Sans Rival Candy Bark
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.
Servings: 27 Servings
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.