Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, vickys scottish chocolate macaroon bars, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brown the minced beef and drain off the fat. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these · This recipe for peanut butter ball cookies is a nice change from the typical milk chocolate and peanut butter combo. Scottish Macaroon Bars - NO BAKE recipe!
Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook vickys scottish chocolate macaroon bars, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:
- Take 120 grams cold mashed potatoes
- Prepare 480 grams icing / powdered sugar*
- Get 240 grams plain chocolate, I use Plamil vegan brand
- Take 120 grams dessicated coconut or chopped mixed nuts
They use up left over mashed potatoes. They are great fun to make with the kids. I can get down with coconut macaroons, and I've wanted to make a coconut macaroon style crust for a heck of a long time. The crust is literally the same recipe you would use for a coconut macaroon, but I made it refined sugar free by using honey as the sweetener.
Instructions to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:
- Line a cookie sheet with parchment paper
- Mix the mashed potato and icing sugar together until very stiff
- You may need more than I've stated. This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use. Starchy are best. The aim is for the mixture to be only slightly sticky to the touch
- Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands. Set aside on the lined tray and flatten slightly. This can be a bit messy!
- Freeze for 30 minutes
- Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted 'how to temper chocolate' recipe. Set aside to cool a bit
- Put the coconut / chopped nuts in a bowl and set aside
- Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts
- Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set
- Store in a lidded container in the fridge
- They are very sweet so I use dark chocolate to balance them. You can make the rounds smaller if you like, more bitesize
- Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK. They come in a rectangular shaped bar
Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like Vickys Coconut Chocolate Macaroons GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. I think I have a better filling for this cake it's like the coconut filling in almond joy and mounds candy bars. It's so easy to make and it tastes great!
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