Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee

Cool Mint Oreo Fudge

Crisp Chocolate Truffles

Pecan Caramels

Rocky Road Fudge

Ultimate Turtle Brownies

Not your everyday brownies…but should be!

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

One Year Ago: Soft & Thick Snickerdoodles

Two Years Ago: Dark Chocolate Snack Cake

Three Years Ago: Chocolate Cupcakes with Strawberry Buttercream

Four Years Ago: Date Nut Pinwheel Cookies

Peanut Butter Milk Chocolate Tagalong Bars

Purchasing Girl Scout Cookies is a good way to support a great organization. But I have had six boxes of Girl Scout Cookies sitting in my kitchen for two weeks now. My husband and I don’t have any desire to eat them. I thought maybe the best use for a box of Tagalongs would be as an ingredient in homemade bars. Excellent! If you don’t have a box of Tagalongs, you still need to make these bars, I promise. Use 2 cups each of the peanut butter and milk chocolate chips, you will be so happy, peanut butter chocolate heaven!

2/3 cup butter, softened
2/3 cup peanut butter
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1 cup milk chocolate chips
1 box Tagalong Girl Scout Cookies, chopped

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, and sugar. Add eggs, one at a time, beating well after each addition. mix in vanilla. Add flour, baking powder, and salt. Mix just until combined. Stir in peanut butter chips, milk chocolate chips, and chopped Tagalongs. Spread batter in a well sprayed 9″x13″ baking pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. I lay a sheet of foil over bars in oven after 20 minutes of baking to keep their light color.

One Year Ago: Chocolate Mini Muffins

Two Years Ago: Cinnamon Swirl Cinnamon Chip Bread

Three Years Ago: Whole Wheat Refrigerator Rolls

Giant Chocolate Cookies

One cookie should be enough…but they are really good, you may just need another!

1¾ cup flour
1/4 cup unsweetened cocoa
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 cup milk chocolate chips
1 cup white chips

Preheat oven to 325°. In medium bowl, stir together flour, cocoa, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.

One Year Ago: Layered Rolo Caramel Brownies

Two Years Ago: Raspberry Scones

Three Years Ago: Dinner Rolls with a Twist

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

One Year Ago: Jungle Animal Cookies Truffles

Two Years Ago: Chocolate Pecan Pie Truffles

Butterfinger Crunch Cream Pie

Butterfinger is a favorite candy bar in our family.  So, it is pie season, Thanksgiving, I wanted something new along side the traditional.  I really believe you can never have too many pies on Thanksgiving!  I couldn’t take a good picture for the life of me today, but please believe me…this pie is yummy!

1 pre-baked pie pastry
1 can (12 oz) evaporated milk
1½ cups milk
1 tsp vanilla
2 eggs
2 egg yolks
2/3 cup sugar
1/4 cup + 2 Tbl corn starch
1/4 tsp salt
1/4 cup milk chocolate chips
1 cup finely chopped Butterfinger candy bar
1 cup whipping cream (whipped and sweetened with 2 Tbl powdered sugar)
1/2 cup coarsely chopped Butterfinger candy bar for garnish

In large saucepan, bring evaporated milk, milk, and vanilla to simmer.  In medium bowl mix eggs, egg yolks, sugar, cornstarch, and salt.  While whisking egg mixture, slowly laddle about half of hot milk mixture into bowl to warm egg mixture.  Add warmed egg mixture to saucepan, whisking into remaining milk mixture.  Bring slowly to boil to thicken and remove from heat.  Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.  Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.  Continue to let remaining vanilla filling to cool, stirring occasionally.  When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped Butterfinger.  Spread over milk chocolate layer in pie shell.  Put piece of parchment or wax paper on filling and refrigerate pie until set.  Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped Butterfinger.

One Year Ago:  Eggnog Chocolate Chip Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Chip Challah

This is an incredible bread recipe.  My husband and I really wanted to eat the whole loaf, but we were too full from dinner.  We have it to look forward to for breakfast!  If you love bread and you love chocolate, try it!  Adapted from girlversusdough.com.

1 cup warm water (about 110°)
1 pkt (2¼ tsp) yeast
1/3 cup sugar
¼ cup oil
1 egg, beaten, reserve about 1 Tbl to brush over loaf
3½ cups flour
2 tsp salt
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
¼ cup milk chocolate chips

In large bowl of mixer, pour warm water, sprinkle yeast, then sprinkle sugar over yeast.  Let sit for 5 minutes.  Add oil, egg (minus about 1 Tbl) mix well.  Add flour and salt, knead.  Mix in semisweet, white, and milk chocolate chips.  Turn out into greased bowl and let rise one hour.  Divide dough into three equal pieces and shape into long ropes all same length.  Lay three ropes on silpat lined tray or sprayed baking sheet.  Braid to make one loaf, pinch ends to seal.  Let rise 30 minutes, gently brush with reserved egg.  Bake in 375° oven for 30-35 minutes.

