Sunday, February 26, 2017

Valentine Chocolate Recall of February 2017

We end February 2017 with one recall to share. These might have been a gift you bought to give to a child or perhaps an adult in your life for Valentine's Day.

Plastic Heart Tubes with Chocolate Lentils

Bee International, Inc. of Chula Vista, CA is recalling its 1.7oz. Plastic Heart Tubes with Chocolate Lentils because they may contain undeclared milk protein. People who have allergies to milk may run the risk of serious or life-threatening allergic reaction if they consume this product.

The recalled “Chocolate Lentils” were distributed nationwide in retail stores and through food distributors.

The product comes in a 1.7oz clear plastic tube marked with Best Before April 2019 on the label and bearing the UPC 0-73563-00805-9. It is a Valentine item consisting of chocolate lentils packed inside the clear plastic tube, with a heart shaped topper as a lid.

The recall was initiated after it was discovered that the milk-containing product was used during the packaging of the product. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company’s production and packaging processes.

Consumers who have purchased 1.7oz. Plastic Heart Tubes with Chocolate Lentils with Best Before April 2019 are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-421-6465, Monday-Friday from 7:30am-4:00pm, PST.

Saturday, February 25, 2017

Make National Peanut Butter Lovers Day Unreal this Year

March 1st is National Peanut Butter Lovers Day; January 24th was National Peanut Butter Day. I was torn about which day we should share this featured review of Unreal Candy's Dark Chocolate Peanut Butter Cups but I went with today in the hopes that we had a lot of Valentine's Day treats to share with you are even at the end of January. A bag of these hold 8, individually wrapped cups but you can also buy these in a two cup sleeve in some grocery (like Kroger) and big discount stores (like Target). As you know I love dark chocolate but I'm also very fond of peanut butter, too. Several of my volunteer testers are also very fond of dark chocolate, they claim I've corrupted them so that they can't enjoy milk chocolate any more. But hey! We try all types of chocolate here and I try to be objective and honest about each type. Let's see how well Unreal did at creating a less junky candy treat. I received this bag to test, share, and write about from Unreal via the Tryazon program; no other form of compensation was received in exchange for this honest article.

Each cup is 1.5 inches across and 0.25 inches thick. It is fairly dark in color but not as dark as the bag suggests when against a red background. Each cup is wrapped in a silver wrapper with the "UNREAL" name in red. Each piece has 80 calories made of 50% fair trade certified ingredients including some organic ingredients. Obviously it contains both chocolate and peanuts if those are allergy concerns for you but also sunflower and coconut derived ingredients. The cup has a very strong chocolate scent to it and it immediately starts to melts in my fingers. It makes a soft crunch as I take a bite and a softer sound as I chew it. The initial flavor is a slightly bitter chocolate then intensely roasted flavored peanuts and a hint of sweetness. The peanut butter is thick but still creamy, not sweet at all, really just that roasted flavor with a touch of sweetness that does not distract in any way. The chocolate is the dominant flavor here as I would like it to be but the peanut butter never goes away.

Overall this product earns Sacrament status for the ingredients and the basic philosophy behind making it. You do need to love both peanut butter and darker chocolate and I do so I love these. My testers liked this one a lot but sadly there was only enough for each of us to try one. Remember: Use chocoolate with Purpose and in Moderation. What about you, reader? Have you tried these? What did you think? If you haven't tried them, is this a type of peanut butter cup you'd be interested and trying out?

