A Cheater's Florentines

We're approaching that time of year when guests drop by assuming there will be treats. Eleven months of the year they wouldn't expect there to be cookies on hand and boozy drinks free-poured, but come December there's a new normal.

You likely have traditions when it comes to holiday cookies, and I bet your butter game is strong, but we all have times when we need to take a shortcut. Midnight the night before some event you're supposed to bring dessert to? Morning of your kid's school holiday party? Literally any time you've been standing in front of the oven for 6 hours already and can't bare the idea of keeping it on? These are for you.

Kind of a cross between florentines and chocolate mendiants, these treats provide the crisp snap of a good cookie with a higher ratio of chocolate (never a bad thing).

This recipe makes 12 treats but can easily be doubled or tripled for a crowd - the only limitation is the amount of counter space you're willing to take over.

Bonus if you live in Vancouver: The Soap Dispensary on Main St is now carrying our granola in bulk so you can go an fill up any container you have with just the right amount of Rosemary Sea Salt for this recipe. Pro tip though - get extra, there are always snackers around.

Stacked Florentines


8 ounces good quality milk or dark chocolate
1 cup granola (I used our Rosemary Sea Salt)


Prepare your work area by laying out as many sheet pans as you need for your recipe size and cover each with parchment paper or tinfoil. The pans are just for ease of transport, so don't stress if you don't have them... parchment can go right on the counter.

Coarsely chop your chocolate and place in the top of a double boiler or a large metal bowl. Put a couple of inches of water into the bottom of the double boiler, making sure water doesn't touch the top portion when it's replaced. Bring the water to medium heat and stir occasionally as the chocolate melts completely.

Once melted, use two spoons to scoop about a tablespoon of chocolate onto the waiting parchment; use the back of a spoon to spread it into a thin disk (about half a cm or a little less). Repeat with the remaining chocolate.

Generously cover each chocolate disk with granola. Something a bit more savoury is delicious here, so if you go the grocery store granola route add in a bit of sea salt. Pat the granola into place and shake the tray around to get any renegade bits to stick to the edges.

Now you have a choice: in a serious rush? Pop them in the fridge or freezer to set up quickly. Much higher chance of getting  "bloom" (that white fat that sometimes covers chocolate) if you go this route, but if you're liberal enough with your granola covering you won't even see it. Or, if you have time and don't need the counter space, let them sit at room temperature for 3-4 hours.

Carefully pop each one off their backing and store in an airtight container at room temperature for up to 4 days. The chocolate will be fine for ages, but the granola starts going soft after a couple of days.