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Archive for snack

White Chocolate Peanut Caramel Bars, Dessert Bars, White Chocolate spread, Chocolate spread, peanut butter bars

Decadent, crunchy and chewy, you’ll simply fall in love with these White Chocolate Peanut Caramel Bars!

Letting our White Chocolate Peanut Spread steal the show, these bars are perfect bite-sized treats for parties, potlucks, and barbecues. Or just make them as decadent treats to enjoy at home! The dessert superstar line-up starts with a sweet, light shortbread base. It’s an excellent support for the caramel mixed with white chocolate and chopped, dry roasted peanuts for a luscious gooey and crunchy texture combination. Then our simply delicious White Chocolate Peanut Spread is melted and spread over the top for a creamy topping. Finish it off by dropping mini pretzels in, and we’ve got a home run!

Ingredients

Directions

    1. SHORTBREAD BASE: Lightly grease, or spray, a 7-inch square cake pan. Line with parchment paper with the ends overhanging. Lightly spray the parchment paper.
    2. Cover and chill for a minimum of 4 hours or overnight.
    3. In a food processor or mixer, combine the flour and sugar.
    4. Add the cold, cubed butter and Madagascar Bourbon Vanilla Extract and mix, or pulse, until the dough is like coarse breadcrumbs.
    5. Press the dough into the parchment-lined cake pan and chill in the freezer for 10 minutes.
    6. Dock the dough and bake in a 350°F degrees oven for 30 minutes, until light golden brown.
    7. Cool on a wire rack for 15-20 minutes.
    8. PEANUT CARAMEL: Once the base has cooled, begin making the caramel. In a medium saucepan, dry caramelize the sugar slowly.
    9. Warm the cream.
    10. Once all the sugar has melted and it is a reddish-brown color, remove from the heat and whisk in the warm cream.
    11. Add the butter and return the saucepan to medium heat and cook to 240°F degrees.
    12. Remove from the heat and strain the caramel, if there are bits of sugar that have not dissolved.
    13. Add the peanuts and stir to combine.
    14. Pour the caramel over the shortbread base and smooth to even it out. Let this set for about 3 hours or overnight.
    15. TOPPING: Melt the White Chocolate Peanut Spread slowly in the microwave, just until melted, not too hot.
    16. Pour over the set caramel and drop pretzels onto the top.
    17. Let this set for one hour.
    18. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • You may want to wear gloves in step 9, as the caramel will steam and can splatter as you whisk in the cream.
      • If there are clumps in the white chocolate peanut spread that are not melting, stir them until they melt, which helps keep the spread cool, but warm enough to pour. Or melt the spread over a double boiler.

Muddy Buddies

Tuesday, December 27th, 2016
Muddy Buddies, Simple Chocolate Recipe, Pudding Recipe

Get your sugar fix with this simple & delicious sweet snack!

Ingredients

    Pumpkin Spice Cookie Spread Creamy

    Try this holiday cookie spread has a creamy texture and delicious flavor!

Directions

    1. Place Rice Chex cereal in a gallon ziplock bag and set aside.
    2. In a microwavable bowl, microwave chocolate chips, pumpkin spice cookie spread and butter on high for 1 minute and then stir. Microwave in 30 second intervals until mixture can be stirred smooth.
    3. Pour mixture over cereal and shake bag until evenly coated.
    4. Add powdered sugar to bag, shake again until well coated.