Toffee-Topped Bars -or is it a cake?

As I sit down to record this recipe, it occurs to me that I really don’t mention much about SIBO and IBS in my posts. I have been waiting to learn more about how to actually use WordPress better. I am still struggling with setting up my pages but since I am still cooking & baking and still eating, lol, I also want to keep recording these old recipes from my past. So thanks for bearing with me as I figure out how this works.

In the meantime, while I still have some gut issues, I am SO much improved in the past 3 months. I want to share my story in case this works for anyone else. Here is what happened: I had been diagnosed with methane-dominant, constipation type SIBO, via breath tests. Actually about 10 breath tests over the past 6-7 years. After doing numerous diets and treatments with all 3 types (elemental, herbal and pharmaceutical Abx), I read about how taking a statin can block methane production in the body. A girlfriend of mine who also had been battling bloating tried using a statin and it did not work for her. But it has for me! I suggested this to my doctor, she agreed to try it. I have been so much better taking Lovastatin 10mg daily. I have liberalized my diet so much, still eating somewhat Low FODMAP (I am used to it now since have been doing it since about 2012). But I am much more free! I guess you would say that I am in the personalization stage of the diet, where I know what really triggers my symptoms so I still don’t eat onion/garlic. I seem to be really sensitive to fructans so I don’t each much bread other than sour dough. I am SO SO SO thankful that I have finally found something that is helping me to feel better and allow me to eat a bit more freely.

I will share the links to the methane articles related to using statins in another post as don’t have it handy now. Stay tuned!

So, back to this recipe. These were amazing! I love to bake! I brought them to a family picnic over July 4th and people could not stop eating them! I made a few of my own adjustments (like using pecans instead of walnuts as my husband really hates walnuts).

Ingredients:

2 cups firmly packed brown sugar

2 cups all purpose flour, consider using a GF blend if you are gluten free

1/2 cup (1 stick) butter or margarine

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract (spring for the real stuff vs imitation)

1 cup milk (use Lactose free if you prefer)

1 egg

1 cup semi-sweet chocolate chips

1 cup pecans

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 13×9 pan and set aside
2. In large mixing bowl, mix together the brown sugar and flour
3. Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture/crumbs and set aside.
4. To the remaining mixture in large bowl, add the baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
5. Continue beating until a smooth batter forms. Pour batter into prepared pan.
6. In a small bowl, combine the chocolate chips and pecans (or walnuts).
7. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle top with chocolate chips and nuts.
8. Using a long flat spatula, spread the topping evenly over the top of the batter in pan.
9. Bake bars for 35minutes, or until a skewer inserted in center comes out clean.
10. Transfer pan to a wire rack. Cool bars in pan completely before cutting.
11. Using a serrated knife, cut into 24 bars. Store in airtight container up to 5 days.

These did not last 5 days as my group/family devoured them -basically the same day!