Snickers Brownies

First, please don’t forget to enters the giveaway!!

Some lucky person is going to get this amazing Lodge 6 Quart Color Dutch Oven, and that person could totally be you. So, click here and go enter!! Then come back to this recipe cause it is phenomenal!!

Second, I’m just gonna point out the obvious of how contradictory this little conversation we’re about to have is to this post, but oh well. All you people out there with a smart phone, and who are either trying to loose weight, struggle with their weight, or are like me and obsess about what they eat. I found this really cool app on my phone called My Fitness Pal. I love it cause when do you not have your phone accessible? Like never. Maybe when you are in the shower, but it’s always close. Right?! So you put in your current weight, your goal weight, and it calculates how many calories you can have. You log in your food and water intake, add when and what you did for exercise and it takes all the guess work out of maintaining/loosing weight. If you have it or decide to get it, look me up and we can support/cheer each other on. I’m under FoodSnots of course!! What else 😉

K, so enough talk about watching calories, cause right now we’re gonna blow that out of the water. Check out these brownies!! Most fudge brownie on the bottom, nougat center, crunchy peanuts, ooey-gooey butterscotch caramel and an extra layer of chocolate. The best parts of a Snickers candy by intensified. Honestly, if this doesn’t make you want to lick your screen, then I give up 😉 Enjoy!!


Snickers Brownies
Brownie Layer
     1 box fudge brownie mix (make sure it’s a box that will make 9 x 13 in. brownies)
     Ingredients called for on box
     1/4 cup hot fudge topping

Nougat Layer
     1/4 cup unsalted butter
     1 cup granulated sugar
     1/4 cup evaporated milk
     2 (7 ounce) jars marshmallow creme
     1/4 cup peanut butter
     1 1/2 cups salted peanuts, roughly chopped
     1 teaspoon vanilla
Caramel Layer
     1 (17 ounce) jar of caramel topping, preferably Mrs. Richardson’s Butterscotch Caramel
Candy Bar Topping
     1 1/4 cups chocolate chips
     1/4 cup peanut butter
Prepare brownie mix according to package directions for a 9×13-inch pan.
Add 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter.
Bake as per packaged direction. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.
Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil.
Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth.
Turn off heat and fold in peanuts.
Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes, to speed up the process.)


Place caramel, with the lid off, into the microwave and heat for two 30 second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)


Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.

Reeses Chocolate Peanut Butter Rice Krispie Treats

Hey guys! I realize I’ve been a little M.I.A. lately. When I got back, I was so ready to dive into so many recipe and share them with all of you, but my life has been a little tragic this last week. There has been a lot of adversity going on in my hubbies family, which I don’t feel comfortable sharing, but then just recently I found out my father had 3 mini stokes in less then 24 hours. If you are wondering how a mini stoke differs from a full on stoke, it’s that smaller blood vessels get clogged cutting off blood flow to smaller areas of the brain. Less damage, but still they were able to tell that areas in the frontal lobe of his brain had died from the lack of oxygen. It’s ironic how in my life, whenever it rains, it pours. I never have just one thing to deal with. It’s always a smorgasbord of life shoved at me all at once.

It’s funny how secure you get with things when nothing big like this has happened to you in a while, and then you find how much you’ve taken things for granted. This whole experience has been kind of hard on my family, but I’m confident that my dad’s doctors will be able to stop any further damage from occurring and resolve most of the problems that have caused the incident.

Enough with depressing stuff though!! I wanted to post to get my mind off of everything going on. So, here is one of my own recipes. I saw some Reeses Rice Krispie Treats on Pinterest, and when I went to go read the ingredients to make them, I realized that they had no marshmallows included in the recipe… HOW CAN YOU HAVE A RICE KRISPIE TREAT RECIPE AND NO INCLUDE MARSHMALLOWS!? I’m sorry. I realize I take my food a little too personally, but really. If it doesn’t have any marshmallows, in my humble opinion, it’s not a real rice krispie treat.

