Homemade Snickers Bars

This might sound complicated but let me tell you, you will love them from the first bite till the last and will wish you had another one as soon as you finish!  I am not big on candy making but these are to die for!

INGREDIENTS:

For the Bottom Chocolate Layer:
1¼ cups milk chocolate chips
¼ cup creamy peanut butter (any brand, must be creamy)

For the Nougat Layer:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1½ cups salted peanuts, roughly chopped
1 teaspoon vanilla extract

For the Caramel Layer:
14 ounces caramels, unwrapped
¼ cup heavy cream (DO NOT USE HEAVY WHIPPING CREAM)

For the Top Chocolate Layer:
1¼ cups milk chocolate chips
¼ cup creamy peanut butter

DIRECTIONS:

1. Take and grease a 9×13-inch baking pan. Line with parchment paper, then grease the parchment paper too; set aside.

2. Make the Bottom Chocolate Layer.  To do this melt the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted.  Make sure you are stirring every 30 seconds. Then pour into the prepared baking dish and then using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes no more than 45 minutes.

3. Make the Nougat Layer. Slowly melt the butter in a medium saucepan over medium heat. Then add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat immediately to low and then cook for an additional 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Now fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes to 45 minutes.

4. Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. You might want to turn the burner up higher but don’t. Let them melt, stirring occasionally and until the mixture becomes smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

5. Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.

6. Now using the using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. Just keep them out of the sun and away from heat.  I keep them in the fridge and then take them out an hour or two before you want to serve them.

They make a great gift and are always a hit!

Frugal Homemade Chocolate Pie

This is a great recipe that I love to make and it is from scratch which actually ends up being cheaper and tastes so much better than when you make it with a mix.  Check it out!  The original appeared on gourmet.com but mine is a little richer!

PIE CRUST DOUGH

• 1 1/4 cups all-purpose flour
• 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons cold vegetable shortening
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water

FOR FILLING

• 1/4 cup cornstarch
• 1/3 cup plus 2 tablespoons sugar, divided
• 3 1/2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 oz bittersweet chocolate (not more than 60% cacao or higher), finely chopped
• 2 teaspoons pure vanilla extract
• 1 cup chilled heavy cream (do not use whipping cream)

MAKE DOUGH:

• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add the 2 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. This is vital for success later!
• Chill, wrapped in plastic wrap, until firm, at least 1 hour.

MAKE PIE SHELL:

• After chilling the dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively.
• Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
• While shell chills, preheat oven to 375°F with a baking sheet on middle rack.
• Line shell with foil and fill with pie weights or you can use uncooked beans.
• Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes to 30 minutes.
• Cool shell.

MAKE FILLING:

• Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan, then gradually whisk in milk.
• Slowly bring to a boil over medium heat, whisking the whole time, once it reaches a boil let it simmer for 2 minutes (mixture will thicken).
• Remove from heat and whisk in chocolate and vanilla until smooth without any chunks. You will need to stir constantly.
• Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming) at least 2 hours-3
• Just before serving, beat cream with remaining 2 Tbsp sugar and 1tsp of vanilla. Spoon onto pie.