Showing posts with label bars. Show all posts
Showing posts with label bars. Show all posts

Wednesday, December 4, 2013

Chocolate Peanut Butter Caramel Crispy Treat


OH MY !!!

THESE ARE A MUST !!!
holiday or not...these are a HUGE hit!

crunchy, gooey
sweet, salty
THE ULTIMATE RICE CRISPY TREAT
(can be made gluten free)


PERFECT FOR COOKIE EXCHANGE, OFFICE PARTY AND HOLIDAY DESSERT TREAT TRAY.
the recipe can serve a crowd...you might even get 36 squares depending on how you cut them.  the squares can be more like bite size because they pack a flavor punch and just one bite is a mouthful.
i found these on pinterest and knew they would go directly to my "must try" board.
the original recipe comes from Debbie F. at Key Ingredient.  i'm sure these have been made many times over with all sorts of combinations, but i decided to go with a gluten free option.
it dawned on me that "rice" krispies are probably gluten free already, but i wasn't sure they were totally gluten free so i used chocolate crispies from Mother's...sorry i forgot the brand name, but it definitely stated "gluten free" on the box.
i threw some gluten free pretzels in as well to make up the full 7 cups.
NOTE...i am not gluten free, and i am not serving anyone with a severe allergy, so you will want to check all of your ingredients for your particular needs.


CHOCOLATE PEANUT BUTTER CARAMEL CRISPY TREAT...GLUTEN FREE

3 tablespoons of butter
10 0z bag of mini marshmallows
1 Tbsp of vanilla
6 cups of gluten free chocolate crispy cereal
1 cup gluten free pretzels, crushed to small pieces
14 oz bag of unwrapped caramel, i used Werthers
2 Tbsp water
1 1/2 cups peanut butter, divided,,,i used Jiff
12 oz bag of semi-sweet chocolate chips
1/2 cup roasted salted peanuts for the top
NOTE...i threw a few whole peanuts into the rice crispy marshmallow mixture as well...

butter a 9 X 13 inch pan.  also butter the pot and utensils you will be using to melt the marshmallows

place 3 Tbsp. of butter and the marshmallows in a medium saucepan and cook over medium heat, stirring frequently until melted.  when completely melted and smooth, stir in the vanilla.  turn off heat and stir in cereal until completely coated.  the mixture will be VERY sticky.  use buttered hands to press evenly into pan.  mixture should be firmly pressed into pan.  try to have the top even.  place in the fridge to chill.
in another sauce pan (or just quickly clean out the one you were using)...place the caramels and 2 Tbsp of water over low heat, stirring frequently until melted and smooth.  add 1 cup of peanut butter (i suggest store bought like Jiff, not fresh).  stir this mixture until fully incorporated and smooth.  pour the caramel/peanut butter mixture over the chilled rice crispy mixture in the pan.  get it into the corners and as even as possible.  place the pan back into the fridge.
clean your saucepan again and, over low heat, melt the chocolate chips, stirring frequently so as not to scorch or "seize" the chocolate.  LOW HEAT.
when melted, add the remaining 1/2 cup peanut butter, stirring until smooth.  pour this mixture over the chilled caramel layer, spreading to the edges in an even layer.  tap the pan a few times on the counter and give it a jiggle to even out the chocolate layer.  sprinkle on nuts if you choose to and place in the fridge to set for about an hour or until chocolate is firm to the touch.
cut into squares while still firm.
bars are easiest to cut while chilled,
BUT ARE BEST SERVED ROOM TEMPERATURE.



Wednesday, November 20, 2013

My first chocolate bar...Chip n' Chipotle Dark Chocolate



rich dark chocolate
crunchy tortilla chips
spicy chili blends
with pure cocoa nibs
and robust espresso beans


A CHOCOLATE LOVER'S 
bite size MEXICAN FIESTA


to make the beautiful bars, you'll need some molds.
i found mine at SURFAS.  they are also available here from Amazon.

you will also need to
TEMPER YOUR CHOCOLATE.
the idea of tempering should not scare you away.  it's very necessary for a good crisp giftable chocolate bar.
the microwave method is very easy and will change your chocolate making life to a new level.