So, for a get together with my hubbies work friends, I decided to make my own concoction that included marshmallows. You should know though before you begin, I like my rice krispie treats overly gooey. If I can’t see a string of marshmallow when you pull apart a rice krispie treat, then there isn’t enough marshmallow. And that’s how I created this recipe to be, an ooey-gooey mess of chocolate, peanut butter, and marshmallow (with a little crunch from the cereal :). So, if you plan on serving these warm, be prepare to lick your fingers when your done. Enjoy!!

P.S. Here’s about how big you want your peanut butter cups diced into. Not too small. It’s better to have them be a little bigger then on the smaller size, cause they’re gonna fall apart a little bit when you stir them into the marshmallow. I cut mine, 2 times horizontally. Then 2 times vertically to get 9 cubs out of 1 peanut butter cup.

Printable Recipe

Reeses Chocolate Peanut Butter Rice Krispie Treats

     6 cups Cocoa Krispies Cereal
     16-18 Reeses Peanut Butter Cups, diced

     5 Tbs butter or margarin
     3 Tbs light karo syrup
     1 (10 ounce) package plus 2 heaping cups miniature marshmallows
     1/3 cup peanut butter
     1/2 cup chocolate chips

In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don’t over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.

When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

Makes a 9 x 13 in. sheet of treats.

Printable Recipe

A FoodSnots.com Original

Valentines Suckers

I was going to wait till tomorrow to post these, but I’m way to excited!! They turned out so fabulous so I have to post them a day early 🙂

This is one thing I remember from my childhood. During our summer breaks, we would spend most of our time up north at my parents cabin in a really really small town. It got really boring. So my mom would try to come up with fun things that we could do. This was one of them, making candy suckers. I still have her original sucker molds that we used to make suckers way back then. I would have used them, but she had no heart shapes, so I will have make suckers again during Thanksgiving or Christmas.

I just think these are so fun. Be so so so careful though!! Boil you sugar with no kids around. If your kids want to be involved, let them help you un-mold the suckers, not pour or stir cause your going to be heating your sugar to 300 degrees F.

With that being said, these are actually so much easier then you might think. You’ll need a candy sugar thermometer, some hard candy molds, I found my online for $2.50, and the flavoring of your choice (I used cotton candy and cherry), but other then that everything else you probably already have in your house. Seriously so much fun for your little ones to take to school as a snack or as a little treat in a lunch box.

Obviously I was having a little too much fun photographing my finished suckers, cause I couldn’t figure out which ones I wanted to post and which ones not to. So sorry about the abundance of pictures but I just loved how they turned out 🙂 Enjoy!!

Valentines Suckers
     Either 8 large or 20 small sucker molds (Has to be hard candy molds!! If you use chocolate molds it will melt.)
     2 cups sugar
     1/2 cup water
     1/2 cup corn syrup
     1 teaspoon oil flavoring
     food coloring

First, Grease molds with spray shortening and place on cookie sheet. If you are using the molds with open backs, grease cookie sheet also. Set aside.

Combine sugar, water, and corn syrup over medium heat. Stir until sugar is dissolved.
Cook to hard crack (300 degrees F). Remove from heat. Immediately add flavoring and food coloring. Stir approximately 2 minutes.
Pour into molds arranged on a cookie sheet. For tray molds, add sticks immediately after pouring into mold and role to make sure stick is completely covered.
Let suckers cool completely before un-molding.

Makes approximately 8 large or 20 small suckers.

Printable Recipe

Amazon.com Widgets

Marbled Orange Fudge

Is everyone ready to start a new year yet? I’ve been trying to get everything clean and in there places, which includes my recipe archives. These are my last two recipes that have been just sitting on my computer begging to get posted. So these will be my last posts before applying my New Years resolution to my recipes. Goal: Perfect my cooking skills and start cooking new dinner recipes on a regular basis. But!! Don’t fret all you goodies fans. I will still be giving myself permission to bake, at least once a week, but I really want to post a lot more dinner recipes. So lots of yummies coming in the future (just maybe a lower calorie version of it).

