30 Second Chunky Monkey Cake

Sometimes it is 9pm, the kids are in bed, the dishes are done, and one suddenly feels the intense urge to consume a decadent ooey-gooey PB and Banana and chocolate and marshmallow…cake.  Stat.  Okay, so maybe this is not true for everyone, but I am here to say that it happened to me last night.  I borrowed the base recipe from this lovely blogger….http://backtoherroots.com/2011/07/09/sweet-saturday-one-minute-peanut-butter-cake/

But being me, I embellished a bit.  You’re welcome.  Cake in 30 seconds!

First, spray 2 ramekins, Pyrex dishes, or mugs with nonstick spray.  Generously.image

Then, mix together 1 egg, 2 tablespoons of soy nut butter (or peanut, or almond, or whatever-you-want butter)

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Then, cut up about 1/4 of a banana.  Note that I am too lazy to use a cutting board, so instead used the banana peel as a cutting board.  I am not making this up….I really did.

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Add the heaping tablespoon flour, 1/4 teaspoon baking soda, pinch salt, bananas, and any type of chip you want (chocolate, butterscotch, or PB are recommended.  Highly.)

Stir it up until everything is well mixed.

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Divide between the two prepared ramekins.  Microwave for 30 seconds.  Mine looked like they were just about to overflow, but then miraculously didn’t.  I am thinking about naming a holiday in honor of said miracle (It is what my people do).

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Now, you have options.  You could make a simple glaze, icing, stick a marshmallow on top and torch it, or just go with a healthy dollop of marshmallow fluff.  Whatever floats your boat…  Just run a knife around the edge of the ramekin, turn it upside down onto your plate.  Top with your favorite thing and enjoy warm.

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30 Second Chunky Monkey Cake

  • 1 egg
  • 1 1/2 tablespoons brown sugar (light or dark)
  • 2 tablespoons Wowbutter (or peanut, almond, or any other faux or real nut butter!)
  • 1 heaping tablespoon (about 1-1/2 tablespoons) flour (or gluten-free flour blend)
  • 1/4 teaspoon baking soda
  • pinch kosher salt
  • 1/4 banana, diced
  • 2 tablespoons chocolate chips (substitute butterscotch, white chocolate, or peanut butter chips)
  • 2 tablespoons marshmallow fluff (optional)

Coat bottom and sides of two (individual serving) ramekins or glass bowls with non-stick spray.  In a small bowl, whisk together egg, brown sugar, and soy or nut butter until well combined.  Whisk in flour, baking soda, and salt.  Fold in chopped banana and chips.  Divide evenly amongst ramekins.  Microwave on high for 30 seconds.  Cake might look slightly underdone, but resist the urge to cook longer.  There will be some carryover cooking time, and it will become dry if heated longer.  Run a knife around edge of cake and invert onto serving plate.  Top with marshmallow fluff, and enjoy warm with a cup of decaf before bed.

 

 

Copycat Levain Bakery Ginormous Chocolate Chip Cookies (Nut Free)

Once upon a time, when I only had two kids (and they weren’t babies any more), I took a weekend trip to NYC to visit my cousin, Aunt and Uncle, and BFF.  I decided to also take a tour of the most highly rated bakeries in Manhattan.  Levain Bakery was at the top of everyone’s list of “must visits”, and coincidentally was in walking distance of my cousin’s apartment in the Upper West Side.  Coincidence or fate, I ended up trying many of the cookies from Levain, with their doughy centers, crispy rugged exterior craters and plateaus, and ginormous soul satisfying size. When I tried their chocolate chip cookies, it was love at first bite.

Fast forward 6 years to the present…I have not been able to get these cookies off my mind.  It turns out I am not the only one, and their are tons of copycat recipes out there.  I researched as many as I could, watched the footage of the owners baking them on Beat Bobby Flay, and put together my own recipe that combines tips and tricks from many of the recipes….

While researching, I noticed a few odd things about this cookie recipe:

1.  They almost all called for cold butter, cubed, instead of the usual creaming of room temp. butter.  Curious, I kept this oddity in my recipe.  I believe it contributes to the craggy exterior.

2.  The bakery apparently doesn’t use vanilla in their recipe.  It feels wrong to me, just as a vanilla lover, so I put a tad in my recipe, but feel free to leave it out for the sake of authenticity.

