I have a serious case of writer’s block, so instead of a typical blog post, here’s a list of random thoughts that are swimming around inside my head. And some delicious pictures of homemade Snicker-meets-Twix-cookie-bar-thingies (Mike suggested I call them Snix?). Enjoy!
Babylandia. Beyonce. Destiny’s Child reunion. Blue Ivy (where IS she these days???)
French onion soup in a crock pot (THIS IS NOT GOOD.)
Snow day (when the heck are we going to get one?)
First cold in 2 years (waaaaaaaaaah.)
Parenthood (recently discovered, now addicted.)
Last week’s episode of New Girl (say WHAAAAAT?!)
Thinking of getting rid of cable (say WHAAAT?!)
Babylandia (want to move there.)
Homemade caramel. Peanuts. Shortbread. Chocolate.
Snickers Cookie Bars (otherwise known as Snix)
yield: about 24, depending on what size you cut them
Shortbread Cookie Layer (recipe adapted from alli ‘n sons)
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
Preheat the oven to 325 degrees. Line a 8×8 pan with parchment paper and coat with cooking spray. In a medium bowl, beat butter and sugar on high until fluffy. Add vanilla; blend well. Scrape down the sides of the bowl and stir in flour and salt on medium until combined. Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are just golden brown. Allow to cool for at least 45 minutes before topping with caramel/peanut layer.
Caramel and Peanut Layer (recipe adapted from Ina Garten)
- 1 cup roasted unsalted peanuts
- 3/4 cups sugar
- 2 1/2 tablespoons light corn syrup
- 2 1/2 tablespoons water
- 1/2 cup heavy cream
- 2 1/2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Sprinkle the peanuts over the cooled shortbread. In a deep saucepan over medium heat, combine sugar, corn syrup, and water. Bring to a boil and cook the sugar, swirling the pan (don’t stir!) until the mixture has reached a deep amber color. Watch it carefully, as it happens fast.
Meanwhile, in a small saucepan over low heat, bring the cream, butter, and salt to a simmer. Remove from heat.
When the sugar is done, remove from heat and pour in the cream+butter. Stir in the vanilla with a wooden spoon. Cook over medium-low heat until it registers 244 degrees (just above “soft ball”) on a candy thermometer. Immediately remove from heat and pour over the cooled shortbread. Allow the shortbread and caramel to cool for 2-3 hours, until firm.
- 1 cup milk chocolate, finely chopped
- 1 teaspoon vegetable shortening
In a microwave-safe bowl or a double boiler, melt chocolate and shortening, stirring every 30 seconds until smooth.
Spread the melted chocolate over the cooled caramel. Place the pan in the refrigerator for 20-30 minutes to allow the chocolate to firm up. When the chocolate has hardened, remove from the pan and cut into squares. Store and serve at room temperature.
Yum!!! You always have the best sweet treats, I drool practically every time you post a new entry!
Quick word on ditching cable- do it! I got rid of my (EXPENSIVE!) digital cable in August 2011 and have never looked back. I do have a basic TV antenna to get network TV, but if I want to watch anything above and beyond that (which is rare for me) I go to the channel’s website. I swear I’m saving like $80 or $90 a month! It’s not as bad as you think going without cable 🙂
YES! I am totally showing this to Mike – he’s the one that wants to keep the cable. (For “sports” and “news”.) Thanks for the support 😉
these look amazing!
I agree with @samantha – ditch the cable! hulu it up!
That’s what I’m saying! Everything is on Hulu and Netflix these days!! I’m glad to hear life without cable is totally possible.
These look great….Snickers is one of my favorite chocolate bars! Sometimes I have writer’s block too. Chocolate always works!
If you don’t have a candy thermometer, you can still make candy from sugar syrups by using the cold-water method. During the cooking stage, remove your pan from the heat and drop a small spoonful of sugar syrup into a bowl of very cold water. Immerse your hand in the cold water, try to form the sugar into a ball, and bring it out of the water. By examining the shape and texture of the resulting candy blob, you can determine the approximate temperature of your sugar. This method takes a little practice, and is not as exact as a candy thermometer, but it will do in a pinch!