All this New Years resolution talk has got me curious though. If you feel up to sharing… What are your resolutions for the year of 2012? Mine are, 1) Obviously, cooking more instead of baking. 2) Running this Ragnar (which my leg just got bumped up to 22.6 miles… yeah, I’m a little nerves.), but along with that, actually maintaining staying in shape, and maybe running a 1/2 marathon. I really haven’t committed to that one whole heartedly yet. But we’ll see. 3) This is probably a little unrealistic, but I would really love to get down to 120-125 lb. Which means, after all of this holiday pigging out, I have 10-15 pounds to go. And last but not least. 4) I really wanna strengthen my relationship with my Heavenly Father. I have really let slide my scripture study, prayers, etc. So, those are my goals. Wish me luck.
Oh and by the way these fudge recipes are amazing!! Love love love love love them!!! This Chocolate Marshmallow Fudge is seriously one of the best chocolate fudge recipes I’ve ever had. It’s a little hard to work with unless it’s cold cause it doesn’t set as firm as traditional chocolate fudge, but it melts in your mouth and has such an amazing flavor. It’s simply amazing, and the Marbled Orange Fudge taste exactly like a orange cream popsicle. Yum!! Enjoy and Happy New Year!!

Marbled Orange Fudge
     1-1/2 teaspoons plus 3/4 cup butter, divided
     3 cups sugar
     3/4 cup heavy whipping cream
     1 package (10 to 12 ounces) vanilla or white chips
     1 jar (7 ounces) marshmallow creme
     3 teaspoon orange extract
     12 drops yellow food coloring
     5 drops red food coloring

Grease a 13-in. x 9-in. x 2-in. pan with 1-1/2 teaspoons butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. Remove 1 cup set aside.

Add orange extract and food coloring to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yields: about 2-1/2 pounds.

Printable Recipe

Recipe from Taste of Home’s Halloween Party Favorites.

Chocolate Marshmallow Fudge

Is everyone ready to start a new year yet? I’ve been trying to get everything clean and in there places, which includes my recipe archives. These are my last two recipes that have been just sitting on my computer begging to get posted. So these will be my last posts before applying my New Years resolution to my recipes. Goal: Perfect my cooking skills and start cooking new dinner recipes on a regular basis. But!! Don’t fret all you goodies fans. I will still be giving myself permission to bake, at least once a week, but I really want to post a lot more dinner recipes. So lots of yummies coming in the future (just maybe a lower calorie version of it).


All this New Years resolution talk has got me curious though. If you feel up to sharing… What are your resolutions for the year of 2012? Mine are, 1) Obviously, cooking more instead of baking. 2) Running this Ragnar (which my leg just got bumped up to 22.6 miles… yeah, I’m a little nerves.), but along with that, actually maintaining staying in shape, and maybe running a 1/2 marathon. I really haven’t committed to that one whole heartedly yet. But we’ll see. 3) This is probably a little unrealistic, but I would really love to get down to 120-125 lb. Which means, after all of this holiday pigging out, I have 10-15 pounds to go. And last but not least. 4) I really wanna strengthen my relationship with my Heavenly Father. I have really let slide my scripture study, prayers, etc. So, those are my goals. Wish me luck.

Oh and by the way these fudge recipes are amazing!! Love love love love love them!!! This Chocolate Marshmallow Fudge is seriously one of the best chocolate fudge recipes I’ve ever had. It’s a little hard to work with unless it’s cold cause it doesn’t set as firm as traditional chocolate fudge, but it melts in your mouth and has such an amazing flavor. It’s simply amazing, and the Marbled Orange Fudge taste exactly like a orange cream popsicle. Yum!! Enjoy and Happy New Year!!


Chocolate Marshmallow Fudge
     1 1/2 cups toasted and roughly chopped pecans or walnuts
     1 can (5 ounces) evaporated milk
     4 tablespoons unsalted butter
     2 cups granulated white sugar
     1/4 teaspoon salt
     1 7-ounce jar marshmallow cream
     2 cups semisweet chocolate chips
     1 1/2 teaspoon pure vanilla extract

To toast nuts: Preheat oven to 350 degrees F and place rack in center of oven. Place the pecans or walnuts on a baking sheet and tast the nuts or about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Marshmallow Fudge: First line the bottom and sides of an 9 x 9 x 2 inch pan with aluminum foil.

