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Archive for the ‘Candies and Other Desserts’ Category

Creamy Peanut Butter Chocolate Bars

If you like Reese peanut butter cups, you will love this recipe.

CRUST

  • one stick butter [1/2cup]
  • one 9-inch pie crust

CHOCOLATE LAYERS

  • 15 ounces milk chocolate chips
    (about 2½ cups)

PEANUT BUTTER FILLING

  • 1½ cups creamy peanut butter
  • 1 stick (½ cup) salted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 325°
  2. Open the pie and crumble it.
  3. Add butter and mix together completely.
  4. Press the crumb mixture into the bottom of an 8-by-8-inch baking pan and bake for 10 minutes.
  5. Cool to room temperature.
  6. Melt chocolate in double boiler over slightly simmering water. Or microwave the chocolate, stirring every 30 seconds, until completely melted.
  7. Pour half of the melted chocolate into the pan and smooth evenly over crust.
  8. Place pan in refrigerator Keep remaining chocolate warm.
  9. Prepare the peanut butter filling: mix peanut butter and butter together until smooth using spoon.
  10. Slowly beat powdered sugar and then add vanilla. Beat until smooth. Spread peanut butter filling over the chilled chocolate layer.
  11. Finish by pouring remaining warm chocolate over filling and spreading smooth.
  12. Chill in refrigerator for 1 hour or until firm.
  13. Cut into bars to serve.

Yield: 24 to 36 bars

Ultimate Online Cookbook: Your Guide to Simple Meals

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baking, Candies and Other Desserts, Recipes

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Peanut Butter Patties

Active Time: 30 minutes Total Time: 1½ hours Amount: about 30 patties

INGREDIENTS:

  • 1 sleeve of Snacker Crackers
  • 1 cup Creamy Peanut Butter
  • 1 (12 ounce) package Semi-Sweet Chocolate Chips
  • ½ cup butter, cubed

DIRECTIONS:

  1. Spread crackers with peanut butter; set on baking sheet.
  2. Refrigerate until peanut butter is solid (about 1 hour).
  3. Using a double boiler or a heat-proof bowl over the top of a saucepan, fill halfway with water; bring to a boil. Reduce heat to simmer.
  4. Add chocolate chips and butter to top of double boiler or bowl. Continue heating until chocolate is melted, stirring occasionally. Remove from heat.
  5. Dip crackers in chocolate; allow excess chocolate to drip off of crackers. Place on wire rack over wax paper or directly on wax paper.
  6. Allow to cool completely. Store in an airtight container.
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Candies and Other Desserts, Recipes

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Easy Homemade Vanilla Pudding Recipe

Who doesn’t like vanilla pudding? It is a wonderful dessert by itself. It can also in the making of other desserts. However, most of the pudding mixes sold in the stores in the United States have many additives. Here is an easy recipe for making homemade vanilla pudding.

Prep: 10 minutes  Cook: 20 minutes
Chill: 4 hours  Makes: 4 servings

Ingredients:

  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 3 cups whole milk or reduced-fat (2%) milk
  • 4 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 1½ teaspoons vanilla
  • Optional toppings: caramel, bananas, cinnamon

Directions:

  1. In a saucepan combine sugar and cornstarch.
  2. Stir in milk.
  3. Cook and stir over medium heat until thickened and bubbly.
  4. Cook and stir for 2 minutes more.
  5. Remove from heat.
  6. Gradually stir 1 cup of the milk mixture into egg yolks.
  7. Add egg mixture to milk mixture in saucepan.
  8. Bring to a gentle boil; reduce heat.
  9. Cook and stir for 2 minutes. Remove from heat.
  10. Stir in butter and vanilla.
  11. Pour pudding into a bowl.
  12. Cover surface with plastic wrap (this keeps a film from forming.)
  13. Serve warm or cold. (Do not stir during chilling)
  14. Add any toppings you may want.
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Easy Rice Crispy Treats Recipe

Rice Crispy Treats are fun to make and eat.

Ingredients:

  • 6 cups of Rice Crispy Treats
  • 1 stick of butter
  • 1 large bag of miniature marshmallows

Directions:

  1. On low heat, melt butter and marshmallows.
  2. Stir in Rice Crispy treats.
  3. Grease 10 x 9-inch pan or glass dish.
  4. Pour into the pan and press firmly, then cut into squares.
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Understanding Candy Stages and Temperatures

Using a Candy Thermometer

Before making candy, check your candy thermometer for accuracy by placing it in water and then bringing the water to a boil. The thermometer should register 212°F (100 degrees Celsius). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

Stage of CandyWhat does it makeTemperature
Thread StageBinding agent for fruit pastes223-234°F (106-112°C)
Soft-ball stageFondant and fudge234-240°F (112-116°C)
Firm-ball stageCaramel candy244-248°F (118-120°C)
Hard-ball stageMarshmallows250-266°F (121-130°C)
Soft crack stageTaffy270-290°F (132-143°C)
Hard crack stageBarley sugar300-310°F (149-154°C)
Caramel stageGlazes, coating agents320-350°F (160-177°C)

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Passover Pecan Sandies

Pecan Sandies are one of my favorite cookies. They’re basically a pecan shortbread and they melt in your mouth, which is also why they’re known as Melting Moments. They were a staple in our kitchen when we were catering and always one of the first things gone from cookie trays or pastry tables. Switching out […]

Passover Pecan Sandies (Melting Moments)

This posted is shared from another blogger.

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Chocolate Covered Peanut Butter Cherries

I have no idea how many of these I’ve made over the years, but I know it’s been thousands and thousands. Chocolate Covered Peanut Butter Cherries were always part of pastry tables, added to trays of baking or made extra-large and offered in my pastry showcase. These are kind of retro, and no matter the […]

Chocolate Covered Peanut Butter Cherries

This post is shared from another blogger. My daughter and I made them. They tasted good. My son said that the peanut butter was a little much and it would have been better to have left the peanut butter out.

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