Snicker Bar Cookies

In the spirit of using leftover (Halloween, or otherwise) candy to make bars or cookies, I decided to use up more of our leftover candy and make some Snickers Bar Cookies (if you're interested, see the recipe for Reese's Peanut Butter Blondie Bars here).
So, these awesome little morsels use Snickers candy bars with peanut butter cookie wrapped around them.  Then you drizzle a little chocolate icing on top and wa-la, a sweet treat.  Everything in moderation.  I won't put extra fats or sugars in most recipes, but I will always still post recipes for sweets.  I definitely enjoy unhealthy treats, but I believe a healthy lifestyle includes giving in to chocolate (and other sweets) every once in awhile.  Plus, you can always a modify a recipe by using light butter, agave (or other natural sweeteners), whole wheat flour (instead of all all-purpose), etc.   I hope you enjoy these!

Ingredients:

1/2 - 1 Package of Snickers Mini Snack Size Candy Bars (depending on how you cut them, see Directions #1).
3/4 Cup Light Butter (1 1/2 Sticks)
3/4 Cup Peanut Butter (I used organic and crunchy, but you can do whatever type you prefer)
1/4 Cup White Sugar
1/4 Cup Agave Nectar (or just use 1/2 Cup total White Sugar)
1/2 Cup Brown Sugar
2 Eggs
1 tsp. Vanilla Extract
2 Cups Whole Wheat Flour
1 Cup All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Sea Salt

Icing Ingredients:
1/4 Cup Cocoa Powder
1/2 Cup Powdered Sugar
1/2 tsp. Vanilla Extract
1/2 -1 Tbsp. Milk

Directions:
1.  Preheat oven to 350 degrees.  Cut candy bars in half or into fourths (I cut them into 4 pieces).
2.  Cream together the butter, peanut butter, and sugars.  Add in the eggs, one at a time, and the vanilla.
3.  Combine the dry ingredients in a separate bowl.  Slowly mix the dry ingredients in with the wet mixture (about 1 cup at a time).  Don't overmix, just until well-combined.

4.  Take a spoonful of dough and wrap around a piece of Snickers, roughly in a ball shape, completely covering the candy bar piece.  Place onto baking sheet about 2-3" apart.
5.  Bake for 10-12 minutes.  Cool on wire rack.

Icing Directions:
1.  Combine the icing ingredients (cocoa, powdered sugar, vanilla, and milk) in a small bowl.
2.  Drizzle over the cooled cookies.

Let dry and Enjoy!

Mini Chocolate Peanut Butter Brownies

I wanted to make a sweet dessert using the classically delicious combination of peanut butter and chocolate.  I have a couple other recipes featuring this classic combination, including my: Chocolate Chip Peanut Butter Cookies, Dark Chocolate Peanut Butter Cups, and Chocolate Peanut Butter Cereal Bars.  So, naturally it's time to make a brownie version.  I adapted a recipe I found on For the Love of Cooking, and the results are absolutely perfect.

Ingredients:
3/4 Cup (1 1/2 Sticks) Butter
1 Cup White Sugar
1/3 Cup Brown Sugar
3/4 Cup Cocoa Powder
1/2 tsp. Salt
3 Eggs
1 Tsp Vanilla Extract
1/2 Cup Whole-Wheat Flour
1/4 Cup All-Purpose Flour
1/2 tsp. Baking Powder
1 1/2 Cups Peanut Butter Chips

Directions:
1.  Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with cooking spray.
2.  In a mixing bowl (or Kitchenaid), combine the butter, sugar, cocoa and salt.  Mix in vanilla.  Mix in eggs, one at a time.
3.  When the batter looks smooth and shiny, slowly mix in the flour until it's combined thoroughly.
4.  Stir in the peanut butter chips. Pour batter into the baking dish.
5.  Bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Cool and cut into small bite-size brownies.

Enjoy!

Chocolate Banana Oatmeal Bars

I seem to have ended up with more brown, ripe bananas and needed a recipe to utilize them (couldn't stand to throw them all out).  I could have made Banana Bread or Banana Walnut Muffins, but wanted to try something else.  I decided on yummy chocolate banana oatmeal bars.  This recipe incorporates a number of healthy ingredients (reminder: be sure to use organic if you can!), including heart-healthy oatmeal, potassium-rich bananas, and whole-wheat flour.  The chocolate chips (ok, and sugar and butter) add a little decadence, for a sweet treat you can enjoy knowing it's also sort of good for you.  :)  I hope you enjoy them as much as we did!


Ingredients:
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
2 Cups Quick Oats
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
3/4 Cup Butter, Softened (1 1/2 Sticks)
1/2 Cup White Sugar
3/4 Cup Brown Sugar
2 tsp. Vanilla Extract

2 Eggs

1 1/4 Cup Ripe Bananas, Mashed (about 3 Large Bananas)
1 1/4 Cup Semi-Sweet or Milk Chocolate Chips

Directions:
1.  Preheat oven to 375 degrees F.  Spray a 9x13 (or 9" square for thicker bars) baking dish with cooking spray (I use butter flavored).
2.  Stir together the first six ingredients (whole wheat flour, all-purpose flour, oats, baking powder, salt, and cinnamon) in a large bowl.  Set aside.

