No Bake Peanut Butter Chocolate Energy Bites Recipe #EatA2ZRecipeChallenge

March 18, 2013 By 4 Comments

eanut Butter Chocolate Energy Bites--made using Dates! | #EatA2ZRecipeChallenge #vegan | Meal Planning Magic
Can you believe it’s already the middle of March? That means it’s time for another Eating the Alphabet Healthy Recipe Challenge! I’m a few days late because I was out of town on vacation for Spring Break. If you’re new here, this blog hop features fruits, vegetables, grains or legumes to help us discover delicious new ways to enjoy these healthy foods. And hopefully make some of them a little more interesting by choosing a different letter each month. For more details on how it all works, see the end of this post (and if you’re a blogger, find out how you can join us!)

A Healthier Natural Sweetener (and Vegan!)

This month I chose dates. I have been seeing all sorts of things on the web about how to use these vitamin and fiber-filled powerhouses as natural sweeteners in tasty treats so I knew I wanted to give them a try. Plus, I needed a reason to use some of that big bag of dates I bought at Costco a few months ago! It seems like there have also been a lot of recipes popping up about how to make homemade energy bars like Clif or Lara bars. I knew I wanted to try something like that but in a bite-size form. So the other day I had a craving for something with peanut butter and chocolate. I couldn’t find a recipe that had just the right combination of ingredients so I came up with my own based on a compilation of some of those I had seen. Did you know that dates are an excellent source of iron and also potassium? They are also rich in lots of minerals like calcium and manganese and many other anti-oxidants. They are also full of fiber!

Delicious Peanut Butter & Chocolate-A Great Combination

These little bites were SO delicious that I could not stop eating them! They kind of reminded me of some no-bake cookies I used to make growing up. But what’s great about these is that they are a guilt-free treat because they are all natural and vegan too (for those who follow that diet). The reviews from my family were a little more mixed. My son LOVED them and has had one for a snack nearly every day for a couple of weeks. He thinks he is getting a real treat just like a cookie or brownie but I feel much better giving him one of these! My daughter liked them too but thought the bites were a bit too rich so my second batch was just a one-bite version. My husband didn’t care for them but I realized later it’s probably because he does not like anything fudgy—which these are very similar to. I shared some with my neighbor and she had similar results—she loved them and her family liked them too.

I am so glad to have found this delicious way to enjoy dates and satisfy my sweets craving at the same time in a healthy way. They make up so quickly, I bet you’ll always want to have some of these on hand! And an extra bonus? They are vegan too (for those of you who watch that kind of thing!)

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Peanut Butter Chocolate Energy Bites

Ingredients

  • 1 ½ cup dried dates, chopped
  • 1/2-¾ cup peanut butter
  • ½ cup unsweetened flaked coconut
  • 3 tablespoons unsweetened cocoa powder
  • ½-2/3 cup old-fashioned oatmeal (start with 1/2 cup and add more if it's still too sticky)

Instructions

  1. Place dates and peanut butter in food processor. Cover and blend until smooth, about 1 minute. Add coconut, cocoa powder and oatmeal until fully blended. The mixture will form a ball and be very sticky. Using a 1-inch scoop, form balls and place on baking sheet lined with silicone mat or parchment paper. Refrigerate at least 30 minutes before serving. May be kept in refrigerator for up to a week or frozen for up to three months.
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Just a few simple, natural ingredients is all it takes to whip up these delicious, nutritious sweet bites.

Just a few simple, natural ingredients is all it takes to whip up these delicious, nutritious sweet bites.

Dates and peanut butter ready to be blended!

Dates and peanut butter ready to be blended!

Blend the dates and peanut butter first until a creamy mixture forms.

Blend the dates and peanut butter first until a creamy mixture forms.

After you'veblended the dates and peanut butter, add the rest of the ingredients. Just a few quick pulses is all it takes!

After you’ve blended the dates and peanut butter, add the rest of the ingredients. Just a few quick pulses is all it takes!

