04-05-2008, 05:10 PM
I'm looking for some advice. I made the Legally Raw Bars (http://www.thedailyrawcafe.com/2007/10/legally-raw-bar.html)from the daily raw cafe, and I subsituted honey for the maple syrup. Well, after 24 hours in teh freezer, the nugget layer in the middle is crispy, the caramel is sweet and chewy, but the chocolate is still sticky! I can't bring these to my bookclub meeting because they are too sticky to eat. They are stuck to the parchment paper that I froze them on! I'm upset because I spent $7 on the honey, $3 on the nuts, and $5 on the cacao to make these. So now I've got $15 dollar desserts that taste amazingly delicious, but are too sticky to eat. Can anyone think of a way to remedy this? I guess I could try scraping them off of the parchment paper and rolling them in nuts.