I am a bit late to jump into the fun recipes going around today in blogland, thank you to everyone who shared. What a yummy idea! I missed LOL day this year also... I really need to get with it, lol!
And while I am late to the party to jump into the links and such, I thought I'd share a couple real quick before I need to run off and start the day.
16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
In a small glass bowl, heat half of the chocolate in the microwave for
30-60 seconds. Remove from the microwave once the chips begin to
slightly melt. Use a fork to stir until smooth, using the heat of the
chocolate to melt the remaining chips entirely. If needed, re-heat in 10
second intervals until smooth. DO NOT over heat the chocolate, as it
will burn and seize. Line a muffin tin with cupcake papers. Spoon a
small amount (about 2 teaspoons) of chocolate into the bottom of each
paper. Tap the pan on your counter top to help smooth and spread the
chocolate. Place the pan in the freezer for 15 minutes to harden the
chocolate. Meanwhile, prepare the peanut butter. In a small bowl, beat
together peanut butter, butter and confectioners sugar until smooth and
fluffy. Remove the pan from the freezer, and spoon a small amount of
peanut butter on to the chocolate layer. Again, tap on counter top to
level and spread the peanut butter. Return the pan to the freezer and
allow to harden for about 15 minutes. Repeat the first step and melt the
remaining chocolate in the same manner. Spoon the top chocolate layer
over the peanut butter and return to freezer.
24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
1 c. sugar
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
1 tablespoon of water (for use in nougat)
4 tablespoons Water (for use in Caramel)
Line a 9 x 13 dish with foil, "grease" with butter.
Melt 1/2 cup of Chocolate over a double boiler, once melted pour onto
the buttered foil, spreading evenly with the back of a spoon. Place in
fridge to set.
In the meantime...
In a med. saucepan combine
sugar, 1 Tbs Water, butter, stirring until combined. Add condensed milk,
stirring constantly over med heat until mixture comes to a rolling
boil, cook, stirring constantly for 4 minutes. Remove from heat and
immediately add marshmallow creme, peanut butter.
Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.
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