CHOCOLATE COVERED SALTED CARAMEL PEANUT BACON CHEW
Provided by Food Network
Time 3h30m
Yield 8 to 10 candies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- While the Dulce De Leche Caramel is boiling, lay out the bacon on a half sheet pan and bake for approximately 15 minutes. While the bacon is cooking, on another half sheet pan, bake the peanuts for 15 minutes.
- Allow the bacon to cool and chop into small pieces and set aside. Allow the peanuts to cool and then roughly chop them.
- Mix the dulce de leche caramel, bacon, peanuts and salt together in a bowl. Using a small melon scooper, scoop balls of the caramel mixture and place on a sheet of wax paper or parchment paper.
- Roll out a 1/8-inch-thick sheet of fondant and cover the caramel balls with the fondant. On a sheet pan lined with wax paper, spread a thin amount of melted chocolate in a circle just large enough to place the caramel balls on. Place the fondant covered caramel balls on the melted chocolate and place in the refrigerator for 15 minutes. Remove from the refrigerator. Then dip the fondant covered caramels in the melted chocolate. Return them to the refrigerator to cool. Serve.
- Bring a large pot of water to a boil over high heat. Remove the label from the can of sweetened condensed milk. Place the can in a pot of boiling water and boil for 2 hours. Let the can cool completely before handling. To expedite the cooling process use an ice bath, but make sure the can has completely cooled before handling.
SWEET AND SALTY CRUNCHY NUT BARS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h20m
Yield 24 slices
Number Of Ingredients 7
Steps:
- Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
- Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
- The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
- Line your springform pan with aluminum foil or use a foil pan.
- Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
- Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
- Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
- Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.
CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Nutrition Facts :
SALTED PEANUT SQUARES
If your gift list is long, here's a yummy solution. The recipe makes nearly 10 dozen chewy, nutty, sweet-and-salty bars.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9-3/4 dozen.
Number Of Ingredients 6
Steps:
- Sprinkle half of the peanuts into a greased 13x9-in. baking pan. In a large microwave-safe bowl, heat chips and butter at 50% power for 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in sweetened condensed milk; cook, uncovered, on high for 1 minute., Stir in marshmallow creme and chopped candy bars. Spread into prepared pan. Sprinkle with remaining peanuts. Cover with plastic wrap; press down lightly., Refrigerate until set. Cut into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE PEANUT SQUARES
If you're a fan of peanut butter cups, you'll enjoy these two-layer treats. A slightly crunchy graham cracker and peanut butter layer is topped with a smooth coating of melted chocolate chips and peanut butter. Yum! -Nicole Trudell Fort Langley, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CRUNCH SQUARES
I found this recipe in the Kraft Food & Family Magazine, Summer 2005 issue. It looks like something the kids could make with a little help from mom or dad.
Provided by Mindi Bunch
Categories Dessert
Time 9m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 8-inch square pan with cooking spray.
- Place butter and marshmallows in large microwavable bowl; microwave on high 45 seconds.
- Stir with rubber scraper; microwave additional 30 seconds or until marshmallows are melted.
- Measure 1/2 cup peanut butter. Remove 2 tablespoons peanut butter and set aside.
- Stir remaining peanut butter into marshmallow mixture.
- Immediately add cereal; stir until well-coated.
- With wet hands, press cereal into pan.
- Place chocolate squares in small microwavable bowl with remaining peanut butter.
- Microwave on high 30 to 45 seconds, or until chocolate is completely melted and mixture is smooth when stirred.
- Pour chocolate mixture over cereal treats, spread with rubber scraper to cover.
- Refrogerate 15 minutes until frosting is set. Cut into 16 squares.
Nutrition Facts : Calories 156.9, Fat 7.5, SaturatedFat 2.6, Cholesterol 1.9, Sodium 114.6, Carbohydrate 21.9, Fiber 1.4, Sugar 12.2, Protein 3.2
SALTY PEANUT SQUARES
If your gang likes corn chips, they'll love the sweet and salty blend in these fast-fixing bars from Wanda Borgen in Minot, North Dakota. They also make great take-along treats for picnics or tailgate parties and are so easy, the kids just may want to make their own batch.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Place half of the corn chips and peanuts in a greased 13-in. x 9-in. pan; set aside. In a large saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan. , Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over mixture in pan; press down lightly. Drizzle with melted chocolate. Cool before cutting.
Nutrition Facts :
PEANUT CEREAL SQUARES
"When I need to throw together something in a hurry, I turn to these no-bake squares," says Kathy Steffen. "And because the recipe doesn't include chocolate, you can pack them for long drives or vacations without worrying about melted-chocolate messes," she writes from her Fond du Lac, Wisconsin home.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Place cereal in a greased 13-in. x 9-in. pan; set aside. , In a large saucepan, bring corn syrup and sugar to a boil; boil for 1 minute. Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal. Cool completely. Cut into squares.
Nutrition Facts : Calories 185 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
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