3.  Some of the recipes called for bread flour, some called for AP flour.  I decided to split the difference and use both.  I think it was perfect.

4.  Some of the recipes called for cornstarch, which I found interesting, so I kept it in.  Not sure if it is necessary, but I believe it contributes to the center being soft and doughy, but not raw or falling apart.

5.  Lastly, this is sold as a chocolate walnut cookie (which is my all time favorite), but since we are nut-free, I left the nuts out.  You could add them back in, if you are not allergic.  Please use good quality semi-sweet, dark or bittersweet chocolate in these.  I have heard rumors that the use Guittard chips at Levain.

First, take two sticks of cold unsalted butter and cut them into tiny cubes.  Place in a stand mixer with the white and brown sugars, and vanilla.  Cream them together, adding eggs one at a time until just incorporated.  It will be lumpy at first, but after a minute or two, it should look like this.  Stop here, and resist the urge to beat until smooth.  Those lumps of butter will contribute to the rough exterior later!

Chocolate Chip Cooki dough

Add in your flours, baking powder, cornstarch, and salt.  Mix until just combined.  Or until your paddle attachment breaks in half, like mine did, signaling the end of mixing….forever.  Adieu, after market paddle attachment.

Chocolate Chip Cookie dry ingredients

Yes, it actually did break at the thickest point.  I have a knack for these things.

borken mixer paddle

Then, if your paddle isn’t broken, mix in the whole bag of chocolate chips.  If you were me, you would be folding it in by hand at this point.

chocolate chip cookie dough with chips

To look like this.  If you are adding nuts, now would be the time.  There are still a few small chunks of visible butter.  This is awesome.

chocolate chip cookie dough mixed

Okay, this might actually be the key to this recipe:  loosely grab gigantic balls of dough, like baseball size.  Resist the urge to make smooth balls, and actually try to keep the batter loose and rough.  See those valleys and craters on the outside?  Now stash these in the fridge (or even the freezer) for at least 30 minutes.  Mine were in there about 1 1/2 hours.

chocolate chip cookie dough balls

Bake at 375 degrees (Or 350 convection)for 18-24 minutes, rotating pans half way through baking.  They are done when they are still soft in the center, but golden brown at edges and gooey, but not too gooey, if that makes sense?  Sometimes, when I pull a particularly gorgeous baked good from the oven, I start singing bow-chicka-bow-bow…This was one of those times.

chocolate chip cookie baked

You definitely need a glass of milk for this baby!  And the beauty of this recipe is that they are HUGE, so 1 is enough even for the most dedicated sweet tooth.  I almost feel less guilty having one of these, even though I would not want to know the calorie count (don’t tell me), than when I make my usual chocolate chippers and devour 6 of them.  It is so much more fulfilling to eat one of these while it is warm, breaking off little chunks, and actually savor it a bit.

chocolate chip cookie

The soft center….

chocolate chip cookie center

My last little bit…For scale purposes, this was only about 1/8 a cookie.  Like my green mani?

chocolate chip cookie closeup

Levain Copycat Chocolate Chip Cookies (Nuts Optional!)

  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup sugar
  • 3/4 cup brown sugar (I used light, but I suspect dark would be even better)
  • 1/2 teaspoon vanilla (optional)
  • 2 large eggs, cold
  • 1 1/4 cup bread flour (could sub AP, if you don’t have bread flour)
  • 2 cups AP Flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 cups good quality chocolate chips (Guittard or Ghirardeli would be great)
  • *Optional- 1 cup walnuts, lightly toasted and roughly chopped

In a stand mixer with paddle attachment, cream cold butter cubes with sugars and vanilla until mostly smooth, but with small lumps evenly distributed throughout.  Add in eggs, beating just until incorporated.  There will still be small chunks of butter.

Add all dry ingredients to mixer on low until just combined.  Fold in chocolate chips (and nuts, if using).  Do not overmix.  Form dough into 11 or 12 gigantic balls, being careful not to pack them together.  Place cookies onto parchment lined cookie sheets with lots of space in between.  Keep the exterior rough and bumpy.  Refrigerate for at least 30 minutes or freeze for 20-30 minutes.

Preheat oven to 375 degrees (mine was 350 convection).  Bake for 18-22 minutes or until the center is set but soft (should seem just underdone), and outside becomes golden brown at edges and peaks.  Let cool on parchment for 5-10 minutes and serve warm with milk.

