Faux Foodie Friday ~ Candy Cane Choc Cookie Bars

Last week I was talking to my sweetie pie sister and she asked me if the six foot teenager’s favourite treat was a brownie.  How did you know?  I asked.  We had a laugh once I realised that the majority of the Faux Foodie posts revolve around THE brownie.  It’s true, we love those sweet sweet brownies!  But this is the second week in a row that Faux Foodie is dedicated to something other than the chocolate brownie we love.  Don’t despair as this still has a chocolate cake style base so you won’t feel completely brownie deprived.

Last time I made “Magic Cookie Bars” I was accused by one of my colleagues of giving the office diabetes.   I do have to admit, that the pumpkin version was super delicious and the pan certainly didn’t last long!

Peanut butter is king but it is almost December and Christmas flavours are in full swing with visions of sugar plums dancing in my head.   By the way, while at the local fruit market last weekend I spotted actual sugar plums.   I have not sampled them yet, but I’m pretty sure I won’t be able to last another weekend without them in my shopping basket! But I digress…….

Christmas baking should not be stressful and should fill the kitchen with all the aromas associated with the holiday season.   Peppermint is a favourite of many and what better way to provide a bit of Christmas cheer than an adaptation of the Magic Cookie Bar for Candy Cane.   In what can only be described as genius, the base is mixed in a ziplock sandwich bag and put straight in the pan.   You can make this recipe without one single dirty bowl in the sink!  As well as being super easy and quick to assemble, you can put your own stamp on the ingredients to suit your taste.   The hardest part of this recipe is waiting for them to cool completely before you cut and devour!   A word of warning, don’t leave these to sit too long on the wire rack to cool………there seems to be little elves that like to sample straight from the pan :)

 


Candy Cane Choc Cookie Bars
1 box gluten free chocolate cake mix (I used Macro Wholefoods)
½ cup margarine
1 cup white chocolate chips
1 cup crushed candy canes
1 cup holiday M&M’s or other chocolate coated candies
¾ cup shredded coconut
1 x 400ml can of Nestle skim condensed milk

Preheat oven to 160 and lightly spray and line a 9 x 13 pan or brownie pan with baking paper.

Combine the cake mix and margarine in the ziplock bag.   Leave the top of the bag open and place in the microwave. Microwave in 30 second bursts until the margarine is melted.   Remove from the microwave, zip up the bag, and mash the cake mix and margarine together as best as you can.   Don’t stress too much as it’s easy to mix fully in the pan.

Dump the cake mixture into the lined pan, mixing if needed, and press into the base of the pan.   The mixture is very thick but if you use the ziplock bag to press it down you won’t even get a spatula or your hands dirty!

Layer on the white chocolate chips, chocolate candies and candy canes.

Sprinkle the coconut on top and pour the entire can of condensed milk over the layers.

Bake for 40-45 minutes, turning the pan mid way.   Cool completely on a wire rack before cutting into bars.   These are best if refrigerated overnight and then cut the next day.

 The feedback from the team?  ”  These are ‘Lish!”

PS – another pan was requested right away!

Faux Foodie Friday ~ Candy Cane Choc Bars
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Serves: 18
Ingredients
  • Choc-Peppermint Magic Cookie Bars
  • 1 box gluten free chocolate cake mix (I used Macro Wholefoods)
  • ½ cup margarine
  • 1 cup white chocolate chips
  • 1 cup crushed candy canes
  • 1 cup holiday M&M’s or other chocolate coated candies
  • ¾ cup shredded coconut
  • 1 x 400ml can of Nestle skim condensed milk
Instructions
  1. Preheat oven to 160 and lightly spray and line a 9 x 13 pan or brownie pan with baking paper.
  2. Combine the cake mix and margarine in the ziplock bag. Leave the top of the bag open and place in the microwave. Microwave in 30 second bursts until the margarine is melted. Remove from the microwave, zip up the bag, and mash the cake mix and margarine together as best as you can.
  3. Dump the cake mixture into the lined pan, mixing if needed, and press into the base of the pan. The mixture will be very thick.
  4. Layer on the white chocolate chips, chocolate candies and candy canes.
  5. Sprinkle the coconut on top and pour the entire can of condensed milk over the layers.
  6. Bake for 40-45 minutes, turning the pan mid way. Cool completely on a wire rack before cutting into bars. These are best if refrigerated overnight and then cut the next day.

 

LAST DAY TO ENTER!!!!

Don’t forget the Better Red GIVEAWAY!!!!!
Share ANY post on Facebook or Pinterest for the month of November and you could win this BakeWell RED stand mixer! A stand mixer is the cornerstone of any baker’s kitchen and this will get you well on your way to making delicious delights with ease and convenience.

How to enter
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The draw will take place on Friday 30 November so get sharing and good luck!

 

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