Candy Bar Cupcakes

My fun weekend plans:

This past Saturday morning, I woke up, packed as much as I could into my little blue car, and drove to my cousin’s house…

22 hours away.

I knew I’d be without my baking supplies but wanted to publish at least one Halloween-themed recipe before the holiday this year. Therefore, last Friday afternoon became Halloween in my Texas kitchen.

Can you guess which popular candy bar inspired these cupcakes?

(makes 12)

Cupcake Base:

1 cup spelt or all-purpose flour (130g) (Arrowhead Mills gf also works.)6 tbsp cocoa powder (30g) (not Dutch)1/2 tsp baking soda1/2 tsp salt1 cup xylitol or sugar of choice (180g)1/2 cup mayo-style spread, such as Vegenaise (Or you can use this chocolate cupcake recipe.)(120g)1 tbsp pure vanilla extract2/3 cup plus 2 tbsp water (185g)

Preheat oven to 350 F and place 12 cupcake liners inside a cupcake pan. In a large bowl, combine first five ingredients. Sift very well. In a separate bowl, combine the remaining three ingredients and whisk until the mayo spread is completely smooth. Pour wet into dry and stir until just combined. Immediately divide the batter among the cupcake liners—it won’t seem like a lot of filling, but these cupcakes rise a lot. Bake 21 minutes, then let sit 15 minutes before removing from the pan. These taste ten times more chocolatey and rich the next day, so bake the cupcakes the day before eating if possible. Store in the refrigerator.

Date Caramel:

120g pitted dates (jam-packed 2/3cup, or about 17 small dates)1/3 cup water1/2 tsp pure vanilla extractlevel 1/4 plus 1/16 tsp salt1/2 cup milk of choiceoptional, for richer sauce: 2 tsp vegetable or melted coconut oil

Blend the dates in a food processor until they’re completely broken up. (I like SunMaid dates, because they’re much softer.) Add all other ingredients and blend thoroughly until the sauce is completely smooth. Please blend the dates first or it will splatter! I used a smaller food processor for this, so if your food processor is much bigger you can double the recipe for smoother blending. Poke a hole in each cupcake and stuff with 2-3 tsp filling.

Peanut Butter Frosting:

1/2 cup peanut butter or allergy-friendly alternative (110g)1/4 cup powdered sugar or Sugar Free Powdered Sugar (30g)1/4 cup milk of choice (add 1-2 extra tbsp if using natural peanut butter)

Beat all ingredients together until completely smooth, using hand beaters if you have them. (If you must, you can stir everything together with a fork using maximum effort and patience. A Magic Bullet will also work.) Spread about a tbsp of frosting on each cupcake. You will most likely have leftover date caramel and frosting, but it’s a good idea to make the full recipes for smoothest blending. Top the cupcakes with chopped peanuts if desired.

View Nutrition Facts

Question of the Day:

Do you like to drive?

The only time I enjoy driving is on quiet, long and winding roads without a single car in front of me… bonus points if I’m in a convertible. Otherwise, if someone else offers to take the wheel I will happily relinquish the keys. Link of the Day:

…..237 Healthy Chocolate Recipes

Today is NATIONAL CHOCOLATE DAY!

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Salted Caramel Pretzel Bark

Challenge time!

For this month's Behind the Curtain Dessert Challenge (hosted by Sheryl at Lady Behind the Curtain) we had to make something with CARAMEL and PRETZELS!

So many options. I LOVE caramel. Tons of sweet and salty recipes were calling my name. A salted caramel pretzel bark that I've seen floating around pinterest won me over though.

It reminded me a lot of my Saltine Toffee cuz of the saltiness but using pretzels instead of saltine crackers, and also like my Chocolate Almond Pretzel Toffee minus the nuts. 

So obviously, it was just as delicious as those! 

I used a large rectangle baking sheet, so it took a lot of mini rounded pretzel twists to cover the whole thing. I ended up doubling the caramel mixture because it just wasn't enough to cover all the pretzels, plus let's be honest here, too much caramel? Is that even a thing?
  

Salted Caramel Pretzel Bark
adapted from Mama Say What?!

