At a friend party we are served a slab of "SNICKERS PIE".  

It had a chocolate-flavored crust lined with layers of bittersweet chocolate and creamy caramel, and filled with marshmallow and peanut butter flavored whipped cream.

The combinations are great, so I made my research for the Snickers Pie recipe and I've found this from the Hit TV Show of COOK'S COUNTRY.

CRUST

• 16 Oreo cookies, broken into rough pieces
• 4 tbsps unsalted butter, melted and cooled

FILLING

• 1 cup(6 ounces)semisweet chocolate chips
• 1 1/2 cups marshmallow creme
• 4 ounces cream cheese
• 1/2 cup heavy cream
• 1/2 cup creamy peanut butter
• 2 tbsps unsalted butter, softened
• 7 ounces(about 26) soft caramels, unwrapped
• 1/4 cup water
• 1/4 cup unsalted roasted peanuts, chopped
• Bittersweet chocolate for shavings

FOR THE CRUST.  Adjust oven rack to middle position and heat oven to 350 degrees.  Pulse cookies in food processor until coarsely ground,for 15 pulses, then continue to process to fine, even crumbs, about 15 seconds longer.  Sprinkle butter over crumbs and pulse to incorporate. Transfer crumbs to 9-inch pie plate.  Use bottom of measuring cup to press crumbs into even layer on bottom and sides of pie plate.  Bake until crust is fragrant and set, 10 to 15 minutes.

FOR THE FILLING.  Sprinkle chocolate chips evenly over the hot crust and let sit until softened but not fully melted, about 5 minutes.  Smooth softened chocolate into even layer with rubber spatula. Refrigerate crust until chocolate is set, 20-25 minutes.  Using stand mixer fitted with whisk, beat marshmallow creme, cream cheese, heavy cream, peanut butter,and unsalted butter together on medium high speed until light and fluffy, 2 minutes. Cook caramels and water in small sauce pan over medium high heat, stirring occasionally until caramels are melted and smooth, 8-10 minutes.   Stir 1 tbsp caramel into marshmallow creme mixture.  Spread remaining hot caramel evenly over chocolate layer in chilled pie crust.  Sprinkle with peanuts and refrigerate until caramel is just set,10 minutes.  Dollop marshmallow creme mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered, until chilled and set, about 2 hours. Sprinkle chocolate shavings over top using vegetable peeler.  Serve 8.

  

  

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I was amazed with what I discover.  I thought it would not work for this kind of a recipe but apparently I see this one from my read blogs and I want to share this with you.

I made my own recipe and here it is.

INGREDIENTS:

1. 1 cup of caster sugar
2. 1/4 cup water
3. 2 cups of milk
4. 100g dark cooking chocolate, coarsely chopped
5. 6 eggs
6. 1 can of 395g of sweetened condensed milk
7. 1/2 tsp of vanilla extract

PROCEDURE:

1. Pre-heat oven 160°C.
2. In a medium saucepan, combine the sugar and water. Stir over a low heat until sugar dissolves.  Increase heat until medium and cook, without stirring until syrup turns deep amber swirling the pans occasionally,for about 10 minutes.
3. Meanwhile place the milk and chocolate to a medium saucepan over a low heat. Cook,  stirring for 4-5 minutes or until the chocolates melts and become smooth.
4. In a blender, put the egg yolks, condensed milk, and vanilla.  Scoop out most of the bubbles.  Then gradually add the chocolate mixture to the egg mixture.
5. Place the cake pan in the  lined baking dish. Pour the mixture from the blender into the pan.  Pour enough boiling water into a dish to come halfway up the side of the pan.
6. Bake for 45 minutes.  Insert with a knife to make it sure it comes out clean.
7. Carefully remove the cake pan from the baking dish.  Set aside for 40 minutes to cool.  Place in the fridge for 8 hours or overnight to chill.
8. To unmold the flan simply run a knife around the sides.  Place an upside down serving platter over the flan and invert very quick!

Here is now my CHOCO LECHE FLAN.

Take note:  ALLOW 8 HOURS CHILLING TIME 

     

read more "CHOCO LECHE FLAN"

INGREDIENTS

• 1 pound semisweet chocolate, chopped fine
• 2 ounces unsweetened chocolate chopped fine
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 (14-ounce) can sweetened condensed milk
• 1 tbsp vanilla extract
• 2 cups walnuts, chopped coarse

PROCEDURES

1. Cut 12-inch length extra-wide heavy duty aluminum foil; fold edges back to form 7 1/2-inch width.  With folded sides facing down, fit foil securely into bottom and up sides of 8-inch square baking pan, allowing excess to overhang pan sides.  Spray foil with vegetable oil spray.
2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.  Stir in sweetened condensed milk and vanilla.  Set bowl over 4-quart saucepan containing 2 cups simmering water.  Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain,2 to 4 minutes.
3. Remove from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.  Stir in walnuts.  Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set,about 2 hours.
4. Remove fudge from pan using foil sling and cut into squares.

read more "15 MINUTE CHOCOLATE-WALNUT FUDGE"

I love brownies and I wonder what will happen if I combine my fave chewy caramel and chocolate brownies.

10 minutes HOMEMADE CARAMEL INGREDIENTS:

• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 tsp salt
• 1/4 cup water
• 2 tbsp light corn syrup
• 1 1/4 cups(8 3/4 ounces) sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

STEP BY STEP:
  

CENTER SUGAR. Pour granulated sugar into center of saucepan, making sure granules don't touch sides.

