Twix Bars

One of my favorite candy bars is Twix.  I love caramel and chocolate together.  I love it.

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The only complaint I have is that I should have used a sweeter chocolate.  Otherwise, I expect this pan of treats to be gone by mid week.

I think I ate three of them in less than half an hour.  And for those of you that blog, you have to eat the food that you’ve taken photos of right??!!  And then you have to make sure, really sure that it’s good before anyone else tries it!!

I had a ton of pictures that I took of the process of making these.  My little baking buddy, Caleb even helped, but my photos are gone.  I’ve had problems with my camera connecting to my MacBook so I’ve had to use the card instead.  I uploaded all of them and when I went to use them….sniff, they are gone.  Good thing I took this one with my iPhone!!

Anyways…These bars are so good.  Of course I think comparing anything home made to store bought is better!  Not just because it is, but because you get to have fun making it with your family and sharing it with them too (well if you choose to share with them)!

I wonder if I can find something to make Butterfingers!  My son and I will be fighting over that!

Ingredients

  • Shortbread layer:
  • 2 sticks cold butter, cut into small pieces
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • Caramel layer
  • 20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
  • 3 tablespoons heavy cream
  • Chocolate layer:
  • 18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips) – I used the chips
  • 1 tablespoon vegetable shortening (optional, I used)

Instructions

  1. For the crust: Preheat oven to 350°F. Line 9″ x 13″ pan with nonstick foil. Set aside.
  2. Using a pastry blender cut butter into sugar. Use fingers to break up butter, till mixture resembles cornmeal. Add vanilla . Add the flour. Mix till flour is incorporated…mixture will be crumbly.
  3. Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
  4. Prick the crust all over with a fork.
  5. Bake 15 minutes until the crust is lightly golden brown on top and the edges are deeper golden brown. Set it aside to cool completely.
  6. For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. (or use microwave, stopping and stirring at 30-60 second intervals till smooth and melted). Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
  7. For the Chocolate Layer: Melt the chocolate and shortening in by microwaving using 30 second increments, stopping and stirring till melted and smooth. Spread over caramel. I used a plastic frosting tool to make optional striations while the chocolate was warm.
  8. Let cool before cutting.

Have a great week.

Two Girls Cooking – Patricia 😉

Source

That Skinny Chic Can Bake

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Snickers Rice Krispies

I haven’t made any sweet treats (outside of the ice-cream) in such a long time.  And since we’ve all lost a few pounds from out battle of the flu season, I figure it can’t hurt to have something sweet and fun to eat!!!

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These come from The Brown Eyed Baker.  She makes some of the best treats.   I want to ask her what she does with everything she bakes every day but I know in our house it’s not a problem, so I doubt it is with her either!!

I love Rice Krispie bars.  And holy cow, when you add the caramel, the chocolate, the peanut butter AND the candy…Oh my.  Loss for words.

Brooklyn took a bite…she says:  Wow these are really good.IMG_4494

Caleb is not a huge fan of being in pictures anymore, but when I gave him this he begged me to get one of him too.  Oh and he says: Man, these are the best!!

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When it comes to creating new treats, I’ll be the first to admit, I’m not good at just throwing things together to see how it works.  I’m not sure if I can do it.  So I stop by my favorite blogs and hope they don’t mind that I borrow their great ideas.  Michelle says it best…these are the best Rice Krispies that have come out of my kitchen as well (only thanks to her)!!

Who doesn’t love chocolate on anything!!  Me, I do.  We’re not a huge fan of the nuts, so I kept those out and added more cut out candy on top!!

Super good.  Super good.

yield: 24 treats

prep time: 10 minutes

cook time: 10 minutes
total time: 20 minutes

Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.

INGREDIENTS:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top (I left these off)
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

DIRECTIONS:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Two Girls Cooking – Patricia 😉

Source

Brown Eyed Baker

 

Brownie Batter Truffles

Truffles, truffles and more truffles.  I love them.  I have always loved them.  I love having that surprise when you bite into it and get the soft, melt in your mouth chocolate!  When Craig asked what I was making he asked why I had to make something with chocolate in it.  He’s not a huge fan.  But I actually made these for ME!  Yep, call me selfish, but I love them so much and I’m not so sure that I mind if anyone else likes them!!  Shame on me I suppose.

Super easy to make.  Even easier to eat.  Just look at them!  The intent was to have the kids help me with these but they were in their bicker battle mode today and I had to ask them to leave the kitchen.  I did let them have one though!!!!

