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Homemade Snickers Bars Recipe

If you dont know what our favorite candy bar is yet, its time for you to know. Snickers. We are huge
fans of the chocolate, peanut, nougat, and caramel combo. Weve mentioned it more than a few
times on our site, so we decided that it was time to make our own homemade Snickers bars. All we
have to say is, WOW! This no-bake treat tastes just like an actual Snickers bar, but better, since its
freshly made. And even though it takes a bit of time to get the final layered candy bar that you have
come to know and love, its worth it. For you Snickers fans out there, it will be the tastiest candy bar
you will ever make and eat. Hunger, get ready to be satisfied.

24 oz of chocolate for coating

2 oz butter

1/4 cup condensed milk

7 oz Marshmallow Creme (marshmallow fluf )

14 oz caramel candy

1/3 cup peanut butter

14 oz of whole peanuts

10 oz chocolate for background

1 tablespoon of water and 4 tablespoons more

Preparation:
1. Prepare a plate size 9 x 13 inches. covered with foil .
2. Dissolve the chocolate (10 oz) in a water bath and poured onto the mold surface and also
extended .
3. Then put in the fridge for a few minutes .
4. Then melt marshmallows with a tablespoon of water in a water bath .
5. When the marshmallow is melted add the butter . Allow time for the butter to melt and pour
condensed milk . Cook the mixture until a thick paste without lumps simmer 4 minutes .
6.

Remove from heat and add peanut butter .

7. Pour the mixture over the chocolate and put back in the refrigerator.
8. Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about
4) .
9. Then add peanuts and mix.
10. Pour mixture over marshmallow layer and spread well.
11. Cool a few minutes and then cut into equal rectangles .

12. Dipped in melted chocolate let drain on rack.

13. And voila Snickers are ready to be enjoyed
14. It can be stored in a closed vessel for more than a week

Turtle Pie Recipe

is usually a very rich and decadent dessert. Most turtle desserts are made with chocolate,
caramel, and nuts. A turtle pie is a crust made of crushed chocolate cookies. The filling is often
like a cheesecake with cream cheese and condensed milk. The topping is then made with
caramel, brown sugar, and milk melted together, and then chocolate chips melted with milk and
drizzled over as well. Sprinkle some pecans on top, chill and serve.
Ingredients

3 cups chopped Pecans, divided

1/4 cup finely chopped and lightly roasted pecans for the topping

1/4 cup granulated sugar

1/4 cup butter , melted

1 pkg. (14 oz.) Caramels (reserve just a tiny bit to drizzle on the top)

2/3 cupz whipping cream, divided

8 ounces Semi-Sweet Chocolate, broken into pieces

1/4 cup powdered sugar

1/2 tsp. vanilla

NOTE* You can Substitute 1 Graham Pie Crust for the homemade pecan nut crust, but the pecan
crust is fantastic!
Directions
1 Preheat oven to 350 degreesF (180C)
2 Blend 2 cups nuts in blender until finely ground, using pulsing action.
Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate.
Bake 12 to 15 min. or until lightly browned. (If crust pufs up during baking, gently press down with
back of spoon.) Cool completely.
3 Microwave the caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3
min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
Pour into crust.
Chop remaining nuts; sprinkle over caramel layer.
4 Cook the chocolate, remaining 1/3 cup whipping cream, powdered sugar and vanilla in saucepan
on low heat just until chocolate is completely melted, stirring constantly.
Pour the chocolate over the pie, sprinkle on the finely chopped roasted pecans and drizzle the bit of
caramel you saved. You may need to warm up the carame slightly to drizzle it on.
Refrigerate 2 hours.

Im going to warn you, these Chocolate Caramel

Shortbread Bars are heavy on the butteryou may
feel your thighs expanding as you read the ingredient
list. On the plus side, a little square is plenty to get
your sweet fix!
This type of recipe consists of a shortbread crust, a caramel center and a top layer of chocolate.
(Dulce de Leche you can do it from here or buy it.) I know Nestle makes it and I have found it in the
ethnic food aisle, so start there first.
These bars were a huge hit; I adore a salty/sweet combo, a really made the flavors stand out. These
Chocolate Caramel Shortbread Bars reminded Brian and I of Twix Bars. In my family, the only way to
eat any type of candy bar is to eat it cold. So, we stored the cut bars in the fridge and were in cold
candy bar bliss! If you make these bars, definitely come back and let us know how you liked them!

Chocolate Caramel Shortbread

makes 16-24 bars
Ingredients:
Shortbread

9oz plain flour

6oz butter

3oz caster sugar (golden or white)

Caramel

1 tin Can sweetened condensed milk

Chocolate

6 oz chocolate (milk or white or plain)

Shortbread
1. Soften the butter, then cream together butter and sugar until pale. Sieve flour and mix, firstly
with spoon, then with hands until it forms a lump. Grease a baking tin (approx 11 x 7-inch)
then press the shortbread firmly into the tin and smooth the top with the back of a spoon.
2. Bake350 for 20-25 mins until golden brown.
3. Cool in the tin on a cooling rack.
Caramel:
1. Recipe here: (remember to cook for 2 hours to obtain a firm caramel or dulce de leche)