• mini round pretzel twists
• 4 sticks butter *remember that I doubled the caramel sauce to fully cover my large pan lined with pretzels
• 2 cups brown sugar  *remember that I doubled the caramel sauce to fully cover my large pan lined with pretzels
• 1-2 cups chocolate chips
• sea salt 

Preheat oven to 350 degrees. 

Line a large baking sheet with aluminum foil and lay a single layer of pretzels covering the whole pan. 

In a large saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to form a nice smooth caramel, letting it bubble a little to get thick. 

Remove from heat and pour evenly over the layer of pretzels. Put in oven at 350 degrees for 5 minutes. 

Remove from the oven and immediately sprinkle with the chocolate chips. The hot caramel sauce will melt the chocolate, then spread evenly with an offset spatula. Sprinkle generously with sea salt.

Let cool on the counter top for a bit and then put in the freezer for at least two to three hours. Break into pieces to serve. 

Printable Recipe

Love challenges as much as I do? Well hop on over and sign up for next month's challenge where we'll be using Coconut and Lime!

Linking up here. 

Peace, and bacon grease!

 

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Graham Cracker S'mores Candy {Week 6 of the 12 Weeks of Christmas Treats!}

We're halfway through the 12 Weeks of Christmas Treats challenge. That means Christmas isn't too far away! 

 














 I'm kinda on a s'mores kick lately. I made some S'mores Fudge.

Then I used my leftover graham crackers to make some Graham Cracker Candy.

Now I'm back with something similar. 

But not.

It's Graham Cracker S'MORES Candy this time 'round.



















I used more than 12 graham crackers so didn't put an exact amount in the recipe. It did take 12 whole graham crackers, plus I added in smaller pieces to completely cover the bottom of the pan. I left out the chocolate chips because, well, when I was in the middle of making this I noticed I didn't have them. When do I not have chocolate chips in the house?!? Insane, I know. But include them if you like. I don't think it necessarily needs them.

It still tasted like s'mores heaven. 

 
















Graham Cracker S'mores Candy
slightly adapted from Bakergirl

• Graham crackers (12+)
• 3/4 cup unsalted butter
• 3/4 cup dark brown sugar
• 3 cups mini marshmallows
• 4 Hershey bars, broken into pieces

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil evenly and cover the bottom of the pan.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows and chocolate bar pieces over the graham crackers. Return pan to oven for another 3-5 minutes, or until marshmallows begin to soften and puff up. 

Cool completely. Lift from pan using foil edges. Cut into bars to serve.

Printable Recipe

Check out all of the other treats in the linky below!

 
Linking up here.

Peace, and bacon grease!

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Graham Cracker Candy {Week 5 of The 12 Weeks of Christmas Treats!}

Hi there.

Here's to Week 5 of The 12 Weeks of Christmas Treats, hosted by Brenda at Meal Planning Magic. I missed last week because I thought I had until the end of the day Saturday, but when I came to link up that evening, the linky was closed :( 

So I just pushed this post back to week 5. 

I had some graham crackers to use up after making that S'mores Fudge a couple weeks ago. So this recipe made perfect sense to make. 

I didn't use almonds, but pecans instead cuz that's what I had on hand. I only used half a cup because didn't wanna go into nut overload. I also didn't slice them... I chopped them up in the food processor. Next time I would just slice them though so they are more visible in the photo!

Graham Cracker Candy

slightly adapted from Korean American Mommy

• 1 Cup Salted Butter plus 3 additional tablespoons of butter
• 1 Cup Brown Sugar 
• 1/2 Cup Sliced Pecans 
• Graham Crackers

Preheat your oven to 350 degrees. Cover a baking sheet with aluminum foil so that it hangs over the edges of the pan and spray with nonstick baking spray. Arrange graham crackers to fit the entire baking sheet.

In a large saucepan, melt the butter on medium-high heat and add the brown sugar. Stir and bring to a boil. Continue stirring until the sugar dissolves and the consistency turns into caramel.

Lower the heat to medium-low, stir in sliced pecans, and cook for a minute stirring constantly. Turn off heat and evenly spread the mixture onto the graham crackers. Bake for 10 minutes. Remove from oven and allow to cool completely before breaking apart.

Store in an air tight container.

Printable Recipe 

This stuff is so good. Kinda reminds me of some crack that I love, minus the saltiness from the Saltines. I did manage to take some over to my brother. But I ate all of the rest.

All of it.

