Recipes Reviews and Gadgets

This is my Dads favorite candy bar. My friend just gave me this recipe, and I cannot wait to make them for him. I hope they taste the like real thing.

1 1/3 cups butter
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9×13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.

I believe I got this recipe from the back of a Nestles package or on one of their websites. For the life of me, I cannot figure how they came up with the name. This is a quick and easy sweet treat. Great for gifts, for any holiday or as a treat for yourself or anyone. Forget your diet with these.

Tiger Candy

4 C white chocolate chips (2 12 oz packages)

3/4 C creamy peanut butter

2 C semi-sweet chocolate chips (1 12 oz package)

Line 13×9 pan with foil and grease.

MICROWAVE white chocolate chips and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Pour into prepared pan. Refrigerate for 10 minutes.

MICROWAVE semi-sweet chocolate chips in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread melted morsels over peanut butter layer. Refrigerate for 30 minutes.

LIFT from pan; remove foil. Cut into 1-inch pieces. Place in resealable container. Store in refrigerator up to 1 week; freeze for longer storage.

I was going to post this recipe last week, and still hesitant to post it with all the peanut butter scare. We only buy the natural peanut butter you grind at the Co-op now. Really not sure if that is any safer, and not sure if it will work in this recipe. This recipe is really great and easy to make. Beware its extremely RICH!

6 ounces of semi sweet chocolate chopped
2 sticks (8 oz) plus 1T unsalted butter
One 16 ounce jar of creamy peanut butter
3 cups rice crispy cereal
¼ t salt
3 cups confectioners sugar
Line an 8 inch pan with parchment paper, In a medium sauce pan melt half of the chocolate and 1 T butter over low heat. Remove from the heat and stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan. Refrigerate until set. About 15 minutes. Wash out the saucepan
In the saucepan combine the remaining 2 sticks of butter and the salt, melt over medium heat stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners sugar spread half of the peanut butter mixture over the cereal layer. Top the remaining 1 cup cereal.
In a small bowl micrwave the remaining chocolate at medium power until melted, 1 ½ minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal topped peanut butter layer. Refrigerate until set about 45 minutes, Cut into 16 pieces.

This is a recipe I am considering making as a Valentines treat for my husband. I think I have everything on hand except the butterscotch chips. I guess to make them I would have to leave the house sometime between now and Saturday, or find a substitute for the chips. Would you believe I have every single flavor of chips except butterscotch. I have peanut butter, cinnamon, white chocolate, and even mint! Hmm I wonder what would taste in good in this recipe!

The recipe does look a little involved but I bet it sure does taste good! Since it is a holiday we will forget about all the calories and sugar too! ENJOY!

Snickers Fudge

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To make the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To make the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To make the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.