Butterscotch Bark
Butterscotch Bark
My kiddos adore this and call it butterscotch bark -- like a mix between a Twix Bar and their favorite Butterscotch Squares from See’s Candy. Inspired by Cantillon Kitchen’s Rocky Road - we made a couple tweaks and think it is delicious!
Prep Time: 25 minutes Cook Time: 15 minutes
Ingredients:
Base Layer
1 cup blanched almond flour - not almond meal (I use Wellbees)
2 TBSP grass-fed, cultured salted butter, melted - we use Kerrygold
1 tsp vanilla (sugar free)
Caramel
2 TBSP grass-fed, cultured salted butter
2 TBSP pure honey (no additives)
Butterscotch Sauce
¼ cup cacao butter (I use the Sunfood brand)
1 TBSP grass-fed, cultured salted butter
1 TBSP pure honey (no additives)
1 TBSP cashew butter (only cashews and salt) - I have been using a raw cashew butter that I LOVE - called Artisana
1 tsp vanilla (no sugar)
Directions:
Preheat the oven to 350 degrees and line an 8x8 glass baking dish with parchment paper.
For the base, mix the melted butter, vanilla and almond flour together. Smoosh with your fingers and press it into the bottom of the baking dish and parchment paper.
Bake for 15 minutes. Remove from the oven, let cool and then place in the freezer.
To make the caramel, mix the honey and butter in a small saucepan over medium heat, stirring constantly for 6-7 minutes until it thickens and turns a dark brown.
Remove the pan from the freezer and spread the caramel layer over the base. Return to the freezer.
For the butterscotch base, melt cacao butter and butter in a small saucepan over low heat. Remove from the heat and mix in the honey, cashew butter and vanilla. Whisk well.
Remove glass dish from the freezer and pour the butterscotch sauce over the caramel layer.
Freeze again for an hour or so and then break up into bits. Store in the freezer.
