Homemade Snicker Bars

Several of my coworkers keep cute little dishes well-stocked with all kinds of candy. I guess I'm gonna need one soon, too, now that I have a desk! That's right. I have officially started my new position doing Development and Special Events and I'm so excited for a new challenge! And to decorate an office, but that's a matter for another time.

My favorite candy dish treat by far has gotta be mini Snickers bars. Those bite size things are so tiny it doesn't even count as eating anything and yet it fills your mouth with pure chocolate-caramel-peanuty goodness.

After eating more than I'd care to publicly admit, I had the thought, what if I made them myself? Very good and very bad idea all at the same time. And don't get scared off by the thought of making candy! The hardest part about this recipe is waiting for each layer to set. But it's oh so worth it!

Homemade Snicker Bars [click to print]
Makes one 9x13 pan


For Layer 1: bottom chocolate layer

• 1-1/4 c. milk chocolate chips
• 1/4 c. peanut butter chips

For Layer 2: nougat layer

• 1 c. sugar
• 1/4 c. milk
• 1-1/2 c. marshmallow fluff
• 1/4 c. peanut butter
• 2 tsp. vanilla extract
• 1-1/2 c. peanuts, chopped

For Layer 3: caramel layer

• 14-16 oz. (1 bag) chewy caramels
• 2 T. heavy cream

For Layer 4: top chocolate layer

• 1-1/4 c. milk chocolate chips
• 1/4 c. peanut butter chips

Line the bottom and sides of a 9x13" pan with parchment paper or plastic wrap. 

Layer 1: Combine chocolate and peanut butter chips in small heat proof bowl and melt over double boiler or in microwave until completely smooth. Pour into pan and spread to an even layer. Allow to set in refrigerator until firm. 

Layer 2: Combine sugar and milk in saucepan and heat on medium low until sugar is completely dissolved. Increase heat and bring mixture to a boil; continue boiling for 5 minutes. Remove from heat and add fluff, peanut butter and extract. Pour nougat over bottom chocolate layer and spread evenly. Sprinkle peanuts over nougat and allow to set and cool completely. 

Layer 3: Combine caramels and cream in saucepan. Heat until mixture is smooth and even. Pour over nougat layer and allow to set until firm. 

Layer 4: This is exactly the same as the first layer. Combine chocolate and peanut butter chips in small heat proof bowl and melt, stirring until completely smooth. Spread mixture evenly over caramel layer. Allow to set in refrigerator until completely firm.

Cut into bars or bites and enjoy!

Source: Adapted from Taste of Home

90 Second Peanut Butter Honey Cookies (Gluten, Dairy Free!)

I'm not gonna lie. I'm kind of addicted to peanut butter.

Creamy, crunchy, natural, preservative-laden. It doesn't matter to my tastebuds. Just load me up, please.

I'm sure all of you have had those days where you just need a quick peanut butter fix. (Unless you are unfortunately allergic to my blessed peanut buttery spread, in which case, I'm sorry you'll have to ignore this post.) And I mean a really quick fix. Like it would be perfect if someone could infuse your entire body with a steady stream of peanut butter.

These cookies are that fast. And good. You can whip up a batch in less than two minutes, eat a few spoons of dough while they bake for a mere 12 minutes and then enjoy steaming hot cookies! Complete with milk, thank you.

90 Second Peanut Butter Honey Cookies (Gluten, Dairy Free!) [click to print]
Makes about 2 dozen large cookies


1-1/4 c. peanut butter
1/2 c. brown sugar
1/2 c. regular sugar
2 T. honey
1 egg

Preheat oven to 350 F. Line cookie sheet with parchment paper and set aside.

Combine all ingredients and stir until the dough clumps together. (It will still be soft but scoopable.) Drop heaping tablespoons of dough onto parchment paper. Bake 12-14 minutes or until edges are just golden.

Source: Adapted from Babble

Sweet Sixteen: Popcorn

This east coast winter weather has been just plain crazy lately. I mean, seriously, it was in the 60's and looking like Spring with all the daffodils and snow drops popping out of the ground and then, bam! It's freezing cold again! I think it's time for a cozy movie night. Let's break out the popcorn!

(Left to Right, Top to Bottom)

White Chocolate Popcorn, Caramel Popcorn Balls on a Stick, White Chocolate Peanut Butter Popcorn, Popcorn Trail Mix

Popcorn Fudge, Maple Popcorn Balls, Marshmallow Popcorn Treats, Dark Chocolate Popcorn

S'mores Popcorn, Cashew Caramel Popcorn, Cinnamon Bun Popcorn, Spicy Caramel Popcorn

Candied Popcorn, Cranberry-Orange and White Chocolate Popcorn, Pretty Pretty Princess Pink Party Popcorn, Orange Tahini Popcorn Clusters

No Bake Energy Bites

Normally, the battle to eat health food is a losing battle. The siren call of sweet treats is steady and constant. But with these little no-bake energy bites, you get the best of both worlds! These chewy little cookie bites are packed with so many good-for-you things, with a few chocolate chips...but, hey! Chocolate is good for you, too, these days! 

No Bake Energy Bites [click to print]
Makes about 24 bites


1 c. oatmeal
1 c. coconut flakes
1/2 c. peanut butter
1/2 c. chocolate chips
1/2 c. ground flaxseed
1/3 c. honey
1 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients in large bowl and mash with your hands until everything is well combined. Chill for 1 hour. Scoop into 1" balls and enjoy! Store in airtight container in fridge for up to a week...if they last that long!


