Sweet And Salty Fudge Bars Recipes

SWEET AND SALTY FUDGE

Steps:

• Prepare an 8x8 pan with wax paper and non stick spray. Set aside.
• Add enough water to a saucepan where you can rest a bowl on top and not have it touch the water. Bring water to a boil and then reduce to a simmer.
• Place chocolate chips and sweetened condensed milk in glass bowl. Place over simmering water and stir often until chocolate is melted and mixture is smooth.
• Remove bowl from pan and stir in 1/2 C pretzel pieces and 1/2 C m&m's.
• Spread mixture evenly into prepared 8x8 pan.
• Sprinkle remaining 1/4 C pretzel pieces and m&m's over the top and then lightly press ingredients into the fudge.
• Refrigerate at least 1 hour before cutting into 1 inch squares.

SWEET AND SALTY MICROWAVE FUDGE

Steps:

• Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• In 8-cup microwavable measuring cup or large microwavable bowl, microwave chocolate chips, 2 cups of the marshmallows and the condensed milk uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are softened and can be stirred smooth.
• Stir in vanilla, pretzels and remaining 1/2 cup marshmallows. Immediately pour into pan. Press salt into fudge; sprinkle with additional peanuts. Refrigerate 2 hours or until firm.
• Use foil to lift fudge from pan. Cut into 1 1/2-inch squares. Store in airtight container at room temperature.

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SWEET AND SALTY CHOCOLATE BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
• Arrange crackers in the prepared jelly roll pan.
• Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
• Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
• Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
• To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
• Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.

SWEET AND SALTY HALLOWEEN FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.
• Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.

SWEET AND SALTY POTATOES

Steps:

• 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
• 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
• 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
• 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
• 5. Add the salt and the pepper to the bowl and stir again to mix.
• 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
• 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
• Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.

SWEET AND SALTY CEREAL BARS

Steps:

• Combine cereals, peanuts, and pretzels in a large bowl.
• Combine corn syrup, brown sugar, and butter in a medium saucepan and bring to a boil over medium heat; boil 3 minutes, stirring constantly. Stir in vanilla.
• Immediately pour sugar mixture over cereal mixture, and stir well to coat; stir in M&Ms.
• Using a greased spatula, press mixture tightly into a greased jellyroll pan (approximately 15X10 inches) and cool at room temperature. (I spread it as evenly as I could, then covered with a sheet of non-stick aluminum foil and pressed it out firmly and evenly.).
• Cut into bars when completely cooled.

SWEET AND SALTY FUDGE BARS

Steps:

• LIne a 9x13-inch baking pan with parchment paper, overlapping the two longer ends for easy removal.
• Place pretzels, graham cracker cookie pieces, and marshmallows in a large bowl.
• Combine chocolate and sweetened condensed milk in a heatproof bowl. Bring water to a boil in a saucepan. Remove from heat. place bowl over water making sure the water does not touch the bottom of the bowl. Stir occasionally until the chocolate is melted and combined with sweetened condensed milk.
• Spoon chocolate mixture over pretzel mixture. Stir to combine. Press mixture into prepared baking dish. Drizzle with melted chocolate.
• Chill 1-2 hours or until set; cut into squares.