**One more interesting thing about this recipe.  It was developed by the bakery owners, who are triathletes.  They were trying to find the perfect cookies to fuel their grueling workouts.  These definitely fit the bill.

Let me know what you think!  I thought these were pretty darn close to the originals, if not exactly the same.

Gingersnap White Chocolate Granola with Chia and Dates (Nut-Free)

So, I am not really known for my self control around baked goods.  I can usually hold it together and only eat 1 or 2 servings of whatever I have made, occasionally sneaking a third in my closet, if it is really good.  However, I do have a weak spot for granola, and this white chocolate granola totally owned me.  Like, to the point that I had to promise myself that I would never make it again.  It was that good.

I am not going to pretend that granola is health food, like so many bloggers before me.  Yes, it has oats, dried fruit, seeds, etc…  It is very energy dense, which is great if you are a marathoner, or hiking or weightlifting a lot.  For the rest of us, let’s just say that it is delicious and leave it at that…

This actually was intended to be a teacher’s gift for Appreciation Week at our school.  Let’s just say that some of it actually made it to the teachers, and that it was difficult for me to part ways with it.  It would make a fantastic holiday teacher gift or brunch treat with some good yogurt.  You could even give it as a housewarming or hostess gift.  Pretty much anyone would be happy with it, I think.  Here’s how I threw it together with random stuff I had in my pantry:

First I mixed together the oats, sunflower seeds, chia, crushed gingersnaps, salt, spices, and chopped medjool dates (you could add the dates after the baking, if you want them to remain super moist).

white chocolate granola ingredients

Next, in a measuring cup, combine 1/3 cup oil, 1/3 cup maple syrup and/ or honey (I used about 1/2 and 1/2 of both), vanilla extract, and a heaping 1/4 cup of brown sugar.  I microwaved the whole shebang in a few 30 second increments, stirring in between until the sugar was dissolved.

white chocolate granola syrup

Pour the the wet mixture over the dry and mix well, until everything is coated.

white chocolate granola mixed

Pour this all out onto a parchment or non-stick foil lined baking sheet.

white chocolate granola on baking sheet

Bake at 350 degrees for 15 minutes, stir, and return to oven for 10 minutes.  Stir again, and bake in 5 minute increments, repeating if necessary, until the mixture is golden brown but still a bit moist.  Be careful not to burn it, and do not wait until mixture is completely dry.  This will crisp up after cooling.

white chocolate granola after baking
After baking.

See, it will crisp and clump when it is cool, and only then…

white chocolate granola complete

When it is completely cool, add white chocolate chips, and if you chose to wait to add the dates, add those as well.  If you want, dried cherries are delicious in here, as would be toasted nuts (if you are not allergic).  I wanted to keep this free of nuts for my family, but feel free to customize it with whatever you like.  I ended up adding some minced crystallized ginger, as well.  Place in a ziplock bag or in pretty treat bags, tied with ribbons and enjoy!

white chocolate granola with toppings

P.s. I highly recommend this white chocolate granola served atop tart cherry or pumpkin Noosa yogurt or Stonyfield “Oh My Yog” in gingered pear or apple-cinnamon.

p.p.s.  Feel free to leave out the chia, the dates, or the crystallized ginger.   I would highly recommend that you leave at least some white chocolate in there, because as we discussed before, this is not a health food anyway….live a little!

p.p.p.s.  If you leave out the gingersnaps (or use gluten free ones), this would be gluten free.  This is assuming you used gluten free oats and all of your other ingredients were gluten free, of course.

Gingersnap White Chocolate Granola

  • 3 cups old fashioned rolled oats
  • 1/2 cup sunflower seeds (or could sub pepitas)
  • 1/4 cups chia seeds
  • 3/4 cup Gingersnap cookies, crushed (optional, but highly recommended)
  • 1 teaspoon pumpkin pie spice blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup medjool dates, roughly chopped
  • 1/3 cup oil (I used canola, but vegetable or melted coconut oil would work)
  • 1/3 cup honey or maple syrup (or a combo of both works well)
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar (light or dark, your choice)
  • 3/4 cup white chocolate chips (give or take, depending on what you like)
  • 2 tablespoons crystallized ginger, minced (optional)
  • 1/2 cup dried cherries (optional)

Preheat oven to 350 degrees (I used 325 convection).  In a large bowl, mix oats, all seeds, Gingersnaps, spices, salt, and dates.

