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Homemade Butterfingers!

January 4, 2016 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!

Peanut Butter Cheerios

November 27, 2018 by Nikki Cole

EPIC fail! Ever get those recipes where you are so excited to try them and they turn out awful? Well that’s what happened to me when I was working on one of my posts for this month. I was so excited to share Homemade Tootsie Rolls with you but let me warn you, don’t try them! They were a huge mess, time consuming, and then when I finally got it to work out they tasted disgusting! My advice? Stick to store bought tootsie rolls. So instead of leading you astray to be frustrated and let down here is a simple, quick, and amazing tasting Peanut Butter Cheerio Snack!

Peanut Butter Cheerios

Peanut Butter Cheerio Snack is a simple yet great tasting snack for anyone. It’s quick to make and very hard to mess up. These are so good you will find yourself eating the whole batch like me! Which I have done several times which is sad to admit but they’re amazing!

Peanut Butter Cheerios Ingredients:

1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 tsp vanilla
5 cups cheerios (can use honey nut cheerios but whichever work)

Peanut Butter Cheerios Directions:

Gather all ingredients.
Measure out cheerios into a large bowl and set aside.
In a small sauce pan combine sugar and corn syrup and put on high stirring constantly.
Bring to a boil and boil for 1 minute then remove from heat.
Add in the peanut butter and vanilla and stir until creamy.
Pour onto cheerios and stir until evenly coated.
Spray a pan with cooking spray and drop cheerios by the spoonful onto it.
Let cool. I usually stick mine in the fridge but they can just be left out and once cooled placed in an airtight container.

Some other yummy snacks to try…

Fresh Salsa and Homemade Chips

January 15, 2016 by Nikki Cole

Easy, quick, cheap, and goofproof snack that’s easily customizable. Put the ingredients in a blender or food processor, blend and you have Fresh Salsa in as little as ten minutes! Also have delicious Homemade Chips that are better and cheaper than the store bought brand.

Salsa

1 red bell pepper
1 green bell pepper
1 yellow onion
1 bunch cilantro (if by chance they’re really small you can put two bunches)
5 green onions
3-5 Jalapeno peppers seeded
2 14.5 ounce cans petite diced chilies (I chose the one not in tomato juice because by the end the salsa has plenty of liquid)
2 large tomatoes
1 tsp garlic salt
½ tsp onion salt
½ tsp black pepper
1 tsp crushed red pepper
1 tsp red wine vinegar
1 tsp lemon juice
1 tsp lime juice

Chips

Oil for deep frying
Seasonal salt (or just regular salt)
White corn tortillas

Instructions:

Gather all ingredients and wash all the vegetables
Either in a food processor, by hand, or a chopper like the one from pampered chef, chop the peppers, onions, cilantro, and tomatoes. *cut jalapenos last then automatically throw away seeds, put any utensil that you used in the sink and wash your hands. With any pepper or onion you should do this but jalapenos are the worse if by chance you touch your face so better safe than sorry.
After those are chopped place them in a large bowl and add in the rest of the ingredients.
Stir, stir, and stir. Make sure everything is really mixed in. Do this by hand, or if you like it really smooth keep it in the blender or food processor.
Let sit overnight in the fridge or for a few hours. The flavor really settles in after a day or two but it’s so hard to wait!
For the chips heat up the oil in a deep fryer with a basket.
Cut the tortillas in triangles.
Place tortillas in fryer and cook for about 4 minutes or till golden brown.
Place on a rack with paper towels underneath and sprinkle with seasonal or salt to your liking.
Let cool and dip in salsa!

Can Change up salsa by adding different peppers like habanero, more jalapenos, any bell pepper, or whatever produce you like, mangos are also pretty good in salsa.