Sans Rival Candy Bark is made with a layer of Skyflakes, a gooey cashew butter center and topped with white chocolate crumbled with roasted cashews and meringue pieces.
You know I love me some Sans Rival. See Sans Rival Macarons and cookies recipes. Now this is an even easier way to get Sans Rival on the dessert table (or even to make as a yummy gift!)
We will be using a base layer of Skyflakes similar to these Chocolate Covered Skyflakes (A Filipino Brickle Recipe) and then topping it off with some gooey cashew butter spread.
To get that key Sans Rival flavor it's all covered in white chocolate that has been
Ingredients
This is what you will need to make the base of the Sans Rival Candy Bark
Skyflakes - It provides a nice sturdy base and surprisingly it stays crisp even with all the toppings.
Cashew Butter - This will provide the middle gooey layer and helps bring down the sweetness.
Maple Syrup or Honey - I used maple syrup in this recipe, but I think honey will be better to use so that the filling is more sticky.
Butter - Mainly used for flavor as traditional Sans Rival is made with butter cream.
This is what you will need to make the topping.
White Chocolate - We will use white chocolate as part of the crunchy topping.
Butter - Again used for flavor to get the butter flavor in there.
Coconut Oil - This will help thin out the white chocolate and make it easier to spread.
Roasted Cashews - It's Sans Rival! So we will need lots of roasted cashews.
Meringue - Like the original that is made with disks of Meringue in this recipe we will be crushing them and using it as a topping to get the same taste.
How To Make Sans Rival Candy Bark
First line a 9x13 baking pan with foil. I didn't spray it with anything and it came out fine so you can skip that step. Now line your skyflakes neatly over the foil. Each packet comes with 3 crackers so line 3 crackers across and 3 crackers down. Using a total of 9 crackers.
Then pre-heat your oven to 350F.
Next make the gooey filling. Add ¾ cup cashew butter, 1 tablespoon butter and ¼ cup maple syrup or honey into a small sauce pan.
Over low heat stir with a whisk until combined and cook for 5-7 minutes until the mixture is a bit reduced and gets thick.
Spread the mixture on top of the Skyflakes going all the way to the edges.
Bake at 350F for 5 minutes just to set. Then take out of the oven to let it cool down while you prepare the white chocolate.
In a bowl add in 1 cup of white chocolate, 1 tablespoon of butter and 2 tablespoons of coconut oil.
Melt in the microwave for 1 minute on high. Mix it and then keep heating up in 30 second increments until the white chocolate is fully melted.
Prepare the crunchy toppings by chopping up ⅔ cup of roasted cashews and 3 small meringues. Get the salt ready.
Spread the prepared white chocolate over the cashew butter mixture. Spread all the way to the edge.
Sprinkle the crushed cashews and meringue all over the top. Lightly sprinkle a pinch of salt all over.
Place in the refrigerator for up to 1 hour to harden.
Take out of the fridge.
Cut into small squares to serve.
How To Serve Sans Rival Candy Bark
These keep nicely in the fridge for about a week. The skyflakes surprisingly stays crisp. Just make sure it is in a tightly sealed container.
These Sans Rival Candy Bark also work well as gifts! If you can find a container that fits a whole slab, that would be amazing. Wrap it in cellophane and a ribbon and it would just be so striking.
Look at the layers. It's the easiest way to get this classic Filipino dish on the dessert table.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- 9x13 Pan
- Foil
Ingredients
Base Layer
- 3 Packets Skyflakes 9 Crackers in Total
- ¾ Cup Cashew Butter
- ¼ Cup Maple Syrup or Honey Honey would be better
- 1 Tablespoon Butter
Topping
- 1 Cup White Chocolate Chips
- 1 Tablespoon Butter
- 2 Tablespoons Coconut Oil
- ⅔ Cup Roasted Cashews Chopped
- 3 Pieces Ready Made Meringue Crushed
- Sprinkle of Salt
Instructions
- Pre-Heat oven to 350F and line baking pan with foil.
- Line your skyflakes neatly over the foil. Each packet comes with 3 crackers so place 3 crackers across and 3 crackers down. Using a total of 9 crackers.
- Next make the gooey filling. Add ¾ cup cashew butter, 1 tablespoon butter and ¼ cup maple syrup or honey into a small sauce pan. Over low heat stir with a whisk until combined and cook for 5-7 minutes until the mixture is a bit reduced and gets thick.
- Spread the mixture on top of the Skyflakes going all the way to the edges.
- Bake at 350F for 5 minutes just to set. Then take out of the oven to let it cool down while you prepare the white chocolate.
- In a bowl add in 1 cup of white chocolate, 1 tablespoon of butter and 2 tablespoons of coconut oil.
- Melt in the microwave for 1 minute on high. Mix it and then keep heating up in 30 second increments until the white chocolate is fully melted.
- Prepare the crunchy toppings by chopping up ⅔ cup of roasted cashews and 3 small meringues. Get the salt ready.
- Spread the prepared white chocolate over the cashew butter mixture. Spread all the way to the edge.
- Sprinkle the crushed cashews and meringue all over the top. Lightly sprinkle a pinch of salt all over.
- Place in the refrigerator for up to 1 hour to harden.
- Take out of the fridge. Cut into small squares or rectangles to serve.
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