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Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF
Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF

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Healthy and balanced eating helps bring about a feeling of health and wellbeing. Whenever we eat more healthy meals and a smaller amount of the bad ones we typically feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). This can be a problem, nonetheless, in terms of eating between snacks. You can spend numerous hours at the food market searching for the right snack foods to help you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?

Whole grain meals are an superb choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. Eating on the run can easily be more healthy with whole grain chips and crackers. Whole grains are generally better than processed grains found in white bread.

A large selection of easy health snacks is easily obtainable. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vickys scottish chocolate macaroon bars, gf df ef sf nf recipe. To cook vickys scottish chocolate macaroon bars, gf df ef sf nf you need 4 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:
  1. Get 120 grams cold mashed potatoes
  2. Take 480 grams icing / powdered sugar*
  3. Get 240 grams plain chocolate, I use Plamil vegan brand
  4. You need 120 grams dessicated coconut or chopped mixed nuts
Instructions to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:
  1. Line a cookie sheet with parchment paper
  2. Mix the mashed potato and icing sugar together until very stiff
  3. You may need more than I've stated. This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use. Starchy are best. The aim is for the mixture to be only slightly sticky to the touch
  4. Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands. Set aside on the lined tray and flatten slightly. This can be a bit messy!
  5. Freeze for 30 minutes
  6. Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted 'how to temper chocolate' recipe. Set aside to cool a bit
  7. Put the coconut / chopped nuts in a bowl and set aside
  8. Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts
  9. Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set
  10. Store in a lidded container in the fridge
  11. They are very sweet so I use dark chocolate to balance them. You can make the rounds smaller if you like, more bitesize
  12. Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK. They come in a rectangular shaped bar

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