Chocolate Caramel Pretzel Bars

These taste great and are an addicting snack! 

Ingredients:

1 package (11.5 oz) Milk Chocolate Chips, divided

1 package (11 oz) Caramel Bits

2 Tablespoons water

1/2 Cup Peanut Butter Chips

8 oz of Mini Twist Pretzels

Directions:

Place the chocolate chips in a small microwavable bowl. (Reserve about 1/4 cup of chips for later). Melt in microwave in 20 second intervals until melted.Stir between intervals.

Spread the melted chocolate on a parchment lined cookie sheet.

Place pretzels on top of the chocolate, they can overlap. Press down slightly.

Place the caramel bits in a microwavable bowl with water. Melt in microwave 20 seconds at a time until melted. Stir every 20 seconds. Stir; then drizzle and spread over the pretzels. Let Cool.

  Place the reserved 1/4 cup of chocolate chips in a sandwich size zip lock bag. Melt in the microwave 10 seconds at a time until smooth. Knead  gently with your fingers between 10 second intervals. Drizzle over the cooled caramel. Repeat with the peanut butter chips.

Let cool.  Then cut into squares.  Keep in an airtight container. 

 

Boo Bark

Halloween will soon be here.  It's time to plan some fun treats. 

This Halloween Bark is soooo yummy.  It's the easiest thing to make and only takes a few minutes.  It looks great, but the taste makes it.  Great to package up and  give to friends and family.

Boo Bark

Ingredients:

1 package white Almond Bark (Find this in any grocery store by the baking chocolates.)

1/2 package orange candy melts (You can find this in any craft store.)

4 to 8 cups seasonal candies and treats—such as:

            Oreos, broken into fourths                                       Pretzels

            Candy corn                                                                 Saltine crackers, broken in half

            Mini marshmallows                                                   Kiss candies

            Reese’s Pieces                                                            Graham crackers, broken in half

            M&Ms

Peanut butter cups, chopped                                       Peanuts

Use whatever sounds good.  I like a good mix of sweet and salty.

Directions:

Put all candies and treats in a large bowl.

Melt the Almond Bark in the microwave for 1 minute.  Stir, then melt for additional 20 seconds at a time, until the Almond Bark is melted and smooth.  Stir after each 20 seconds. (Or melt it in a double boiler.)

Pour the melted Almond Bark over the candies and stir well.  Don’t stir too vigorously.  You don’t want to break up the candies too much.

Spread mixture onto a foil lined cookie sheet. Place it in the fridge to cool for a few minutes--about 10 minutes.

Place the candy melts in a quart size Ziploc bag.  Melt in 20 second intervals in the microwave, kneading after each  20 seconds, until the candy is melted and smooth with NO lumps. 

Use scissors and snip off one corner of the bag.  Squeeze the bag to drizzle the candy melt over the mixture on the cookie sheet.   

You can sprinkle on some cake decorating candies, coconut, or chocolate chips if you want.  Sprinkles look great!

Place the cookie sheet in the refrigerator or freezer for 15 to 30 minutes to set up.  Make sure it is hardened before you try to break it.  Break into pieces and store in a covered container. You can break it with your hands, rolling pin, or even a clean hammer.

 

(I like lots of goodies in mine.  I usually use about 8 cups of treats.)

Go make some now and share with your friends and family.  They'll love it.

No Bake Chocolate Caramel Bars aka Snickers

This is a repost.  It's so hot and summery.  Nobody wants to heat up the kitchen baking treats.  These are a wonderful alternative.  So delicious!
These things are very rich and delicious.  One is probably enough, even for a chocolate lover.  Super yummy candy.  I think you'll like them.

Makes one 9×13 pan
About 40 servings


Bottom chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Thoroughly grease your baking pan. (Better yet, line the pan with greased aluminum foil.)  Melt ingredients together in a saucepan or microwave, then pour into the pan and spread until even. Let cool and harden completely. About 15 minutes in the refrigerator.

Nougat layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow crème, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer and smooth out quickly. Let cool completely. About 30 minutes in the refrigerator.

Caramel layer:
1 14-ounce bag of caramels, unwrapped, about 2 cups
1/4 cup whipping cream or evaporated milk

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth –about 10 minutes. Pour over nougat layer and spread smoothly. Let cool completely. About 45 minutes in the refrigerator.

Top chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

 Refrigerate for at least one hour before serving.  Lift out of the pan still on the foil.  Place on cutting board and then cut as desired. These can stay at room temperature, but they do get very gooey and the top chocolate layer tends to slide off.  It’s better to keep them refrigerated.

Oreo Truffles (Just 3 Ingredients)

I first got this recipe from a co-worker, just by word of mouth, no written instructions.  Since then I've seen the recipe in a number of places. These are truly delicious and sort of addictive. Very easy to make, especially if you've had practice dipping chocolates. Makes about 3 dozen.

1 package Oreo cookies (Don't use doublestuff, but you can use mint or any flavor.)
1- 8 ounce package cream cheese, softened
Almond bark for dipping, either vanilla or chocolate

Put the package of whole Oreos into a gallon zipper bag and pound with rolling pin until well broken up. (Or use your food processor.)
Put the cream cheese into a large bowl. Dump in the mashed Oreos and mix well.
Place a teaspoonful of the mixture into your hand and roll into a little ball. Then put it onto a waxed paper lined cookie sheet. (I use my tiny ice cream scoop.) Repeat with the rest of the mixture.  Put into the freezer for at least 15 to 20 minutes, until very cold or even frozen.
Melt the almond bark. Dip the balls one at a time into the almond bark. Then place them back onto the waxed paper. Put into the freezer until the chocolate sets, about 10 to 15 minutes.
Store in the refrigerator or freezer.