Chocolate Peanut Butter Caramel Crispy Treat

OH MY !!!

THESE ARE A MUST !!!
holiday or not...these are a HUGE hit!

crunchy, gooey

sweet, salty

THE ULTIMATE RICE CRISPY TREAT

(can be made gluten free)

PERFECT FOR COOKIE EXCHANGE, OFFICE PARTY AND HOLIDAY DESSERT TREAT TRAY.

the recipe can serve a crowd...you might even get 36 squares depending on how you cut them.  the squares can be more like bite size because they pack a flavor punch and just one bite is a mouthful.

i found these on pinterest and knew they would go directly to my "must try" board.

the original recipe comes from Debbie F. at Key Ingredient.  i'm sure these have been made many times over with all sorts of combinations, but i decided to go with a gluten free option.

it dawned on me that "rice" krispies are probably gluten free already, but i wasn't sure they were totally gluten free so i used chocolate crispies from Mother's...sorry i forgot the brand name, but it definitely stated "gluten free" on the box.

i threw some gluten free pretzels in as well to make up the full 7 cups.

NOTE...i am not gluten free, and i am not serving anyone with a severe allergy, so you will want to check all of your ingredients for your particular needs.

CHOCOLATE PEANUT BUTTER CARAMEL CRISPY TREAT...GLUTEN FREE

adapted from Debbie F. at Key Ingredient

3 tablespoons of butter

10 0z bag of mini marshmallows

1 Tbsp of vanilla

6 cups of gluten free chocolate crispy cereal

1 cup gluten free pretzels, crushed to small pieces

14 oz bag of unwrapped caramel, i used Werthers

2 Tbsp water

1 1/2 cups peanut butter, divided,,,i used Jiff

12 oz bag of semi-sweet chocolate chips

1/2 cup roasted salted peanuts for the top

NOTE...i threw a few whole peanuts into the rice crispy marshmallow mixture as well...

butter a 9 X 13 inch pan.  also butter the pot and utensils you will be using to melt the marshmallows

place 3 Tbsp. of butter and the marshmallows in a medium saucepan and cook over medium heat, stirring frequently until melted.  when completely melted and smooth, stir in the vanilla.  turn off heat and stir in cereal until completely coated.  the mixture will be VERY sticky.  use buttered hands to press evenly into pan.  mixture should be firmly pressed into pan.  try to have the top even.  place in the fridge to chill.

in another sauce pan (or just quickly clean out the one you were using)...place the caramels and 2 Tbsp of water over low heat, stirring frequently until melted and smooth.  add 1 cup of peanut butter (i suggest store bought like Jiff, not fresh).  stir this mixture until fully incorporated and smooth.  pour the caramel/peanut butter mixture over the chilled rice crispy mixture in the pan.  get it into the corners and as even as possible.  place the pan back into the fridge.

clean your saucepan again and, over low heat, melt the chocolate chips, stirring frequently so as not to scorch or "seize" the chocolate.  LOW HEAT.

when melted, add the remaining 1/2 cup peanut butter, stirring until smooth.  pour this mixture over the chilled caramel layer, spreading to the edges in an even layer.  tap the pan a few times on the counter and give it a jiggle to even out the chocolate layer.  sprinkle on nuts if you choose to and place in the fridge to set for about an hour or until chocolate is firm to the touch.

cut into squares while still firm.

bars are easiest to cut while chilled,

BUT ARE BEST SERVED ROOM TEMPERATURE.

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My first chocolate bar...Chip n' Chipotle Dark Chocolate

rich dark chocolate

crunchy tortilla chips

spicy chili blends

with pure cocoa nibs

and robust espresso beans

A CHOCOLATE LOVER'S 

bite size MEXICAN FIESTA

to make the beautiful bars, you'll need some molds.
i found mine at SURFAS.  they are also available here from Amazon.

you will also need to
TEMPER YOUR CHOCOLATE.
the idea of tempering should not scare you away.  it's very necessary for a good crisp giftable chocolate bar.
the microwave method is very easy and will change your chocolate making life to a new level.



CHIP N' CHIPOTLE DARK CHOCOLATE BAR

1lb. dark chocolate.  i use "coverture" 61% Guittard discs

1/2 cup, plus a little more, crispy, salted yellow corn tortilla chips

3/4 tsp chili powder.  the kind you add to chili.  i get the medium chili blend, salt free from "Savory Spice Shop".

1/4 tsp chipotle powder
3/4 tsp cinnamon

have some fresh ground black pepper ready to add if you want...i did add a little
20-25 whole roasted coffee beans, crushed into small pieces.  i used French Roast Pete's

(test them at time of purchase to see if you can easily break it with your fingers.)