Monday, February 20, 2017

WIN Big From PROBAR

Toady as promised is the first GIVEAWAY Contest of 2017 on The Chocolate Cult. We've teamed up with PROBAR to offer one of you readers a 12 count sleeve of one type and variety from their line-up. In order to run the giveaway fairly we are using Rafflecopter so please fill out the information it needs, follow the directions, remember we will check to make, and on Monday February 27, 2017, at Noon (Eastern) we'll announce the winner. Winner MUST live in the USA and supply a legitimate email so that we can contact them about their prize.



a Rafflecopter giveaway

Saturday, February 18, 2017

Bite Off Energy with PROBAR

Yesterday you met Holly from PROBAR® so today you're going to learn about some of their bars. We have samples from several lines so we're going to publish article about each line over the course of several months in 2017. Today we're looking at two flavors from the bite organic energy bar line: Chocolate Cherry Cashew (left bar in the photo) and Peanut Butter Chocolate Chip (right bar in the photo. These look homemade to me, you can see the ingredients inside the bite, they aren't hidden under a coating of chocolate or candy as many energy bars are. Both bars we were sent have 190 calories so a good sized snack without overindulging. On Monday, The Chocolate Cult will host a CONTEST where you could win a sleeve of 12 bars of any one variety you choose from their website. The giveaway will run for one week so be sure you come back to enter it. The Chocolate Cult was sent 12 bars from different lines from PROBAR® all in chocolate varieties so that we could test them out and write a series of feature articles about them in an honest and objective fashion; no other form of competition was received.

We'll start with the PROBAR® bite Chocolate Cherry Cashew. This includes chocolate liquor, cocoa butter, and cacao powder on the ingredient list. The very first ingredient is tapioca syrup which helps explain the 10 grams of sugars the bar has. It also has 7 grams total fat (1.5 g saturated fat), 6 grams of protein, and 3 grams of dietary fiber. The first scent I note is the cherry a general grain and sweetness fragrance. You can see the dried cherries, the different grains, the cashew pieces spread throughout the bar. Take a bite makes a crunch and it stays crunchy as I chew. It is not sticky as I thought it might be from just looking at it. The flavors are varied depending on where I bite. A burst of tart cherry, some sweet grain, a hint of chocolate, the cashews are subtle as well but definitely there. Each bite is a different taste experience, too. The texture is also interesting depending on the bite -- the dried cherries are actually chewy, the cashews crisp, and the grains soft. The size of the bar makes this easily an eight-bite snack. While I'd like the chocolate to be more intense (this is The Chocolate Cult after all) I still like this bar a lot.

Now we'll turn to the PROBAR® bit Peanut Butter Chocolate Chip. The ingredients and nuttirional values for this bar are very similar to the previous with just 1 gram more total fat, 0.5 grams more saturated fat, 1 gram more sugars. However this has 15% more iron and that might be important to some of you. This has a strong peanut fragrance to it. As you saw in the first photograph of this article, this bar is a little smaller in terms of measurements but in terms of weight it is identical at 1.62 ounces or 46 grams. If you have ever cooked or baked with peanut butter by weight, you know it is a hefty ingredient. A bite of this bars makes a softer crunch and it is more chewy than crunchy as I eat it. The peanut butter is not as intense as the scent had me thinking it would be but the chia seeds are obvious in flavor. It is only when I hit a mini chocolate chip that I get a burst of the chocolate flavor in this bar. In terms of flavors and textures it is not as varied as the previous bar but still more interesting than many other energy bars I've tried before.


Of the two bars, I have to say that the Chocolate Cherry Cashew is definitely my favorite. I think having the chocolate liquor, the cocoa butter, and the cacao powder helped make it more chocolatey as well. I would certainly buy this variety in the future.  How many of your have tried the PROBAR® bite products before? Which ones have you tried and liked? Please leave a comment and let us know.

Friday, February 17, 2017

Learn More about PROBAR

Holly from ProBar
Sisters and Brothers in Chocolate, please help me welcome Holly Hansen to our blog today. We'll be featuring a product from PROBAR® the company she works for on Saturday but today she's going to help us learn more about them and share a bit about herself as well.

Welcome, Holly, to The Chocolate Cult. Would you tell us who you are and what you do for PROBAR®?

I am a Michigan native who has lived in Salt Lake City for over 12 years now. My main reason for moving west was my passion for the mountains and all the trail running, skiing and climbing they have to offer. My career path has paralleled my passions as a Marketing Professional in the outdoor industry. I am the Marketing Communications Manager at PROBAR®. Which means I manage the sports marketing (our ambassador program), social media, sales support as well as new product and innovation support.

