Chocolate Peanut Butter Crispie Treats

https://www.marthastewart.com/1554737/chocolate-peanut-butter-caramel-cereal-bars

Ingredients

8 tablespoons unsalted butter, divided, plus more for pan

1 bag (10 ounces) mini marshmallows

Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling

4 cups puffed-rice cereal

3/4 cup sugar

1/3 cup heavy cream

3/4 cup creamy peanut butter

3 ounces bittersweet chocolate, chopped (2/3 cup)

Directions

Step 1

Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.

Step 2

In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.

Step 3

Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

Cook's Notes

Let the chocolate shell set a few minutes before sprinkling on flaky salt, so it doesn't sink beneath the surface. The savory crunch lends sophistication to this otherwise kid-centric confection.

To speed up step 2, use store-bought caramels. Simply replace the sugar, cream, and two tablespoons of butter with eight ounces of soft caramels, melted down with three tablespoons of heavy cream.

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata

Ingredients

3 chicken breasts (**boneless skinless. Thin breasts about 1/4 inch thickness & pounded lightly.)

1/4 cup All-Purpose Flour (**for dredging)

2 tbsp Olive Oil

1 tbsp Butter

1/4 tsp Paprika

crushed black pepper (**according to your preference.)

salt (**according to your preference.)

For the Piccata Sauce

1/4 cups capers

1/3 cup white wine (**best wines shared in post.)

1/2 cup chicken stock (**we used 1 tsp Better than Bouillon paste diluted in 1/2 cup hot/warm water.)

1/2 tsp garlic powder

1 tbsp Lemon Juice

1 pinch Lemon zest

3 tbsp Butter (**COLD butter a must.)

Step #1 Prep chicken cutlets

Pound chicken breasts lightly. This will prevent the chicken from curling while searing them.

Season Chicken Breasts with paprika, crushed black pepper & salt.

Dredge chicken cutlets with flour. Shake off the excess flour. Set them aside.

Step #2 Sear chicken cutlets ( I prefer to saute in a pan)

Set instant pot on SAUTE function & set it on HIGH heat.

Sear chicken cutlets: Add oil & butter and sear the dredged chicken cutlets on both sides until golden brown. The light crisp flour coating will keep the chicken super juicy and tender.

Keep aside the seared chicken cutlets.

Step #3 Pressure cook chicken cutlets

Add capers & saute for just 30 seconds. Crush a few capers with the back of your ladle. This will release so much more flavor.

Add liquids: White wine, chicken stock, lemon zest & garlic powder.

De-glaze pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. It’ll prevent the BURN error.

Pressure cook: Transfer back the seared chicken cutlets into the instant pot and place them in a single layer. Cancel the SAUTE function, secure the lid, seal the valve & PRESSURE COOK on HIGH for just 4 mins followed by 10 mins natural pressure release (NPR) & then release the rest of the pressure manually.

Step #4 Prepare Piccata sauce

Fish out the cooked chicken cutlets.

Prep Piccata Sauce: Hit the SAUTE function & set it on NORMAL heat. Add chunks of cold butter and stir well until the butter melts completely. Simmer the sauce for 1 min.

Serve: Transfer the cooked chicken cutlets into the pot and coat them with the piccata sauce. Serve immediately. You may garnish with fresh chopped parsley. Enjoy!

Storing Tips

Fridge: You can store Chicken Piccata for up to 4 days in the fridge in air-tight containers.

Can you freeze Chicken Piccata? Yes, you can freeze chicken piccata for up to 2 months. Freeze the chicken cutlets and the sauce separately. Spread the chicken cutlets in a baking tray, pop them in the freezer, and then store them in freezer-safe bags. Store the Piccata sauce in a separate container. That way the chicken cutlets won’t be overtly soggy!

Notes

Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.

Spicy chicken Piccata: Add red pepper flakes after adding the cold butter. 

Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don’t forget to lightly pound them.

Gluten-free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with cornflour (naturally gluten-free) and then sear the chicken cutlets.

I don’t have capers what can I use? There’s no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.

Homemade Chocolate Turtles With Pecans + Caramel | Jacques Torres

 Ingredients

½ pound pecan pieces

20 Caramels, halved (about forty ½-inch pieces)

1 pound chopped dark chocolate, chopped into small pieces

Yield

Serves: Makes 3 to 4 dozen

Preparation

To temper the chocolate, place in a microwave-safe glass bowl. Heat for 30 seconds at a time on high power until most of the chocolate is melted; the chocolate will retain its shape even when mostly melted. Whisk until smooth.

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

Arrange the broken pecan pieces evenly over the prepared baking sheet. Top with ½-inch squares of caramel, leaving about an inch between each caramel. Bake until the caramel melts and is slightly soft, 3 to 5 minutes; do not overbake. Let cool completely.

Working one at a time, lift each caramel pecan cluster off the baking sheet and dip into the bowl of tempered chocolate. Use a fork to remove, letting excess chocolate drip back into the bowl. Place turtles onto a parchment-lined baking sheet to cool and set.