Home made Dulce de Leche

Dulce de leche is a confection prepared by slowly heating

sweetened milk to create a product that derives its taste from
the caramelisation of the product, changing flavor and
color. Literally translated, it means candy of milk or
candy [made] of milk, milk candy, or milk jam in
the same way that dulce de frutilla is strawberry jam. It is
popular in South America, notably in Argentina, Uruguay,
Brazil and Paraguay. The same goes for Chile and Ecuador
where it is known as manjar. In Peru, Colombia and
Venezuela, it is referred to as manjar blanco or arequipe, depending on regional variations. In
Brazil, it is known by its Portuguese name doce de leite.
Make the dulce de leche ( recipe for 2 cans)
Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the
risk of the tins exploding during the cooking process)
Place tins of condensed milk into a large deep saucepan with water surrounding them. The water
should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get
water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to
the saucepan so the water remains level with the tops of the tins (you know just ever now and then
dont get too uptight about it).
After 4 hours turn of the heat, allow to cool and then remove the tins from the saucepan. Take of the
top of the tin and scoop out all the caramel/ dulce de leche.
This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required

Chocolate
1. Melt the chocolate either over water, or in a microwave for about 1 minute, stirring halfway
through. Spread over the caramel. Cool at room temperature or in a fridge.
Cut the shortbread into 24 pieces (I do 8 x 3). This is easier with the shortbread at room
temperature.

Caramel Apple Parfait

With Fall in the air, our thoughts immediately turn to harvest recipes, apple picking and all the flavors
of Autumn. One of our favorite recipes is this remarkable Caramel Apple Parfait that combines all
the deliciousness of the classic fair favorite, with a little bit of sophistication.
Portion: 4 servings
Cook time: 10minutes
Prep time: 20 minutes
Calories: 664

Ingredients:

2 cups Greek yogurt

2 apples

3 tbsp butter

2 tsp sugar

2 cups caramel my recipe here

Made from scratch caramel sauce is one of those

items where I can really tell a difference if it is
homemade, or comes from a jar. Dont get me wrong, I
like both versions, but I much prefer this one to any
other.

Making scratch caramel sauce can be frustrating as you are getting a feel for it. The sugar can burn.
It can seize up. It
can take a long
time. You can
have some
residual chunks.
Once you get a
feel for the
temperature, the
process, and the
technique, you
will never turn
back.
Start of with your
best heavybottomed, lightcolored pan. I used a non-stick in the photos, but that is not advised. Make sure there is nothing
lingering in it. I always give mine a good wipe with a papertowel, even if it has been freshly scrubbed.
Put in your sugar and put your pan over medium heat.
Now, you wait. Wait until the edges start to melt and get bubbly, or you see some spots in the middle
getting melty. Then using a heat resistant utensil, pull the sugar from the outer edges into the middle.
Dont stir too much or too soon, or you will get this.

I get a bit impatient when I am making caramel. It happens every time. The goal is to stir enough so
that none of it burns, but not enough to create that chunky mess. It is okay though. With a little
patience, and slow stirring, that mess will turn into this.

And then this.

When the sugar is fully melted and about the color of an old copper penny, reduce the heat to
medium low and quickly add your butter and stir, stir, stir, stir. Remove from the heat and add cup
of heavy cream and stir to combine. Pour the whole thing into a mason jar, or other sturdy glass
bowl, and let cool. Stir in some vanilla if you like it!

Some tips for caramel making.

BE CAREFUL!!! Melted sugar is about the equivalent temperature to molten lava. If it

splashes on you, you wont like it.

Have your ingredients ready, and waiting for you within arms reach. Caramel doesnt wait for
you to go hunting for ingredients.

If the sugar smells burnt at all, start over. Burnt caramel cannot be fixed. One cup of sugar is
fairly cheap. When you start adding butter and cream into the mix, it gets more expensive to
toss. Butter and cream will not fix burnt flavor.

Use softened butter.

After you pour your caramel sauce into a dish to cool, fill your pan with water and put it back
on the stove over medium heat for about 5-10 minutes. Makes cleanup much easier!

If this takes a few tries to get right, try not to get too frustrated. Sugar is finicky. You can do it!

1 cup whipped cream

Additional apple slices for garnish

Cake

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/3 teaspoon ground cloves

1/2 teaspoon ground allspice

1 stick (4 ounces) unsalted butter, softened

1 1/2 cups packed dark brown sugar

2 tablespoons molasses

1 large egg

1 cup regular yogurt

Preheat oven to 350. Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set
aside. In a mixer, blend butter with brown sugar and molasses at medium speed until combined.
Add in egg and beat till smooth. Add dry ingredients in small batches, alternating with yogurt until all
is blended together. Scrape the batter into a large non-stick baking pan and place on the center rack
of over. Bake for about 20 minutes or until surface springs back easily to touch. Let cool
completely.
Directions:
1.

Peel, Core and chop the apples into small bite size pieces.

2.

In a skillet over medium heat melt the butter. Add the sugar and apples. Sautee until
the apples begin to caramelize. Remove from heat and set aside.

3.

Take 4 tall glasses. Layer 1/4 up of the Greek yogurt in the bottom of each. Sprinkle
some apples on top and drizzle 1/4 cup of the caramel on top of that.

4.

Add pieces of cake

5.

Repeat process for a second layer.

Top with whipped cream and garnish with an apple slice.