Linking up here.

Peace, and bacon grease!

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S'mores Fudge {Week 3 of The 12 Weeks of Christmas Treats!}

Hello hello! 

Here's to Week 3 of The 12 Weeks of Christmas Treats, hosted by Brenda at Meal Planning Magic. Please join us. You've got 9 weeks left!

 

So I made some more fudge. 

S'mores fudge, in fact.

 

What a genius idea! 

Only, I mixed the marshmallows in way too much, that they became incorporated into the chocolate and you can't even see them in the photos. But Baking Bites photos is amazing - in focus and you can see those marshmallows and graham crackers so crisply!

 

So next time I make it I'll only fold the marshmallows in gently and not overmix. 

S'mores Fudge

slightly adapted from Baking Bites

• 18 oz semisweet or milk chocolate (or 3 cups chocolate chips), chopped
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup butter
• 1 tsp vanilla extract
• 2 cups mini marshmallows
• 2 cups chopped graham crackers

Line a 9-inch square cake pan with lightly greased aluminum foil.

In a double boiler or large pot, combine chocolate, sweetened condensed milk, butter and vanilla extract. Cook, stirring frequently, until very smooth. Stir constantly to prevent scorching, if cooking in a pot.

Fold mini marshmallows and graham cracker pieces into the chocolate mixture with a spatula. Do not overmix. Pour into prepared pan and press into an even layer.

Allow fudge to set at room temperature for 4-6 hours. Cut into squares and store in an airtight container.

Printable Recipe

 



I am really loving this series. It brings me joy to search and search for the perfect treats to make. I have a whole list of possibilities!

Check out what treats other bloggers made in the blog hop below:

Peace, and bacon grease!

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Pumpkin Spice Fudge {Week 2 of The 12 Weeks of Christmas Treats}

It starts now, folks.

It is officially the start of Christmas baking. Only 12 weeks until Christmas! Ok ok, so that's still 3 months away. But you know it will be here before you know it, don't ya? The last couple of years I have been good about getting PJ some Christmas gifts early so that it doesn't all come down to a single paycheck come Christmas time. I need to get on that again.

So since there are ONLY 12 weeks until Christmas and I know you can't wait to start baking (I kid, I kid), why don't you join along in this fun challenge called The 12 Weeks of Christmas? 



Hiya! 

I had a post all set up for the first week of The 12 Weeks of Christmas (hosted by the lovely Brenda) last week, but fell ill and was too sick to link up all weekend or publish the post! Boo to that. Now here I am pushing my week 1 post back to week 2. I hate that I won't have 12 official weeks of treats, but that's ok. We all will survive.

The question is, how have you been surviving without this?

Pumpkin Spice Fudge.

Not the prettiest fudge I've ever made. But very tasty. It was very rich and sweet and I loved the pumpkin flavor.

Pumpkin Spice Fudge
ever-so-slightly adapted from Aunt Peg's Recipe Box

• 2 cups sugar
• 1 cup brown sugar, packed
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 1 and 1/2 teaspoon Pumpkin Pie Spice
• 1 (12 oz) pkg white chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 and 1/2 tsp vanilla extract
• 1 cup chopped pecans or macadamia nuts (optional - I did not use)

Butter a 9 x 13 baking dish.  Combine the first 6 ingredients in a heavy saucepan and cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees). This may take about 30 minutes. Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the remaining ingredients and mix well. Pour into the prepared pan, and cool to room temperature. Cut into squares. Store refrigerated in an air tight container. 
 
Printable Recipe
  

I wonder if I could cut back on some of the sugar. I couldn't eat too much at once because it was so sweet! A little goes a long way.

Note, I also used a 9x9 inch loaf pan instead of a 9x 13 inch dish. I don't think I would have had enough mixture to fill the dish or I would have really flat fudge!

I can't wait til Christmas. Wait, yes I can. But this fudge can't! So make it now! And join in The 12 Weeks of Christmas Treats fun. 

 

Peace, and bacon grease!

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Try This New Rosé Flavor from Le Bon Garçon Caramels!

A while back I raved about Le Bon Garçon, the only caramels I ever really LOVED because it's so smooth, melts in your mouth and never sticks to your teeth.

