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. (125 mL) creamy peanut butter  

1/2 c. (125 mL) instant skim milk powder

1/2 c. (125 mL) liquid honey 

1/4-to-1/3 c. (60-to-80 mL) melted dark chocolate
1/4 c. (60 mL) 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.

Stack and freeze rolled toffee rectangles between their wax paper sheets about 10 min. or until stiff. Freeze up to three months. 

Toast pecans, cooling and chopping while chocolate melts; keep chocolate warm.

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 toffee. Hand-stirring doesn’t 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 rectangles get too warm.

Wrap and freeze. Unwrap and slice as needed. 

This produces a huge number of rolls!

Unfortunately, they don’t seem to last very long!

Note: To find more high-energy bars, check out One Click: Energy Bars and Power Bars.