I’m beginning to think it’s going to be a long, cold winter around these parts.  Some of the leaves are already starting to turn, the spiders are out in full force, and I’m getting strong cravings to prepare for hibernation (i.e. to chow down in preparation for a long winter’s nap).   And even if I’m wrong and get tricked by an Indian Summer it’s worth making this recipe just because life is too short!

 

What is it about chocolate, nuts, coconut, and a good liqueur like Kahlua? All these flavors by themselves are delicious, but put them together and it’s like you just got a taste of Heaven.

 

You know how it is: You’re sitting there enjoying your morning cup of Joe, and the light is streaming in through the windows at a low angle.  The temperature’s perfect, the day holds promise, the kid’s are still sleeping, but it would all be so much better if only you had a little chocolate to go with your coffee.

 

Got a few minutes?  That’s all it’ll take you to whip up these decadent treats.  Let’s get to it.

 

For this recipe we’ll need:

 

1/3 cup sunflower seeds

1/3 cup shredded coconut

1/3 chopped walnuts

1 cup semi-sweet chocolate chips

3 tablespoons Kahlua

2 tablespoon honey

 

Preparation

 

Preheat the oven to 350 degrees.

 

Start by chopping the walnuts and then spread the seeds, coconut and walnuts on a piece of foil you’ve placed on a cookie sheet.  Pop into the oven.  If the oven isn’t fully preheated that’s okay as all we want to do is lightly toast everything.  Keep an eye out because this is the only place where we can mess up.  Pull the pan out to cool as soon as everything is toasted to your satisfaction.

 

In a small non-stick pan, measure out your Kahlua and honey and then add the chocolate chips.  Turn the pan on to medium heat and stir mixture until the chips melt.

 

Pour all the nuts, etc into the chocolate and stir.

 

Use a spoon to plop your Kahlua Crunch onto a piece of parchment paper in roughly equal portions.  Allow to cool.  You can speed up the cooling process by popping these into the refrigerator for 10 to 20 minutes.

 

Now, find that cup of coffee and your favorite place to sit and prepare for a taste sensation.

 

Enjoy!

By Bob Anderson
© 2011 Javabird LLC. All rights reserved.

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If you enjoyed this recipe you may want to read:
Summer Perfect Iced Java Nudge
Or for more recipe ideas visit our new Recipe page by clicking here.

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