Use a scooper to help make rolling into balls a bit easier.

Use a scooper to help make rolling into balls a bit easier.

All the balls are ready to be chilled then enjoyed!

All the balls are ready to be chilled then enjoyed!

Bloggers, Join the Eating The Alphabet Healthy Recipe Challenge!

For all the details check out my post from earlier this year (or if you are a blogger and want to join in, there is a sign-up form to complete which you can find here).

Don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D? Be sure to check out all the other blogs shown below to discover new recipes and ideas!

Filed Under: Letter C or D, recipe ideas, Recipe-Eating the Alphabet, Recipe-Snacks, Recipe-Sweet Treats

Lemon Honey-Drop Cookies–Great Food Blogger Cookie Swap

December 12, 2012 By 1 Comment


Last year, just before Christmas, I stumbled upon a blog that had posted about The Great Food Blogger Cookie Swap. I thought it sounded like a fun idea and signed up to receive a reminder about it this year. So in October-ish, I got a reminder email to let me know the 2nd Annual Swap was on again!

The idea is simple: You’re matched up with three other food bloggers for whom you bake a dozen cookies each (that’s three dozen total). Then you mail them out and wait for your three dozen cookies to arrive from three DIFFERENT food bloggers. PLUS when we sign up we make a small donation to Cookies for Kids Cancer to help support pediatric cancer research (this is an organization I’ve written about before and was happy to support!)


My husband had been asking me to try this recipe that he discovered for these Lemon Honey Drop cookies from Myrecipes. It was perfect timing because I had also recently gotten a load of Meyer lemons from a neighbor’s tree. Lemon cookies it would be!
I mailed my cookies to these blog owners: The Way to My Family’s Heart, Sister’s Snacktime: Munchies for Two and Icing on the Cake. Target had these cute containers with the snowmen to/from toppers that were a perfect way for me to contain the cookies (in a mailing envelope too).

My son actually helped me make these and enjoyed juicing the lemons and making the zest. These were a cinch to put together and have some terrific lemon flavor! Plus, they look cute too! If you’re a lemon lover like we are, you must give these a try!

Print
Lemon Honey-Drop Cookies

Ingredients

  • 1/2 cup granulated sugar
  • 7 tablespoons butter, softened
  • 2 teaspoons grated lemon rind
  • 1/3 cup honey
  • 1/2 teaspoon lemon extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plain fat-free yogurt
  • Cooking spray
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind

Instructions

  1. Preheat oven to 350°.
  2. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.
  4. Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.
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Frankly, I kind of forgot about the blogger swap after my initial sign-up so imagine my surprise when in November, just before Thanksgiving, a cute little package arrived with some delicious looking cookies. I’m not sure who was more excited—me or my kids. I’m gonna go with them. They were SO curious and wondering why we were getting cookies in the mail! And then couldn’t wait to receive cookies from the rest.

Our first package was some amazing Mexican Hot Chocolate cookies from Cookies And Kiddos. The second dozen were Soft Ginger Molasses Cookies from Not Your Momma’s Cookie. Oh my-delicious! I’m still waiting on my third dozen to arrive. Hopefully our our postal carrier hasn’t gotten wise to the notion of cookies coming in the mail and eat them himself (kidding, of course!)

If you’re a blogger and want to sign up for next year you can go here to submit your information. Many thanks to Julie & Lindsay at Love And Olive Oil for coordinating this swap!

Filed Under: recipe ideas, Recipe-Sweet Treats

Pecan Tassies

November 29, 2012 By 13 Comments

When I was a young girl, I remember my grandmother making these Pecan Tassies and bringing them to our house for Christmas. I also remember that I did not really like them at all! But now I’m a huge fan. Blame it on the 30+ years of living in Texas and my taste for native pecans and there’s not a whole lot that I’ll refuse if it includes pecans. Now I will say I’m still a little bit picky about pecan pie. It can’t have too many pecans nor, have too much of the filling. I like it to have a balance. So I dug out my recipe for grandma’s Tassies and I’m glad I did. (Remember, last week I posted a Peanut Butter Fudge recipe from my grandmother? That was from my grandma on the other side of the family).

