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Peanut Butter Carmel Snicker Cookie bars

Peanut Butter Carmel Snicker Cookie bars

I asked Ben what dessert he would like me to make over the weekend and his immediate response was, “those peanut butter bars I like.” Now, to most people, that might sound pretty random, but I knew exactly what he meant. No-Bake PB bars which I make with white cookies of some kind, not chocolate cookies as the recipe calls for. But, I wasn’t in the mood to make something I had already done. I wanted to make new, exciting desserts. So, I decided to make a version of Death by Snicker bars, which I had seen on Iowagirleats.com. I didn’t want to make the whole cookie base from scratch, so I used a bag of Betty Crocker peanut butter cookie mix as my base.

I mixed as directed on the package and then added three chopped up snicker bars. The mixture was a little thick, so I decided to add 1/2 cup of oatmeal and one more egg. After that was well mixed I plopped it into a 9″ pie pan and on the top, I spooned the dulce de leche (mexican caramel sauce) and swirled it around.

I baked it at 350 degrees for about 45-55 minutes. I’m really not sure on the time because I forgot about it until I started smelling peanut butter cookies! When I took it out the middle was a little loose, but it firmed up after sitting in the fridge overnight. Ben said they were pretty good, but he still liked the other ones better. Oh well, I tried to make something new and tasty. I’ll have to make the PB bars after he eats all of these.

 
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Posted by on June 2, 2012 in Cooking

 

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Brigadeiros – Brazilian Fudge Balls

I randomly ended up watching a portion of the Today show last week, and it just so happened they were featuring Leticia Schwartz and her easy Brigadeiro recipe. I watched the two-minute video and decided I had to try to make these little fudge balls. You can’t go wrong with a chocolate dessert, and I’ve never made fudge before. Although after making these, I will be trying my Aunt Melinda’s recipe.

Finished Brigadeiros

The recipe stated below makes 50 brigadeiros. I’ll put my learning experiences in green, which will hopefully be helpful if you try to make these.

Ingredients I used half of the ingredients listed because I thought 50 were too many to make
  • 2, 14-oz. cans sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces, or 90 grams, semi-sweet chocolate with about around 60 percent cocoa solids, chopped I used semi-sweet chocolate chips which tasted great. 1 TBSP=1oz
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles from real chocolate – I used powdered sugar and almonds but chocolate sprinkles are traditional after searching the internet
Preparation

In a medium-heavy bottomed saucepan, place the condensed milk, butter, heavy cream and corn syrup. Bring to a boil over medium heat. Don’t use a non-stick pan, because you want some of the mixture to stick to the bottom at the end. Also, I think I cooked this mixture too long and didn’t read the directions fully, because the next step is very clear on when to add the chocolate.

When the mixture starts to bubble, add the chocolate and 2 teaspoons of cocoa powder. Whisk well, making sure there are no pockets of cocoa powder.

Reduce the heat to low and cook, whisking constantly until it reaches the consistency of a dense fudgy batter. This takes about eight to 10 minutes. You want the mixture to bubble like lava toward the end so it’s important to use low heat or the sides of the pan will burn. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be chewy. You know it is done when you swirl the pan around and the mixture leaves a thick burnt residue on the bottom of the pan. This step was  hard with a non-stick pan because nothing got stuck on the bottom. I also didn’t cook it quite long enough, as the finished product were kind of chewy.

Slide the mixture into a bowl. Don’t scrape the pan — you don’t want to integrate any of the burned bottom. Let the mixture cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least four hours, preferably overnight.

Scoop the mixture by the teaspoonful — or you can use a mini ice cream scoop — and, using your hands, roll each into a little ball about 3/4-inch in diameter, about the size of a chocolate truffle. I used a regular spoon to scoop out the mixture. I would recommend lightly buttering or spraying your hands with non-stick cooking spray, or the mixture will stick to your hands.

Place the sprinkles in a large roasting pan. Roll four to six brigadeiros at a time through the sprinkles, making sure it covers the entire surface. If you don’t have sprinkles, powdered sugar will work well and tastes good. I made some with only powdered sugar and then attempted Mexican Hot Chocolate, with powdered sugar, cinnamon and a little chili powder. I also chopped some almonds for a few.

Store in a plastic container at room temperature for one to two days or up to two weeks in the refrigerator.

Brigadeiros

I brought these to share with our bible study group and they received a warm reception, which puts them on the repeatable dessert list. These would be fun to have at a party because they are rich, little, chocolately fudge bites. After looking around on the internet, I found it is possible to make these with different flavors and colors, if you use white chocolate. I’ll keep you updated if I try any new versions.

What is your favorite dessert? Have you tried any new recipes lately?

 
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Posted by on September 20, 2011 in Cooking

 

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