Dulce de Leche, Coconut and Chocolate Chip Magic Bars
I remember making “magic bars” for my high-school sweetheart. These are much more sophisticated, containing my favorite ingredient, dulce de leche. I adapted this recipe by Grace Parisi which was originally published in Food and Wine, Nov 2010. Grace include 4 ounces of bacon, but I felt that was over the top.
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Sticky Oat-and-Pine-Nut Bars
These delicious gluten-free granola like bars were adapted from a recipe by Luis Villavelazquez, originally published in Food and Wine, May 2010. Use a Giradelli white chocolate bar not chips, to ensure gluten-free chocolate or substitute semi-sweet chocolate.
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