2 Ingredient Copy-Cat 3 Musketeers

May 3, 2016 by Nikki Cole

Love candy bars? Well make your own then and enjoy cooking your favorites with the simplicity of 2 ingredient Copy-Cat 3 Musketeers! This recipe is incredibly easy and has only two ingredients and still has the smooth and comforting deliciousness. You’ll never buy store bought again!

I’ve been experimenting with different homemade candy bar recipes which can be dangerous sometimes like my lovely tootsie roll experience that ended up being a huge mess and didn’t even turn out anything like tootsie rolls (trust me, don’t try them) or like my homemade butterfingers where I end up eating the whole pan in a day. With these Copy-Cat 3 Musketeers I loved how simple it was and I made bite size and froze them and they are so nice to have a little chocolate treat to melt in your mouth whenever I need something small to get me by. With these, if you don’t have a loaf pan or an 8 x 8 pan make sure you double it or your 3 Musketeers will be mainly chocolate coating and no marshmallow gooeyness in the center. My first batch ended up like this and while they were still good what I really enjoy is the soft marshmallow texture in the center so use either a small pan or double the recipe to get about 3/4 inch thick center.

Ingredients

1 (7 oz) container marshmallow crème
(16 oz) milk chocolate almond bark

Directions

Spray a loaf pan with nonstick cooking spray or line with parchment paper and set aside.
In a small microwave-safe bowl, melt 8 oz of the chocolate in 30 second intervals until smooth.
Heat the marshmallow crème for 30 seconds in a small microwave-safe bowl.
Combine chocolate and marshmallow crème.
Evenly spread the marshmallow mixture evenly into the pan and then chill for several hours until firm or place in freezer for 30 minutes.
In a microwave-safe bowl melt the remaining almond bark in 30 second intervals until smooth.
Cut the marshmallow mixture into bite size pieces or bars then dip into melted almond bark. Tap on the side of the bowl to remove excess chocolate then place on waxed paper until harden.

Homemade Reese’s

February 18, 2016 by Nikki Cole

Chocolate and peanut butter is possibly the best thing in the world, it is one of my favorite treats and I can eat it all day long. Now I have a pretty easy and cheap way of making my own Homemade Reese’s and enjoying them anytime I want!

This recipe is pretty simple; the hardest part is waiting for the chocolate to harden to move on to the next step. The whole recipe took me only about 30 minutes, the 15 minutes freeze time is adjustable, you just want to make sure the chocolate is good and hard or you will have a giant mess when you put the peanut butter in. Also don’t mind my lovely 4^th of July liners, they’re all I had and when I made these there was 10 inches of snow on the roads so I wasn’t going and looking for anything nicer at the time but either way they tasted INCREDIBLE!

Ingredients

1 package chocolate almond bark
1 1/3 cup semi-sweet or milk chocolate chips
2 Tbls. Shortening
½ cup creamy peanut butter
2 Tbls butter, softened
¼ cup plus 2 Tbls powdered sugar

Directions

Line either about 10 standard muffin cups or 24 mini muffin cups with paper liners and set aside. I used mini because standard size is huge takes a little longer and not as easy to eat.
In a small microwave-safe bowl, heat half of the almond bark in 30 second intervals until it is partially melted stirring between each interval. Add 2/3 cup chocolate chips and heat again 30 seconds until completely melted, add in 1 tablespoon shortening and stir until shortening is melted and the chocolate is smooth.
Divide evenly into muffin liners and tap on a level surface to get air bubbles out and have it even along the bottom of the liners.
Freeze for about 15 minutes.
Mix together peanut butter, butter and powdered sugar until well combined.
Spread peanut butter mixture evenly among the muffin liners on top of the hardened chocolate.
Freeze for about 15 minutes.
Melt the remaining almond bark, chocolate chips, and shortening as directed in step 2.
Divide chocolate evenly over each peanut butter filled muffin liner and tap on a level surface to get it to cover peanut butter and get any air bubbles out.
Freeze for about 15 minutes.
Bring to room temperature or keep in fridge when ready to eat, enjoy!

*can use white almond bark instead.

Cadbury Creme Milkshake

February 8, 2016 by Kelly Dedeaux

It’s not yet Valentine’s Day, yet I’m seeing random Easter items already popping up in stores. While a part of me is like ‘really, already?’ – another part is like ‘Cadbury Eggs? YES PLEASE!’ While other people go crazy for the jelly beans, I’m all about the Cadbury stuff, and have been since I was little! Last Easter my mom even sent me a package with a TON of them – she’s just awesome like that 🙂 To get a little creative, let’s give this oldie-but-goodie a fresh share: Cadbury Creme Milkshake!

Adapted from Chocolatemoosey.com

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Did you know we’re now on Yummly? It’s such a neat place where all you do is ‘Yum’ the recipes you want to keep track of – on ours just check out the purple ‘YUM’ circle to the left. Easy-peasy, right? Be sure to yum all your favorite recipes!

When I first tried this recipe version, we’d just moved to Texas (this was in early 2013) and our old blender didn’t make it. I guess there’s plenty of other things that would be worse to lose in a move! Anywho, we had to buy a crappy blender just to get by – but NOW I have this amazing Nutri Ninja® Auto-iQ Pro Compact System that takes on my most challenging blender tasks! I highly recommend it for this creamy milkshake.

