Carrot Cake Butterscotch Bark --- such a delicious, easy dessert recipe! // via Nosh and Nourish
24 ouncesbutterscotch chips*
1⁄4 cupCream Cheese
1⁄2 cupsuper finely shredded carrots
1 teaspoonVanilla Extract
1⁄4 cupgolden raisins (to press on top of the bark)
1⁄4 cupCoarsely Chopped Walnuts (to press on top of the bark)
1⁄4 cupunsweetend coconut shreds (to press on top of the bark)
1⁄4 cupsuper finely shredded carrots (to press on top of the bark)
1⁄4 cupCream Cheese (for the icing - you can use Daiya dairy-free cream cheese to keep vegan)
1⁄4 cupcashewmilk (for the icing - optional)
1 teaspoonVanilla Extract (for the icing - optional)
2 cupsPowdered Sugar (for the icing - optional)
*I like these dairy-free, GF butterscotch chips from Amazon
- Melt the butterscotch chips in the top of a double boiler or in a stainless steel mixing bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Approximately 5 minutes, stirring continually.
- Once they are melted completely, stir in the cream cheese, carrots, vanilla, and cinnamon. Mix thoroughly.
- Pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture.
- Sprinkle the golden raisins, walnuts, coconut shreds, and additional shredded carrot evenly over the top, pressing everything down gently with your hand or the back of a spoon.
- Cool for 1 hour in the refrigerator.
- Meanwhile, combine the icing ingredients (a totally optional addition!) in a small bowl. I added it to a small bottle, like a condiment bottle that you might see ketchup in at a picnic, so that I could get nice thin even lines for the icing.
- Cool for 1 hour in the freezer, then break apart into pieces and enjoy!
- Store in an airtight container in the freezer.
Yields 18 Servings