Afternoon slump hitting you hard? well, then let’s whip up a batch of these Cashew Potato Bars and bid it adieu! These gluten free bars would be a delight to nibble on with a tall iced (or warm) coffee at tea-time or should I say coffee-time?!
These bars came into being in the summer of this year – and while we experience almost summer like temperatures in Georgia this week (with highs in the mid to upper 80s in the forecast), I cannot help but dream about these bars! These bars do contain sugar – so dream about them is all I can do right now – at least till November 5th when this #GoodbyeSugar30 Day Challenge ends!
Growing up in Sri Lanka, one of my favorite sweet “treat-snacks” was my mom’s potato toffee. Now, I refer to it as a “treat-snack” as it was a snack but it was one of those snacks that was a special treat – in other words, it was no apple!
My mom would mix sugar, condensed milk, butter, potatoes, and vanilla extract together, wave her magic wand, and voila! We had hardened squares of sweet, creamy, delicious, potato toffee before us.
My mom always made sure to cut the squares no larger than an inch and a half or so as that’s all that was needed to satisfy us kids, and adults, alike.
For the past couple of years or so, I have been trying to adapt my mom’s recipe so that I could enjoy a lactose-free, lower sugar, version of that potato toffee. And, to date, I have been failing miserably – or so I thought.
This batch you see here is nothing like traditional, Sri Lankan potato toffee. While it could be touted a failure, it sure was one tasty failure. Tasty enough that my daughter said I needed to share the recipe (but not the actual Potato Cashew Bars themselves) with y’all.
While so many of my kitchen failures tend to be total disasters (like a cake with salt instead of sugar-yikes!), every now and then, I get so pumped when a supposed disaster turns into something wonderful – don’t ya love when that happens?
These bars are soft, dense, creamy, and simply blissful! I used sweetened coconut condensed milk instead of regular condensed milk and used a lot less sugar.
The normal process of making these is to heat the potatoes, condensed milk, sugar and butter over a stovetop, and as soon as the mixture begins to harden some, to take it off and spoon it onto a parchment lined tray where it is left to cool before being cut up.
I, however, didn’t find that my mixture was hardening – maybe it was because I used too little coconut sugar? When the mixture wouldn’t harden, I let it cool into a gloppy mess and scraped it into a bowl, beat an egg into it and baked it for 15 minutes and voila – these bars were born!
[Tweet “Cashew Potato Bars – These #glutenfree bars r inspired by #Srilankan Potato Toffee!”]
Looking for more breakfast/treat bars?
Then, Check out these Beet Bars…
Or, these Flourless Kabocha Chocolate Chip Bars…
Or, these Almond Choconut Bars…
I’d love to know if you happen to make this recipe (or any other on here) so pretty please tag me @RunninSrilankan and #RunninSrilankan on Instagram, Twitter &/or Facebook. And, if you haven’t yet, then please make sure to subscribe to my email list to have all sorts of eats and treats delivered to your inbox! Happy Monday Y’all!