DAMPEN WITH SPATULA.  Gently stir with clean spatula until sugar is damp.  Cover until mixture boils and sugar dissolves completely; remove lid.

PALE GOLDEN. Cook until bubbles show faint golden color, then lower heat.  Full gold bubbles mean you've gone too far.

LIGHT AMBER. Cook for 1 to 3 minutes more, until mixture is light amber(the color of honey).  Remove the pan from heat.

MEDIUM AMBER.  Add cream, butter, and vanilla, which will cause caramel to turn a darker shade of amber.  And set aside.

BROWNIES INGREDIENTS:

• 3/4 cup(3 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 8 tablespoons unsalted butter, cut into 1-inch pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 2 large eggs
• 1 cup(7 ounces) sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (or walnut, or peanut)
• 1/3 cup(2 ounces) semisweet chocolate chips

GARNISH

• 25 pecan halves, toasted or peanuts or walnut

PROCEDURE

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 9-inch square baking pan with aluminum foil, allowing extra foil to hang over edges of pan.  Spray foil-lined pan with vegetable oil spray.  Combine flour and baking powder in small bowl and set aside.
2. Melt butter and bittersweet and unsweetened chocolates in heatproof bowl set over saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool.  When chocolate has cooled slightly, whisk eggs in large bowl, add sugar, salt, and vanilla, and whisk until incorporated.  Whisk melted chocolate mixture into egg mixture.  Add flour mixture and stir until almost combined.  Stir in chopped pecans and chocolate chips.
3. Distribute half of brownie batter in pre-pared baking pan.  Drizzle 1/4 cup of caramel over brownie batter.  Drop remaining brownie batter over caramel layer; spread evenly and into corners of pan.  Drizzle 1/4 cup caramel over top.  Using tip of butter knife, swirl caramel and batter.  Bake brownies until toothpick inserted into  center comes out with few moist crumbs attached, 34-45 minutes.  Let it cool to room temperature on wire rack, 1 to 2 hours.
4. Heat remaining caramel(you should have about 3/4 cup) in a microwave until hot and pourable but still thick, 45 to 60 seconds, stirring once or twice.  Pour caramel over brownies and using rubber spatula, spread caramel to cover surface.  Refrigerate brownies uncovered until fully chilled,at least 2 hours or overnight.
5. Remove brownies from baking pan by lifting foil sling.  Cut into 25 evenly sized squares.  Press pecan  half gently onto surface of each brownie.  Serve brownies chilled or at room temperature.

Credit/Source to chocolate desserts book

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Chocolate and bread pudding sound like a match made from heaven.  Actually this is my favorite chocolate bread I've ever taste in my entire life.

So many version are coming out treacly and dull, no chocolate punch at all.  I guess there is something missing or may I see they add some more ingredients that doesn't give at all that chocolaty taste.

And as a chocolate lover I have to make my own experiment to justify my query.

• SOAKED IN DAIRY COCOA AND SUGAR

RESULT: 

The bread is fully saturated

  

• SOAKED IN CUSTARD MADE WITH MELTED CHOCOLATE

RESULT: 

BREAD REMAINS DRY IN SPOTS

Here's what I discovered in order to have that melted semisweet chocolate to CHOCOLATE BREAD PUDDING.

~Soak the toasted bread in a warm mixture of heavy cream, milk, espresso and cocoa powders, and sugar to infuse each piece with chocolate before adding the rich custard made with melted chocolate.

RECIPE

photo credit: mikeandanna via photo pin cc

• 1 (12-inch) loaf challah, cut into 1/2-inch cubes (about 12 cups)
• 4 cups heavy cream
• 2 cups whole milk
• 1 cup(7 ounces) sugar
• 1/2 cup(1 1/2 ounces) Dutch-processed cocoa (Use Dutch-processed cocoa.  Natural cocoa powder will make the bread pudding too bitter.
• 1 tablespoon instant espresso powder
• 8 ounces semisweet chocolate, chopped
• 10 large egg yolks

How to cook it?

1. Heat oven to 300 degrees. Put the oven rack to middle position.  For 30 minutes put the bread on a rimmed baking sheet and toast it, stirring occasionally, until golden crisp.  Transfer to a large bowl.
2. 325 degrees increased oven temperature.  On a 13 by 9-inch baking pan grease it.  Heat 1 1/2 cups cream, milk, 1/2 cup sugar, cocoa, and espresso powder in saucepan over a medium-high heat, stir occasionally, until steaming and sugar dissolves.
3. Pour warm mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, this is for about 10 minutes.
4. Bring additional 1 cup cream to simmer in saucepan over a medium-high heat.  Remove from heat but still continue on stirring until chocolate got smooth thingy texture.
5. Transfer 1 cup chocolate mixture to medium bowl and let it cool for 5 minutes(cover it).
6. Add egg yolks, the remaining 1 1/2 cups cream, and remaining 1/2 cup sugar to bowl with chocolate mixture and whisk to combine.
7. Transfer the soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over soaked bread mixture.
8. Bake until pudding is just set and surface is slightly crisp, about 45 minutes.
9. Let it cool for 30 minutes.  Warm reserved chocolate mixture over low heat, then pour over bread pudding.
10. Serve.

Note: If you have leftover bread pudding you should refrigerate it; after that you can reheat it if you want to eat it again.

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