5 Minutes and 5 ingredients Caramels

 5 Minutes and 5 ingredients Caramels❤️

INGREDIENTS :

1/4 cup of butter

1/2 cup of white sugar

1/2 cup of brown sugar

1/2 cup of light Karo syrup

1/2 cup of sweetened condensed milk

DIRECTIONS :

1. Combine all ingredients in a heavy saucepan.

2. Cook over the medium heated oven for about 6 minutes and stir every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Once cooled, cut, wrap in wax paper, and store in an airtight container.

CHRISTMAS CRACK

 CHRISTMAS CRACK RECIPE

PREP TIME: 5 MINUTES

COOK TIME: 8 MINUTES

TOTAL TIME: 13 MINUTES 

SERVINGS: 30 

CALORIES: 163 

AUTHOR: JAMIELYN NYE

You are going to want to put this Christmas crack toffee on your MUST MAKE list this year. It takes SWEET and SALTY to a whole new level and it only takes 5 ingredients and 15 minutes to make!

INGREDIENTS

50 saltine crackers (approx.)

1 cup salted butter (2 sticks, cubed)

1 cup soft light brown sugar (packed)

2 cups chocolate chips

1/2 - 1 cup M&M’s (or chopped nuts or sliced almonds)

INSTRUCTIONS

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Place the butter and sugar in a medium-sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.

Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.

Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.

Remove pan from oven, place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes.

Once chocolate has hardened break pieces off the foil and store in an airtight container for 1 – 2 weeks.

MICROWAVE CARAMELS

Found https://www.spendwithpennies.com/6-minute-microwave-caramels/

SERVINGS: 36 CARAMELS
 PREP TIME: 10 MINS
 COOK TIME: 6 MINS
 TOTAL TIME: 16 MINS

INGREDIENTS

1/4 cup unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup corn syrup (Karo Syrup)
1/4 teaspoon salt
1/2 cup sweetened condensed milk

OPTIONAL TOPPINGS

Salt
Chocolate

INSTRUCTIONS

NOTE: THIS MIXTURE GETS VERY HOT. ENSURE THERE ARE NO CHILDREN UNDERFOOT WHEN YOU MAKE THIS.

Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl). Microwave on high for 6-7 minutes, stirring every 90 seconds.

Pour into a small buttered dish and allow to cool completely. Cut into small squares. If desired, drizzle with chocolate and a sprinkle of sea salt.

RECIPE NOTES This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel. Nutrition calculated without salt or chocolate garnish.

BUTTER PECAN FUDGE

BUTTER PECAN FUDGE by Lee
Found on Facebook

Ingredients

1/2 cup of butter
1/2 cup of sugar
1/2 cup of packed brown sugar
1/2 cup of heavy whipping cream
1/8 t. salt
1 t. vanilla extract
2 cups of confectioners’ sugar
1 cup of toasted and coarsely chopped pecan halves

Directions Butter an 8 inch square dish. Over medium heat, bring to a boil the butter, sugars, cream and salt in a large heavy saucepan over medium heat. Boil for 5 minutes stirring constantly. Turn off the heat and mix in the vanilla and confectioners’ sugar. Mix in the pecans.

Spread the mixture into the dish and cool to room temperature. Cut the fudge into 1 inch squares and store in an airtight container in the refrigerator.

Chocolate Peppermint Bark

Found https://www.bostonglobe.com/magazine/2017/11/21/holiday-recipes-chocolate-peppermint-bark/xWmbCQjyzLAlVgRYiFUmEM/story.html

By Denise Drower Swidey NOVEMBER 21, 2017
Makes about 1½ pounds

Using melting wafers or disks rather than regular chocolate, which must be tempered to reach the right consistency, is a big timesaver. There are many quality products on the market; I like Ghirardelli and Wilton. If you want to use regular chocolate, read up on tempering so the finished product has just the right snap.

10 ounces dark chocolate melting wafers
10 ounces white chocolate melting wafers
2/3 cup (about 4 ounces) crushed peppermint candies


Have on hand an 11½-by-16-inch nonstick liner or similarly sized piece of aluminum foil and an offset spatula.

Melt the dark chocolate in a double boiler over just-simmering water, or in the microwave using half power and 30-second bursts, stirring between bursts until melted.

Using an offset spatula, spread the melted dark chocolate on the nonstick liner to an even thickness of about 1/8 inch. Allow to set completely at room temperature.

Following the same directions, melt the white chocolate. Using a clean offset spatula, spread the white chocolate over the dark chocolate layer, being careful not to touch the hardened layer with the spatula, or it will discolor the top layer. (Feel free to put the dark chocolate on top and white on bottom.)


Dust the top layer with the crushed peppermint. Allow to set at room temperature. Break or cut the bark into smaller pieces. Store at room temperature in an airtight container for up to several weeks.

Denise Drower Swidey is a frequent contributor to the Globe Magazine. Send comments to magazine@globe.com. Follow us on Twitter @BostonGlobeMag.

