Ok so not only did I not post two weeks ago but I spaced this last sunday too....so here we go. I'm going to give you a two-fer
Home Made Reese's
These were a huge hit at Jaren's grad party!!! So good and really quite easy! Try them for sure!!! Thank you Brown Eyed Baker!!!
Home Made Reese's
These were a huge hit at Jaren's grad party!!! So good and really quite easy! Try them for sure!!! Thank you Brown Eyed Baker!!!
Peanut Butter Cup Bars
Yield: 16 bars
Prep Time: 15 minutes | Chill Time: 30 minutes
½ cup butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)
1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.
Sunday Sweets week way to many to count...was Chocolate Carmel Pretzel Tart...I know it was promised to be a rich tasty treat and it was...however I was so distracted because I knew I was going to have my baby last weekend I knew it. I can't tell you how many times I just dumped water that was meant for the sink out on the counter, once on the stove...yeah I was not in tedious treat mode but it was my dad's bday dinner so I tried anyway.
I usually just take a recipe and do from it what I will but this one I would maybe follow the directions like use pie weights because I didn't and I lost my thin crust it all sunk to the bottom and became a large hard to eat (but still very tasty) obstacle. Also I thought the way the carmel recipe was was strange so I would maybe use your own recipe something tried and true because in my distracted state it did not turn out at all...it was grainy and not carmely so I ended up boiling sweetened condensed milk and it was more like Dulce de leche but it got the job done. I am eager to retry this one and do it right!!! Because even with all my issues it was still good!
Chocolate Caramel Pretzel Tart
from amandeleine.com
Pretzel Crust
- 1 stick unsalted butter, softened
- 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces) plus an additional 1/4 cup for topping
- 3/4 cup confectioners’ sugar
- 1/2 cup all-purpose flour
- 1 large egg
- 2 ounces bittersweet chocolate, melted
Ganache
- 3/4 cup whipping cream
- 6 ounces bittersweet chocolate, finely chopped (I used 60% Ghiradelli)
Caramel
- 3/4 cup sugar
- 1/3 cup water
- 1/3 cup whipping cream
- 5 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
- Crust: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap (dough will be very sticky) and refrigerate until chilled, at least 30 minutes.
- Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 11-inch tart pan with a removable bottom. Press the dough into the corners and patch any tears by trimming the overhanging dough and pressing it into holes. Refrigerate the shell for 30 minutes or until firm.
- Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
- Ganache: Meanwhile, bring cream to boil in heavy small saucepan and whisk until smooth. Spread 1 cup chocolate filling in prepared crust. Refrigerate until firm, about 45 minutes. Reserve remaining filling in saucepan.
- Caramel: Stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 10-20 minutes.
- Spoon caramel over ganache, leveling with a spatula. Sprinkle 1/4 cup crushed pretzels over caramel. Pipe of drizzle reserved chocolate filling decoratively over caramel and pretzels (if chocolate is too firm to pour, warm slightly over low heat). Refrigerate tart until caramel is firm, at least 1 hour. (Can be made 2 days ahead. Cover keep chilled.)