Pour the evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 1/2 – 3 quart saucepan. Place over medium heat and with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. (During this time it will caramelize slightly and if you test the mixture after 5 minutes with a candy thermometer it will read between 230 – 234 degrees F.)

Remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth (can use a wooden spoon or a wire whisk). Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into the prepared pan and smooth the top. Let stand at room temperature until cool.

Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Yield: about 81 – one inch pieces of fudge.

Printable Recipe

Recipe from JoyofBaking.com.

Cookies & Cream Fudge

So, not a very long post today, and I’m sorry I don’t have step by step photos of this recipe. I’m sure everyone is going as crazy as I am right now. That is unless you are smart and get all of your Christmas shopping done before December, which I don’t… ever!! But even though I’m terribly behind on my Christmas shopping and house work, I wanted to quickly add this awesome recipe!!

Oh my gosh!! This is amazing. If you have ever had a Hershey Cookies’n’Creme candy bar, that is exactly what this fudge tastes like. It’s amazing!! Both creamy and crunchy, and it just completely melts in your mouth. But I’m kind of bias considering I love Oreos, and anything that contains them. So you will just have to try them for yourself. Enjoy!!

Cookies and Cream Fudge
     3 cups granulated sugar
     3/4 cup (1 1/2 sticks) butter or margarine
     2/3 cup (5-fluid-ounce can) evaporated milk
     2 cups (12-ounce pkg.) white morsels
     1 jar (7 ounces) marshmallow creme
     1/2 cup finely crushed cream-filled chocolate sandwich cookies
     1 teaspoon vanilla extract (optional)
     1 cup crumbled cream-filled chocolate sandwich cookies

Line 9-inch-square baking pan with foil.

Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. Yield: Makes 24 servings (2 pieces each).

Printable Recipe

Recipe from Nestle Holiday Favorites.

Chocolate Crack

I don’t know if any of you are as addicted to Food Network as much as I am, but I watch it all the time. One night me and my hubby were watching Unwrapped and I saw this chocolate candy called C2P2. I absolutely had to try, but of course, the place that sells it is located all the way in New York. Ugh!! So here is my cheep imitation to get this craving out of my system.

The C2P2 stands for the ingredients involved in making it. Chocolate, Caramel (C2), Peanut Butter, and Potato Chips (P2). Yum, right!? Or if anything, I thought it was at least going to be interesting. But no, totally delicious. Although, this is the first time I’ve made it, so let me throw in one modification that you wont actually see demonstrated in my pictures. This really needs some more caramel. I thought I added enough, but no. The peanut butter still totally overpowered it. So at the end in the recipe I’m including 1/2 a jar to a whole jar of caramel ice cream topping, on top of the caramel in with the peanut butter. It’s going to make the chocolate squares a little gooey on top, but in my opinion, the messy stuff is always better ;). Enjoy!!

Chocolate Crack

  • 60 ounces milk chocolate, chips or coarsely chopped
  • 2 cups of crushed potato chips
  • 1 1/2 cups creamy peanut butter
  • 3 tablespoons water
  • 22 squares of carmel (5.8 ounces)
  • 2 tablespoons heavy cream, warmed
  • 1 (12.25 ounce) jar caramel ice cream topper

Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.

Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.

In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.

Add caramel squares and heat until smooth, stirring frequently.

Turn off heat and stir in warm cream until well incorporated. Set aside.

In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat.

Fold in crushed potato chips until well incorporated.

Like so.

Pour onto prepared cookie sheet.

Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter.

Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth).

After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan against the counter a couple times (don’t just let go when dropping pan, or else you’ll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set.

Cut into squares and serve. Yield: 100-160 individual squares.

Printable Recipe

A Food Snots Original