1/8 cup cocoa nibs...for extra dark chocolate crunch

for looks...dried red chili, cut into small pieces.  i used chili arbol, as shown.

first...

MISE EN PLACE

crush tortilla chips.  i used a plastic baggie and a rolling pin.  pour this into a mesh sieve (NOT the fine mesh) over the sink and tap to get out the very small "sandy" pieces.  this will give more crunch, less sandy texture.

crush the coffee beans.

chop died chili

measure out your goodies and have them ready.

always have extra on hand for final taste test.  you might want more something...

next...

TEMPER YOUR CHOCOLATE!

this is very important...and NOT difficult.
it is a must for a good snappy, shiny chocolate finish and will make room temp stable chocolates.

i use the microwave method explained HERE that i have adapted from Alton Brown's microwave method see HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.

once your chocolate is at 90 degrees (for dark chocolate) start to add all ingredients.  stir to incorporate, but no need to "over-stir".  do a taste test...add more what ever you see necessary.
pour into molds and sprinkle with a little flaked sea salt, pepper flakes, ground pepper?  remember this will be the bottom of the bar.
let sit to set OR i put them in the fridge until the bar has separated from the mold completely.
NOTE...to get a really "shiny" bar.  let it set completely and release from the mold.  the first time i was anxious and removed it too soon.  the bar in these photos is not as shiny as the next batch.  you can tell by gently lifting up the mold and looking at the bottom.  you will see if it has totally released from the mold.

You have read this article bars / chocolate / gifts / mexican / spicy with the title bars. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/11/my-first-chocolate-barchip-n-chipotle.html. Thanks!

Freaky Frito No Bake with Bacon and Red Pepper Flakes

SO WRONG...yet

SO PERFECTLY RIGHT !!!

everything about this says NO NO NO NO

DON'T DO IT

but you just can't help yourself...

this is a true definition of

GUILTY PLEASURE

FRITOS

chocolate

BACON,

peanut butter caramel

and a sprinkle of HOT chili flakes

YOU MUST TRY THIS !!!

i found this incredibly sinful delight on pinterest brought to my attention by  Skip to my Lou...Cindy i love you i hate you!  these are so GOOD...so BADDDDD and so wrong, yet so right on every level.   perfect sweet savory gooey crunchy in every bite.    friends and family thought i was crazy when i tried to explain what was in it, but first bite had them grabbing for more.  i would, and probably will, bring these to any party be it black tie or pot luck.  

FREAKY FRITO NO BAKE with BACON

and RED PEPPER FLAKES

original recipe and photo instructions found at Skip to my Lou

1 bag of regular Fritos, 10.5 oz

1 cup regular sugar

1 cup light corn syrup

1 cup regular store bought peanut butter...natural won't work the same.

i used half creamy and half crunchy, so both will work.

8-10 strips CRISPY bacon, chopped or crumbled.

chocolate to drizzle

crushed red pepper flakes to sprinkle

spread Fritos on a greased 15 x 10 inch jelly roll pan/cookie sheet.  sprinkle the bacon on the Fritos.  save a bit of bacon to sprinkle on after you pour the caramel mixture for a good visual.

in a small sauce pan add the sugar and corn syrup. bring the sugar and corn syrup to a boil...stirring to help dissolve all the sugar.  let boil for one minute.  remove from heat and stir in peanut butter until smooth.  pour mixture equally over the Frito/bacon.  sprinkle (sparingly) with red chili flakes...as much as you can handle.  maybe just do chili flakes on half so the non heat seeker/pansy will enjoy.   as they are cooling heat some chocolate...(about 1/2 cup or so) slowly in the microwave.  do this at 15 second intervals, stirring in between so you won't seize the chocolate.   it should not be too hot so you can put this in a zip-loc baggie, cut off the tip and drizzle over the whole sheet.  the chocolate will set in a few hours, but since it isn't "tempered" it will still be a little soft to the touch.

i handed these out the next day and they still had a very good crunch...even 2 days later they were good after the photos.  do not cover these tightly.  i have a cover for my sheet pan that i just lay over top.

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Cranberry Orange Oatmeal Bars

apologies for not getting anything posted for a few weeks...i have writers block.  still cooking up a storm with tons of recipes and photos, but i just can't seem to get a post out.  so pardon me if the next few post are a bit short on words...sometimes i like those posts best.  who needs to here all the blah blah blah.

GET TO THE POINT ALREADY !

