Friday, August 7, 2015

High-Energy Toffee Roll-Ups

I’ve just made this nutritious, energy-rich treat for kids young and old. Because the recipe’s three main ingredients are measured in equal portions, the quantity of these treats can easily be reduced or increased.
Carol Brauner
 Carol Brauner, my friend of more than 40 years, shared this recipe with me. Says Carol: “Kids love it, and so do I!” 

High-Energy Toffee Roll-Ups:

1/2 c. creamy peanut butter  
1/2 c. instant skim milk powder
1/2 c. liquid honey 
1/4-to-1/3 c. melted dark chocolate 
1/4 c. toasted, chopped pecans

Blend peanut butter, skim milk powder, and honey in food processor (see Note) to make creamy toffee. Divide into two or three equal portions. Place a damp, clean cloth on clean workspace. Lay one sheet of wax paper over cloth. On that sheet, place one portion of blended toffee with second sheet of wax paper on top. Using a heavy rolling pin, shape each portion between the wax paper sheets into a rectangle with a 1/8-in. thickness.
(At this point, Carol rolls up and stashes the rectangles in the freezer, slicing off a piece whenever she needs an energy boost. Ive modified her recipe to make it a little more decadent):
Stack and freeze rolled toffee rectangles between their wax paper sheets about 10 min. or until stiff. Freeze up to three months. 
Melt chocolate (see How to Melt Chocolate in Index); keep warm. 
Toast, cool, and chop pecans while chocolate melts (see How to Toast Nuts and Seeds in Index).
When ready to use, work with one rectangle at a time, keeping the rest in the freezer. Peel away top sheet of wax paper. Using a flexible silicone spatula, apply a thin layer of warm, melted chocolate over flattened toffee. 
Working quickly, sprinkle toasted, chopped pecans over still-warm chocolate. Carefully roll long end of rectangle jellyroll-style, using bottom sheet of wax paper to assist rolling before chocolate sets. Freeze 10 min. before wrapping each roll in cello or wax paper. Return to freezer. 
Store wrapped rolls in solid-sided plastic container. When ready to use, slice as many rolls as needed into 1/2-in. pieces, trimming away irregular edges. Serve and consume chilled so roll holds its shape ... Toffee softens almost immediately. 

Note: A high-speed mini-chopper does an excellent job of mixing this small batch of toffeeHand-stirring doesnt produce the desired silky toffee” texture. 

Process first three ingredients at high speed until texture is silky. 

Roll divided dough thinly between wax paper sheets. Freeze. 

Lightly sprinkle nuts over warm, melted chocolate.

Using wax paper to assist, start rolling.

Job is easiest before rolled rectangle gets too warm, so work
quickly! Wrap and freeze; unwrap and slice as needed.
This produces a huge number of rolls!

Unfortunately, they dont seem to last very long!

Nicole Partons Favorite Recipes is moving to a new Time Zone (fooled you!) and Latitude (true). We’ll be saying goodbye to our familiar red kitchen and hello to a new one! Because the move is a big one, Ron, Frankie, and I won’t return until mid-November. 

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