My friend Terry from Brooklin (Ontario) gave me the idea for this recipe. Lots of versions of this around the table, this is mine adapted from Terry’s. It has almond slices, pumpkin seeds, peanut butter, salted caramel pieces, Skor bits and chocolate chips. Healthy eating – well it has nuts and seeds in it – that’s healthy. Thank heavens this gets done once a year!! 2017 Christmas Treat #6 – Pumpkin Seed, Peanut Butter and Almond Chocolate Squares.
This is a fun activity to do with the kids; they can even make their own in smaller containers for the big day. Just use 5” or 6” diameter shallow pie plates – the tin foil kind. Have lots of various mix-ins – maybe dried fruit like cranberries, blueberries etc. a variety of nuts and seeds. If there are allergies to nuts, just skip that part. Better yet, in some of my kids classes I use something called Wow Butter – a soy based butter which I use to make squares and other things. They can choose their own topping and save it for the big day (hey, what’s better than kids ramped up on sugar on Christmas day – as long as they are in your house). Mine are way too old for this, but they are usually ramped up on the other Christmas treat – libations, different ages, different challenges :).
It’s a fun activity and with schools being out, it might keep them busy for at least 10 minutes out of the 2 weeks they are home. You know, I do what I can to help! So thanks Terry for this great idea. I’m actually cleaning the bowl of left over chocolate – I hear it clogs the sink – just doing my part to keep things flowing – ahem!
I would recommend lining the glass dish with some type of plastic wrap. Spray it lightly so the plastic wrap adheres easily to the glass. Mix everything with the melted chocolate in the bowl then pour it into the prepared pan, level it off and refrigerate. As always – enjoy!
1 pkg salted caramel bits
1 ½ cups semi-sweet chocolate chips
½ cup peanut butter
1 cup Skor bits
1 cup sliced almond
1 cup salted pumpkin seeds
Spray a 9×13”and line with parchment – set aside
In a microwave safe bowl, combine the peanut butter, chocolate chips and salted caramel bits
– Do this in 30 second bursts and stir between bursts – should take 2 -3 minutes
Stir to make smooth
Add the pumpkin seeds and almonds – stir
Add the Skor bits and stir
Pour into the parchment lined tray
Refrigerate for about 1 hour – remove, flip onto a cutting board
Let it sit on the counter for about 10 minutes
Using a sharp long knife, cut into squares – about 1” x 1”
Store by refrigerating between sheets of parchment in an airtight container
Bring to room temperature before serving – it will be soft, gooey and oh so good!
