Monday, December 26, 2011

Bacon Pancake Truffles

The days of cutting up pancakes, dousing them in maple syrup, and then chewing them all on your own are over. Why go through all that effort when the food processor can mush all of it into one easily digestible (and tasty!) goo? Of course, more effort is added in when you mix it with candied bacon (duh, I mean you've met me, right?), scoop it into balls, and coat it in chocolate. But those are the sacrifices you should be willing to make to experience this fabulous, not just for breakfast, truffle.

 Bacon Pancake Truffles

For all of the gooey details, visit Foodbeast.

Saturday, December 24, 2011

Pineapple Upside-Down Cake Balls

So a cake ball is, traditionally, crumbled up cake mixed with frosting, right? Sure that gives you great options for certain specially cake balls: German Chocolate, Hummingbird, etc. But what about those cakes that have no frosting to call their own? I decided to give one of those cakes a cake ball shout-out, and it turned out even better than expected.


Pineapple Upside-Down Cake Balls

Ingredients
  • 1/4c butter 
  • 1c brown sugar 
  • 20oz pineapple slices in juice, drained, juice reserved  
  • 6oz maraschino cherries without stems, drained 
  • 1 box yellow cake mix 
  • oil and eggs called for on cake mix box 
  • white chocolate baking bark
Directions
  1. Preheat oven to 350°F, drop butter in 9x13 pan and melt in oven. 
  2. Sprinkle brown sugar evenly over butter. 
  3. Arrange pineapple slices on brown sugar, place a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
  4. Make cake batter as directed on box, substituting pineapple juice mixture for the water. (Add enough water to reserved pineapple juice to measure 1 cup.)
  5. Pour batter over pineapple and cherries.
  6. Bake 42 to 48 minutes or until toothpick inserted in center comes out clean, and let the cake cool completely.
  7. Crumble cake, pineapple, cherries and brown sugar goo into a food processor and mix until combined.
  8. Scoop into balls using your 2t cookie scoop and put in the fridge to chill.
  9. Melt your white chocolate bark and coat your cake balls; return to fridge to set.
The fruit and the melt-y brown sugar made for a great binder for the cake. I didn't add any extra liquid. Using the food processor was a good idea as it distributed the cherries and pineapple throughout the mixture. I might prefer this cake in ball form: it was a lot less messy and easier to eat this way. And, man, it was good.

Wednesday, December 21, 2011

Mudslide Cookies

Have you ever had a Mudslide at TGIFriday's? It’s a chocolate-y, milkshake-y cocktail of vodka, Bailey’s, Kahlua, ice cream, and awesomeness. Sometimes you might go to Friday’s just to have one and sometimes you just aren’t super motivated. For those times, I suggest snagging a bottle of TGIFriday's Mudslide mix (just add ice…and lots of Hershey’s syrup) from your local package store. And, if you have to have some left over, make these cookies!

I got the base recipe from How Sweet Eats and traded the Bailey’s in the original recipe for Mudslide mix. And I added a super important step: dunk the dough in more mudslide before you bake it!

 Mudslide Cookies

For the full booze-filled recipe, visit Foodbeast.

Saturday, December 17, 2011

Chocolate Covered Sour Gummy Worms

Sour gummies are where it's at. Hand me a bag of Gummi Bears, and I'll pass it along (or soak them in vodka). Hand me a bag of Sour Gummy Worms (or Sour Patch Kids, holla!), and I am all over it. I like the sour tarty-ness that makes your face pucker. Plus, the flavors of sour gummy worms (underneath the sour sugar) are totally better. 

We all know how I like to make already good things even better. I didn't wrap the worms in bacon this time (project!), but I did wrap them in something almost as good: chocolate. 


Chocolate Covered Sour Gummy Worms

Choose your weapon: regular or white chocolate bark or both. Melt it down, dip the worms, chill to set.

You still get some of the sourness, but it's cut by the sweetness of the chocolate (but not so much so that it's overly sweet...at least according to my taste buds).

