Makes 25 bars; serving size 1 bar
Fody's Dark Chocolate Chip Whiskey Low FODMAP Snack Bars
Description of Fody's Low FODMAP Dark Chocolate Chip Whiskey Snack Bars
Brownies, blondies and snack bars are classic baked goods for very good reasons. They are easy to whip up, one batch feeds many and they are quite portable. These Low FODMAP Dark Chocolate Chip Whiskey Bars are simple, yet elegant, and I give you two options. The low FODMAP snack bar itself is a brown sugar base with loads of dark chocolate. This is a decadent low FODMAP dessert, but it is only low FODMAP if you stick with the serving size, so pay attention to that; we think of these as an occasional treat. Whiskey, which is low FODMAP, is brushed on the bars as soon as they come out of the oven. After cooling, that gives you luscious version #1. If you want to take these over the top for version #2 of this low FODMAP recipe, add the optional whiskey caramel drizzle. Dad will love these for Father’s Day and they pack well for his lunch the next day, too (the #1 version survives packing much better, FYI).
PS: Use lactose-free heavy cream if you can find it, however, note that the recipe will still be low FODMAP with conventional heavy cream.
Fody's Dark Chocolate Chip Whiskey Low FODMAP Snack Bars Ingredients
- 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 1 cup (145 g) plus 3 tablespoons low FODMAP, gluten-free all-purpose flour
- Heaping 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- 1 cup (213 g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 5 ounces (140 g) dark chocolate chips or chunks
- 1 tablespoon whiskey
Caramel Drizzle (optional):
- 1/2 cup (99 g) sugar
- 2 tablespoons water
- 3 tablespoons lactose-free heavy cream, at room temperature
- 2 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 teaspoon whiskey
Directions for Low FODMAP Dark Chocolate Chip Whiskey Bars
Bars: Preheat the oven to 350°F/180°C. Line an 8-inch (23 cm) square pan with aluminum foil or parchment, then coat well with nonstick spray.
Melt the butter in a small saucepan over low-medium heat or in the microwave. Remove from heat, pour into a large mixing bowl (if melted on stove top) and cool until barely warm.
In a separate small bowl whisk the flour, baking powder and salt together to aerate and combine; set aside.
Whisk the brown sugar and vanilla into the melted butter until well combined, then whisk in the egg. Fold in the dry mixture, then fold in the dark chocolate chips just until combined. Scrape into prepared pan and smooth top.
Bake for about 20 to 25 minutes or until a toothpick inserted in the center shows a few moist crumbs clinging when removed. The bars should be light golden brown, slightly puffed, and the edges will have just begun to come away from the sides of the pan. Place pan on rack and immediately pierce the bars all over with a small, sharp knife or skewer. Brush the whiskey over the entire surface.
Cool pan on cooling rack until barely warm, pull up on foil or parchment to remove bars from pan, then cool bars on rack completely with foil/paper still on the bottom. Peel foil or parchment completely away from bars and discard; place cooled square on cutting board. To cut the bars, cut the square into a 5 by 5 grid (25 bars). Store at room temperature for up to 3 days in an airtight container in single layers separated by aluminum foil or parchment paper. If you would like to add the whiskey caramel drizzle, follow the directions below.
Caramel: You can make the caramel sauce while the bars are cooling (it can also be made the day before, if you like). You might not use all of the caramel, but it would be difficult to make a smaller batch. Any extra can be used for another use.
Place the sugar and water in a small, deep, heavy pot. Stir to combine the sugar and water and cook over a medium-high heat, without stirring, until the sugar syrup begins to take on a golden color, anywhere from 3 to 6 minutes; the color is your primary guide.
When the syrup takes on a medium amber color immediately remove from the heat and quickly but slowly pour in the cream. The mixture will most likely bubble up furiously. Just let the bubbling subside a bit and whisk until smooth. Whisk in the butter and whiskey until the residual heat melts the butter and your sauce is smooth. Cool until thick enough to hold shape while drizzling. Arrange the bars on a piece of aluminum foil or parchment (to catch extra drizzle) and use a fork to drizzle the caramel over the bars, waving it back and forth to create random drizzles over the bars. Serve caramel coated low FODMAP bars immediately!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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