In a large measuring cup, combine oil, honey and/or maple syrup, vanilla, and brown sugar.  Whisk together.  Microwave by 30 second intervals, watching carefully.  When mixture bubbles at edges and sugar is melted, pour over dry ingredients.  Mix thoroughly to coat.

On a large, parchment-lined baking sheet, spread granola out into a thin, even layer.  Bake for 15 minutes.  Stir mixture and return to oven for 10 minutes.  Stir again.  Return to oven for 5 minute intervals, stirring in between, until mixture is golden brown, but still a bit moist in the center.  Cool completely.

Break up any large clumps into a zip top bag.  Add white chocolate, minced ginger, and cherries, if desired.  Serve or store in a air-tight container or bag.  Great as a cereal, ice cream or yogurt topping, gifting, or for snacking.

*Mine only lasted 2 days, but I would imagine it would keep for a week or more.  Good luck with it not disappearing sooner, though.

Chocolate Covered Cherry Hamantaschen…and Bonus Hot Cocoa Variation

I am pretty much a purist when it comes to Hamantaschen, which are definitely near the top of my list of favorite Jewish holiday treats.  The flavor I crave is very specific- Poppyseed filling (mohn) with a buttery-lemony flavored dough that is both crisp and tender.  However, I am seeing a whole bunch of fancy, non-traditional flavors popping up all over lately.  I started dreaming up ideas, only to discover that they had been done already.  Apple pie…done.  Cheese Danish….done.  The following Chocolate-covered Cherry Hamantaschen was my brain child, and after a pretty thorough search, I don’t think they exist yet: )  Here’s to trying something new!

For those of you new to the world of Hamantaschen, they are triangular shaped cookies traditionally eaten on Purim.  Purim is a fun holiday where Jews dress up in costume and retell the story of Mordechai, Haman, Queen Esther, and King Ahashueros (Ahashveros).  There are good guys, bad guys, a bit of drinking, near death for all, and a happy ending.  It is a great time.  Please look up the holiday for better details, as I didn’t mean to get into that here…  However, the cookies are meant to represent Haman’s (the bad guy’s) hat or more literally and disturbingly…his ears.  Hmmm, yum?  But they are good, really!

First cream the butter, sugar, vanilla, salt, and baking powder together in your mixer.  A hand mixer will work fine, as well.  Add in your egg, and beat until well combined.

Hamantaschen dough

Then add your flour and cocoa powder.  Mix until a thick dough forms.  Do not over mix.

Hamantaschen dough with Cocoa

Form dough into a disk and cover in plastic.  Stash in the fridge for 15 minutes.

Hamantaschen dough in a disk

In the meantime, line your pans with parchment.  I love these new “cookie sheets” by Reynold’s.  So easy!

Raynold's cookie sheets

Get your fillings en place.  Although I am making chocolate covered cherry flavor, I can’t just leave it at one, so I have other accoutrements at the ready.

Hamantaschen filling material

I dust the counters lightly with powdered sugar when making any type of roll out sugar cookie.  I find that it makes re-rolls work out better, and doesn’t add a heavy over-floured feel.

Hamantaschen dough rolled out

Roll out dough to 1/8 inch.

Hamantaschen dough 1/8 inch thick

Cut out circles or fluted circles, approximately 2 1/2″, but can be made smaller or larger as desired.

cutting the Hamantaschen dough

Line up circles on parchment.

Hamantaschen circles on parchment

Fill each circle with 3 cherries, no more, no less.  A couple of years ago, I learned that there is an actual proper way to fold Hamantaschen, which involves folding each edge over the edge next to it, instead of pinching together.  Check it out at the bottom of Tori Avey’s genius post here.

a perfectly folded Hamantaschen

Here is a triple chocolate version I am making for my daughter who is not a fan of cherries…or cooked fruit in general.  But that is a story for another day.

triple chocolate hamantaschen

After filling and folding all the cuties, bake at 350 degrees for 12-14 minutes.  You can see how well most of my cookies stayed together, but I did have one renegade.  There is always one….

baked hamantaschen

This is what you are going for!