Monday, December 12, 2011

Bacon and Eggnog Cookies:The Great Food Blogger Cookie Swap 2011

Christmas and cookies, as Cal Naughton would say, go together like Chinese food and chocolate pudding. So imagine my delight when I stumbled across a blog post inviting me to join in on The Great Food Blogger Cookie Swap of 2011. Here's the deal: I signed up to send one dozen cookies to three fellow food bloggers. And as I sent mine out, one dozen cookies from three other food bloggers (three dozen total) would be sent my way. 

I knew I wanted to bake something traditional, but with a twist. My train of thought went a little something like this: Christmas-y, Christmas-y. What's Christmas-y? Fruit cake...mint...eggnog...eggnog! Alright, booze in a cookie is a good start but what goes with eggnog besides nothing? Hmmm, eggnog. What is nog? Wait...nog...egg. What goes with eggs? Bacon!!! So Bacon and Eggnog Cookies were born.

The base recipe is Mrs. Field's Eggnog Cookies; I just added a little bit of awesome (i.e., candied bacon).


Bacon and Eggnog Cookies

For the detailed recipe, visit Foodbeast.com.

Thanks so much to Sylvia, Marie, and Callye for the fabulous cookies you guys sent!

Thursday, December 8, 2011

Lofthouse Cookie Truffle Red Velvet Cupcakes

Why do people feel offended for me when I tell them I’m baking my own birthday cupcakes? I like to bake, and this way I know I’m getting something good. And these cupcakes are good, I mean like I-just-touched-a-Backstreet-Boy good. (I don’t know from experience, but I’m sure it’s pretty amazing. And just a heads up, I’m still interested if any of you want to help me work that out.)

As you may well know, I enjoy many things. I also enjoy putting together the things I enjoy to create an even MORE enjoyable thing. Two of my favorite sweets are red velvet cake and Lofthouse Frosted Sugar Cookies. So what could be better than sticking one in the other?

Lofthouse Cookie Truffle Red Velvet Cupcakes

For details on how to make the Best. Birthday. Cupcakes. Ever. Visit Foodbeast.

Monday, December 5, 2011

Lofthouse Cookie Truffles

Best. Store. Bought. Frosted. Sugar. Cookie. Ever. 

Ever.

I love everything about these cookies: the soft, cloud-like texture; the dense and creamy pile of whipped bliss on top; sprinkles! If you haven't tried one, stop reading this post now, go to your nearest grocery, purchase and consume immediately.

My ultimate plan for these truffles (sans the chocolate coating) is even more awesome, but these, being ridiculously tasty on their own, deserved a separate post. As the frosting helps to bind the crumbs already, the ratios are different than previous truffle recipes.


Lofthouse Cookie Truffles

Ingredients
  • 10 Lofthouse Frosted Sugar Cookies
  • 2oz cream cheese, softened
  • white chocolate baking bark
Directions
  1. Turn cookies into crumbs in the food processor.
  2. Add cream cheese and pulse until combined (this may take a little finagling).
  3. Melt chocolate; coat truffles; chill to set.
Oh my gosh. Oh my gosh. Oh my gosh. If you like these truffles, which you will, you are going to love what I'm going to do with the rest of them. Stay tuned.

Saturday, December 3, 2011

Honey Bun Truffles

I wasn't a huge fan of Honey Buns growing up. I mean if you gave me one, I'd eat it, but I don't think I would have chosen it otherwise. I also tried a deep-fried honey bun at the fair last year; I wasn't impressed. Regardless, they were next on my list of Little Debbie truffles, so I was happy to give them another chance. 

The recipe again is similar to the previous ones: just the treat and cream cheese rolled in a ball and covered in chocolate. But I figure you are looking for something more detailed than that, so here you go...


Honey Bun Truffles

Ingredients
  • 1pkg (6 indiv. wrapped) Honey Buns
  • 4oz cream cheese, softened
  • white chocolate baking bark
Directions
  1. Break apart Honey Buns into food processor and pulse until crumby.
  2. Add cream cheese to crumbs and pulse until combined.
  3. Scoop into balls and stick in fridge to set.
  4. Melt chocolate and coat truffles.
  5. Return to fridge to set.
I thought these were a bit savory. Maybe with the stickiness of the Honey Bun, the cream cheese wasn't needed. They were definitely much better cold. My favorites are still the Oatmeal Cream Pie and the Star Crunch truffles, but if Honey Buns top your Little Debbie list, I say give this recipe a try.

