If you follow my Instagram stories, you probably saw that I was making these bars yesterday. It’s been a while since I’ve made a new dessert bar, so it was due. These are decadent, not overly sweet and they have a hint of heat from the chipotle roasted pecans. And they are very easy to make, without any corn syrup or candy thermometer. I got some questions already of where I get chipotle powder in Amsterdam. I bought it at Tijn’s toko close to the Albert Cuyp market.
This recipe is for a 22cm baking square dish.
For the roasted pecans:
180grs of pecans
1 tablespoon of vegetable oil
2 tablespoon of maple syrup
3/4 teaspoon of chipotle powder (optional)
Pinch of salt
For the puffed quinoa crust:
2 cups of puffed quinoa
3 tablespoons of butter, melted
1 vanilla bean, or 1 ½ teaspoons of vanilla essence
3 tablespoons of icing sugar
1 egg white, slightly beaten with a fork
For the chocolate caramel:
1 cup of sugar
2 tablespoons of water
6 tablespoons of salted butter
1 1/2 cup of heavy cream
120gs of dark chocolate, chopped
½ teaspoon of vanilla extract
Pinch of sea salt
Start by roasting the pecans. Preheat your oven to 200C/400F and line your baking sheet with parchment paper. Mix the pecans with the vegetable oil, maple syrup, chipotle powder and salt. Spread them in a single layer over your prepared baking sheet. Roast them for 15 minutes, stirring half way through.
To make the puffed quinoa crust, first melt the butter and preheat your oven to 180C/350F. If you are using a vanilla bean pod, add the vanilla beans to the melted butter and mix well so that it dissolves. Then add the vanilla butter to the puffed quinoa, icing sugar and egg white. Mix well. Line your baking mold with parchment paper, also cover the sides of the mold so that it is easier to remove the bars later on. Place the quinoa mixture into the prepared mold and use the back of a spoon to evenly distribute it and press to make it compact. Bake it for 15 minutes. Then remove it from the oven and allow it to cool down.
To make the chocolate caramel, place the cream in a bowl and microwave it for 45 seconds. Then add the chopped chocolate, vanilla essence and salt. Microwave it for 30 second intervals till the chocolate has melted. Mix in between. Set it aside.
In a large medium saucepan, add the sugar and water. Let it melt over medium heat until it becomes amber in color. Swirl the pan around from time to time. Then lower the heat to low and add the butter, one tablespoon at a time. Stir with a heat-proof spatula until all the butter has melted. Then add the chocolate cream that you made before. Stir constantly over low heat for 10 minutes until it becomes a thick sauce, like fudge. Then turn off the heat and keep stirring for 2 minutes to allow it to cool down and become thicker.
Carefully pour the chocolate caramel evenly over the quinoa crust. Swirl it around so that it covers the edges. Carefully place the pecans on top in a single layer. Let it sit in the fridge to set for at least 5 hours.
Store them in an airtight container in the fridge. I’d like to take it out before eating since I prefer them when they are at room temperature and the caramel is chewier.