Chocolate Peanut
Tempting Sweet Treats: Peanut Butter Caramel Bars and Ten Minute Fudge
Who doesn’t have a sweet tooth from time to time? Sometimes we just crave something sweet and it is usually at a time when we don’t have a lot of time for baking. Here are a couple of recipes to the rescue. Both are easy enough for beginners to make, they are tasty, and they are economical. Peanut Butter Caramel Bars start with a cake mix, how easy is that! And Ten Minute Fudge proves that making candy doesn’t have to be complicated.
1 pkg (18 1/4 oz) yellow cake mix
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsps cornstarch
1 jar (12 1/4 oz) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted nuts
TOPPING:
1 can (16 oz) milk chocolate frosting
1/2 cup chopped salted peanuts
In a 2-quart mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 13×9x2-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, caramel topping, and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 25 minutes. Cook and stir one to two minutes longer. Remove from the heat and stir in the peanuts. Spread evenly over the warm crust. Bake 6 to 7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting and sprinkle with chopped nuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.
3 cups (18 oz) semi-sweet chocolate chips (or milk chocolate, if you prefer)
1 can (14 oz) Sweetened Condensed Milk
dash of salt
1/2 to 1 cup chopped nuts, optional
1 1/2 tsps vanilla extract
In a heavy saucepan, over low heat, melt the chocolate chips with the milk and salt. Remove from the heat and stir in the nuts, if desired. Stir in the vanilla. Spread evenly into a waxed paper lined square pan. Chill two hours or until firm. Turn out onto a cutting board, remove the waxed papper and cut into squares. Store covered in the refrigerator.
Variation: You can make Chocolate Peanut Butter Chip Fudge by replacing the nuts with 3/4 cup peanut butter chips.
Enjoy these sweet treats and eat some for me. Now that I am diabetic, I am trying to wean myself off these wonderful sweets.
About the Author
For more “Sweet Treats” visit http://ladybugssweettreats.blogspot.com
VINTAGE 80′S REESES PEANUT BUTTER CUPS COMMERCIAL W WALKERS
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