Almond butter is pretty mild in flavor, but crisp almonds, chocolate, and punchy freeze- dried strawberries make these a special little snack. Feel free to substitute peanut butter or any other nut butter for the almond butter. If your almond butter is unsalted, add an additional pinch of salt to the dough. Toast the almonds in the oven while the bars are baking to save yourself some prep time.
Anzac Cookies? Love them! Millionaire’s Shortbread? Grew up eating them. But what happens when you mash the two together? Utterly wonderful, joyous things, that’s what. When making the caramel, ignore your phone for a minute; Instagram® can wait, the caramel needs your total and undivided attention. Anzac cookies, if you haven’t come across them, are Antipodean favourites originally made to raise money to support the war effort in the First World War.
This lovely, magical candy bar is named for our lovely, magical friend and mentor, Dorie Greenspan. We could think of no better tribute to Dorie, a renowned cookbook author herself, than to include the bar that she inspired. It's a combination of all our favorite flavors and textures: the crispness and deep, dark flavor of the chocolate cookie (adapted from one of Thomas Keller's recipes, no less; the lush, melt-in-your-mouth salted caramel ganache; the chewy dried apricots and tart lemon; and the surprising zip of black pepper. "More than the sum of its parts" doesn't even begin to describe it.