Your products are sold in so many stores as well as online but where was PROBAR® first started and sold?

PROBAR® was first started in Park City when CEO Jeff Coleman had an epiphany about what energy bars should be and taste like and how they should perform. He went on to hire our President Jules Lambert who took it upon himself to make and sell bars out of his RV while travelling and living out of it with his family. The rest is history and we are now a nationally recognized brand that has not once sacrificed on quality along the way.

More info can be found here.

ProBar Variety
The PROBAR® mission on the website is "PROBAR® creates delicious, convenient, healthy, plant-based food products. We strive to become the leading provider of REAL FOOD choices, always maintaining our commitment to quality, sustainability and fantastic taste." can you tell us a bit more about what this means?

It is sometimes hard to find an energy bar that meets all of your needs as far as taste, energy, consistency, quality ingredients (that you can read!) and dietary limitations. At PROBAR® we strive to fulfill all of those needs by providing real ingredients that are Non-GMO, derived from organic farms, gluten free, plant based and are a full nutritious meal on the go from a company that genuinely cares about helping people.

A lot of folks think of energy bars as only for athletes but do you think these products can and should appeal to the average person?

Absolutely! PROBAR® products are perfect for athletes given the fuel they provide and great taste. However, they are also perfect for the busy mom skipping meals here and there, a kid’s backpack, the college student running between classes, the professional who forgot to pack their lunch. This is because our products are REAL food, highly nutritious and convenient. Did I mention they taste great?

Base Bar
One of the features of PROBAR® products that some of our readers might be interested in and surprised by is that your creations are Organic Certified and non-GMO. That must add some cost to your products so why make that extra effort when so many energy, meal, and snack bars do not?

Because we wouldn’t be PROBAR®. Because we would have sacrificed our core values, what we wanted to create in the first place, to cut costs. It would be pulling our support of responsible farming and business. That is not helping people. It is offering them cheaper product at the expense of their health.

We couldn't agree more on The Chocolate Cult!

How did you get involved with PROBAR®, Holly?

I have worked as a marketing professional in the Outdoor Industry for 11+ years. Specifically, with ski and climbing hard goods as well as high end stainless steel drinkware most recently.

As a runner/climber/skier myself, I have always been a user of energy bars and have interest in nutritional science. When PROBAR® had a job opening in their marketing department I applied and here I am!

Do you use PROBAR® products yourself and what is your favorite product?

I have been using PROBAR® products since they came out about 12 years ago. They just tasted better and didn’t upset my stomach during exercise.

My favorites are:
The Meal bar in Original Trail Mix and Almond Crunch

Base bar in Chocolate Super Greens – these are higher in protein and taste more indulgent (lots of chocolate!)

Nut Butter in all flavors! But my favorite is Koka Moka….because I like coffee and chocolate

One of the most important questions for us here, do you like chocolate? If so, what type of chocolate do you prefer?

Is that a trick question? YES! The darker the better. And with sea salt.

Are there any more chocolate varieties of your products in the works for the future that you could tell us about?

There are some new products in the works that have chocolate, peanut butter and almond butter options. You will just have to wait and see ☺

Thank you, Holly, for talking with us today. Saturday we'll look at some of the PROBAR® line and we'll work our way through their line of products through 2017 so keep coming back to learn more.

Readers, how many of you have tried PROBAR®? Leave a comment below and let us know. If you have any other questions for Holly about PROBAR® ask it in a comment.

Saturday, February 11, 2017

8 Years of Valentine Chocolate

Are you looking for a good chocolate Valentine's Day gift?

Here is a look back at the various Valentine's Day chocolates, chocolatey treats, kitchen products, and even Valentine recipes that we've shared here on The Chocolate over the past eight years. Each link will open a new window so don't worry about not being able to go back to our list

When you get to the end be sure to leave a comment telling us how you are making our Valentine's Day 2017 Chocolatey.

