I’m bad with time. For example, I have a hard time remembering how old I am. Which makes me look like a total idiot at the doctor’s office. Luckily I don’t do anything that requires me to get carded or I’m sure I just might experience some big issues.
I also have a hard time with dates, measurements and years past. For example… I went gluten free the same year I started my blog. So that’s 28 months that I’ve been totally GF. But thing is, I had to sit here and think HARD to get that number when I started off by trying to figure out the age of the blog. Well, at least to get an accurate number. Ask me what year I became self employed and I couldn’t tell you. Ask me what my cell phone number is and I’ll have to call someone and ask them to tell it to me.When it comes to numbers, I’m a mess.
But back to the gluten free thing. I don’t do it because I like it. Or because gluten free food is super yummy (because a lot of times it just flat out isn’t). I do it because I have to. And it sucks. And I find myself often relating things about being GF in how long it’s been since I have had a particular food. For example, it’s been 28 months since I had a decent chicken fried steak with bacon gravy. I know this because the night I found out I had to go GF I had a last hurrah at the local diner. And other times it will be an approximate guess. It’s been probably 32 months since I’ve had a cookies and cream candy bar (figuring that I probably tested them for my nephews around Halloween :) One number I can always remember or figure out quickly is that dreaded number for how long it’s been since I’ve had a gluten containing food! My age, um, no clue. How many months it’s been since I had a peanut butter and jelly sandwich stick to the roof of my mouth, 28 months and one week <— BAM!
And then that made me really, really want cookies and cream candy bars. To be honest it was never my fave but once you get that kind of an itch, you just HAVE to scratch it. Since I was stuck in the Houston airport a few weeks ago with delayed flights I browsed the internet and found Chocoley. And right then and there I placed an order for this amazing chocolate that REQUIRES NO TEMPERING! When it arrived (super quickly I might add) I was all over my cookies and cream chocolate bars. For this project you will need:
- Chocoley Bada Bing Bada Boom Molding White Chocolate
- Chocolate bar molds
- Sandwich Cookies (I used gluten free Glutino Sandwich Cookies)
Remove the filling from your sandwich cookies and reserve for a later use. And by use I mean secretly shoving sandwich cookie cream into your face while watching Orange is the New Black. Or whatever. Chop that business up really finely. Sprinkle some cookie into each partition of your chocolate bar mold. Melt 1 full cup of Chocoley White Chocolate in the microwave. In my 900 watt microwave it took 1 minute and 30 seconds. Use a rubber spatula to drop into the mold and smooth out. Use a toothpick to stir the chocolate up a bit to coat all of the mold so you don’t have air pockets of nothing. Allow to cool completely. Mine sat for one hour and the second round for 3. The ones for 3 were much easier to get out in one piece. Carefully pop out of your mold. Clean up any wonky sides with a sharp knife. And enjoy! You can see in these that I didn’t use a tooth pick to make sure the entire mold filled with chocolate or cookies. See how there are obvious holes. My subsequent bars have been much more “professional” looking. In the end, I’ve decided that I LOVE Chocoley. And this isn’t even a sponsored post! So keep your eyes out for even more chocolate recipes in the future. But what do you think? Is this easy enough that you’re hankering to make some homemade candy bars?Written by Allison Murray - Visit Website