These little gems offer just the right balance of pecans to filling to crust. I’d venture to guess that they freeze well although I’m not a great judge since I’ve probably eating half a pecan pie’s worth since I made them! That the downside, they’re just so darn easy to pop into your mouth and enjoy. I’m pretty sure it’s been awhile since my mom and dad have had these so I may just need to make up an extra batch to share with them this Christmas!

Print
Pecan Tassies

Prep Time: 20 minutes

Cook Time: PT25-27M

Total Time: 45 minutes

Yield: 32-40 tassies

Serving Size: 1 tassie

Ingredients

  • Shell:
  • 1 cup butter, softened
  • 6 oz. of cream cheese, softened
  • 2 cups all-purpose flour
  • Filling:
  • 1 cup pecans, coarsely chopped
  • 2 eggs
  • 1 ½ cup light brown sugar
  • 2 T melted butter
  • ¼ tsp vanilla
  • Dash of salt

Instructions

  1. For crust:
  2. Combine butter and cream cheese until creamy and smooth (original recipe suggested just using spoons but I used my stand mixer). Add flour, ½ cup at a time, blending thoroughly until smooth dough forms.
  3. Pinch off small pieces of dough and shape into balls (I used my small scoop to make this easier). The original recipe said you would get 48 balls. I got about 32 but probably could have gotten 40 if I was a bit more conscious about it. Place balls in mini-muffin cup pan. Shape in pan with fingers to make it into a cup. Or you can use a mini-tart shaper tool like I did.
  4. For filling:
  5. Beat eggs only enough to combine white part with yolk. Add brown sugar. Beat well after each addition. Add melted butter, salt and vanilla.
  6. Sprinkle half of chopped nuts in unbaked cups. Add about a scant tablespoon of the liquid filling over the pecans. Top with remaining nuts. Bake at 350° for 15-17 minutes or until filling is almost set. Reduce heat to 250° and bake an additional 10 minutes longer until firm.
  7. Remove to cooling racks until fully cooled.
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Just a few simple ingredients are all you need to make these tassies.

Add the flour a little at a time.

You can use your fingers to press the dough into the cups. This neat mini-tart shaper tool that I have makes it a bit easier!

Tassie cups waiting–first step to fill–use half the pecans.

This is what it looks like with the pecans on the bottom and the filling but before the final pecan topping.

I used a butter knife to help me pop the tassies out of the pan.

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!


Filed Under: 12 Weeks of Christmas Cookies, recipe ideas, Recipe-Sweet Treats Tagged With: ,

Peanut Butter Fudge

November 21, 2012 By 9 Comments


I’m just going to come right out and say it but this fudge recipe is in no way healthy. Nope, not one bit. But it sure is delicious and simple to make! We’re in the 9th week of the 12 weeks of Christmas Treats (can you believe it?!?) and I’m bringing my recipe to you one day early because of Thanksgiving being on our normal Thursday posting.

Many years ago, my grandmother used to make Mexican fudge. It was like a praline fudge and it was so delicious. But I could never seem to duplicate it myself. Then she gave me the recipe for peanut butter fudge. Now, the planets seem to have to align and the humidity needs to be low here in Texas (kind of a rare thing) for the fudge to come out. I blame candy making on the humidity!

But this time I timed it right and chose a day that was a bit cooler AND I had the time to make it. This fudge has just the right hint of peanut butter to that sweet fudge taste making them perfect little bites for any holiday sweets table spread.

