Homemade Snickers Bars Recipe

Homemade Snickers Bars Recipe

Ingredients:

• 24 oz of chocolate for coating
• 2 oz butter
• 1/4 cup condensed milk
• 7 oz Marshmallow Creme (marshmallow fluff)
• 14 oz caramel candy
• 1/3 cup peanut butter
• 14 oz of whole peanuts
• 10 oz chocolate for background
• 1 tablespoon of water and 4 tablespoons more

Preparation:

1. Prepare a plate size 9 x 13 inches. covered with foil.
2. Dissolve the chocolate (10 oz) in a water bath and poured onto the mold surface and also extended.
3. Then put in the fridge for a few minutes.
4. Then melt marshmallows with a tablespoon of water in a water bath.
5. When the marshmallow is melted add the butter. Allow time for the butter to melt and pour condensed milk. Cook the mixture until a thick paste without lumps simmer 4 minutes.
6.  Remove from heat and add peanut butter.
7. Pour the mixture over the chocolate and put back in the refrigerator.
8. Heat the caramel in the microwave or a double boiler with a few tablespoons of water (about 4).
9. Then add peanuts and mix.
10. Pour mixture over marshmallow layer and spread well.
11. Cool a few minutes and then cut into equal rectangles.
12. Dipped in melted chocolate…let drain on rack.
13. And voila Snickers are ready to be enjoyed…
14. It can be stored in a closed vessel for more than a week.

Click for recipe and photos.

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Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Ingredients

For the cookie dough filling
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 14-ounce can sweetened condensed milk
• 2 cups mini chocolate chips


For the Ganache
1 cup semi-sweet chocolate chips
¼ cup heavy cream

Optional (Original) Topping:
1 c. creamy peanut butter
2/3 c. milk chocolate chips

 

Instructions

1. Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream. [For optional topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.]
7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Click for recipe and photos.

 Original recipe and photos.

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Turtle Fudge

Turtle Fudge

Makes 25-36 “fudge size” pieces

• 2 cups high-quality semi-sweet chocolate morsels
• 1 cup high quality milk chocolate morsels (or you can use 3 cups of semi-sweet total, and omit the milk choc, but the milk chocolate adds an amazing flavor)
• 1 – 14 oz. can of sweetened condensed milk (I use Eagle Brand)
• 3.5 oz marshmallow cream (half of a jar, just eyeball it)
• 1 teaspoon vanilla extract
• 30 unwrapped caramels, a little over 8 oz.
• about 2 cups whole or chopped pecans (whole pecans are pictured in photo)
• Non-stick spray

Directions:
Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with parchment like I do. Make sure that you go up the sides with your parchment as well, so that later you can pull it up and remove your fudge easily. Set aside.
In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk over medium-low heat (about 10-15 mins). Stir constantly until smooth. Remove from heat and add vanilla, stir. Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. Pour 1/2 of the mixture into prepared pan, doesn’t have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove (make sure stove is off)
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge. Don’t press them too far in, you want to see them later when you cut your fudge. (Also, you only want only a single layer of pecans, if you double them up, the fudge won’t hold together.) Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.
In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can) Heat on low and stir until melted and smooth. Pour most of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later. Place in refrigerator for 15 mins to set up. (or freezer)
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Pour/Spread over caramel layer. Place in fridge to set for 5 minutes.
Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge. Refrigerate for at least 2 hours before cutting, slice into even squares and devour immediately. ENJOY my friends!

For original recipe and Niki’s TIPS! please visit the website here.

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REESE'S PEANUT BUTTER BARK

REESE'S PEANUT BUTTER BARK

-- Seriously good! Seriously easy!
NO BAKING!

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts/almonds.

4. Alternately, spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

hersheys.com

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EASY No-Bake Butterfinger Fudge

EASY No-Bake Butterfinger Fudge

1 (8 oz.) package cream cheese
2 sticks butter
5 1/2 c. powdered sugar
2 1/2 c. dry milk
1 (10 oz.) bag Butterfinger bites, finely crushed
2 tsp. vanilla
1 regular size Butterfinger candy bar, finely crushed


1. Bring cream cheese and butter to room temperature.
2. Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined.
3. Press into buttered 9x13 inch pan.
4. Top with additional Butterfinger candy bar.
5. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.

Recipe Via: http://www.lemontreedwelling.com/2013/08/no-bake-butterfinger-fudge.html

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