Tag: chocolate chips

COOKIE DOUGH SNICKERS BARS WITH A SALTED PRETZEL TOPPING!!!

 These bars are pure insanity!!!!!! Beyond amazing and a real show stopper!!!!


 Ingredients
    Bottom Layer
  • 1 1/4 cups milk chocolate chips
  • 1/4 cup creamy peanut butter
    • Nougat layer
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 1/2 cups marshmallow fluff
  • 1 cup salted peanuts chopped
  • 1 teaspoon vanilla
    • Caramel
  • 1 14-ounce bag of caramels
  • 1/4 cup heavy cream
    • Cookie Dough Layer
  • 1 1/2 (3/4 cup) sticks butter
  • 2/3 cup brown sugar
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoon vanilla
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 -3/4 cup mini chocolate chips
    • Top chocolate layer
  • 1 1/2 cups milk chocolate chips
  • 1/4 cup creamy peanut butter
  • 1 cup pretzels sticks
  • 1/2 cup chocolate chips, melted

Instructions
  1. Line a 9×13 inch pan with nonstick foil and let some hang over the edges.  Melt 1 1/4 cups chocolate chips with
    1/4-cup peanut butter in microwave, then pour into the
    baking dish and spread until even. Place in the freezer a few mins until set.
  2. Make the nougat layer. Melt the 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 fluff and vanilla, stirring until
    smooth. Turn off heat and fold in peanuts, then pour over bottom
    chocolate layer. Place in freezer until firm. 
  3. Make the caramel layer. Combine the caramels and
    cream in the microwave until smooth.  Pour over nougat layer
    and stick back in freezer until firm. 
  4. Make the cookie dough.   Beat butter,  add the brown sugar, cream, vanilla. Beat
    until combined, fluffy and light in color. Beat in the flour and salt
    until combined. Stir in the chocolate chips. Spread the cookie dough
    over the caramel layer gently with an offset spatula and yes, back into the freezer!
  5. Melt
    1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave.  Pour over caramel and spread until even. Sprinkle
    with the pretzels and drizzle with the remaining melted chocolate. Let
    cool and harden completely.
  6. Refrigerate
    for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off.  Next time I will cut the bars and THEN drizzle each individual one with chocolate and “attach” the pretzels.

 

THIS INSANE RECIPE COMES FROM HALF BAKED HARVEST!

Marbled Banana Bread

It is so good to be back! I have never been as busy as I have been the past several weeks, and I am happy to say the craziness has finally settled down. I finished the toughest rotation yet, followed by job applications and interviews/deciding what to do once I graduate in May, while transitioning into a new rotation. I might have some news on the deciding what to do once I graduate soon, but not just yet…

This weekend was the first time in a long time I felt a weight lifted off my shoulders. Things just felt done for once. I actually had time to relax and bake again!! Today I made this deliciously moist marbled banana bread, with chocolate swirled into a rich banana bread loaf. I had a few bananas that weren’t going to last another day, so I decided to try this recipe from Cooking Light. My husband loved it, and we ate more than half the loaf in one sitting once it came out of the oven. This recipe is definitely a keeper! I even added 1/2 cup of whole wheat flour in place of the all-purpose flour, and did not notice the difference.

Once you have made the batter, transfer one cup into a bowl of melted chocolate chips and mix until blended.

Alternate adding both batters into a greased loaf pan, using a spoon to gently swirl to chocolate batter around.

Let a cool a few minutes before serving, but it is best when warm!

The weather was absolutely gorgeous this weekend in the Bay Area. What did you do this weekend?

Marbled Banana Bread
 
Save Print
Prep time
10 mins
Cook time
70 mins
Total
1 hour 20 mins
 
Type: Dessert
Serves: 4
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 ripe bananas
  • 2 eggs
  • ⅓ cup plain low-fat yogurt
  • ½ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350°.
  2. In a mixing bowl, whisk the flour, baking soda, and salt together.
  3. Add sugar and butter to a large bowl and beat with a mixer at medium speed until well blended.
  4. Add banana, eggs, and yogurt; beat until blended.
  5. Add flour mixture and beat at low speed until just blended.
  6. Melt chocolate chips in a microwave or in a double boiler, stirring until smooth.
  7. Add 1 cup batter to chocolate, stirring until well combined.
  8. Spoon chocolate batter alternately with plain batter into a greased 8½ x 4½-inch loaf pan.
  9. Swirl batters together using a knife.
  10. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.
  11. Cool 10 minutes in pan on a wire rack, then remove from pan and cool 10 minutes before serving.
Makes 1 loaf
    3.2.2124

 Recipe adapted from Cooking Light magazine, 2003

You Might Also Like:

Raspberry Crumb Cake
Red Velvet Cupcakes
Chocolate Cream Pie
Snickerdoodle Cookies
Slutty Brownies
Crack Brownies

Share and Enjoy

SNICKERS CHEESECAKE BARS ON AN OREO CRUST

Snickers Cheesecake Bars
Ingredients:

Crust:
20 Oreo cookies, crushed in food processor
5 Tablespoons butter, melted
 


Filling:
16 ounces cream cheese,  room temperature
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
13 fun size snickers, chopped (about 1.5 cups total)
1/3 cup chocolate chips, optional
(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together.  Press into the pan. Bake for 9-10 minutes.  Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract  until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned.  Cool for 30 minutes and then chill in fridge at least 3 hours.  Cut into squares and drizzle with melted chocolate chips, if desired.

Adapted from Sally’s Baking Addiciton

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close