CHIP N' CHIPOTLE DARK CHOCOLATE BAR

1lb. dark chocolate.  i use "coverture" 61% Guittard discs
1/2 cup, plus a little more, crispy, salted yellow corn tortilla chips
3/4 tsp chili powder.  the kind you add to chili.  i get the medium chili blend, salt free from "Savory Spice Shop".
1/4 tsp chipotle powder
3/4 tsp cinnamon
have some fresh ground black pepper ready to add if you want...i did add a little
20-25 whole roasted coffee beans, crushed into small pieces.  i used French Roast Pete's
(test them at time of purchase to see if you can easily break it with your fingers.)
1/8 cup cocoa nibs...for extra dark chocolate crunch
for looks...dried red chili, cut into small pieces.  i used chili arbol, as shown.


first...
MISE EN PLACE
crush tortilla chips.  i used a plastic baggie and a rolling pin.  pour this into a mesh sieve (NOT the fine mesh) over the sink and tap to get out the very small "sandy" pieces.  this will give more crunch, less sandy texture.
crush the coffee beans.
chop died chili
measure out your goodies and have them ready.
always have extra on hand for final taste test.  you might want more something...

next...
TEMPER YOUR CHOCOLATE!
this is very important...and NOT difficult.
it is a must for a good snappy, shiny chocolate finish and will make room temp stable chocolates.
i use the microwave method explained HERE that i have adapted from Alton Brown's microwave method see HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.
once your chocolate is at 90 degrees (for dark chocolate) start to add all ingredients.  stir to incorporate, but no need to "over-stir".  do a taste test...add more what ever you see necessary.
pour into molds and sprinkle with a little flaked sea salt, pepper flakes, ground pepper?  remember this will be the bottom of the bar.
let sit to set OR i put them in the fridge until the bar has separated from the mold completely.
NOTE...to get a really "shiny" bar.  let it set completely and release from the mold.  the first time i was anxious and removed it too soon.  the bar in these photos is not as shiny as the next batch.  you can tell by gently lifting up the mold and looking at the bottom.  you will see if it has totally released from the mold.

Sunday, August 11, 2013

Freaky Frito No Bake with Bacon and Red Pepper Flakes


SO WRONG...yet

SO PERFECTLY RIGHT !!!


everything about this says NO NO NO NO

DON'T DO IT

but you just can't help yourself...

this is a true definition of

GUILTY PLEASURE


FRITOS
chocolate
BACON,
peanut butter caramel
and a sprinkle of HOT chili flakes


YOU MUST TRY THIS !!!
i found this incredibly sinful delight on pinterest brought to my attention by  Skip to my Lou...Cindy i love you i hate you!  these are so GOOD...so BADDDDD and so wrong, yet so right on every level.   perfect sweet savory gooey crunchy in every bite.    friends and family thought i was crazy when i tried to explain what was in it, but first bite had them grabbing for more.  i would, and probably will, bring these to any party be it black tie or pot luck.  


FREAKY FRITO NO BAKE with BACON
and RED PEPPER FLAKES
original recipe and photo instructions found at Skip to my Lou

1 bag of regular Fritos, 10.5 oz
1 cup regular sugar
1 cup light corn syrup
1 cup regular store bought peanut butter...natural won't work the same.
i used half creamy and half crunchy, so both will work.
8-10 strips CRISPY bacon, chopped or crumbled.
chocolate to drizzle
crushed red pepper flakes to sprinkle

spread Fritos on a greased 15 x 10 inch jelly roll pan/cookie sheet.  sprinkle the bacon on the Fritos.  save a bit of bacon to sprinkle on after you pour the caramel mixture for a good visual.
in a small sauce pan add the sugar and corn syrup. bring the sugar and corn syrup to a boil...stirring to help dissolve all the sugar.  let boil for one minute.  remove from heat and stir in peanut butter until smooth.  pour mixture equally over the Frito/bacon.  sprinkle (sparingly) with red chili flakes...as much as you can handle.  maybe just do chili flakes on half so the non heat seeker/pansy will enjoy.   as they are cooling heat some chocolate...(about 1/2 cup or so) slowly in the microwave.  do this at 15 second intervals, stirring in between so you won't seize the chocolate.   it should not be too hot so you can put this in a zip-loc baggie, cut off the tip and drizzle over the whole sheet.  the chocolate will set in a few hours, but since it isn't "tempered" it will still be a little soft to the touch.
i handed these out the next day and they still had a very good crunch...even 2 days later they were good after the photos.  do not cover these tightly.  i have a cover for my sheet pan that i just lay over top.

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