Meet the author

What: ‘Baking Out Loud’ Launch Party

When: 5 p.m. Oct. 7

Where: Books & Books, 265 Aragon Ave., Coral Gables

Contact: 305-442-4408, booksandbooks.com

FYI: Journalist Lydia Martin will conduct a Q&A session with Hedy Goldsmith at 5:30 p.m. Guests who purchase a copy of the book that evening will get a take-home bag of treats.

Snack

Chocolate Caramel Peanut Bars

Who knew you could make your own Snickers bars — without the dubious ingredients? Hedy Goldsmith suggests using Valrhona chocolates for this treat, but any high-quality chocolate will do.

8 ounces milk chocolate, chopped

3/4 cup sugar

1/3 cup heavy cream, at room temperature

6 ounces white chocolate, chopped

1 teaspoon kosher salt

1 cup salted peanuts (preferably Virginia)

Line the bottom and sides of an 8 1/2-by-4 1/2-inch loaf pan with parchment paper or foil, and grease it lightly (preferably with Pam). Melt the milk chocolate in a small heat-proof bowl set over simmering water, stirring until the chocolate is melted and smooth.

Remove the bowl from the heat. Pour half of the milk chocolate into the prepared loaf pan and spread it evenly. Freeze for 15 minutes, until cold.

Make the next layer. In a large saucepan, combine the sugar and 1/4 cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear.

Increase the heat to medium high and boil, without stirring, for 3-5 minutes, or until the sugar begins to turn golden brown on the edges. While gently and continually swirling the pan over the heat to even out the color, cook for 2-3 minutes, or until the sugar turns a deep amber.

Slide the pan from the heat and slowly add the cream. Careful! It will splatter up, and the steam is hot. Stir until well blended. Add the white chocolate and salt and stir until the chocolate is melted and the mixture is smooth. Add the peanuts and stir until blended. Set aside for 5 minutes to cool slightly

Pour the peanut mixture into the loaf pan over the milk chocolate and spread it evenly. Freeze for about 45 minutes or until cold and firm.

Once the layer is cold, reheat the remaining milk chocolate, pour it over the caramel and spread it evenly. Refrigerate or freeze for 20-30 minutes, until very cold.

Using the parchment paper or foil pan liner, transfer the candy onto a work surface. Peel away the paper or foil and place the candy on a cutting board. Using a large knife, trim off the edges and cut lengthwise into two 1 1/2-inch-wide strips. Cut each strip into nine pieces. Store in an airtight container in the refrigerator for up to five days. Makes 18 pieces.

Source: Adapted from “Baking Out Loud,” by Hedy Goldsmith; Potter, $27.50.

Per serving: 215 calories (52 percent from fat), 13 g fat (5.9 g saturated), 3.4 g monounsaturated), 10 mg cholesterol, 3.5 g protein, 23 g carbohydrates, 1.1 g fiber, 151 mg sodium.

Dessert

Tangerine Campari Sorbet

This is a sorbet for adults. If you can’t find tangerine juice, use blood orange juice or ruby-red grapefruit juice instead.

2/3 cup sugar

Pinch of kosher salt

1 1/2 tablespoons finely grated tangerine zest

2 1/2 cups fresh tangerine juice

1/4 cup Campari

1 tablespoon fresh lemon juice

In a medium saucepan, combine 1/3 cup water with the sugar and salt. Cook, stirring, over medium heat until just boiling and the sugar is dissolved, about four minutes. Stir in the tangerine zest, tangerine juice, Campari and lemon juice.

Chill the mixture in the refrigerator until very cold, about two hours, or for faster chilling, set the bowl over a larger one filled with ice and a little water. Either way, stir frequently. The chilled mixture can be covered and refrigerated up to two days before churning.

To churn, pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions. Serve immediately, or for a firmer sorbet, scrape into a chilled bowl, cover, and freeze until firm, or for up to three days.

Source: Adapted from “Baking Out Loud,” by Hedy Goldsmith; Potter, $27.50.

Per serving: 166 calories (2 percent from fat), 0.2 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.5 g protein, 36 g carbohydrates, 0.4 g fiber, 1 mg sodium.