Welcome to Miss GF Makes #3…….. Miss GF’s third foray into the world of blog-baking and probably her most indulgent yet!
Last week, she was off school for a few days poorly and feeling quite sorry for herself. I always hate when she gets sick, and usually try to be the one to stay home if I can. Unfortunately, for reasons beyond my control (and as the law of sod would dictate), last week I couldn’t work from home…… Thank goodness Mr GF was able to be flexible and be with her. Actually…… looking at it now, I think he drew the short straw, as she generously shared her bug and by the end of the week Mr GF was full of cough and cold and acting like he had contracted terminal man-flu……. In the end I gave them both a wide berth and was glad to be otherwise unavailable!
As is the case with kids though, once she started to feel better, Miss GF bounced back with speedy gusto…… and that could only mean one thing…… time on her hands (before she got booted back to school) to bake. I came home one day to find chaos in the kitchen and complaints that she ‘couldn’t find the pecans or coconut’ and ‘did we have any peanuts?’
Her favourite cookbook – Adriana Rabinovich’s The Gluten-Free Cookbook for Kids was looking increasingly dog-eared and was pinned open at page 186 : Magic Bars…… Adriana’s description of these as chocolatey, gooey, sweet and creamy just about sums them up. Made with a tin of sweetened condensed milk, they have a serious sweet hit, but are none the worse for it, providing you can show restraint in having just one at a time…….
Actually, I was really proud of Miss GF…… when it came to slicing them, she insisted on cutting really small squares because she was more than well aware of the calorie content. She evidently shows more self-control than her mother!
I was also seriously impressed with her lack of fluster when she realised we didn’t have some of the required ingredients. Her ability to make sound and quite analytical substitutions was fearless and confident for a 10 year old…….. No pecans? We’ll just replace them with a perfect combo of hazelnuts and peanuts. No plain cornflakes? No worries…. there’s a box of gluten free chocolate cornflakes in the cupboard…… but hey! If they are already chocolatey, then we’ll just reduce on the amount of chocolate chips so that we get the balance right!
She’s a smart cookie my daughter. She’s already started asking me which flours do what to a bake….. Before we know it, she’ll be into full-on recipe development and giving Mary Berry a gluten free run for her money!
And the Magic Bars? If you like a good sweet amalgamation of chocolate with peanut, which is crunchy, soft, sticky and velvety all at once, then this is one for you. Miss GF’s recipe tweaks have resulted in a delicious harmony of flavours and textures within which peanuts shine….
Just beware…… That promise you made to yourself to have ‘only one’? I think you may be about to break it!
I am sharing Miss GF’s Peanut Magic Bars with the following March linkies :
Treat Petite with The Baking Explorer and Cakeyboi – March’s theme is Easter & Spring. These little squares are quick and easy as an Easter treat.
Free From Fridays with the Free From Farmhouse
#Yum Tum with The Mummy Toolbox.
Peanut Magic Bars (adapted by Miss GF from a recipe by Adriana Rabinovich)
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Base-line a 23 x 23 cm (9 x 9 inch) cake tin with baking paper.
- Grind the cornflakes and hazelnuts with a pinch of salt in a food processor until fine, then pour into a bowl.
- Melt the butter either in a small bowl in the microwave or in a small saucepan and then add to the ground cornflake mix. Stir until well combined and ‘damp’, then tip into the prepared cake tin and spread to evenly cover the base. Press down firmly.
- Using the same bowl, combine the chocolate chips, coconut and peanuts and then tip this mixture into the tin on top of the cornflake base, ensuring it is evenly distributed.
- Pour the condensed milk evenly over the top.
- Bake for 25 to 30 minutes until golden and set.
- Allow to cool completely in the tin and then transfer to the fridge to chill for at least 4 hours (or overnight), before removing from the tin and cutting into bars or squares.
- Store in an airtight container in the fridge.