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Sunday, November 3, 2013

CANDY BAR TOPPED BROWNIES and CHOCOLATE CANDY ICEBOX BARS

Once the fun and frivolity of halloween night is over, the serious business of what to do with all of that candy becomes paramount - there are only so many confections that can be consumed, before they lose their allure.
Here are two recipes that maintain the integrity of the chocolate, while offering a little variety.

CANDY BAR TOPPED BROWNIES


3/4 cup butter, diced
5 ounces baking chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup flour
3 (3.5 ounce) caramel filled milk chocolate bars, squares separated

Heat oven to 325 degrees. Line a 13 by 9 inch baking pan with foil. Grease the foil.
Combine the butter, chopped chocolate and espresso powder in a large saucepan, stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour and mix until well combined.
Spread batter in prepared pan. Press milk chocolate squares lightly into batter.
Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has a chocolate square and serve.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2011
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CANDY ICEBOX BARS



1/2 cup unsalted butter
43 chocolate wafers
1 cup confectioners' sugar
1/2 teaspoon salt
1 1/4 cups peanut butter
1 cup mini chocolate peanut-nougat candy bars such as Snickers
1 cup mini chocolate wafer candy bars, such as Kit Kat
1 bag (11.5 ounce) chocolate crisped rice candy bars such as Crunch

Line a 9 inch square baking pan with parchment paper, leaving a 2 inch overhang. Spray parchment paper with cooking spray.
In a food processor, pulse wafers until finely ground. Transfer to a large bowl, whisk in confectioners' sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30 second increments, stirring until melted, about 1 1/2 minutes.
Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
Fold in nougat and wafer candy bars, then transfer to pan. Press mixture evenly into pan.
Refrigerate until set, about 30 minutes. In a clean microwave-safe bowl, microwave crisped-rice candy bars in 30 second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into squares.
Enjoy!

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