Valentine's Day Chocolates


























Valentine's Day Candy










Valentine's Day Kitchen Gear





Valentine's Day Recipes











Miscellaneous Valentine's Goodies













Wednesday, February 8, 2017

Meet the Chefs at FARM Bloomington

In December I reviewed several cocoa and chocolate dishes from FARM, a farm to table restaurant in Bloomington, Indiana. Today I want to introduce you to the four wonderful creators of those dishes through this first ever combo mini-interview. You'll note that the questions are very similar but keep reading because their answers are unique.

For those looking at Valentine's Day, the chocolate pave I reviewed back in December is on the menu as a dessert option. You can book for Valentine's Day at FARM here.
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Chocolate Priestess, Chef D, Sam Aulick
Chef D, tell us a little bit about yourself please. Where did you train to become a chef and what inspired you to create FARM here in Bloomington?

I'm 53 and have been cooking professionally since I was 17 when I started cooking as a summer job at The Walnut Room in Columbus Indiana. I went to culinary school at Johnson and Wales where I was a Teaching assistant and Fellowship instructor. From there I worked and ate through 15 European countries mainly focusing on France and Belgium. I've worked throughout America, the Caribbean and on international cruise ships. 

After running away from my internal Hoosier I came home again to my aging parents and our farm in Southern Indiana. I created FARMbloomington 9 years ago to celebrate my coming back home and wanting to share my worldwide experience with my fellow Hoosiers. 

All of the chocolate and non-chocolate dishes we had on Wednesday (December 14) evening were wonderful. How often do you use chocolate as an ingredient in your dishes?

We always try to have a kick ass multi-layer chocolate cake available. Nothing is better than a moist rich chocolate cake. I also love to create different flavored chocolate truffles that pair with our themed dinners. Scotch Truffles for Burns Supper in January, Curry Truffles for our vegetarian Indian dinner, Ginger for our Asian tasting menu. We practically can't take off the chocolate pave that we put on for the christmas holidays a few years ago and it is still on the menu. Chef Bob does an incredible flourless chocolate cake as well. In the savory kitchen we chocolate and cocoa in several dishes. I love it in our Mexican mole sauces as well as our Cocoa Ribs which you had. I've also done a cocoa and kumquat sauce for duck and have added cocoa to pasta dough. 

Finally the "most important" question for us: Do you like chocolate and if so, what type of chocolate is your favorite?

I love really deep dark chocolate styles. 80% is just about right for me. I love it aux naturale but do like orange peel, candied ginger, chili peppers or just about any kind of nut in it. Oh, and caramel.....
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Chocolate Priestess & Chef Adkins
Chef Adkins, tell us a little bit about yourself please. Where did you train to become a chef and how long have you worked at FARM?

I have been a chef for 10+ years now and working in kitchens and restaurants nearly 16 years.  I've no formal training but have worked for a variety of talented mentors, chefs and non culinary.  I have been with farm for nearly 7 years.  I am an anthropology graduate from IU class of 2002.  I practiced archaeology in belize and through the midwest.  I began a serious venture in the hospitality industry when I was 25 and haven't looked back.  

The Ribs Mole was wonderful. How often do you use chocolate as an ingredient in your dishes at FARM?

Chocolate is a tricky ingredient when used in savory dishes.  Because it is such a forward flavor and has the ability to dominate the palette.  We use chocolate in moles and BBQ sauces and the powder can be used to add a certain bitter depth to many darker sauces such as a bordelaise  

Finally the "most important" question for us: Do you like chocolate and if so, what type of chocolate is your favorite?

I do enjoy chocolate.  In smaller amounts usually.  And I prefer dark chocolate over milk and am a big fan of salted caramel and chocolate.  

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Chef D & Chef Julia
Chef Julia, tell us a little bit about yourself  please. Where did you train to become and pastry chef and how long have you worked at FARM?

I've got no formal training, only a love to learn and create beautiful things. FARM was without a pastry chef so I put myself up to the challenge of learning how to bake, with a LOT of help from Chef Daniel Orr and of course, trial and error. I've been at FARM 5 years this February, and have been baking there for about 2 1/2 years.