Tuesday, November 29, 2011

Fruity Candy Bark

With Thanksgiving behind us and Christmas fast approaching, most people are probably taking a break from consuming indulgent and decadent foods. I’m not most people.

Basically, I united my favorite fruity candies, with a little help from my trusty sidekick, white chocolate, into one saccharin-licious superpower of a dessert (so dubbed Diabetes Bark by my taste testers).


Fruity Candy Bark

For the complete sugar-filled recipe, visit Foodbeast.

Friday, November 25, 2011

Chocolate Covered Soft Pretzels

Oh my gosh, I forgot how much I HEART soft pretzels. My Grandpa Walter and I used to holler at them all the time for an after-school snack. (He also had a drawer FULL of fun-sized Snickers and there was always Breyer's Strawberry ice cream in the freezer and 7-Up in the fridge). Good times.

To ready the pretzels for coating, you just follow the directions on the box. I put them in the oven because I had the time, but I'm sure they would be just as good in the microwave. Don't forget the salt!!!


Chocolate Covered Soft Pretzels

Ingredients
  • 6 soft pretzels, baked and cooled
  • chocolate baking bark
Directions
  1. Chop up or rip up the salted soft pretzels.
  2. Melt the bark and coat your pretzel bits. 
  3. Stick in the fridge to set. 
You can see from the picture that I tried out both the white and regular chocolate bark. Well dudes, don't waste your time with the white chocolate. I don't know about everybody else, but I thought the milk chocolate was the clear winner. Tasted like a chocolate-covered, salty Krispy Kreme donut. Yum!

Monday, November 21, 2011

Bacon Cheddar Apple Crisp

So you probably already have a good idea of what you are cooking for Thanksgiving. I’m going to assume your menu looks a little something like this: bacon-wrapped turkey, bacon mashed potatoes, bacon green bean casserole, bacon pumpkin pie.


So dinner is covered. But what about breakfast? I suggest that you start Thanksgiving morning off with a healthy serving of bacon cheddar apple crisp. I know what you’re thinking, “Bacon? For breakfast? Get outta town!“  But I hear people do it all the time, and the time for you is now (or, more accurately, Thursday morning).
Bacon Cheddar Apple Crisp

To get the recipe for a breakfast that will cause you to count your blessings, visit Foodbeast.

Saturday, November 19, 2011

Chocolate Covered Kickin' Cheddar Ritz Bits

The world should be covered in chocolate and hot sauce. Separately or together, either way works for me. Although these bits of chocolate-covered buttery goodness aren't dipped in Frank's (ooo, project!), they still give you that little extra kick in the mouth (hence the name) that I know you are craving.

The original plan for this recipe (and I use that term extremely loosely) was to go to the grocery and stare at the cheese and peanut butter Ritz Bits to see which one wanted to be covered in chocolate more. But when I saw these Kickin' Cheddar Ritz Bits, those other two were quickly forgotten.

 Chocolate Covered Kickin' Cheddar Ritz Bits

Ingredients
  • 1 box Kickin' Cheddar Ritz Bits
  • chocolate or white chocolate baking bark
Directions
  1. Melt chocolate.
  2. Coat bits.
  3. Chill until set.
If you are looking for a more prominent chocolate flavor, go with the regular chocolate. If you want the cheese and spice to shine, stick with the white. If you are looking for something that is just plain good, both or either will do the job admirably.

Monday, November 14, 2011

Bacon Pumpkin Pie Truffles

It’s almost Thanksgiving, which means it’s time to decide how to most efficiently and taste-ily gain 5 pounds in one day. Well, I've got a solution for you: bite-sized balls of chocolate-coated, bacon-laden, pumpkin pie.