I stuck these in the fridge after dipping them in the coating because I prefer to have my candy chocolate cold.  This was a perfect way to end a week that has had some bumps in the road from Sunday to Friday!

I’ve been suffering from a pretty bad migraine for the past two days.  But when you have work and kids to take care, life still goes on.  Kids still want treats to eat.  A blog must filled!  Chocolate is a huge trigger for my headaches.  Not just a trigger, but if I eat it when I have a headache, it gets worse.  But I can say that I was looking forward to making these since I got the post from Confession of a Cookbook Queen!  Fabulouso!  I had some extra candy coating left so I grabbed a bag of pretzels and coated those as well.  Hate to say this, but the taste reminded me of Christmas!

So I sit on my couch with the side of my head throbbing, but I’m ready to get up and have another one as soon as I’m done typing this.

INGREDIENTS

  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup flour
  • 2 teaspoons vanilla
  • 1 stick butter (1/2 cup), melted
  • 1/2 lb chocolate almond bark or candy coating (I used CandiQuik Vanilla Flavored candy coating)
  • Sprinkles for garnish

INSTRUCTIONS

1.  In a medium sized bowl, combine cocoa powder, flour, and sugar.  Mix well.  Add melted butter and vanilla and stir until a thick batter is formed.

2.  Line a cookie sheet with wax paper.  Roll the dough into balls (or alternatively, use a small cookie scoop instead) and place on wax paper.  Refrigerate one hour to firm.

3.  Melt almond candy coating according to package directions.  Dip truffles in the melted candy, allowing excess to drip off.  Sprinkle with sprinkles before chocolate sets.  Let chocolate firm before serving.

Notes:

Makes 20 – 24 truffles

Happy Candy making!!

Patricia – Two Girls Cooking

Source

Confessions of a Cookbook Queen

Chocolate Sprinkle Thumbprint Cookies

Oh how sweet are these cookies  that I found on Brown Eyed Bakers site!  I was nervous, as always with adding the frosting to the cookies, but I was ready to give it another try!

Brooklyn has been telling me lately that she wants to spend more time with me.  Since we both love to cook we decided to put our best effort forth in making these cookies.  Hoping that we can, first make them taste good and second come close to looking as good as Brown Eyed Baker does.  Thanks to her my grand daughter and I got to spend some awesome quality time baking awesome cookie!

Apparently I didn’t buy enough chocolate sprinkles so we used some pretty colorful ones too!!

I sure take my hat off because I’m not sure I could begin to know how to come up with a cookie ingredient just by taste.  Dinner?  Sure, but for cookies or desserts, I turn to these awesome blogs for my help.

Chocolate Sprinkle Thumbprint Cookies

Yield: 2 to 3 dozen cookies, depending on size

Prep Time: 10 minutes | Bake Time: 18 minutes

For the Cookies:
2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Chocolate sprinkles

For the Chocolate Icing:
4 tablespoons unsalted butter, at room temperature
1½ cups powdered sugar
1/3 cup Dutch-process cocoa powder
4 tablespoons whole milk
½ teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside.

2. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour mixture. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.

3. Scoop out a tablespoon of dough, roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing your cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb (or the back of a melon baller – my favorite tool for this task) on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.

4. Meanwhile, make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.

5. Once the cookies are cool, pipe some frosting into the middle of each cookie (or you can spoon it in). Store leftovers in an airtight container at room temperature for up to 5 days.

I was so pleased with the taste of the cookie.  Way to go Michelle.  She did what she was trying to do in my opinion!!!  These taste awesome.  Reading her post, she says she’s trying to get as close to the bakery that makes these cookies.  I have no idea what they taste like, but what she has here, is pretty dang good to me (and my family who keeps asking if they can have more!).

You’ve got to try these for sure.  The flavor of the cookie…I can’t come up with how it tastes, but it’s a very good thing!!