BUCKEYE BALLS

🎄BUCKEYE BALLS:🎄

Original recipe makes 3 dozen
1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening

Directions:
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

Homade Almond Roca

Almond Roca
Found on Facebook

You need...

1 pound of butter
1 3/4 cups of sugar
2 tablespoons light Karo syrup
1/2 cup finely slivered/chopped Almonds
6 tablespoons water.

Have one 9 x 12 cookie sheet lined with foil...

Keeping my stove at about 6/7 on the dial.

In a saucepan...

Heat and melt butter, add sugar and mix in.. then add syrup and water.

Stir and continue to stir until the mixture reaches an internal temp. of 285/290 degrees.
or until the mixture is a brown mix. ( like a paper bag colour) May take around 20- 25 minutes.

Once this is achieved, add the slivered/ chopped almonds and stir in.. Pour HOT mixture directlyinto the foil-lined cookie sheet. let it cool.. break apart and enjoy in moderation.

** add chocolate chips on top, once the mixture is poured into the cookie sheet.
They will melt instantly and you can swirl the chocolate all around.

Almond Butter Fudge Recipe

Makes about 20 pieces

Ingredients

14 ounces (about 17) Medjool dates
½ cup plus 2 Tbsp. almond butter
¼ cup coconut oil
3 Tbsp. raw cacao powder

Directions

Active time: 10 minutes
Total time: 3 hours

In a saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and stick together. Drain excess water and set dates aside to cool. In a food processor, blend almond butter, coconut oil, cacao powder and soaked dates until a sticky paste forms, 1 to 2 minutes. Line an 8"-square baking dish with wax paper and scoop in fudge mixture. Freeze until set, at least 3 hours. Cut into pieces and wrap in wax paper; store in freezer. Remove from freezer to soften a few minutes.


Read more: http://www.oprah.com/food/almond-butter-fudge-recipe#ixzz4WBDqEELE

Mounds Bars

Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup condensed milk

Directions:


Mix the shredded coconut with condensed milk,mold into oblong shape,

add them to freezer for 20 minutes

and then dip them in melted chocolate.

Stick Almonds in them and have Almond Joys

Peanut Butter Eggs

Peanut Butter Eggs...
1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla

Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.

Orange Dreamsicle Fudge

Orange Dreamsicle Fudge

1 bag white chips (I used Nestle Premium white chips)
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping

Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy. Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting.

Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set.

Cut fudge to desired sized pieces once set. This recipe can be altered to taste by using different flavors of chips and frosting. Or try these ~
White chips + lemon frosting = lemon fudge
Chocolate chips + fudge frosting = chocolate fudge
Peanut butter chips + white frosting = peanut butter fudge
Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge
(I add a touch of mint extract to these)
Let your imagination run with this and make all sorts of unheard of fudge.

Chocolate Bourbon-Caramel Truffles

chocolate bourbon caramel truffles
from http://spabettie.com/2012/11/26/chocolate-bourbon-caramel-truffles/
 inspired by Bourbon-Caramel Truffles
 dairy, soy, and gluten free, vegan
 makes 17-20 truffles

6 large Medjool dates, pitted
3 tablespoons bourbon
3 tablespoons water
1 tablespoon vanilla paste
5 ounces dark chocolate, chopped
unsweetened cocoa powder, for dusting

In saucepan over medium heat, combine pitted Medjool dates with bourbon. As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms. Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.

Let chocolate date mixture cool, transfer to covered container and refrigerate several hours to overnight.

Once cool, spoon small amounts and roll into balls, just under one inch in size. Roll through cocoa powder, return to refrigerator to cool.

15 Minute Caramels

From http://www.howdoesshe.com/15-minute-holiday-caramels/

Ingredients:

1 cup butter
1 cup brown sugar
1 cup sugar
1 cup corn syrup
1 can sweetened condensed milk
Large microwave safe glass bowl (at least 10 cup capacity)
Wax paper

Melt the butter in a large glass bowl.
Add all ingredients except milk and stir well.
Add milk and stir.
Microwave on high for 13 minutes. 
To be safe, put a plate under your bowl in case it starts to boil over.
Remove from microwave and stir again.
Pour hot caramel into a buttered 9×13 pan and allow to cool.
Cut into 1″x1″ squares and wrap in wax paper.

Peanut butter Fudge

PEANUT BUTTER FUDGE

Peanut butter is a great American favorite, as well as
fudge. This recipe combines two of these favorites into
one major sweet.

2 Cups (4 dl) sugar
3 Tbsp butter
1 Cup (2 dl) evaporated milk *
1 Cup (2 dl) mini marshmallows*
12 oz (360 g) jar crunchy peanut butter
1 tsp vanilla

1. Combine sugar, butter, and milk in electric skillet;
set temperature at 280° F
(140° C).
2. Bring mixture to a boil; cook 5 minutes, stirring
constantly.
3. Turn off skillet.
4. Add remaining ingredients and stir until marshmallows
and peanut butter
are well blended.
5. Pour into a buttered 8x8x2-inch (20x20x 5 cm) dish.
6. Cool and cut into squares.