Basically, it’s a cake ball, but with pie, so I was hesitant to call them truffles. However, I was feeling a bit hoity-toity this morning, so why not?

Feel free to use your favorite pumpkin pie recipe to make these truffles, I just used the recipe on the back of a can of Libby's pumpkin.

Bacon Pumpkin Pie Truffles

For the full recipe, visit Foodbeast.

Friday, November 11, 2011

Nabisco Cookie White Chocolate Bark

Version 1 of this cookie bark was for chocolate lovers: milk choc. chips with Chips Ahoy!, Oreos and Nutter Butters. Version 2.0 is for those of us that enjoy vanilla.

I made this white chocolate bark for a beer tasting. I wanted to create a dessert that would still be strong enough to stand on its own but not so strong that it overwhelms the palate and affects the flavor of the beer. 


Nabisco Cookie White Chocolate Bark

Ingredients
Directions
  1. Prep a baking sheet with wax paper.
  2. Break up the Teddy Grahams, Animal Crackers and, mini Nilla wafers in to small pieces (but not crumbs) and combine in a bowl.
  3. Melt the chips and spread the white chocolate out over the wax paper.
  4. Sprinkle the cookies pieces over the white chocolate and press them down in to make sure they stick.
  5. Set in the freezer until firm, then break into chunks. 
I preferred v. 2.0 of the bark. It's tasty and the flavors are there, but it is definitely not as intense at the chocolate version. And that means it's easy to eat more of it. I'll leave it up to you decide whether or not that's a good thing.

Monday, November 7, 2011

It's a Candy Bar...Made of Candy Bars

Halloween is over, and according to a number of sources, the question you should be asking yourself now is "What should I do with my leftover Halloween candy?" Or more accurately for me, "What should I do with the mass amounts of discounted Halloween candy I purchased on November 1?" The answer lies in this meta-candy bar.

The ingredients and directions for this layered bar are quite simple, yet they result in one ridiculously amazing dessert. It's just a layering of Kit Kats, Snickers, and Reese's Cups. Yes, three of your favorite candies melted together to form one giant mass of all of your childhood dreams coming true.

  Do you see the layers? Do you?

The Meta-Candy Bar

For the for all of the melty details, visit Foodbeast.

Friday, November 4, 2011

Nutty Bar Truffles

My mom used to pack Nutty Bars in my brother's lunch like every day. I had no interest in them back then. Now those days of PB being merely a sandwich spread are behind me, and my future is filled with peanut butter wishes and crispy wafer dreams.

I had taken a break from Little Debbie truffles to try my hand at a few other recipes, so I thought it was time for a reprise.

Side note: I could have sworn these things were called Nutty Buddy bars, but when I searched "Nutty Buddy" to snag the above link, Google threw out a bunch of web sites about jock straps. Yikes. 

(I apologize for the blurry image. Don't look at it too long; it might make you feel gross.)
Nutty Bar Truffles

Ingredients
  • 8oz cream cheese, softened
  • 1 BIG PACK of Nutty Bars
  • chocolate baking bark
Directions
  1. Pulverize 6 two-packs of Nutty Bars in a food processor.
  2. Add in cream cheese and pulse until combined. 
  3. Remove cream cheese mixture from food processor and pulverize an addition 3 two-packs of Nutty Bars. 
  4. Fold the Nutty Bar crumbs into the cream cheese concoction.
  5. Scoop into balls and chill while you are melting your baking bark.
  6. Coat the truffles and chill to set.
Aaaaaaamazing! Stirring in the extra crumbs at the end was a great way to retain the crispy texture of the Nutty Bars in the truffles. Theses tasty treats are definitely getting me excited about getting back into the Little Debbie swing of things.

Monday, October 31, 2011

Chocolate Covered Mellowcreme Pumpkins


Mellowcreme pumpkin get significantly less love than candy corn. People put candy corn in everything: popcorn, Rice Krispies treats, candy bark.  And what do the pumpkins get? Oh, here, let me put you on top of a cupcake for someone to just remove and forget about. That's rough.