One Year Ago:  Pumpkin Custard 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Milk Chocolate Peanut Fudge Bars

Oh baby, intense.  I had to try these bars because the mixture of ingredients is quite something.  It’s best not to think about the amount of calories, just enjoy the experience.  Adapted from tasteofhome.com.

1 pkg (18¼ oz) chocolate fudge cake mix
1 cup graham cracker crumbs
1/2 cup peanut butter
1 egg
3 Tbl milk
1 pkg (8 oz) cream cheese, softened
1 jar (11¾ oz) hot fudge ice cream topping
2 cups milk chocolate chips
1 cup honey roasted peanuts

Preheat oven to 350°.  In large bowl, combine cake mix and graham cracker crumbs.  Cut in peanut butter until mixture resembles coarse crumbs.  In small bowl, whisk egg and milk, stir into crumb mixture just until moistened.  Set aside 3/4 cup crumb mixture for topping.  Press remaining crumb mixture into sprayed 13″ x 9″ baking pan.

In large bowl, beat cream cheese and ice cream topping until smooth.  Spread over crumb mixture in pan.  Sprinkle with milk chocolate chips, peanuts and reserved crumb mixture.

Bake 25-30 minutes or until set.  Cool on wire rack.  Cover and refrigerate at least 4 hours.  Cut into bars.

One Year Ago Today:  Chocolaty Chunk Cookies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

S’more Cookie Bars

Once again I find myself with marshmallow creme to be used.  You ask why do you buy it?  I didn’t.  My sweet mom brought me two jars that she wasn’t going to use.  I come from a family of grocers, our pantries are full of all kinds of things.  I am so glad I had this marshmallow creme problem because I found this recipe when I went looking.  Oh my goodness, so good!  And…I had two jars, so I can make it again soon.  Recipe from myrecipes.com

                       

2 cups flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1½ cups brown sugar
2 eggs, beaten
1 jar (7 oz) marshmallow creme
2 cups milk chocolate chips

Preheat oven to 350º.  Line 9″x13″ baking pan with foil, leaving overhang on ends.  Spray foil with non-stick spray.

In medium bowl, combine flour, graham cracker crumbs, baking powder and salt.  In large bowl, using electric mixer cream butter and sugar.  Mix in eggs until well combined.  Mix flour mixture into creamed mixture until well combined.  Press half of dough evenly into bottom of prepared pan.  Spread marshmallow creme carefully over dough and sprinkle chocolate chips evenly over top.  Drop remaining dough in clumps over chocolate chips, gently spreading a bit.  Marshmallow and chocolate chips should peek through.

Bake until golden brown, 30 to 35 minutes.  Cool completely.  Remove from pan to cutting board using foil, peel off foil and cut into bars.  You will need super willpower at this point!

One Year Ago Today:  Cheese Quick Bread

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Peanut Butter Chocolate Chip Cupcakes

For those who love peanut butter and chocolate, here you go…

                       

Peanut Butter Chocolate Chip Cupcake Batter:
3/4 cup cake flour
3/4 cup sugar
1 cup graham cracker crumbs
2 tsp baking powder
1/4 tsp salt
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 eggs
1/4 cup sour cream
1 tsp vanilla
3/4 cup buttermilk
1 cup milk chocolate chips

Preheat oven to 350°.  Put cupcake papers in 12 cup pan.  In medium bowl, whisk together cake flour, sugar, graham cracker crumbs, baking powder, and salt.  In large bowl of mixer, cream peanut butter and butter.  Add eggs, sour cream, and vanilla.  Add dry ingredients to creamed mixture alternately with buttermilk, beat on medium speed for 2 minutes.  Stir in chocolate chips.  Scoop batter into prepared pan.  Bake for 20-22 minutes, until pick inserted in center comes out clean.  Cool completely.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1/3 cup cocoa
2 cups powdered sugar
4 Tbl milk
1/2 tsp vanilla

Mix all ingredients with electric mixer.  Frost each cupcake with chocolate frosting for first layer.

Peanut Butter Buttercream Frosting:
2 Tbl butter, softened
3 Tbl creamy peanut butter
1½ cups powdered sugar
1/2 tsp vanilla
3 Tbl milk

Mix all ingredients with electric mixer.  Frost each cupcake with peanut butter frosting on top of chocolate frosting.  Garnish with chocolate chips.

One Year Ago Today:  Perfect Party Cupcakes

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.