3.  Using a blender, or in your Kitchenaid, mix together the butter, white sugar, and brown sugar.  Add in the vanilla and eggs, and continue mixing.  Mix in the bananas until well combined.
4.  Slowly mix in (about a cup at a time) the dry ingredients, just until combined.  Don't overmix.
5.  Stir in by hand the chocolate chips.  Spread mixture into baking dish.
6.  Bake for 25-30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
7.  Cool and cut into bars.

Enjoy!

Chocolate Peanut Butter Cereal Bars

I wanted to make some version of rice krispy treats today, just because.  This recipe includes graham cereal, chocolate chips, and peanut butter for some extra flavor and a twist on the traditional rice krispy bars.  This recipe is VERY quick and easy...and of course, tasty.  Enjoy!

Ingredients:
3/4 Cup Chunky Peanut Butter
1 (10.5 oz) Bag of Mini Marshmallows
2 Tbsp. Milk

3 Cups Rice Krispies Cereal

3 Cups Graham Cereal (Golden Grahams)  

3/4 Cup Mini Chocolate Chips (divided into 1/2 Cup and 1/4 Cup)

Directions:
1.  Coat a 13x9 dish with cooking spray.
2.  In large saucepan or stockpot, heat together the peanut butter, marshmallows, and milk over medium-low heat.  Stir occasionally until smooth.  Remove from heat.
3. Pour in cereal and 1/2 cup of the mini chocolate chips.  Stir well to coat.  Press mixture into the greased dish (use a lightly buttered spatula to make it easier if you want--less sticky).
4.  Sprinkle remaining 1/4 cup chocolate chips over the top.  Cool about 30 minutes.  Cut into bars and enjoy!

Cream-Filled Chocolate Truffles

With Valentine’s Day approaching, homemade candies make a great treat and a great gift!  Not only are they absolutely delicious, but they make a thoughtful and attractive gift with some cute boxes and tissue paper.  Everyone we've given them to has loved them.  

In this recipe, I made four different flavored truffles.  I made: White Chocolate Orange Crème Truffles, Dark Chocolate Blueberry Truffles, Milk Chocolate Hazlenut Truffles, and Milk Chocolate Raspberry Truffles.  Note that this recipe is great, because you can choose any flavor of filling you want, along with any flavor of chocolate (white, dark, or milk chocolate).  There are a number of combinations to choose from.

You'll need to stop by a cake/candy/baking store to pick up a truffle candy mold and the chocolate pieces.  You can also find dry fondant there.  I also get the flavoring there.  Flavorings will be oil-based in specialty shops, but generally alcohol-based in grocery stores.  Either is fine for truffle filling, but if you want to flavor the chocolates (not done in this specific recipe, but great for making Andes-like candy mints, etc), then you cannot use alcohol-based flavors or you'll ruin the chocolate (they won't mix and will clump together).  I went to Cakes Plus in Laurel, Maryland, but any cake/candy/baking store will do.

If you like this recipe and want to try making more homemade candies, you can also check out my Peanut Butter Cups and Chocolate Caramels recipes. 

Ingredients:

• Dark Chocolate Pieces 
• Milk Chocolate Pieces and/or
• White Chocolate Pieces (I used all 3)
• 3 Tbsp. Butter
• 1 Tbsp. Milk
• 1/2 Lb (8 oz) Dry Fondant (could substitute powdered sugar if you need to)
• Food Flavoring of your choice (I used Blueberry, Raspberry, Chocolate Hazlenut, and Orange Crème)
• Food Coloring of your choice

Directions: 

1.  Fill a medium skillet 1/3 full with hot water and simmer on stove top.  Fill a coffee cup with chocolate pieces and stir occasionally until they are melted (in the photo I have white chocolate, dark chocolate, and milk chocolate in cups, as I was making all three types of candy at once).

2.  While chocolate is melting, prepare filling.  Melt butter in a large bowl.  Stir in dry fondant and milk.  Separate into 4 (or however many flavors you have) smaller bowls.  Add in flavoring and food coloring and stir well, adding more to get to your desired filling color. 

3.  Spoon a small amount of chocolate into a candy mold and be sure to cover the sides, so no part of the mold is without chocolate (I just use the spoon for this and it works fine, but you can also use candy brushes if you so choose).  This may take some practice, to be sure you use as little chocolate as possible, while still covering all of the candy mold.  If you use too much chocolate, your candy will be hard to bite in to and you won't have adequate room for the filling.

4.  Place the candy mold flat in your refrigerator for 3-5 minutes, or until chocolate is set.

5.  Take a bit of the cream filling (small spoonfuls) and place into each individual candy mold.  Top with more chocolate to completely cover and fill the mold.  Lightly tap the entire candy mold on the counter when done, to remove any air bubbles.

6.  Place the candy mold back in the refrigerator for 5-7 minutes, or until completely set.  Remove from refrigerator, flip candy mold upside down on counter top and tap out each pieces. Remove any excess chocolate from the pieces.

Wa-La!  You have delicious cream-filled chocolate truffles!  Enjoy!

As a reminder, you can also make some homemade Peanut Butter Cups or Chocolate Caramels for a variety of homemade chocolate candies.

Chocolate Caramels

With Valentine’s Day approaching, homemade candies make a great treat and a great gift!  Not only are they absolutely delicious, but they make a thoughtful and attractive gift with some cute boxes and tissue paper.  Everyone we've given them to has loved them.  

In this recipe, I made milk chocolate caramels (although you could use dark chocolate if you prefer).

You'll need to stop by a cake/candy/baking store to pick up a caramel candy mold, chocolate pieces, and a giant hunk of caramel.  I went to Cakes Plus in Laurel, Maryland, but any cake/candy/baking store will do.

If you like this recipe and want to try making more homemade candies, you can also check out my Peanut Butter Cups and Cream-Filled Chocolate Truffles recipes.

Ingredients: 

• Milk Chocolate Pieces
• Hunk of Caramel

Directions: 

1. Fill a medium skillet 1/3 full of hot water and simmer on stove top.  Fill a coffee cup with chocolate pieces and stir occasionally until melted (in the photo, I have white, dark, and milk chocolate in cups, as I was making all three types of candy at once).

2.  While chocolate is melting, break caramel apart into small pieces (roughly roll into balls) that will fit easily inside the candy mold (they need to fit easily into the mold, because you'll also need room for the chocolate).  

3.  Spoon a small amount of chocolate into a candy mold and be sure to cover the sides, so no part of the mold is without chocolate (I just use the spoon for this and it works fine, but you can also use candy brushes if you so choose).  This may take some practice, to be sure you use as little chocolate as possible, while still covering all of the candy mold.  If you use too much chocolate, your candy will be hard to bite in to and you won't have adequate room for the caramel.

4.  Place the candy mold flat in your refrigerator for 3-5 minutes, or until chocolate is set.

5.  Take the caramel pieces and place into each individual candy mold.  Lightly press down on the caramel to fill the square space (not too hard or you'll crack the chocolate).  Top with more chocolate to completely cover and fill the mold.  Lightly tap the entire candy mold on the counter when done, to remove any air bubbles.

6.  Place the candy mold back in the refrigerator for 5-7 minutes, or until completely set.  Remove from refrigerator, flip candy mold upside down on counter top and tap out each pieces. Remove any excess chocolate from the pieces.

And now you have delicious, homemade chocolate caramels to enjoy or give as gifts!

Enjoy!

As a reminder, you can also view my Cream-Filled Chocolate Truffle recipe or Peanut Butter Cup recipe for more homemade candies to make along with the caramels!

Chocolate Peanut Butter Chip Cookies

Chocolate + Peanut Butter=Heaven (at least for me).  I've been craving that oh-so-yummy combination in the last days, or weeks (who knows!), of my pregnancy, so decided to make some today.
Ok, so maybe I can't find a lot of redeeming "healthy" qualities in these cookies, except for substituting whole-wheat flour for part of the traditional flour used in cookies.  But hey, everyone needs a little decadence once in awhile, right?   However, to make your cookies as healthy for you as you can, be sure to use organic ingredients and try to restrain yourself from eating more than a couple in one sitting!  Pair them with a nice cold glass of milk and say "Ahh." :) Enjoy!

Ingredients:

• 1 1/4 Cups Butter, Softened (2 1/2 sticks)
• 1 Cup White Sugar
• 1 Cup Brown Sugar, Packed
• 2 Eggs
• 3 tsp. Vanilla Extract
• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Whole-Wheat Flour
• 3/4 Cup Unsweeted Cocoa Powder
• 1/2 tsp. Sea Salt
• 1 tsp. Baking Soda
• 1 1/2 Cups Peanut Butter Chips

Directions:
1.  Preheat oven to 350 degrees.
2.  In a mixing bowl (or your Kitchenaid), beat butter and sugar together until well-combined.  Add in eggs and vanilla.
3.  In a separate bowl, combine the flours, cocoa, salt, and soda.  Gradually add the flour mixture to the egg/butter/sugar mixture, beating until well-combined.
4.  By hand, stir in the peanut butter chips.
5.  Drop by spoonful onto ungreased cooking sheet.  Bake for 8-10 minutes.  Cool on wire rack.

Storing:  These cookies will store well for nearly a week in an air-tight container at room-temperature.  Otherwise, you can also freeze the cookies for up to 3 months (or the cookie dough alone).

Enjoy!