So what's the deal with this mellowcreme aversion? I've heard it's because the pumpkins are too sugary. Say what? Too sugary? There is no such thing. And people who think otherwise are a bunch of Hallo-weenies. (And the hits keep coming.)

So today, I thought I'd give candy corn a much needed break and put candy pumpkins in the spotlight.

 Chocolate-covered Mellowcreme Pumpkins

For the bone-chilling details, visit Foodbeast.

Saturday, October 29, 2011

Chocolate Sugar Cookies

In my quest for the ultimate soft and chewy sugar cookie, I stumbled upon a Martha Stewart recipe for sugar cookies that added cocoa powder. They looked big and chewy, so I thought I might as well try them out. 

The only thing I changed was to add the step of rolling the cookies in sugar before baking. I mean, come on Martha, they are sugar cookies. 


Chocolate Sugar Cookies

Ingredients
  • 1 1/2c flour
  • 1/2c unsweetened Dutch-process cocoa powder
  • 1t baking powder
  • 1/2t salt
  • 8T unsalted butter, softened
  • 1/2c sugar
  • 1/2c shortening
  • 1 egg
  • 1 1/2t vanilla
  • 1/2c sugar for rolling
Directions
  1. Preheat oven to 375 and parchment up your baking sheets. 
  2. Whisk together flour, cocoa powder, baking powder, and salt; set aside. 
  3. Cream butter and sugar on medium-high speed until pale and fluffy. Then, mix in shortening. Add egg and vanilla; mix until creamy. 
  4. Reduce speed to low. Gradually add flour mixture, and mix until just combined. 
  5. Using a 1.5T scoop out 2 scoops and smash them together in a ball and roll in sugar.
  6. Place dough onto baking sheets and give each cookie a little smash-y smash. 
  7. Bake until edges are firm, 15 to 18 minutes. Let cool on sheets on wire racks.
What can I say? These were giant, chocolate, sugar cookies. They were good, but not enough to justify bodily harm to a friend or relative.

Thursday, October 27, 2011

Pig Pickin' Cake Balls

If you're not from the south, you may not be familiar with the concept of a Pig Pickin'. Basically, you get up at early-thirty, slap an entire pig on a smoker, cook it for hours and hours, cover it in BBQ sauce and chow down. Yes, it's looking at you when you are tearing apart its tasty, tasty flesh, and, yes, it is judging you.

There are several other traditions that go along with the pig at a Pig Pickin': hushpuppies, cornhole (which is not as dirty as it sounds; it is just a bean bag tossin' game) and Pig Pickin' cake.

For our church's annual Pig Pickin' (how many times can I say Pig Pickin' in this post?), I wanted to make a traditional Pig Pickin' cake, but in cake ball form. Making cake balls for this particular occasion just seemed to make sense: they would make less of a mess and create more servings than just slicing up a regular cake.

I snagged this recipe from the Cake Mix Doctor. She calls it a Finger Lickin' Good Cake, but that's just one of its many names.


Pig Pickin' Cake Balls
Ingredients
Cake
  • 1pkg yellow cake mix
  • 11oz mandarin oranges undrained
  • 8T butter, melted 
  • 1/4c vegetable oil
  • 4 eggs
  • juice drained from 8oz can crushed pineapple (reserved from crushed pineapple used for frosting)
Frosting
  • 12oz Cool Hwhip, thawed (heads up, regular-sized Cool Hwhip is 8oz)
  • 3.4oz pistachio instant pudding mix
  • 8oz crushed pineapple, drained
  • 1 and 1/2c shredded coconut (the recipe calls for unsweetened, yea...right.)
Directions
  1. Preheat oven to 350; grease and flour 9x13 pan.
  2. Add all cake ingredients except pineapple juice together in electric mix. Beat 30 on low to combine and then 2 min on med.
  3. Pour the cake batter into the prepared pan and bake for about 35 minutes or until knife inserted comes out clean. 
  4. Cool completely and then crumble into a big bowl.
  5. Drizzle cake crumbs with reserved pineapple juice.
  6. Then combine frosting ingredients until pudding mix has dissolved.
  7. Mix the frosting into the cake crumbs until it's just one big sticky, gooey mess of awesome.
  8. Scoop the goop into 2t balls and put them in the fridge to chill.
  9. Melt your white chocolate bark, coat the cake balls and put them back in the fridge to set.
These Pig Pickin' cake balls were finger lickin' good. 

