One Perfect Bite: candy bar

Sunday, June 2, 2013

Crunchy Chocolate-Peanut Stix

My thought for today can be found here.

From the kitchen of One Perfect Bite...While they may not be pretty to look at, I think you'll enjoy this simple confection that tastes a bit like a Twix bar. I found the recipe in the February issue of Family Circle magazine and its simplicity intrigued me. I figured that any recipe that used a combination of milk chocolate, caramel and peanut butter couldn't be half bad, especially when the combination is used to cover a base of salted crackers. I clipped the recipe and finally, in what the Silver Fox calls a Paula Deen moment, got back to it this week. I had no expectations for the recipe, so I was delightfully surprised when my creation turned out well enough to share with you. These are kid cookies that will never make it to a tea tray, but they are perfect for a cookie jar and you'll find that small hands can finish a batch with great dispatch. So, if you tend to the young or young at heart, I hope you'll give this recipe a try. Here is how this confection is made.

This week's Weekly Menu is ready for browsing. The Seasonal Menu will be changed this morning. I hope you'll take a peek at both of them.

Crunchy Chocolate Peanut Stix...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
75 rectangular buttery crackers (i.e. Keebler Club)
1/2 cup butter
1/2 cup milk
1-1/4 cups light brown sugar
1/4 cup granulated sugar
2 cups finely crushed honey graham crackers
1-1/4 cups milk chocolate chips
1 cup peanut butter chips

Directions:
1) Line 13x9x2-inch baking pan with foil, leaving extra on ends for handles. Line bottom of pan with 25-27 butter crackers and set aside.
2) In medium saucepan, melt butter and add in milk, brown sugar and white sugar. Bring to a simmer. Gradually stir in 2 cups of graham cracker crumbs. Simmer, stirring frequently for 5 minutes.
3) Pour 1 cup of butter/crumb mixture over cracker layer in pan. Top with another layer of crackers and spread remaining butter/crumb mixture over it. Cover with another layer of crackers.
4) In microwavable bowl, combine milk chocolate and peanut butter chips. Cook on high for 1 minute and stir. Continue to cook in 30 second intervals until chips can be stirred smooth. Pour over top of final cracker layer and spread evenly. Refrigerate for at least 1 hour. Carefully lift out of pan and place on cutting board, removing foil. Cut into 1 x 4 inch bars with a serrated knife. Yield:6 dozen bars.

One Year Ago Today: Asian-Style Chicken Meatballs with Peanut Sauce

Two Years Ago Today: Pickled Asparagus

Three Years Ago Today: (Almost) Cherry Garcia Ice Cream

Four Years Ago Today: Green Gazpacho

Wednesday, July 20, 2011

Frozen Pudding Cream Cake with Candy Bar Crunch Topping

From the kitchen of One Perfect Bite...This is an easy dessert that demands more time than talent from its cook. It is also one of those desserts that people either love or hate. As far as I've been able to determine, the recipe first appeared in Taste of Home Magazine where it was called Pistachio Cream Dessert. How simple is it? Instant pudding is mixed with softened ice cream and then poured into a crumb crust and refrozen. Once it's set, the cake is covered with whipped topping and sprinkled with crushed candy bars. Now, I must tell those of you who are inwardly groaning that it's not that bad a dessert. It may never be your favorite, but lots of people love it and, should you decide to make it, your reputation won't be tarnished. It's important to know that in addition to pistachio, coconut, banana or butterscotch pudding can also be used to make the dessert. Pistachio is my least favorite of the flavors, but its lovely green color is visually stunning and makes for a great presentation. I personally love to make this using banana pudding. You can also vary the type of crumbs used to make the cake base and any candy bar that has a bit of texture can be used for topping. I don't much care for whipped topping, but I found that when it's folded into an equal measure of lightly beaten cream my arguments against it tend to fade. This is a rich dessert that keeps well. I think those of you who try it will think it worth the time it took to make. Here's the original recipe.

Frozen Pudding Cream Cake with Candy Bar Crunch Topping...from the kitchen of One Perfect Bite adapted from Taste of Home Magazine

Ingredients:
1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed

Directions:
1) Preheat oven to 325 degrees F.
2) Combine cracker crumbs and butter in a small bowl. Press into an ungreased 9-in. square baking pan. Bake for 7-10 minutes or until lightly browned. Cool on a wire rack.
3) Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
4) Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.