The Tuesdays with Dorie recipe from Baking Chez Moi for this week is perfect for all your holiday baking needs – and a great one to make with the kids 🙂 This is a no-bake treat composed of dried fruit and nuts, coconut, and cornflakes, all held together in a rich chocolate/ butter that is apparently a part of French childhood (akin to the Rice Krispie square in North America or perhaps the Chocolate Crackle or Honey Joy in Australia). Called “Desert Roses” as a nod to clumps of gypsum that form in the desert which these resemble, they sound awfully exotic, yet are a cinch to make – and endlessly customisable (I used pepitas instead of nuts in these as I was taking them to a dinner where I didn’t know about the allergies – better to be safe…).
They can be a little messy to work with – I used a cookie scoop to shape these this time around – in the past I have used a spoons (regular teaspoons or a tablespoon measure) and the scoop was definitely the way to go. You can pop these into paper cases in mini mini muffin tins or just place the scoops of mixture on parchment on baking trays. The recipe makes A LOT (especially if you make them small) so plan accordingly (i.e. make sure that you have lots of friends to share these with. Otherwise, you know, you might end up eating all of them yourself 😉
Get the recipe for Dorie Greenspan’s Desert Roses here or on p 391 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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