Having a candy thermometer is a must so that you can keep an eye on the sugar mixture for it to come to soft ball stage. And it seems as though it stays stuck on 220°F FOREVER! I think it was about 30-40 minutes for me. But once it makes it to the soft ball stage it is quick to mix up and spread in a pan. Easy.  Now I will say that this batch turned out a little more crumbly than I would like but my family thought it was delicious! I think it’s because of the disparity in my candy thermometers and I let it get a little too far into the soft ball stage (see my pictures below for explanation). It does freeze well though. Just put it in a freezer safe container separated by wax paper. I know I’ll have plenty for gift-giving and holiday sweets trays and tables!

I hope you’ll give it a try!

Print
Peanut Butter Fudge

Ingredients

  • 1 can evaporated milk
  • 4 C granulated sugar
  • ½ cup (1 stick) butter or margarine
  • 1 20 oz. jar crunchy peanut butter*
  • 1 7 oz. jar marshmallow cream

Instructions

  1. Combine evaporated milk, sugar and butter/margarine. Cook and stir constantly over low heat until candy reaches soft ball stage. To test for soft ball stage, either use a candy thermometer (temperature at 235º-240º--seems like it is “stuck” at 220º forever!). Or use a cup of cold water and drop a teaspoon of mixture into water and if it makes a soft ball it is ready.
  2. In large bowl, put in crunchy peanut butter and marshmallow cream. Pour candy mixture over peanut butter mixture and beat until candy loses its gloss. Turn into a buttered 13” x 9” pan and cut into 1” squares when cool. Store in refrigerator.

Notes

*Since this recipe was my grandmother's the size of the peanut butter jars has changed from the 20 oz. jar called for to 18 oz. So I added an extra tablespoon or so to give it the boost of peanut butter flavor I wanted it to have.

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Just five simple ingredients is all it takes. And a whole lot of sugar–yikes! Eat a big salad the day you make these so you can indulge a bit!

The sugar milk butter mixture will boil and get really foamy and big. Just keep an eye on it and keep stirring!

It seems to stay at 220 degrees for a really long time!

I lined the pan with foil and greased it so it makes it easier to pull out and cut.

This is the mixture after about a half hour of it coming to the soft ball stage temperature.

This is what the soft ball stage looks like in the cold water. I like how the drizzling made a pattern–kind of makes me think of a dancer!

This one shows it at the soft ball stage but I think it was a little too high in reality.

This was my grandmother’s candy thermometer. It read a little higher than mine. And I think this one was really the one I should have followed.

Just dump the mixture out of the bowl into the pan–then spread!

I used the back of a metal spoon to smooth the mixture in the pan.

I used my giant pizza cutter to make cutting the fudge into squares so much easier!


You can find all sort of sweet treats inspiration and much more on my Pinterest boards. And be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!



Filed Under: 12 Weeks of Christmas Cookies, recipe ideas, Recipe-Sweet Treats

Chocolate Chip Cookie Biscotti #SundaySupper

November 11, 2012 By 51 Comments


It’s been a few weeks since I last posted for #SundaySupper. But I knew I couldn’t pass up this week’s theme: Gifts From the Kitchen! For as long as I can remember, I’ve been making gifts from the kitchen to give to family, friends, neighbors, teachers and others at holiday time. It’s my way of giving a little part of what I love—cooking and baking—to those I care about.

So when I was looking for inspiration, I remembered the Better Homes & Gardens Food Gifts special soft cover book I had bought last year. I realized I hadn’t really made much from the book (except for these Cheesecake Balls I made for the 2011 Twelve Weeks of Christmas Sweets).

I knew when I saw the Chocolate Chip Cookie dunkers I was sold! I mean, who doesn’t love chocolate chip cookies and the idea of being able to dip them into coffee, tea or hot chocolate? Yum! Now I would personally call these biscotti (which is what I’ve done in my title) because the baking process is just like that—you bake it twice.

While these were pretty easy to assemble, plan to bake these on a day when you have a couple of hours because they need to cool for an hour between bakings. I like to do it in the afternoon or evening when I’m doing other things around the house.

