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- 24 ounces chocolate candy coating (chocolate chips-can be dark or milk)
- 1/2 stick (2 oz) butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 jar (7 oz) marshmallow fluff
- 1 tsp vanilla extract
- 1/3 cup peanut butter, creamy or chunky
- 14 oz soft caramels, unwrapped
- 1.5 cups roasted, salted peanuts
Line a 9x13 pan with aluminum foil
Refrigerate
the pan to set the coating while you prepare the rest of the filling. The rest
of melted coating can stay at room temperature until you're ready to use it
again.
In
a medium saucepan, combine the butter, granulated sugar, and evaporated milk.
Place
the pan over medium-high heat and stir frequently until the butter and sugar
dissolves. Make sure the peanut butter, marshmallow creme, and vanilla extract
are measured out and are nearby, so you can grab them as soon as you need them.
Bring the pot to
a boil, and boil it for four minutes, stirring constantly to keep it from
scorching. It should go from light and liquidy to darker and more syrupy.
After four
minutes, immediately remove the pan from the heat and stir in the peanut
butter, marshmallow creme, and vanilla extract.
Stir it in
quickly, before the sugar syrup starts to harden and crystallize. Once it's
mixed in it should be a light beige and fluffy.
Spread the
peanut nougat on top of the chocolate layer in the pan, and spread it into a
smooth, even layer.
Place
the unwrapped soft caramels in a pot, turn on high heat, when caramels start to
melt, turn heat down. Stir
constantly in order not to burn the caramel. Add milk or cream or water to help loosen up the caramel.
(You
can also microwave the caramel- add some milk or cream or water…microwave on 30
second increments stirring each time until the caramel is melted)
Add the peanuts and stir in so that
they are completely covered in caramel.
Spread caramel layer on top of the
nougat layer (wet your hands cause its super sticky and hard to deal with).
Place the whole pan into the
refrigerator for around 45 mins…or until caramel layer is hardened (but not too
hard or else it gets too hard to cut)
Take the pan out, and remove the
aluminum foil (using it as handles) so the bars are layed out on the table, cut
the bars into desired sizes, shapes, ect.
If the candy coating has hardened,
microwave or heat it back up, using a fork, stick it in the side of the candy
bar and dip the bar in the chocolate coating covering it completely. Repeat with all of the bars.
Put them in the refrigerator and let
them set.
Fruity pebble rice Krispies. Essentially they are rice Krispy treats only with fruity pebbles. You can use any cereal really, but with the bigger ones you have to make balls (heh). They are really quick and easy and require very few ingredients.
Ingredients:
Fruity pebbles
1 bag marshmallows
3 tablespoons butter
1 teaspoon vanilla
Instructions:

Melt 3 tablespoons butter in medium large pot
Add marshmallows and stir frequently on medium heat until marshmallows are melted
Remove from heat and keep stirring
Add vanilla and stir
Add cereal and mix completely
Pour into greased pan and wait several minutes
Push down into the pan
Let cool and cut into squares
Magic bars. I did a post about these a while back. They are pretty great, and you can get creative with them depending on what you like. You can do coconut shavings, any kinds of nuts or different kinds of chocolate. You can find the recipe here.
Anyway, I love care packages. It gives you an opportunity to make a bunch of different things, and who doesn't like getting mail!


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