Sunday, November 27, 2011

Homemade Butterfinger Bars with Only Three Ingredients

A friend told me about this recipe, so of course I looked it up online and it's all over the web. In case you haven't seen this yet, here's how to make your own Butterfinger Bars with only three ingredients.

This recipe is so good it literally got a round of applause at work.

Homemade Butterfinger Bars

1 lb. bag of candy corn (about 2-1/2 cups)
1 small jar (16 oz.) of peanut butter
about 12 oz. of chocolate for melting (I used 12 1-oz. squares of Baker's semi-sweet chocolate, but you could also use chocolate chips or Wilton candy melts)

Line an 8x8 pan with parchment paper or waxed paper. (You can also use a 9 x 9 pan; your pieces will just end up thinner.)

In a medium-sized bowl, microwave the candy corn for one minute on high. Stir. Microwave another 30 seconds and stir again. Continue microwaving and stirring at 30 second intervals until thoroughly melted. (This should take a total of 2-3 minutes.)

Immediately add the peanut butter and stir until smooth. Turn into prepared pan and press smooth with rubber spatula. (Do this quickly because it hardens fairly fast. Do not be tempted to lick the bowl--it's hot!)

Let cool for an hour or two. Remove from pan and set on cutting board. Cut into small pieces.

In a small bowl, microwave the chocolate until melted. Use the same technique as you used for the candy corn (one minute on high; stir; 30 seconds; stir). Use a fork to dip the candy corn/peanut butter pieces into the melted chocolate.
Let harden on sheet lined with parchment paper or waxed paper. Once chocolate cools and hardens, store in airtight container.

Sunday, November 13, 2011

Kahlua Orange Fudge

This fudge recipe is extremely sweet! A small bite is all you need. My recommendation is to make it only when you are having many people over for dinner. :)

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Kahlua Orange Fudge

2-1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
2 tablespoons Kahlua
1 package (12 oz.) white chocolate chips
1 jar (7 oz.) marshmallow fluff
1 tablespoon grated orange peel

Line a 13x9 inch pan with foil, leaving some extra foil over the edge. Lightly butter the foil.

Lightly butter large microwavable bowl. Combine sugar, sour cream, butter, and Kahlua in prepared bowl. Microwave on high for 10-12 minutes, stirring every 2-3 minutes. Continue microwaving until mixture reaches 240 degrees on a candy thermometer.

Add white chocolate chips, marshmallow fluff, and grated orange peel. Stir until smooth. Pour into greased and lined pan. Use a buttered spatula to smooth it into corners.

While the fudge is still warm, score it into small pieces. When it has fully cooled, lifted it out of the pan using the excess foil on the sides. Place it on a cutting board and slice it along the scored lines.

Store in airtight container.

Yields: about 80 small squares

Sunday, November 6, 2011

Mudslide Cookies

A friend gave me a recipe box called Chocolate Bliss (Music Cooks) as a gift. Inside are ten recipe cards and a music CD to play while you are making or enjoying the recipes.

I made only one minor change to this recipe. I used milk chocolate chips instead of the semisweet ones in the original recipe. If you are a huge chocolate fan, you will love these cookies because they are what the name implies: a whole mudslide full of chocolate.

P.S. If you want more recipes like this, you can buy the Chocolate Bliss recipe box online at Barnes and Noble or Amazon.

Mudslide Cookies

1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
3 ounces unsweetened chocolate
4 ounces bittersweet chocolate
3 eggs
1 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts
3/4 cup milk chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl, mix together the flour, baking powder, and salt.

In a microwave-safe bowl, melt the butter, the unsweetened chocolate, and the bittersweet chocolate. It is best to cut the chocolate into smaller pieces (I cut the 1-ounce squares in half) and then melt them on high for 30 seconds. Stir and melt again for another 30 seconds. Stir again. If they are still some unmelted chocolate pieces, continue cooking and stirring every 30 seconds.

In a large bowl, beat the eggs and the sugar on high for 3 minutes. The mixture should become pale and somewhat fluffy. Add the chocolate mixture and the vanilla. Beat on medium speed for one minute. Gradually add flour mixture and beat until just blended. Stir in walnuts and chocolate chips.

Use a small cookie scooper to drop batter onto prepared cookie sheet. The batter will be rather runny so don't expect perfectly rounded scoops of dough.

Bake for 12-14 minutes. Let cool on pan for 5 minutes, then transfer to wire rack.

Yields: about 36 cookies.