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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My kids love to eat my home-made no-bake rocky road bars.  Combination flavor of rocky road ice cream with the crunch of graham crackers.

So easy, no baking.  Your kids will surely love this. 

They can also help you by doing this easy step-to-step procedures.

INGREDIENTS:

• 6 whole graham crackers, broken into 1-inch pieces
• 2 1/2 cups lightly packed mini marshmallows
• 1 cup whole almonds(*peanut) toasted and chopped coarse
• 4 tbsp unsalted butter
• 8 ounces semisweet chocolate, chopped coarse
• 2 tbsp light corn syrup

PROCEDURES:

1. Line 8-inch square baking pan with foil sling and grease foil.  Toss graham crackers pieces,1 cup marshmallows, and almonds together in large bowl and set aside.
2. Melt butter in medium saucepan over low heat.  Add remaining 1 1/2 cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes.  Stir in chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
3. Working quickly, pour chocolate mixture over graham cracker mixture and fold gently until evenly coated.
4. Scrape mixture into prepared baking pan and press evenly into pan with greased spatula.
5. Refrigerate bars until firm, about 2 hours.
6. Remover bars from pan using foil sling, cut into squares, and serve.

MERIENDA TIME.  

GOOD FOR SNACKS AND PARTIES TOO!!!

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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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