Monday, February 13, 2012

Snickers by Chuckles

Pinterest is everyone's favorite addiction. I will admit, I too, love it. I don't usually announce my Pinterest inspired projects like some do. But there is one recipe I must tell you about! Homemade Snickers are what they are, and they are the best candy product I have ever made. I was so thoroughly disappointed that I forgot to add at least one to my lunch today I nearly turned around on my way to work. Yes, they are worth the mess, the time, and the cost, and the gas to get some! 

It makes quite a few, but they are so yummy, they go fast!

Homemade Snickers Bars

Bottom chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Thoroughly grease your  9×13 pan baking pan, or line with wax paper. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

 Tips: You can either buy one of the half-sheet aluminum cake pans at the grocery store, or line your pan with wax paper. That way, you can pop the entire square out and cut from there. My friend Laura gave the best suggestion, which was to put the pan in the freezer as you a preparing each layer. This insures that each layer is set, before the next, and it goes faster. Keep them in the fridge to prevent total meltdown!

PS. My dad used to call me Chuckles when I was a kid, because I was as goofy back then, as I am now! 

Friday, February 3, 2012

Superbad Superbowl

It's Superbowl weekend, and my recipe book says it is time to cook hot wings and drench things in cheese! We don't even watch the game in my house, if we do, it is for the commercials alone, and then to boo and hiss at the crappy half time show. Last year was Black Eyed Peas wasn't it? Don't get me wrong, I love many of their songs, but yikes guys. Epic fail! We were watching when Justin Timberlake and Janet Jackson pulled the infamous "Wardrobe Malfunction" incident. I didn't see anything, did you? But beyond hilarious commercials and lackluster performances, the Superbowl is the great time of year to break out the 45 layer dip, and clog your arteries with delectable savory treats. But if you are anything like me, then you will crave something sweet after that salty goodness. Most people don't think of adding a sweet to the football buffet table, but I found something that few people I know would pass up. No need for chocolates, or heavy cheesecakes! How about you make something traditional, with a twist?

Pineapple Upside-down Cupcakes!!

Come to me, luscious well portioned goodness...


8 tablespoon(s) (1 stick) unsalted butter, melted 
3/4 cup(s) light brown sugar, firmly packed 
1 can(s) (20-oz.) crushed pineapple, drained, juice reserved 
12  maraschino cherries, drained and halved


1 box(es) (18.25-oz.) yellow cake mix 
1 cup(s) sour cream 
1/2 cup(s) pineapple juice, reserved from crushed pineapple 
1/3 cup(s) vegetable oil 
4 large eggs 
1 teaspoon(s) vanilla extract


  1. Place a rack in the center of oven and preheat to 350ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour.
  2. For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.
  3. For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1⁄3 cup batter onto the topping in each cupcake cup.
  4. Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving.