White Chocolate Chunk Cookies

My  neighbor brought me these cookies the other day and I loved them!!  Really yummy and healthier than most cookies!!

White Chocolate Chunk Cookies

1 cup coconut oil

1/2-2/3 cup brown sugar

1/2-2/3 cup honey

3 eggs, one at a time

1 tsp. vanilla

Cream together.

1 cup flour

1 1/2 cup wheat flour (I use wheat pastry flour)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup coconut (I use unsweetened)

1/2 cup rolled oats

1 12oz. package of white chocolate chips

1/2 cup chopped almonds

bake at 375 degrees for 8-12 minutes.  Cool on pan 1 minutes.

Note from my neighbor: When I make it for my family, I like to use the 1/2 cup of sugar because we are getting used to less sugar and my family doesn't seem to mind.  If I make it for others, I usually use the 2/3 cup.  Also, you kinda have to judge when you've added enough flour.  It should be fairly stiff.  

Homemade Twix Bars

So Brad LOVES Twix bars and I tried these puppies out for his birthday in March.  They were super delish.  I had originally intended to do it the fancy way like the picture and cut them into sticks and then dip them in chocolate individually but ran out of time so I just simply poured the chocolate while they were still in the 9x13" pan and cut them into squares.  No matter which you do they are quite heavenly.  I recommend letting them fully cool before eating as well or else the shortbread is a little crumbly.  Thinking about these again makes my mouth start to drool a little....

http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe#

Thousand Dollar Bars

Shortbread layer

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour

Caramel layer

• 2 cups caramel, cut into small chunks
• 3 tablespoons heavy cream

Chocolate layer

• 3 cups chopped milk chocolate or dark chocolate, melted
• 1 tablespoon vegetable shortening (optional)

Directions:

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.