Patricia – Two Girls Cooking

Source:

Brown Eyed Baker

Dulce de Leche Cheerio Bars

I’ve been going back and forth with my recipe finds from Betty Crocker to Pillsbury and also Big Fork Little Fork.  This one caught my eye on Betty Crocker’s site.
I have never been one to eat sweets very often.  But it is much easier for me to find treats that the family will eat over dinners that I have to rack my brain to find something everyone enjoys.
When the kids see a treat, they’ll at least try it.  When they see broccoli on their plate, I don’t get the same response.  When they saw the Marshmallow Truffles in the fridge before breakfast, they asked for one.  How often am I going to get that for dinner?  Not that often.  And don’t get me wrong, I do make them eat those things they don’t like.   It is much easier for me to find something fun for them and myself to bake and blog and also eat at the same time.
Oh, I’ll still be blogging meals, because I do have new ones every week.  Oh lets just move on shall we?
Here’s what you need:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/2 cup butter, melted
1 1/2 cups Dulce de Leche Cheerios® cereal
1 cup coarsely crushed pretzels
1 cup white vanilla baking chips (6 oz)
1 cup milk chocolate chips (6 oz) (I used 2 cups of white vanilla baking chips)
1 cup coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13×9-inch pan.
  2. Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
  3. Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

I can’t believe I have to wait 45 minutes for these to cool off first.  I lack patience at certain things.  Ok at most things, but waiting to taste something drives me bonkers.  I try to hold out and end up trying it before I should have!

  I wonder what the kids will chose for a snack today after school?  An apple, a marshmallow truffle, or these nummy bars!

Here’s some Betty Crocker helpful tips:

To crush the pretzels, place in a food-storage plastic bag and crunch them with your hands.

To make cutting easier, you can line the pan with parchment or waxed paper extending over the sides of the pan. Then after baking, lift the bars from the pan and cut them on a cutting board.

Enjoy your week.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

 

Chocolate Cheerios Marshmallow Bites

I have no clue how I found these cute little snacks.  But let me tell you that they came out of the oven, I let them cool and we ate until our tummies were full.  Caleb and I did, that would be.  We had the night to ourselves and we decided to bake something fun.  Who knew is all I can say.  They hit the spot.  I told Jodi it was an explosion of yum in my mouth.

The recipe made 24 mini little bites.  By the time I packed them away, they were half gone.  At that point I didn’t care that I had exceeded my sugar intake for the week in under 10 minutes.  These were worth every little bite!

These would be good for any get together.  Or just when you feel like hanging out with one of the kids in the kitchen.  We had a blast with these!

Crust

1/2 cup Gold Medal® all-purpose flour
1/2 cup Chocolate Cheerios® cereal, crushed
1/3 cup packed brown sugar
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 teaspoon vanilla
120 miniature marshmallows (about 1 1/3 cups)
Topping
1/3 cup light corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
1 cup milk chocolate chips
2 cups Chocolate Cheerios® cereal
Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.
A-M-A-Z-I-N-G!!  I’m not going to say you should try these if you’re looking for something fun, or if you want to have the kids in the kitchen with you. I’m just going to say you have to make these.  You can’t just eat one of these either.  So good.  Super Good.
Patricia – Two Girls Cooking
Source
Betty Crocker

Easter Candy Bark

I found this on Pinterest a while ago and knew I had to make this for Easter this year.  I make candy bark for Christmas time, but when I saw this decorated with different kinds of Easter candy, I knew we would all love this.

Another super easy one to make.  The best part, besides tasting it, was making it and adding all of the fun candy that you find once a year at the store in the candy isle!!

8 ounces semi sweet chocolate chips

8 ounces milk chocolate chips

7 ounces pink, green, and yellow candy melts

Strawberry filled Oreo cookies broken into pieces

Mini Cadbury Eggs – cut in half (the hard shell ones)

Mini Robin Eggs (malt balls/Whoppers)

Nerds Jelly Beans

Measure out the candy and cookies. Set aside

Lay out a large piece of parchment paper. You’ll use this to make the Easter Candy Bark on.

Melt the chocolates in a microwave safe bowl and mix together.  The candy may not look as though it’s melted, but once you stir, it blends together.  It look less than a minute and a half for this to melt.

Spread the chocolate on a piece of parchment paper on a cookie sheet (mine covered almost the entire pan).

I put each color of the candy melts in separate bowls and melted those in the microwave as well for less than a minute.  Mix each bowl (or if you just choose to make one color) together.  Place little spoonfuls of each color onto the chocolate.  Take a knife and run it through, making a fancy little design.

Start to top the candy and cookies on top of the chocolate and push down lightly so that the candy sticks once put in the fridge to set.

After you have all the candy and cookies on that you want, place in the fridge for at least 3 hours or more.  Once chocolate is set, take out and break into pieces and just eat!!!!!  Simple, kid friendly, and great tasting Easter candy treat.  I think the Easter Bunny will like this as well.

Have a wonderful Holiday

Patricia – Two Girls Cooking

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Ginger Bread Bagels