Well, for a limited time they have a new flavor, Rosé, made with raspberry, lychee and rose essence. 
You can easily tell which one is the Rosé from the color, since unlike the others that are caramel colored, the Rosé is reddish!

Nutty and sea salt caramels are pretty common these days (although Le Bon Garcon's handmade versions are still the best), and Le Bon Garcon's seasonal fruit flavors stand out. The Rose is noticeably fruity but not as tart as the mango-passion, a great option for those looking for a little something extra in their caramel treats!

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July's Secret Recipe Club - Homemade Twix Bars

Happy Monday to you!

First things first.... shameless plug! I just started a facebook page and would love for you to come like it :) You can click on the link above or click on the icon in my sidebar to the right.

It's time for this month's Secret Recipe Club.

I was assigned to Chris's blog Mele Cotte, which I learned means "baked apple" in Italian. She has an array of recipes that anyone would want to try! How about some Marinated Mushrooms, or Lemon Buttermilk Pound Cake? So many sounded delish but I decided on her Homemade Twix Bars. 

Cuz I don't even think it is possible for me to pass up chocolate and caramel.

I did put mine in the freezer to get them nice and firm, more like a Twix bar. Then I stored them in the fridge so they would stay firm. At room temperature, they get softer. But they were good that way too! I just prefer mine firm from the fridge  :)


Homemade Twix Bars

ever so slightly adapted from Mele Cotte

Shortbread Base

• 1 and 1/4 cup all purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup castor (fine) sugar (or pulse granulated sugar in a food processor, then measure)
• 2 tsp vanilla extract

Caramel Filling

• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1/4 cup dark corn syrup
• 14- oz. can sweetened condensed milk

Chocolate Topping 

• 11.5 oz milk chocolate

Preheat oven to 350°F. Spray and line the bottom of an 8-inch square pan with parchment paper.

For shortbread, combine flour, softened butter, sugar, and vanilla extract in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat. While together but still crumbly, transfer dough to the prepared pan and press evenly and firmly to make the base. Bake for 20-25 minutes, or until golden.

Meanwhile, make the caramel filling. Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool and firm completely. Once firm, melt the chocolate in a microwave safe bowl until melted, stirring frequently. Cool slightly. Pour over the caramel and spread, creating an even layer. 

Chill to set. Cut into desired bars.  Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

Printable Recipe 

These bars weren't difficult to make at all. Make a golden shortbread base, cover it with a sweet caramel filling, and top it off with some chocolate... reminiscent of a Twix candy bar. Except homemade is always better. 

And you can give them away to people to show them you care. Chocolate and caramel do that, ya know  :)

Linking up here.

Peace, and bacon grease!

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June's Secret Recipe Club - Chocolate Almond Pretzel Toffee

Time for another month of the always-fun cooking challenge, the Secret Recipe Club!

I was overly excited when I received my assignment... one... because it was a new-to-me blog... and two... because it was the blog of a teenage girl named Erika... hence the name of her blog, The Teenage Taste! I was immediately impressed! I wish I was that talented at that age. I searched through tons and tons of recipes that I want to try... like her Spiced Carrot Cake Smoothie, Gooey Red Velvet Butter Cookies, and Butterfinger Rice Krispy Treats ... but ultimately I decided on her Chocolate Almond Pretzel Toffee. I wanted to use my new candy thermometer since the recipe said to let the toffee reach 285 degrees F. Plus, I can never pass up toffee. I knew it'd be delicious!

And it was! 

Sweet and salty just like I love. 

It reminds me of my Saltine Toffee, except using pretzels instead of saltine crackers, almonds instead of pecans, and no toffee bits. And it was a bit harder. I think I was accurate on getting it to 285 which is a soft crack, but I would have liked the caramel a tad softer. But still delicious, crunchy and all.

Chocolate Almond Pretzel Toffee

ever-so-slight adapted from The Teenage Taste

• 1 and 1/2 sticks unsalted butter
• 3 tbsp water
• 3/4 cup granulated sugar
• 1/4 tsp salt 
• 1 tsp vanilla extract
• 35 mini pretzels
• 2/3 cup milk chocolate chips
• 1/2 cup roasted almonds, chopped
• a pinch or two of sea salt, for topping

Place butter, water, sugar, and salt in a saucepan and heat on medium-high heat until melted. Bring to a boil and let cook until mixture reaches a soft crack stage (approximately 285 degrees), when it reaches a light caramel color. Remove toffee from heat and stir in vanilla extract.