I counted 8 (cough, cough, Pig Pickin'), I mean, 9 times.

Monday, October 24, 2011

Pumpkin Pie Brownies

It's that time of year when the leaves are changing, the air is crisper and absolutely everything you eat either has an apple or a pumpkin in it. This week's recipe is no different...well, it's a little different.

I'm sure you've seen recipes for “pumpkin pie brownies” floating around the Internet—brownies topped with a pumpkin layer or blondies with pumpkin puree in them, right? Lamesauce. When I say pumpkin pie brownies, I mean brownies crammed full of an entire pumpkin pie.

The original recipe for these brownies is from the Cake Mix Doctor and calls for a pecan pie. Been there, done that. They were amazing, but it was time to branch out. Or vine out, I suppose.

 Pumpkin Pie Brownies

For the full fall-tastic recipe, visit Foodbeast.

Saturday, October 22, 2011

Chocolate-Covered Better Cheddars

Hurray! I found a box of Better Cheddars at the K-roger! I'm telling you, they are so much better (ha! get it?) than Cheez-its. Maybe it's the slightly larger size, thinner wafer or round shape. Regardless, if I had a go-to cheese cracker, Better Cheddars would be it for me.

Anycracker, by now you should be able to do this blindfolded with one arm tied behind your back.


Chocolate Covered Better Cheddars

Melt the bark, coat the BCs and chill to set. And then exclaim over and over again how these are much tastier than those other chocolate-covered cheese crackers.

Thursday, October 20, 2011

Sugar Cookie Rice Krispies Treats

I was inspired to try this out by the number of different recipes out there that flavor desserts using cake mix. I knew I wanted to make some sort of Rice Krispies treat, but I didn't have any cake mix on hand. I did, however, have a pouch of Betty Crocker Sugar Cookie Mix. 

Basically, I just followed a general Rice Krispies Treat recipe and added sprinkles and cookie mix.


Sugar Cookie Rice Krispies Treats
Ingredients
  • 2T butter, divided
  • 4c mini marshmallows
  • 6c Rice Krispies
  • 1c Sugar cookie mix, divided and sifted
  • 1/4c sprinkles (or one regular-size bottle)
Directions
  1. Grease a 9x13 pan and ready your strip of non-stick foil.
  2. Melt 1T butter over medium heat and 1T of butter in the microwave.
  3. Combine 6c cereal, sprinkles, microwaved butter and 1/3c of cookie mix.
  4. Add mallows to stove-top melted butter and stir until melted.
  5. Stir 1/3c of cookie mix into melted mallows, then pour in the cereal and mix.
  6. Pour mallow-cereal mixture into prepared pan and smash down using the non-stick foil.
  7. Sprinkle the final 1/3c of cookie mix on top of the treats and let cool.
I liked these better than the ones with cake mix. If you are looking for a strong sugar cookie flavor without going through the trials and tribulations of baking, these are a more than suitable alternative.

Monday, October 17, 2011

Triple Double Truffles

Aren’t you jealous of the guys over at the Foodbeast HQ? You should be. They get to try out all kinds of awesome up-and-coming food products way before you or me: Honey BBQ Cheese Puffs, Triple Double Oreo cookies, Fiery Fusion Doritos AND Cheetos!

In the meantime, I get to read about how great these things taste and then twiddle my thumbs for a  month or so. But I am twiddling no more: the grocery finally started carrying Triple Double Oreo cookies!

And since I can’t let anything just be itself, I turned the first package I purchased (sans one for a taste test) into truffles.
 Triple Double Truffles!!

For the triple-tasty, double-y awesome details, visit Foodbeast.

