Chocolate-Coconut Bars. Nutella and Sea Salt Caramel Chocolate Fudge. I love fudge. Any kind, really. I especially LOVE going into fudge shops, and smelling it all, soaking in the atmosphere, seeing all of those crazy varieties laid out on display. And then, like a sucker, lured in by the promise of sugar, I buy 3 or 4 pounds for $25 because it’s “on sale.” Or rather, my mother does this, because she can’t say no to teenagers making minimum wage that hawk sweets.
And then we don’t even eat it all. Happens every time. For this fudge, i was inspired by so many things. I was right. This fudge is 4 layers of confection. It happens. makes one 9×9 pan, about 50 pieces Bottom Layer 1 cup Semi Sweet or Bittersweet Chocolate Chips 1/4 cup Milk Chocolate Chips1/4 cup Nutella Caramel Layer See Recipe here for Sea Salt Caramel Middle Layer 4 Tbsp. Top Layer 1 cup Milk Chocolate Chips1/4 cup Semi Sweet or Bittersweet Chocolate Chips1/4 cup Nutella For Top & Bottom Layers: Heat Chocolate Chips in small bowl in the microwave for 40 seconds. Once slightly cooled, top warm caramel. Chocolate Stout S'Mores Bars. I have some s’mores trivia for you. I have a fascination with useless mundane trivia, and tend to collect and expel said facts without provocation. So, here is the s’mores trivia I promised that you are undoubtably eager to get to: The recipe for s’mores was first published by the Girl Scouts in 1927.
Further proof that those smug little culinary crack dealers have a long history with the creation of addicting sweet treats. (* this last sentence is not actual fact, just observation)National S’Mores day is August 10th. If you have any random, little known or otherwise useless s’mores facts, I’d love to hear them. Chocolate Stout S’Mores Bars Ingredients 10 graham crackers 3 tbs butter, melted 2 tbs brown sugar 3 eggs 1 cup white sugar 1/2 cup brown sugar 1/2 cup dark chocolate chips 1 stick butter 1 cup cocoa powder 1/2 tsp salt 1/2 cup flour 3/4 cup chocolate stout 3 cups standard size marshmallows Directions Preheat oven to 350. Copyright Ã�é TheBeeroness.com.
Cotton Candy Bars. So a few days ago, I became really embarrassed while on my way to Dorothy‘s house. Dorothy was giving me some treats in exchange for these very bars, so I decided to walk my dog and my boyfriend over to her abode to pick up some sweets. While on our mid-afternoon walk, nature called Mannie and like most dogs, he answered with no regard to people, places, things or feelings. ..which brings me to a small sidenote. You know those people with the squatting dog signs on their lawn “prohibiting” dogs using the bathroom on their yard? No? Well, in our neighborhood, people have taken a liking to stickers, picket signs or fence signs saying my dog is not allowed to poop on their grass.
While I understand this in theory–and while I have been the recipient of people who do not believe in picking up their dog’s, ahem, waste–ultimately, I can’t control when or where my dog uses the bathroom, including your lawn. Back to my story. Why vacant? The house where he–yeah–had their windows open, so no dice. Weekend Munchies. S'more Cookie Bars. These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch!
The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off. These bars are sure to wow everyone that tries them! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Enjoy! S’more Cookie Bars. Warm Toasted Marshmallow S'more Bars. Wholesome Peanut Butter Chocolate Bars.
Imagine taking a wholesome version of a Rice Krispies marshmallow treat and doing a mash-up with a healthy Reeses Peanut Butter Cup–and you get these peanut butter chocolate bars. The original recipe comes from the cookbook Levana Cooks Dairy-Free! (Skyhorse Publishing, 2007) by Levana Kirschenbaum. I have made a few suggestions to replace some of the more refined sweeteners with their more wholesome sisters–I substitute agave syrup for corn syrup and Sucanat for white sugar. If you don’t have agave or Sucanat, you can play around with other liquid sweeteners and dry sweeteners–the recipe is pretty flexible.
INGREDIENTS 1 cup agave syrup 2 cups smooth peanut butter 1 cup Sucanat 1 cup pure cocoa powder 1/4 cup espresso, or very strong coffee 1/2 cup rum 10 cups organic crisped rice cereal 3 cups semisweet chocolate chips (see note) 2 tablespoons oil 1. 2. 3. 4. NOTE: I like to use SunSpire chocolate chips–they are organic, vegan, and Fair Trade Certified. Cake Batter Bars. Cake Batter Bars I apologize in advance to anyone out there currently on a diet or trying to lose those ten pounds. Look away while you still can! Hmm.. I probably should have written that before the pictures. My DB started his first day of law school today! I baked these bars back when I was on a cake batter kick with the cake batter cookies and cake batter rice crispy treats.
Ingredients 1 1/4 cup funfetti cake mix 3/4 cup AP flour 1/4 teaspoon baking soda 3/4 cup butter, melted and slightly cooled 1 egg 1 egg yolk 2 teaspoons vanilla 1/2 cup sugar 1/2 cup brown sugar 5 heaping tablespoons sprinkles of your choice (I used stars) Directions Preheat oven to 350F. Turtle Cheesecake Bars.