THESE BARS ARE FABULOUS!

the original recipe can be found at Cooking Light.  great reviews, but i knew i could make it even lighter by what i had gathered from the other bakers.  i substituted the sour cream with non fat greek yogurt and sub'd the white sugar with Splenda.
one thing i would say is don't weigh out your flour...measure it out in a cup.

2 friends already asked for the recipe and i have made them a second time using figs, cardamom, toasted pistachios and lemon zest (might be posting about it).  this second batch i weighed out the flour and they came out a little too moist for my liking, but it DID lend itself to the fig bars.  they turned out like a glorified middle eastern flavored fig newton...DELICIOUS !

try different filling and spices...check the original at Cooking Light and read the reviews.  my friend made the original recipe and said they were great...i just lightened them up a little.  oh, and i added more lemon zest.  enjoy.

CRANBERRY OATMEAL BARS

adapted from Cooking Light

for the crust...

1 cup white while wheat flour

1 cup oats...i used old fashioned

1/2 cup packed brown sugar (do not substitute)

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp ground cinnamon

6 Tbsp butter, melted

3 Tbsp fresh orange juice

cooking spray

for the filling...

1 1/3 cup dried cranberries (6oz.)

3/4 cup non fat greek yogurt

1st time i used 1/4 sugar and 1/4 splenda, but you might try 1/2 cup all splenda

2 Tbsp white whole wheat flour

1 tsp vanilla extract

1 Tbsp grated orange rind

1 large egg white, lightly beaten

preheat oven to 325 F degrees

to prepare the crust, combine flour and the next five ingredients, through cinnamon, into medium bowl.  stir well with whisk until combined.  drizzle melted butter and orange juice over flour mixture, stirring until moistened...mixture should be crumbly.  RESERVE 3/4 CUP OF CRUST MIXTURE.  press remaining mixture into the bottom of an 11 x 7 inch baking dish coated with cooking spray.

to prepare filling...combine cranberries, yogurt, splenda and remaining ingredients in a medium bowl, stirring well to combine.  spread cranberry mixture over prepared crust and sprinkle remaining oat crust mixture evenly over filling.  i made sure it was crumbly looking by pressing some of it between my fingers and then gave it a little over all pat down to secure the crumble...

i hate it when you take a bite of a good crumble and it all ends up in your lap !

bake at 325 for 40 minutes or until the edged are golden.  cool completely in the pan on a wire rack.

when cut into 16 squares the nutrients are approx...

(nutrition for 1/4 cup sug. and 1/4 cup splenda recipe)

107 calories, 18. carbs, 3.3 fat, 2.1 protein

You have read this article bars / dessert / easy / healthy / low carb / low fat / sweets 'n treats / yogurt with the title bars. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/10/cranberry-orange-oatmeal-bars.html. Thanks!

"Clean out the drawers" Granola Bars

"Spring has sprung"

well...at least the clocks have changed...this also means Spring cleaning is on the way.

i decided to start out with something easy and just clean out one of the over flowing baking drawers.  what do you do with bits and bobs of chips, nuts, seeds, banana chips, dried fruits and various smidgens of left over goodies...?

throw as much of it as you can into a Healthy Granola Bar

you might even call these...

Everything but the Kitchen Sink Granola Bars

i must admit, this one batch didn't really make a dent in the messy drawer of baking goodies i have, but it DID help...and i know every baker out there has one or two of these drawers i'm talking about...right?...for these yummy, crunchy bars i like to use the base recipe i found a few years ago by Alton Brown.  i have radically made changes to the original recipe, but you might want to check the link.  as a matter of fact i pretty much make these from memory and just throw things in until it looks right.  thank goodness granola bars are very forgiving.  they all turn out delicious.

i make granola bars at least twice a month.  the most requested, and my favorite, is the ELVIS GRANOLA BAR (found here)

this one has peanuts, banana chips and BACON...sometimes dipped in melted peanut butter chips.

this combo is a must try!

the recipe for these bars might be a little hard to write, but i'll try to give an idea of what goes in.
like i mentioned, the base recipe is found HERE from Alton Brown.

start with a 9 x 13 baking pan, buttered or sprayed and lined with parchment.
pre heat oven to 350 F.
spread oats, seeds, nuts (if not already roasted) wheat germ, wheat bran on a cookie sheet and bake in oven for 15 minutes...stirring occasionally.
remove from oven and turn oven down to 300 F


in the meantime...

on the stove in a smallish pot melt together

1/4 cup packed brown sugar

1 oz butter

3 Tbsp peanut butter or almond butter

1 tsp vanilla extract

1/3 cup honey

1/4 cup maple syrup

1/2 tsp kosher salt...(if your nuts are not salted)

stir until completely incorporated and dissolved.  set this aside and rewarm if necessary when ready to add to large bowl of dry goodies.

dry ingredients...put in a large bowl

this is where it's your choice, just try to equal the basic amount in each category...such as oats/cereal, seeds and nuts, dried fruits, healthy stuff and extras like chips of any kind.  for the spices...you can always taste test.
my Granola Bar ingredients usually go something like this...