The Buche de Noel and Chocolate Pave' was wonderful. How often does FARM offer those desserts on the menu?

The Buche is a seasonal item in honor of Christmas time.  There has been some version of the chocolate pave on every dessert menu since i started baking! I'm obsessed.

Finally the "most important" question for us: Do you like chocolate and if so, what type of chocolate is your favorite?


Of course!! I love dark chocolate, paired with nuts, hard cheeses, and red wine : )

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Doug
Doug Spradley, tell us a little bit about yourself please. Where did you train to become a bartender and how long have you worked at FARM?

I've been with Farm about a year now.  I've worked at a few locations around town: Serendipity Martini Bar, Crazy Horse, Coaches Bar & Grill at the Hilton Garden Inn, and the now defunct Jake's Nightclub.  My first bar gig was actually at Suburban Lanes way back in 2006 literally the day after my 21st birthday.  Since getting into serious bartending I learn from anything I can to be better, be it other bartenders from the region I am friends with, or learning out of my cocktail books.

Would you tell us a bit more about your inspirations for the two chocolate drinks you served us on Wednesday, December 14, 2016?

The two chocolate drinks I made are some fun variations of some pretty basic drinks, but use chocolate as a modifying flavor in different ways.  

The Chili Chocolate Martini uses the basics of a White Russian as a base, and bumps it around using some modifying ingredients to work to a specific flavor-- chocolate from Patron XO Cafe Dark liqueur, chili spice from Ancho Reyes, vanilla bean from Absolut Vanilla vodka, and half & half for balance.  Chocolate and chili are a pairing that I enjoy, since the spice and the creaminess of chocolate balance each other out.  The cayenne pepper dust on the top of the drink helps bump up the heat, but the addition of the half & half balances that back a bit as well.  

The NAFTA, as I like to call it, is a variation on an Old Fashioned recipe.  I chose Pike's Creek whisky due to its heavy butterscotch notes on both the nose and palate, and knowing butterscotch works well with chocolate I could have a base in mind.  I've used chocolate and agave nectar as a pair in cocktails before, so I went with a gut feeling and started with the Old Fashioned style build for this drink.  I felt that it needed a bit of harmony, thus the use of the bacon/ chipotle spray to add a touch of savoriness.  

Finally the "most important" question for us: Do you like chocolate and if so, what type of chocolate is your favorite?

Yes, I do like chocolate.  As to what's the best kind?  Well, milk chocolate for snacking-- I think everybody had Hershey bars growing up.  These days, though, I still like to enjoy a Mr. Goodbar or Crunch here and there.  Chocolate is just fun-- like bubbly wine, I've met only a few people from around the world who don't like it, and they are few and far between.  

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It takes a team to make a restaurant work. FARM has a great team. Do you agree?

Sunday, February 5, 2017

Peanut Warning for Chocolate Products

Just one recall to start off February but since peanuts can be a serious allergy this one needs to get wide coverage. Please share it out.

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Allergy Alert on Milk Chocolate Vanilla Caramels due to Undeclared Peanuts

New American Food Products, LLC announces a voluntary recall the MILK CHOCOLATE VANILLA CARAMELS Premium Chocolate Treats flavor as follows:

Weigel’s® Mountain Valley™ with best by date of 11/14/17

Royal Farms Market Place with best by date of 12/08/17

The recall was initiated due to concerns of the possible presence of peanuts. People who have an allergy or severe sensitivity to specific types of allergen, such as peanuts, run the risk of serious life threatening allergic reactions if they consume the product being recalled.

While the product line is available in multiple flavors, the only product being recalled is the MILK CHOCOLATE VANILLA CARAMELS Premium Chocolate Treats flavor of Weigel’s® Mountain Valley™ and Royal Farms Market Place which are only sold in 2.75-ounce bags.