These are super cute wrapped up in a clear bag (I buy mine at the craft store like Hobby Lobby or Michael’s in the cake & candy supplies aisle—with a coupon of course!) I added mine to these simple clear mugs that I got at a tag sale and added a gift card. How’s that for a jazzed up food gift? So easy.

Let me tell you, these are so yummy that I really had a hard time not snitching them myself! That’s the only downside to this recipe…it only makes 18 so if you’re making gifts for a lot of people, you may want to get your hands on some extra 9×9 pans so you can make multiple batches at one time!

So here’s the recipe:
(adapted from Better Homes & Gardens)

Print
Chocolate Chip Cookie Biscotti

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup miniature semisweet chocolate pieces
  • 1/2 cup chopped walnuts or pecans (optional)
  • 6 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening
  • .

Instructions

  1. Preheat oven to 350F. Line a 9x9x2-inch baking pan with foil. You’ll want the foil to hang over the sides a bit. Set aside pan.
  2. In a medium bowl, combine butter and 1/4 cup shortening with a mixer on medium speed for 30 seconds. Next, add brown sugar, granulated sugar, and baking soda. Beat until combined. Scrape sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in miniature semisweet chocolate pieces and nuts if you’re using.
  3. Spread dough evenly onto bottom of prepared baking pan. Bake for 25 to 30 minutes or until crust is evenly golden brown and center is set. Place on wire rack and cool in pan for 1 hour.
  4. Reduce oven temperature to 325F. Using foil, lift baked mixture out of pan and transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices then in half down middle (perpendicular to first direction). I like to use my pizza cutter for this. With cut sides down, place slices 1-inch apart on an ungreased cookie sheet. Bake in 325 degrees F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack.
  5. Melt chocolate and shortening over a double boiler until melted and smooth. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour or until set.

Notes

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving

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My inspiration: this special Food Gifts issue from last year!

Just a few ingredients ready to go!

Everything mixes up really quickly!

Spread the mixture in the pan using a spatula. The batter is thick!

I like to use my big pizza cutter to cut it into rectangles.

Using tongs to flip the biscotti during it’s second bake makes it a lot easier!

Dipping the biscotti in the chocolate–easy!

If you’re not familiar with #SundaySupper, the idea is that we all need to take the time, even if it’s just once a week, to get back to the family dinner table and share our time with family. For generations before ours, it was a weekly tradition and it’s something that we hope to make a tradition once again in households across the globe.  Be sure to check out all these other blogs for some great Gifts From the Kitchen ideas:

Breads / Breakfast

Condiments / Ingredients

Soup and Snacks

Sweets

Drinks

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers

Filed Under: recipe ideas, Recipe-Sweet Treats

Chocolate Chip Cookie Dough Fudge {December Crazy Cooking Challenge}

December 7, 2011 By 5 Comments


No, you’re not dreaming. Yes, there really is a Chocolate Chip Cookie Dough fudge that you can make!

Last month was my first time to participate in the Crazy Cooking Challenge hosted by Tina at Mom’s Crazy Cooking. The theme was mashed potatoes and since she started the challenge only a couple of months ago, there have been more than 60 bloggers participating. It’s been fun seeing everyone’s interpretations of one type of recipe.
Photobucket

This month’s theme is FUDGE! This would be a real challenge for me for sure because although I’ve made fudge in the past, my experience has been hit or miss. You see, here in southeast Texas, the conditions must be just right like:

–A low humidity day helps (rare where I live)
–It must be a cool day (hot + humid=not fudge friendly)
–It takes time (like, about 45 minutes of time, at least, where you can really watch the stove—or else you’ll have burned sugar! TIP: It’s not so great to try and multitask during the process).
–The planets must align (ok, kidding about this one but sometimes it feels like that!)

I wasn’t just going to make the mix and pour refrigerator fudge. Not knocking that type but I wanted to try and make fudge that required boiling the sugar to the soft ball stage over the stove. A REAL challenge, remember?