1 1/2 cup old fashioned rolled oats
1/2 - 1 cup brown rice cereal or rice krispies
1/2 cup fiber one cereal
1/2 cup seeds...pumpkin and or sunflower
1 cup roasted, lightly salted nuts...virginia peanuts, almonds, walnuts, pecans whatever
1/4 cup wheat germ
1/4 cup wheat bran
2 Tbsp flax
1/4 cup crystallized ginger
1/3 - 1/2 cup dried cranberries or other dried fruit
throw in some banana chips or choc. chips or peanut butter chips if you have them...and or BACON
spices...equaling 1 1/2 teaspoon-ish
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp ground ginger
sometimes a dash of cardamon
sometimes a little cayenne for a kick in the pants


pour the melted ingredients over the dry in about 3 batches stirring in between...you want a nice even coating.  put everything into prepared pan and spread out evenly.  press down...i say,  PRESS DOWN!  this is key to the bars holding together.
put in 300 F oven for 25-30 minutes until golden brown.  after your first batch you will see that less time makes a softer bar and more time makes a crunchy bar...i prefer CRUNCHY.
remove from oven and let cool completely.
TO GET NICE CUT SQUARES...cut them while they are still in the pan with a very sharp knife.  these will keep for at least a week if you keep them air tight.  i like to wrap them individually in wax paper or parchment and a tight baggie.

my mother always says try the original recipe first then you can play with it however you see fit...
so...if you're into some good granola bars you could go ahead and try Alton's recipe first, but i thought it needed more goodies.  don't be afraid to throw whatever you have in that drawer into the mix.  like i said...
GRANOLA BARS ARE VERY FORGIVING
and always delicious!

You have read this article bars / cookie / healthy / oats / sweets 'n treats with the title bars. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/03/out-drawers-granola-bars.html. Thanks!

Apricot Almond Oat Bars

since my last post about the "Turkey Tails" was sooo long, i'll get through this one quickly.

i found this recipe while watching some Giada De Laurentiis show in the wee hours of the morning.  while half asleep i heard "healthy" and i heard "oatmeal".  two things i'm always looking for in a good morning snack.  well, i would NOT really consider this a "HEALTHY" recipe with a cup of butter and a cup of brown sugar, but they DO have a good amount of oats, almonds and i used whole wheat white flour...so all is not too too bad...some people would actually call this a "health bar".

the photo above was taken about an hour after baking...yummy, sweet jam gooey-ness with the crunch from the almonds, but kind of squish when you cut them into bars...even with a very sharp knife.

the photo below was taken after refrigerating to set.  i find this makes for cleaner cutting when they are chilled

APRICOT ALMOND OAT BARS

adapted from Giada De Laurentiis

for original check the link.  i made just a few changes that worked quite well.

FILLING

1 13 oz jar apricot jam...i used Bonne Maman Apricot Preserves

8 10 dried apricots diced into 1/4 inch pieces (about 1/3 cup)

CRUST

1 3/4 cup whole wheat white flour

1 cup packed brown sugar

1 tsp cinnamon

1/4 tsp cardamon

a few grates of fresh nutmeg.  maybe a little less than 1/4 tsp

3/4 tsp sea salt

3/4 tsp baking soda

1 3/4 cups old fashioned oats

1 cup coarsely chopped almonds

1 cup unsalted butter...melted

1 egg room temperature...beaten

1 tsp vanilla extract

preheat oven to 350 F.  spray or lightly butter a 9 x 13 inch metal baking pan and line the bottom and sides with parchment so it over hangs on 2 sides for easy removal

in a small bowl mix together the jam and the diced apricots.  set aside.

for the crust...in a large bowl (i did this in my electric mixer.  whisk or paddle works well) mix  together the flour, sugar, cinnamon, cardamom, nutmeg, salt and baking soda.  stir in the oats and the almonds.  add melted butter, egg, and vanilla.  mix until incorporated.

using a fork or clean fingers, lightly press 1/2 dough mixture into the bottom of prepared pan.  try to make it so there are no holes.  using a spatula, spread the filling over the crust, leaving 1/2 inch border around the edge of the pan.  cover the filling with the other 1/2 dough mixture and gently press to flatten.

bake until light golden brown, about 30-35 minutes.  cool for about 1 hour.  cut into bars and store in airtight container or refrigerate.