Source: Slightly adapted from Smashed Peas and Carrots

Creepy Crawly Cookies

I can't believe September is over already and we're already into the holiday season! And yes, Halloween most definitely counts as part of that. I'm so excited! I already know what I'm gonna be for Halloween, but I can't tell yet. Shh, it's a secret! 

But since I'm sure you're dying to know, here's a hint: I have a history of awesome. Two years ago, I was being eaten by a snake. Then last year, I was a Tornado. And that's my sister being a cute flower.

So while you wait with baited breath to find out how I will be cleverly disguised this year, get excited with some Halloween deliciousness!

I decided to start off this sugar-filled season with one of my all-time favorite treats. Gummie cookies. You may recognize them as no-bakes, but in my house they were always Gummie Cookies. My mom's gramma always made them and everyone called her "Gummie", hence the name. These aren't just any ordinary Gummie Cookies, though. These are creepy, crawly Halloween Gummie Cookies. Oh, yeah, these are spiders!

Before you make the cookies, you'll want to make the spider legs...you'll need a few packs of Pocky Sticks, found in the Asian/Ethnic section of the grocery store or online, and 1/2 bag of chocolate chips. Each box of pocky sticks makes about 6 spiders, each spider having 8 legs. Melt the chocolate chips in the microwave in 15 second intervals, stirring between nukes. Once the chocolate chips are melted, put them in a ziploc sandwich baggy and snip off a small corner. This is your glue. Cut pocky sticks diagonally in half and glue together with a dab of melted chocolate. Allow legs to harden.

Gummie Cookies   [click to print]

1/2 c. butter (or margarine)

1/2 tsp. vanilla

1/2 c. peanut butter

4 T. cocoa*

2 c. sugar

1/2 c. milk

3-1/2 c. oatmeal (quick)

Melt margarine. Add all but oatmeal. Stirring constantly, bring to a boil and boil for 1 minute. Stir in oatmeal. Drop on wax paper (or cookie sheet). *Note: If you prefer plain peanut butter gummie cookies, my personal fave, just leave out the cocoa powder!

While cookies are still warm and soft, insert 8 previously assembled appendages into each body and chill. Add eyeballs; you can use candy eyes or little dots of brightly colored frosting. Here I opted for the frosting peepers. Eat up before they crawl away!

Source: Inspired by Not Martha

International Potlouck

Let's be honest. Family is important. Way important. In my church, families set aside one night each week as Family Home Evening. Pretty much what this means is the family gathers to do something that brings them closer together...it can be spiritual, recreational, mental, whatever. I'm really not sure who wouldn't wanna spend time with my family, given the chance, we are quite amazing.

But between moving out of your parents' home and starting your own family, there's that period of singleness. Welcome to my life! Since many of us single people obviously can't hang out with our "real" families each week, a bunch of singles in the area get together to build friendships and to maintain/develop that pattern of FHE.

Tonight, we had an International Potluck.

Ghanaian Peanut Butter Soup with Rice

Arroz con Leche

Plantains

Brazilian Cheese Rolls

Onigiri

Some kind of Latin America Layer Cake with Cream Cheese-ish Filling

Indian Cauliflower Curry

Kenyan Rice, Lentils and Something Else Good

Really I thought I had a lot more pictures than that, but I guess my hand got distracted by the fork that was constantly shoveling new and tasty things into my mouth. So much good food! If only I'd gotten my act together in time, I would have contributed a slightly sweet something with a deliciously high butter content. You know you wanna check back tomorrow for that!

Peanut Butter Overload

Deep down inside, doesn't everyone need a little more peanut butter in their lives? Okay, fine. Maybe not people like Sarah who claim to be allergic to those darling little nuts. But for the rest of us normal people, a jar of that creamy and/or crunchy nutty buttery stuff is always stocked in the pantry. A sometimes dangerous thing, but oh so delicious.

So it's my coworkers birthday this week and she's basically in love with peanut butter and most especially Reese's Pieces. This cake was designed with her tastebuds in mind...we'll find out tomorrow if it truly satisfied her PB-cravings!

[UPDATE: This cake didn't last long around the office, so I think it was a success!]

Peanut Butter Overload

Ingredients:

1 c. sugar

1/2 c. butter

1/2 c. peanut butter

4 eggs

1-1/4 c. flour

3 T. potato starch, packed (if you can't find potato starch, you can substitute cornstarch, it just might slightly affect the flavor of the final product)

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 c. half and half

2 tsp. vanilla extract

Cream together sugar, butter and peanut butter on low speed until pale-ish tan and fluffy. Add eggs, one at a time, making sure to incorporate well between each addition.

Whisk together dry ingredients in a separate bowl. In another bowl, whisk together liquid ingredients. Alternate adding dry and wet ingredients to creamed mixture, in a total of 5 additions, beginning with dry. After ingredients are combined, beat on low for about 20 seconds.

Line bottom of 9" round baking pan with parchment paper; don't spray sides of pan. Pour batter into pan and bake at 350 for 55-65min. or until done.

The cake was filled and topped with chocolate peanut butter ganache and smothered in cinnamon cream cheese frosting. Garnished with crushed Reese's Pieces. Yummers.