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.

  

  

read more "SNICKERS ICEBOX PIE"

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"