the finished hamantaschen

Let cool completely.  Melt chocolate chips in microwave in 30 second intervals, stirring in between.  Drizzle, dunk, or dollop cookies with chocolate.  I tried all three methods, and I settled on dollops.

chocolate sauce for the hamantaschen

Here is a finished cookie.  I feel that it would be lovely with chopped walnuts sprinkled on top, but we are nut-free, so that is a no-go.

hamantaschen with Chocolate sauce

My hot chocolate version was adorable, if I do say so, though!  They are filled with mini-mallow bits (the kind in a canister that don’t puff when heated), then topped with more chocolate and marshmallows.  You could totally fill these with anything you want- Peanut Butter, caramel, jams, white chocolate, etc….

hot chocolate hamantaschen

Have fun!

Chocolate Covered Cherry Hamantaschen

For the dough:

  • 1/2 cup (1 stick) unsalted butter, room temperature (or margarine, if pareve is desired)
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 3/4 cup flour
  • 1/2 cup unsweetened dark cocoa powder
  • Powdered sugar for dusting

For filling and topping:

  • 1 can cherry pie filling (or make your own, like I did)
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer, cream butter, sugar, vanilla, salt, and baking powder until fluffy.  Add in egg, mixing well to combine.  Mix flour and cocoa powder, and add to mixer.  Starting on lowest speed, mix just until stiff dough comes together.  Wrap in plastic and refrigerate for 15 minutes or up to 1 day.  Let dough come back to room temperature before rolling.

Sprinkle work surface with powdered sugar.  Roll out dough to 1/8 inch.  Using round cookie cutters, cut out as many rounds as possible.  Can re-roll scraps once, if necessary.  Place rounds onto parchment.

Place three cherries in the center of each round.  Fold dough into a triangle around the filling, pinching points together gently.  If dough is a tad crumbly (from being cold or too much powdered sugar), just pinch together and it will still work when baked.  Bake for 12-15 minutes (mine took 14).  Cookies will still be slightly soft when hot, but will firm up as they cool.  Cool completely.

Melt chocolate in microwave safe bowl by 30 second intervals, stirring in between.  Dollop approximately 1 teaspoon melted chocolate over top of filling triangle in center. Sprinkle with nuts, if desired.  Let chocolate set up at room temperature or in fridge, and serve.

* for hot cocoa variation, stuff each cookie circle with chocolate chips and mallow bits.  Do not use mini-marshmallows, as they will puff when baked!  Bake and top with melted chocolate and more mallow bits.  Enjoy!

Million Dollar Recipe, Nut Free Version! “Soynutty Pie Crust Clusters”

As I might have mentioned 100 a few times, I was lucky enough to be a contestant in the last two Pillsbury Bake Off Contests.  The winner of the 47th contest was just announced live on The Chew tv show the other day, and boy was I thrilled that my new friend and fellow Virginian, Beth Royals, walked away with the Grand Prize of 1 MILLION dollars!  Her absolutely addictive “Peanutty Pie Crust Clusters” are amazing, and I would encourage you to make a batch for your holiday cookie tray or exchange parties.  The original recipe can be found here. Not wanting to be deprived of these treats in my nut-free home, I set about making a peanut-free version, “Soynutty Pie Crust Clusters” .  It is a tad bit more involved than the original version (mostly because of the toffee chips!), but still took me around 30 minutes to throw together.

First, cut the pie dough into 16 strips in both directions.  I did this on top of parchment, with my pizza cutter.

The cut pie crust for my Nut Free Pie Crust Clusters

Then you spread the little pieces apart a bit, so that they don’t stick together.  This part would totally appeal to those of you that are obsessed with crossword puzzles.  It was kind of fun!  Kids can help make this recipe easily, by the way…

Nut Free Pie Crust Clusters dough on the baking sheet

Then you bake them at 450 degrees for 6-8 minutes or until light golden brown.

Nut Free Pie Crust Clusters dough baked

While those were baking, I set about making my own toffee.  It is super simple, takes about ten minutes, and is necessary if you want to avoid nut products.  You also could buy nut free hard candies, such as Werthers Originals and crush them up, if you wanted to skip this step.

