that I wanted to create something that focused on the balance between sweet and salty. I guess that’s because, growing up, my mother was always baking things to take to gatherings and parties for the holidays and one of the simple favorites were those little 3-ingredient pretzel/rolo/pecan bites. Wow, those things are addictive. I think what makes them the best is the combination of chocolate, something salty and crunchy, and something sweet and chewy so tried to use that as a guide for creating these. You’ve just gotta have the crunch so that’s why I used crackers and the to complete the milky way flavor I used some homemade caramel and marshmallows. Then you top the bars with the rice crispies create another layer that’s both chewy and crunchy. Needless to say these were popular when I finished them and finally shared them. So let’s break this down. You start by making a layer of my favorite brownies ever, but wait there’s more! You top those brownies with the crispy crunchiness of some crackers baked on top, but there’s still more! Then you add a layer of rice crispy cereal coated in the fudgiest mixture of chocolate, caramel, and marshmallows for good measure! Print Triple Layer Caramel Crack Brownie Bars (Vegan) A crispy/crunchy explosion of a treat. The flavors of Milky Way candy bars meet salty crackers and rice crispies to make create an addictive combo on top of a fudgy brownie layer. Prep Time 25 minutes Cook Time 40 minutes Total Time 1 hour 5 minutes Servings 16 - 20 bars Ingredients Brownie Layer: 1 cup sugar 1/3 cup sunflower oil (or any oil) melted 2/3 cup coconut cream *see note 1/2 cup cocoa powder 1/4 teaspoon instant coffee powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 teaspoon baking soda 2 cups flour Rice Crispy Layer: 1 small package saltine crackers about 16 3 cups rice crispies cereal 1 1/4 cups mini marshmallows divided 3/4 cup dairy-free semi-sweet chocolate chips 1/2 teaspoon vanilla extract 3 tablespoons coconut oil 1/2 cup homemade vegan caramel you can replace with maple syrup Instructions Brownie Layer: Preheat the oven to 350 degrees F and grease a 8x8 inch baking pan with butter. Whisk together the sugar, oil, cocoa, and coffee powder in a medium mixing bowl until smooth. Add the salt, vanilla, soda, coconut cream, and flour and stir until evenly combined. Pour the batter into the pan and layer the top evenly with crackers then place in oven and bake for 22 - 24 minutes until a toothpick inserted in center comes out clean. Remove from oven and coo for about 5 minutes while you prepare the top layer. Rice Crispy Layer: In a double boiler or microwave safe bowl, melt the coconut oil, chocolate chips, and the caramel (If doing in microwave melt in 30 second intervals, stirring well after each until melted.) Add the marshmallows and stir in well and warm a little longer until they melt also. Once the mixture is completely melted together, stir in the vanilla. Spread about 3 tablespoons of the mixture over the cooling brownies to act as a sort of glue. Now add the rice crispies to the remaining mixture and fold in well. Use a rubber spatula to scrape the rice crispy mixture onto to base layer and gently spread to even out. Sprinkle the remaining 1/4 cup of marshmallows on top and place the pan in the oven for about 2 minutes allowing the marshmallows to melt onto the top slightly. Remove pan from oven and cool for at least 15 minutes before covering and placing in refrigerator to chill until set (about 1 hour). Once chilled, cut into squares and enjoy! Related

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