Line pretzels close together in a single layer on top of a parchment-lined baking sheet. Pour the toffee over the pretzels and spread evenly. Let the toffee sit for at least 20 minutes or until hardened.

In a small microwaveable bowl, heat the chocolate chips in the microwave for a minute, stirring occasionally. Spread onto the hardened toffee. Top with chopped almonds and sprinkle with sea salt. Leave at room temp or refrigerate until chocolate has set. Break into pieces and store in an air-tight container at room temp.

Printable Recipe

Now I've got a great new toffee recipe, and a great new blog to follow :) 

Linking up here.

Peace, and bacon grease!

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Saltine Toffee aka Christmas Crack.... 2 Ways {Week 11 of The 12 Weeks of Christmas Cookies and Sweets!}

Ho, Ho, Ho.... Merry Christmas!!!

I spent the day with my loved ones, as I hope all of you did, so I've scheduled this post for you today. 

I've got some crack for you :)

Not the illegal crack that can kill you. But this totally legal Christmas crack that could also probably kill you if you eat it too much. But before it does it will make you oh so happy.

"Christmas crack" for you on Christmas. My gift to all of you!

This stuff really is like crack. Actually I can't say that. I've never tried crack before and never plan to. But this stuff is addictive. I was wanting to save some to gift in little goodie bags for mine and PJ's coworkers, and both of our families. But I think I'll have to make another batch because we've been snacking on it nonstop! I plan on taking a little of this batch to my future mama-in-law to try, as well as one of PJ's coworkers. They both are always so supportive of my blog so of course I like to share my successes with them. Also I took some to my family's house today for Christmas to see what they thought about it and they all really liked it, especially my brother. He kept making "mmm" noises and making those faces that you make when something tastes almost too good to be true. I'll have to whip up some more for small gifts to others.

There are two ways to make your Christmas crack:

1. with milk chocolate Heath toffee bits

-OR-

2. with chocolate and chopped nuts

Both are delicious, but I like the toffee one best. Something about the intense sweetness of the heath bits mixed with the saltiness of the crackers. Man oh man. The chocolate and nuts ones are delicious as well but not as sweet in my opinion. Dare I suggest using the toffee bits, chocolate, and nuts? Double dog dare. I'd eat a plate of either kind as my last "meal" on earth if I had the option. It's that good, people.


Which is probably a bad thing. For my health, anyways. I want it so bad, but it can't be healthy for me, I realize. Man, this really is starting to sound like a straight-up addiction! Tina's right, I'm hooked.

Saltine Toffee (aka Christmas Crack) - 2 Ways

ever so slightly adapted from Mommy's Kitchen

• 1 and 1/2 sleeves saltine crackers*
• 1 and 1/4 cups butter
• 1 and 1/4 cup dark brown sugar
• 6 oz milk chocolate chips
• 1/2 cup chopped pecans
• 4 oz Heath milk chocolate toffee bits

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium saucepan, add the butter and brown sugar together, stir often and bring to a full rolling boil. After it comes to a full rolling boil, boil the mixture for 3 minutes.

Pour the "caramel" mixture over the saltine layer and bake for 5 minutes. Remove from the oven and sprinkle half of the crackers with chocolate chips and wait until they are almost melted and then spread the chocolate evenly all over the saltines. Sprinkle the chopped pecans all over the top of the chocolate as evenly as possible. Sprinkle the milk chocolate toffee bits evenly over the remaining saltine crackers. Refrigerate for two hours and then break it up into pieces and store in an air tight container.

*Note: My saltine crackers box had tiny packs of crackers within it, so I didn't really use 1 and 1/2 sleeves. Just make sure to completely cover the baking sheet with a single layer of crackers.

Printable Recipe

I just love the mix of salty and sweet. Each bite is like a foodgasm in my mouth.

Just this once, it's ok to be an addict. I won't judge you, I'm right there with you. We'll get through this together....

I'm linking this up to Week 11 of The 12 Weeks of Christmas Cookies and Sweets. Thanks for hosting, Brenda. I hope all of you will check out the other goodies in the blog hop below:



Merry Christmas to all, and to all a good night! 

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