Just place butter and sugar in a pot over medium-high heat and whisk occasionally until it reaches 305 degrees (hard crack stage).  If you don’t have a candy thermometer, it will turn a lovely toffee color at this point.  Pour out onto a lined pan onto parchment or Silpat mat.  Let cool and bust into pieces with a mallet.  Told you this was fun!

Nut Free Pie Crust Clusters toffee 1Nut Free Pie Crust Clusters toffee 2Nut Free Pie Crust Clusters toffee 3

Nut Free Pie Crust Clusters toffee 4

Not only do you get to bash toffee, but you get to smash pretzels in this version as well!  Great holiday stress relief.

Nut Free Pie Crust Clusters Smashed Pretzels

Now, put your white chocolate chips into a microwave safe bowl.  An aside about white chocolate chips- It is hard to find a coconut oil-free brand that is not made in a plant with nuts, but Trader Joes makes them, and they are perfect for this recipe.  They do contain milk, however.

Anyhow, stick one bag of the white chocolate chips with 1 tablespoon crisco (butter variety or plain works as well), 1 tablespoon of soy-nut or sunbutter, and microwave in 30 second intervals, stirring well until completely melted.

Nut Free Pie Crust Clusters soy nut butter and white chocolate chips
The chips and Soynutty butter I used.

Nut Free Pie Crust Clusters soy nut butter and white chocolate chips in the bowl

Now all my bits and pieces are ready to go!  Just fold the pie crust bits, the smashed up toffee, and the broken pretzels into the melted chocolate goodness.

Nut Free Pie Crust Clusters ingredients

Nut Free Pie Crust Clusters ingredients mixed

Dollop onto parchment in little clusters.

Nut Free Pie Crust Clusters on a baking sheet

Pop into the fridge for 15 minutes and you have the best sweet and salty munchie ever invented….1 million dollars good!  Enjoy.

Nut Free Pie Crust Clusters yum
The focus group loved these!

(Peanut-Free) Soynutty Pie Crust Clusters

(Peanut-Free) Soynutty Pie Crust Clusters

Ingredients

    For the Clusters:
  • 1 pillsbury pie crust, room temp and unrolled
  • 1/3 cup toffee bits (recipe follows) or crushed hard caramel candies like Werthers
  • 1 cup pretzels (Rold Gold is nut-free), broken into 1/4 inch pieces
  • 1 bag (2 cups) white chocolate baking chips (Trader Joes)
  • 1 tablespoon crisco (butter flavored or plain)
  • 1 tablespoon Soynut butter, golden peabutter, or sunbutter
    For the toffee:
  • 2/3 cup salted butter
  • 1 cup sugar

Instructions

  1. Preheat oven to 450 degrees.
  2. Cut pie crust into tiny squares or16 rows in each direction.
  3. Place on parchment lined baking sheet.
  4. Bake for 6-8 minutes or until light golden brown.
  5. Let cool.
  6. Meanwhile, make the toffee by combining the butter and sugar in a saucepan over medium to medium-high heat.
  7. Whisking occasionally, heat to 305 degrees or until toffee colored (about 10 minutes).
  8. Pour out onto a lined baking sheet covered with parchment or a silpat .
  9. Spread out with an offset spatula and let cool completely.
  10. Break up into tiny pieces with a mallet or rolling pin.
  11. Place the pretzels into a zip topped bag.
  12. Crush into small pieces with a rolling pin.
  13. In a large, microwave safe bowl, heat white chips, crisco and Soynut butter on high in 30 second intervals, until melted.
  14. Gently fold in pretzels, toffee bits, and pie crust pieces.
  15. Make sure that everything is coated.
  16. Dollop by heaping tablespoon onto parchment paper and place in refrigerator for 15 minutes.
  17. Store covered, if they last more than 10 minutes!
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https://cloudsofcream.com/million-dollar-recipe-nut-free-version/

Some other allergy thoughts- If you have a peanut allergy, but are not allergic to tree nuts, you could add pecans or hazelnuts, lightly chopped.

If you are gluten-free, you could use Pillsbury’s gluten-free pie and pastry dough in place of the crust, and make sure to use gluten free pretzels.

If you are Milk free- you could use milk free chocolate chips in place of the white chips. A brand like Enjoy Life would work well. You could make the toffee with non-dairy margarine instead of butter.

If you are allergic to soy, use sunbutter or golden peabutter.

Cookie butter might also rock in this! Just a thought…