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The FareTrade

The Trade

Salted Chocolate Lavender Bar

Peanut butter and chocolate. A classic combination. Chef Nyesha Arrington crafts a crunchy + silky chocolate bar, topped with a sprinkle of dried lavendar that perfectly paris with the rich flavors of this decadent treat.


For The Shortbread Dough:

4 Cups, AP Flour

4 1/2 Cups, Sugar

1 Tablespoon, Salt

1 Pound, Unsalted Butter, Diced + Cold

4 Tablespoons, Vanilla Extract


For The Chocolate Ganache:

1 Pint, 60% Bittersweet Chocolate Chips

1 Cup, Manufacturing Cream

3 Tablespoons, Unsalted Butter

1 Pinch, Salt


For The Peanut Butter Dulce De Leche:

1 14 Oz. Can, Sweetened Condensed Milk

4 Tablespoons, Spread PB Coconut Peanut Butter



For The Shortbread Dough:

1. Preheat oven to 350 F.

2. Add the flour, sugar and salt to a food processor - pulse four times

2. Add the diced butter and vanilla extract - blend for 15-20 seconds

3. Pour and press into a sheet pan. Place in oven and bake for 12 minutes.

For The Dulce De Leche:

1. Place can of sweetened condensed milk in a pot with water to cover

2. Keep water simmering for 4 hours, replenishing water as needed

3. Let cool to room temperature

4. Remove dulce de leche from can and add to a bowl. Mix with Spread PB Coconut Peanut Butter

5. Spread mixture over baked shortbread dough and let cool


For The Chocolate Ganache:

1. Over a double boiler, melt the chocolate chips in a large bowl and mix in the cream, butter and salt until combined

2. Pour finished ganache over cooled shortbread with the cooled dulce de leche

3. Place in fridgerator and cool for at least one hour.

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