Although the packaging clearly states the product is packed in a facility where other products containing peanuts, tree nuts, milk, wheat, soy and eggs are packaged, out of an abundance of caution, New American Food Products, LLC is recalling all of the 2.75-ounce bags of the Weigel’s® Mountain Valley™ Premium Chocolate Treats MILK CHOCOLATE VANILLA CARAMELS with best by date of 11/14/17 and Royal Farms Premium Chocolate Treats MILK CHOCOLATE VANILLA CARAMELS with best by date of 12/08/17

We were made aware of the presence of the peanuts through a customer complaint. New American Food Products, LLC is not aware of any related illnesses at this time.

Although this is believed to be an extremely isolated incident, effective immediately, all Weigel’s® and Royal Farms retail locations have withdrawn this product from sale. This recall does not include any other flavor of Weigel’s® Mountain Valley™ Premium Chocolate Treats nor does it include any other flavor of Royal Farms Market Place Premium Chocolate Treats.

New American Food Products, LLC is asking that customers who purchased the affected product discard it immediately or return the product to the nearest Weigel’s® or Royal Farms retail location for a full refund.

Consumers with questions may contact the company Monday through Friday, 8:00 am to 4:00 pm Eastern time at 978-682-1855.

Saturday, February 4, 2017

New Chocolatey Hazelnut Option

Valentine's Day is the big name in February in the USA and some other parts of the world, too. But it is not the only holiday, fun or otherwise, in the shortest month of the year. Tomorrow will be World Nutella Day but there are a lot of chocolatey hazelnut nut spread options out there. We've looked at a few of these in the past. Some of those other spreads were good to great and just having choice is a positive thing. But choosing any food item like this should also consider nutritional information and ingredients so we'll compare it to a grandmomma of them all, Nutella, using that company's information. Today we're introducing you to a new one from Peanut Butter & Co. whose flavored peanut butter spread you might have seen in your local grocery stores and even tried. This company has had a chocolatey hazelnut spread in the past but this is their new name for that flavor: Chocmeister. It comes in both a milk chocolate and a darker chocolate variety. I was sent the Peanut Butter & Co. Chocmeister Hazelnut Spread, Dark Chocolatey, 13 Ounce to test and review via the Amazon Vine program, this feature article is purely for your benefit, Sisters and Brothers who love chocolate. No other form of compensation was received for my honest and original review.

Let's start with the things that I didn't like about this product. The spread itself is very sticky, sticking to the sides of the jar and the paper lining top. That lining didn't want to come up easily but you can work on it you'll just need to wash your hands afterwards. And try not to let the spread stick to the top of the jar or it can make opening it again a bit tricky.


Nutritionally this is a mixed product. Finding information about the nutritional values in Nutella takes a bit of a hunt, it is not clearly listed on their USA website but I just looked at a jar's label. Compared to Nutella I would say Chocmeister is better -- less sugars, more fiber, less sodium, less calcium, but the rest of the nutritional values are identical. Another product you might want to compare this to would be peanut butter spread so I looked at the variety I keep on hand in my house, Simply Jif. The Chocmeister has more calories, less total fat but 1 gram more saturated fat, less sodium, more total carbs, more dietary fiber, far more sugars, and less protein. Not as good as this type of peanut butter, huh, but it might be fine for a rare treat particularly if you pair it with fruits or high fiber bread products like I prefer to do.

If this product sounds good for you and your family, check for it in your local grocery store or you can buy it through our links and help support The Chocolate Cult by doing so.

Friday, February 3, 2017

Brownie Sweet Treat for Valentine's Day 2017

You might recall that over the past few years, The Chocolate Cult has teamed up with other bloggers to support a charity called Cookies for Kids' Cancer with a Christmas Cookie Swap... did you notice that we didn't do it in 2016? That wasn't our choice but the decision of the organizers. Instead many of us bloggers are going to do a Annual Good Cookies Food Bloggers’ Valentine’s Event! and today is the day we'll share it with you all! To be part of this I donated $20 to Cookies of Kids' Cancer and agreed to do this post. Corporate sponsors backed our donations and also offered us a few goodies to participate and these businesses included Dixie Crystals, Land O'Lakes, and Mediavine. No other forms of compensation was received in exchange for our participation in this charity. To make our treat I decided to use one of the varieties of Sheila G's Brownie Brittle, the Pretzel and Dark Chocolate Organic, that we were sent in exchange for an honest review; no other form of compensation was received for using their product in this recipe.

Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!

And if learning more about Sheila G wasn't enough, my creation of and sharing this recipe today is part of a bigger project called Good Cookies Food Bloggers' Valentine's Event which helps support Cookies for Kids' Cancer. You can help us out by sharing this post as well as donating some money here. More cool than this is the fact that Sheila G is a proud part of the Cookies for Kids' Cancer family, too. Now onto the recipe!

Brownie Ice Cream Valentines
by TammyJo Eckhart, PhD

Ingredients:

10 oz Sheila G's Organic Brownie Brittle, Pretzel and Dark Chocolate Variety

1 1/3 Stick Parkay Margarine

1.5 qt Edy's Slow Churned Vanilla Bean Ice Cream







Directions:

1. Measure out parchment paper to line the bottom of the heart shaped pans that you are using. I used two 8.5 inch pans and on5-sectioned pan. This way I could test which was easier to remove the Valentine from.

2. Spray the bottom of the pans with no-stick spray and then apply the parchment paper. Spray the top of the paper as well to make removal as easy as possible. Steps 1 and 2 were challenging because it is hard to get a good measurement for the inside of a pan.



3. Sort through the Brittle Brittle to find the already broken pieces. These will be easier to break up more for the recipe. This takes time and I may have eaten a few pieces while I did it. Here you can what a unbroken piece looks like.

Sheila G Organic Brownie Brittle Pretzel & Dark Chocolate


4. Break up 7.5 ounces of the brittle into the smallest pieces that you can. If you have a food processor, great. If you don't just put the brittle into a bag, seal the bag, and bang away at it with a rolling pin. This can be a great way to let off some frustrations!

5. Melt the margarine and then add the smashed up pieces. Mix it until all of the pieces are coated and can stick together.

6. Press the mixture into the bottom of your pans. This will make either two large heart-shaped pans, a single large and five small heart-shaped pans, or 10 small heart-shaped pans.


7. Smash up the last 2.5 ounces of the brownie brittle.

8. Get out the paddle attachment for a stand alone mixture. Empty the entire container of ice cream and add the last of the brittle crumbs. Mix it all together for no more than 1 minute until smooth but still primarily frozen.


9. Divide the ice cream mixture between your heart-shapes and smooth it out well. Place into a freezer for an hour.


10. Remove from freezer and set on the table or countertop with a plate large enough to hold the treat nearby.

11. Using a sharp knife immediately cut all around the outer edges. Then use that same knife to get under the parchment paper and carefully lift up the tip of the heart. Then using your hands lift the rest of the dessert up, peel off the parchment paper and lay the treat on the plate then refreeze it. You have to work quickly and efficiently because the ice cream will start to melt.

12. When you are ready to serve, put a slice on an individual plate and offer a spoon to eat it with.


The Pretzel and Dark Chocolate variety of Sheila G's Organic Brownie Brittle line has a strong pretzel and salt flavor but the chocolate is evident as well. When you put it in the ice cream or mix it with the melted margarine, that chocolate is dampened down a lot. The resulting treat isn't low calorie; 9 servings (5 mini hearts, 4 pieces of the big one) come in at 340 degrees. If you made this with butter and premium ice cream, it would be at least 50 calories more. It took a good amount of time to make (two hours total) so this isn't a quick offering. But the smiles on my family and friends' faces made it worth it.


While this was a great dessert that the 9 people I shared it with enjoyed a lot, for me, I looked the brittle right out of the bag more because it had a stronger chocolate flavor. But you know I'm biased like that for Chocolate. Have you seen Sheila G's Brownie Brittle around? I see the regular varieties at my local Kroger, Marsh, and Target stores but this Pretzel and Dark Chocolate variety from the Organic line I have only seen online so far. Go ahead, check it out. Try it. Then leave a comment and let us (and Sheila) know what you think.

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