Thursday, October 13, 2011

Chocolate Covered Fruit by the Foot®

The Gushers turned out so well that I went back to the fruit snack section of the grocery store to see was else was just begging to be covered in chocolate. The Fruit by the Foot® basically jumped off of the shelf and into my basket.

Confession: I used to eat Fruit by the Foot with the paper still on it when I was but a young one. Weird? Definitely. Do I still do it? No. But I'm sure I do a number of other really bizarre things to make up for it.

I had grands plans to coat the Fruit by the Foot in long-ish strands, stand it on its side, and curl it up while it hardened. That did not happen. Did you know that they basically cut all Fruit by the Foot in half now? Sure that's all cute with the patterns and the peeling, but when you're trying to cover it in hot, melt-y chocolate, there are issues.


Chocolate Covered Fruit by the Foot

Choose your baking bark (I used both white and milk) and Fruit by the Foot flavor (variety pack, baby) and go for it!

Here are some tips: Unfurl the snacks and rip of chunks with the paper still intact. Keeping the paper on lessens the probability that the fruit strip with stretch instead of tear. Also, try to use only pieces that are not already falling apart. The heat of the chocolate will melt the Fruit by the Foot, and the places where it is scored in the middle will start to separate.

I managed to get the hang of it quickly, so there were relatively few fallen soldiers. Oh my golly Pete, these were great! Both of the chocolates paired well with the all of the flavors in the variety pack.They were crispy, chewy, chocolate-y and fruity all at the same time. 

Despite the difficulties that I encountered, chocolate-covered Fruit by the Foot was definitely worth the effort.

Monday, October 10, 2011

Nabisco Cookie Chocolate Bark


As you might have noticed, I have an innate desire to take awesome things and figure out how to make them even more awesome. Do you know what’s awesome (besides me, bacon, and basically everything else that I’ve previously declared as such)? Nabisco. And do you know how many amazing cookies/crackers/etc. this company makes? Three…at least in relation to today’s recipe. 


To find the details on how these three cookies crumbled, visit Foodbeast.

Saturday, October 8, 2011

Caramel and Kit Kat® Layered Candy Bar

As you can see from the title, there is no concise way to accurately describe this four-layered bar of pure awesomeness. This is especially true because they are even more amazing than the title suggests. It's a Kit Kat® crust, with a peanut butter nougat layer, topped with caramel and then dark chocolate.  Again, awesome...well until you get to the dark chocolate part. As you have probably guessed already, I happily ate the bottom three layers and tossed the top.

You might remember I made something similar several weeks ago. I had a birthday treat request to make them again but with a few adjustments.


Caramel and Kit Kat Layered Candy Bar

Crust
  • 2 bags (10.78oz each) snack-sized Kit Kat bars
  • 8T butter
Filling
  • 1/3c light corn syrup
  • 3T butter, softened
  • 3T peanut butter
  • 1 1/2T water
  • 1 1/4t vanilla
  • Dash salt
  • 3 1/2c powdered sugar
Caramel Layer
  • 1 bag (14 oz) caramels, unwrapped (Do things like this really need to be said?)
  • 2T water
Topping
  • 1 bag (12oz) dark chocolate chips
Directions
  1. Line 9x13 pan with non-stick foil.
  2. Pulverize Kit Kat bars in food processor
  3. Melt butter and immediately pour over Kit Kat crumbs and stir until the chocolate starts getting all melty.
  4. Smash Kit Kat mix into foil-lined pan and stick it in the fridge to chill. 
  5. Beat all filling ingredients, except powdered sugar, on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended. Press filling over cookie base. Refrigerate while preparing caramel layer.
  6. In saucepan, heat caramels and 2T water over low heat, stirring constantly, until caramels are melted. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
  7. Melt chocolate chips. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. Cut and serve.
This recipe is like so many that I enjoy in that is easily alterable. You can choose to include whatever kind of nuts you prefer in the caramel, or, as was the case here, no nuts at all. And the melted chocolate on top can be any kind you desire. 

The Kit Kat crust was pure genius; it was so tasty and a heck of a lot easier to make than I had anticipated. I think these were even more popular than the original version. I sure liked them better.