There are technically three ‘steps’ for this Cadbury Creme Milkshake: 1. The fondant cream 2. the whipped cream and 3. the milkshake. Of course, you CAN skip the homemade whipped cream and use store bought, if you’d like!

Fondant Cream

4 tbsp. Corn syrup
2 tbsp. butter, softened
1/2 tsp. Vanilla extract
Pinch of salt
1 1/2 cups Powdered sugar

In a bowl, beat the corn syrup and butter until smooth. Add vanilla, salt and powdered sugar. Beat until well-mixed. Set aside.

Whipped Cream

1/2 cup Heavy whipping cream
1/4 cup Powdered sugar
2 tsp. Vanilla extract

Beat the whipping cream until it starts to thicken, usually a few minutes. Slowly add the powdered sugar and vanilla, continuing to beat until stiff peaks form. Set aside.

Milkshake

2 cups Chocolate ice cream
1/4-1/2 cup Milk
Cadbury egg (optional)

In a blender, blend these (except optional egg) with the fondant cream until smooth. Pour into a glass, top with the whipped cream, and, if desired, crack the Cadbury egg on top as garnish (and more Cadbury egg deliciousness). Enjoy!!!

Check out these other delish drink & beverage recipes!

Pumpkin Breakfast Smoothie

Copy Cat Twix Bars

January 18, 2016 by Nikki Cole

Candy Bars! You know those times you wait in a line at the grocery store and you are there forever so you have to get a candy bar? And each time that’s another $1 out of your pocket. Why not make your own? Now you can make Copy Cat Twix Bars for half the cost. These bars are delicious and pretty easy to make. Also you can customize it with white chocolate, more chocolate, more caramel, etc.

These homemade candy bars are not very hard to make but sadly they do take a little time for cooling between layers but let me assure you, they are worth it! The recipe is also really easy to cut in half and use an 8×8 pan. Bars too big? Make bite size pieces then you can have a delicious treat without killing those New Year’s resolutions of losing weight an being healthier.

Ingredients

2 cups softened, divided
1 cup powdered sugar
2 tsp. vanilla extract
2 cups flour
1 cup brown sugar
¼ cup light corn syrup
1 cup sweetened condensed milk
1 ½ cups milk chocolate chips
1 ½ cups chopped chocolate almond bark
2 tsp. vegetable shortening

Directions

Preheat oven to 300 degrees. Spray a 9 x 13 inch baking pan with nonstick cooking spray and set aside.
In a medium bowl whip together 1 cup butter, powdered sugar and vanilla until nice and creamy.
Gradually add in the flour, mixing until the mixture comes together.
With floured fingers press dough firmly and evenly into the prepared pan.
With a fork poke crust all over to eliminate bubbles.
Bake 35 to 45 minutes or until crust is light and golden brown in the middle. Cool completely.
In a medium saucepan on medium heat combine remaining 1 cup butter, brown sugar, corn syrup and sweetened condensed milk, stirring constantly until mixture boils; boil for 5 minutes while still stirring.
Pour over crust and spread evenly. Refrigerate for 30 minutes or until firm.
With a sharp knife, cut the chilled mixture into bars and refrigerate for an hour.
Combine chocolate chips, almond bark, and shortening in a microwave bowl. Place in microwave for 30 second increments stirring in between until melted and smooth. Let sit for a minute or two.
Take chilled bars and dip in chocolate with a fork and place on parchment paper. Let sit or refrigerate until firm.

Homemade Butterfingers!

October 30, 2015 by Nikki Cole

Homemade Butterfingers!

With very few ingredients you can make your own Homemade Butterfingers and not even know that they’re homemade.

So Nikki here letting you know I was completely skeptical about homemade candy bars until I actually made this post. I love candy bars and butterfingers are probably in my top five favorites. I don’t however like candy corn, I think it’s chalky and gross so when the recipe said candy corn I didn’t jump at the opportunity to make these and regret that now. This recipe has only a few ingredients and is very simple to make. Now that I’ve tried this candy bar recipe I need to go try all the others, maybe Reese’s next?

Ingredients:

1 ½ cups candy corn
1 ½ cups creamy peanut butter
14 oz chocolate almond bark or dipping chocolate

Directions:

Line a 9 x 9 dish with parchment paper and spray with non-stick spray.
Place candy corn in a microwave safe bowl and heat on high for 1 minute.
Stir candy corn and then cook for additional 30 second increments until melted. Won’t become super runny or smooth but get it melted. Also be careful handling the bowl it will be hot!
After candy corn is melted stir in peanut butter. Time for a workout, it isn’t real hard to stir but harder than stirring a batch of cookies so get a good spoon or rubber scraper and be patient, I had to stir for a full 5 minutes before it came together. Also don’t worry if a little sticks to the sides.
Press mixture evenly into your 9×9 pan and place in fridge for about an hour.
Just before you pull out your bars place baking chocolate in a microwave safe bowl and cook on high in 30 second increments until melted, stirring between each set.
Take out your pan and cut the butterfingers into bars or bite size pieces.
Get a cookie sheet and line with parchment paper
Place each piece of Butterfinger into the chocolate and evenly coat letting excess drip off.
Place on parchment paper and let dry either in the fridge or you can leave them out.
Enjoy!