Candy Bars

We recently added another monkey to our family- a little boy. Once he came, we had an outpouring of meals from our wonderful friends. As a thank you, I decided to make some treats to return in their dishes. I know most of you are probably hating candy right about now, but these are really worth making. A fudge layer topped with a peanut-caramel layer, topped with a layer of chocolate. I loved these right out of the fridge- the chocolate layer has a little bite that I find appealing. They're quick and easy and most importantly, yummy.

Candy Bars

adapted from BHG.com

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tablespoon water
1 1/2 cups salted peanuts
1 cup semisweet chocolate pieces

directions

1.Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

2.In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

3.In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

4.In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

TWD- Peanuttiest Blondies

After this cake last weekend, I wasn't much in the mood for running to the store for the things I didn't have for this recipe- non-natural (unnatural?) peanut butter and peanuts. Dorie says not to use natural peanut butter, but I did and it was really good. These blondies are great- the texture reminded more of a bar cookie than blondies/brownies, though. And my baking time was about half of what the recipe calls for. I loved the addition of cinnamon in these!

Bakeologie had the recipe!

TWD- Chocolate-Crunched Caramel Tart

The picture of this week's TWD looks so amazing. I've been wanting to make it ever since I bought the book. Unfortunately, we don't normally have nuts in my house so I never got around to making it. So of course I was excited when Carla of Chocolate Moosey picked it for this week. Caramel, peanuts, chocolate ganache in a flaky tart? YUM!
The recipe is broken into three parts- the tart dough, the caramel, and the ganache. The tart is pretty straight forward- it all comes together in a food processor. I used a springform pan because I don't have a tart pan (I know, I need to get one!).
The caramel component was problematic for me. It doesn't require a thermometer- accroding to the instructions, you can just judge by the way the mixture looks. I let my cook too long- it ended up greasy and clumpy. So the second time I made it, I skipped the last 2 minute cook and took it off the heat after adding the cream. It worked great- a smooth, workable caramel that spread easily in the tart.The ganache was beautiful- shiny, smooth. I couldn't wait to try it.
I know I might get some flak here, but I wasn't crazy about it. I didn't think the caramel/peanut layer made enough of a showing- the inch of ganache overshadowed it so it just tasted like chocolate tart. Maybe it was because I made it in a nonconforming pan? Next time I would prefer a thicker caramel/peanut layer and a thinner ganache layer. Head to Carla's blog for the recipe!