In case you missed it last month, you may be asking how does this Crazy Cooking Challenge work you ask? Well, once month (on the 7th specifically), a group of food bloggers get together to feature one food item for that month. We all make that item, in our own kitchens and in our own way, but add our own special touches.

The other unique twist on the Challenge is that we don’t just make a recipe from our personal files. We are to choose an all-new recipe found on another blogger’s blog! Even though I used my master Googling and Pinterest searching skills, I found it to be a little tougher than I thought finding a recipe. And then, there it was: Chocolate Chip Cookie Dough fudge. You read that right—cookie dough fudge! I found it on one of my favorite baking blogs, Bake at 350.

And although I did end up finding a few other contenders, I kept coming back to this one. I mean, who can resist cookie dough and fudge all rolled into one? Not me.

So read on for the recipe and to find out how it turned out:

CHOCOLATE CHIP COOKIE DOUGH FUDGE
Originally found on the Bake @ 350 baking blog and adapted by her from the book Sweet Confectionsoil for the pan
1 & 3/4 c. sugar
3/4 c. dark brown sugar
1/2 c. cream
1/4 c. milk
1 TBSP corn syrup
3/4 tsp. kosher salt
2 TBSP unsalted butter
1 tsp. vanilla
1/2 c. flour
1/3 c. semi-sweet chocolate chips

Oil an 8×8″ pan.

Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a3-quart saucepan over medium heat. Stir occasionally with a heatproof spatula.

Boil to 242 degrees, stirring frequently (use your candy thermometer or a digital thermometer like I did).

Remove from heat and stir in the butter, vanilla, and flour.

Pour the syrup into a 9×13″ pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.

Scrape the syrup into the bowl of a stand mixer.

Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into the prepared8x8″ pan and spread evenly with an offset spatula.

Sprinkle the chocolate chips on top, lightly pressing them into the fudge.

Let the fudge cool and set, at least 2 hours. Chill in the fridge for 30minutes if the chocolate chips are still soft.

Store in an airtight container or in the refrigerator.

My Notes:
You need to watch the temperature ALL the time and stir it constantly or it will boil over. When you are bringing it to a soft boil it will seem like it’s staying stuck at the same temperature for a long time, then boom! It’s at 242. Also, when you are cooling it down, it will stay warm, warm, warm, then it starts to cool off quickly. If you wait too long, it will begin to harden and you don’t want that. i had to rewarm the mixture so I could scrape it out of the pan. Also it WAS a bit more humid outside than I would have liked. I’m not sure how much that affected my final result. All in all, it turned out ok. But be warned, this is a serious shot of sugar so cut the pieces small and share this with friends. You don’t want to eat all of it yourself or you may pass out from a sugar coma (kidding but it IS sweet!)

Bring the sugars to a boil--keep stirring!

Stir constantly to keep mixture from burning and boiling over.

Almost there! The sugars are beginning to thicken and caramelize.

I put the mixture on a rack and out of the kitchen so it would hopefully cool down faster. Kind of backfired because it got cool faster than I thought and go kind of hard.

I was able to crack up the mixture and scrape it out of the pan.

Using paddle attachment, break up the mixture until it is fluffly and smooth.

Spread mixture in a greased pan and sprinkle with chocolate chips.

Fudge is ready to go into the refrigerator for setting up and cooling!

You can enjoy visiting the other Crazy Cooking Challenge participants through the links below. And the extra twist? If you like my recipe, please click the ‘like’ by my entry to vote for me. Enjoy!

HELP US VOTE: Yep, this is how we will find the ULTIMATE RECIPE. There is a “LIKE” button on the blog-hop linky party and we want you to help us VOTE for the recipe that you think is the ULTIMATE FUDGE RECIPE. Next Wednesday, I will be featuring the ULTIMATE RECIPE voted on by all the readers.

Filed Under: recipe ideas, Recipe-Sweet Treats

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