NOTE...as i stated above, i like to refrigerate to set them a little before cutting.  this makes for a nice clean cut and they don't squish down and get all messy.

OH...WOOPS!  did i forget to say these are DELICIOUS !!!

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Alton Brown's Protein Power Bars

AS SEEN ON TV !!!

i'll admit, i was watching Alton late the other night. usually i just can't wrap my head around some of the stuff he makes. does anyone remember the deep fried turkey episode?...where he rigged up this whole elaborate ladder pulley system to safely drop the turkey into the vat of hot oil? he just goes a bit overboard on his explanation and method of cooking things that really needn't be so involved. BUT, this episode on homemade protein bars caught my attention.

i'm always on the hunt for a tasty homemade protein snack and i've tried a quite a few...some (most) are...hmmm...let's just say...AWFUL. i think the worst so far was one i found in a bodybuilding forum comprised of raw oats, protein powder, peanut butter and egg whites. the end result was something like particle board.

i'm happy to report that this one is actually tasty. it's moist, satisfying, filling, sweet, a little crunchy, keeps well and is a handy, healthy snack for anytime of the day. i tried a few out on my friends and they too were amazed that this handy, sweet snack bar was actually good for you.

so...i've copied the recipe exactly for you below so you can check out the ingredients. the list is looooonnngg. i thought is sounded a bit involved, like everything he does, but i found the ingredients interesting...i never would have thought to add a whole block of tofu in for protein AND moisture.

you can find the original recipe HERE at Foodnetwork.com for a printable version

Alton Brown's Protein Bars 2005

Ingredients
4 ounces soy protein powder, approximately 1 cup..i used vanilla whey protein powder
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup

2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan

NOTE...i used used 1 1/2 cup total of dried blueberries, diced-dried apricots and approx 1/4 cup crystallized ginger, diced
AND 2 Tsp. flax seeds

Directions
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

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CHOCOLATE TOFFEE PECAN BARS ...sooo easy

these little squares are a must. SOOOooo GOOD ! so easy, so quick, no mess, not even a mixing bowl. you must try them at least once. i must warn you now...if you are one of those who refuses to use ready-made helpers...then look away now. if you are one of those "I NEVER !... " type people...then look away now. if, on the other hand, you are ...way too busy cooking real food...in a hurry...or just plain lazy...you must try this recipe. personally, i'm up for anything that tastes good and makes people love you.

made with only a few ingredients that you probably already have...well...maybe not the scary cookie dough sausage...you might have to run out with a disguise to a market where no one knows you and purchase the... shhhhh....ready-made dough. oh, come on...i'm proud to call the Pillsbury Dough Boy my friend and you will be to after trying this EASY bar recipe. so many different possibilities. change it up with some different flavor combos. i haven't had time to get back to the many ideas i have. i know peanuts and peanut butter has to be worked in somewhere...and i have a big bag of macadamias waiting for something with a little white chocolate...maybe tomorrow.


let's get on with the recipe
many many thanks to Amy at VERYCULINARY.com
Amy's original recipe is found here. i have copied it below for convenience and added notes in bold italics...just a few additions.

PRALINE CRUNCH BARS
makes approx. 20 bars (depending on who's cutting them)
prep-5 min.
total time 1 hour-ish



INGREDIENTS

1 (18 oz) roll refrigerated sugar cookie dough

1/2 cup toffee pieces

1/2 cup finely chopped pecans

1 (12 oz.) bag of miniature semi-sweet chocolate chips. i used milk choc. chips

1/3 cup toffee pieces..i must have used 1/2 cup total on top

1/2 cup rough copped pecans on top as well.



DIRECTIONS

preheat oven to 350 degrees

place cookie dough, 1/2 cup toffee pieces and 1/2 cup finely chopped pecans in a large resealable bag. knead well to combine. press dough evenly into the bottom of an ungreased 9 x 13 baking pan

bake for 12 to 15 minutes or until golden brown. sprinkle with chocolate pieces immediately after removing from oven...let stand for about 5 minutes or until chocolate has softened and melted...spread over bars and sprinkle with the 1/3-1/2 cup toffee pieces and 1/2 cup chopped nuts.

chill in freezer or fridge until the chocolate sets. cut into bars.

You have read this article bars / chocolate / cookie / nuts / sweets n' treats with the title bars. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/05/chocolate-toffee-pecan-bars-sooo-easy.html. Thanks!