Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream


Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream.
Ingredients

Nutella Fudge (optional)

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup Nutella
  • 8 ounces semi-sweet or dark chocolate, chopped
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • pretzel twists, for topping
  • 1/4-1/2 cup heavy cream

Malted Milk Cream

  • 1 cup heavy cream
  • 2 tablespoons malted milk powder
  • 1/2 of a vanilla bean, seeds removed (optional)

Milkshake

  • 1/4 cup (rounded) any type of pretzels
  • 3/4 cup vanilla ice cream (about 2 large scoops)
  • 1/3 cup Nutella
  • 1/3 cup milk + more if desired
  • 1 teaspoon vanilla extract
  • Nutella fudge, for serving (recipe below)
  • toasted marshmallows (optional)

Preparation

Fudge (optional)

  1. Place the sweetened condensed milk, Nutella and chocolate chips in a heat proof bowl.
  2. Place in the microwave and melt on 30 second intervals until melted and smooth.
  3. Stir in the butter + vanilla. The fudge with be thick, but just keep stirring.
  4. Spoon all but 1/3 cup of the fudge into a parchment lined 8×8 inch square baking pan.
  5. Push pretzels onto the top of the fudge.
  6. Cover the pan and place in the fridge to set, this will take about 30 minutes. If in a hurry, place the fudge in the freezer for 10 minutes.
  7. Add the remaining 1/3 cup of fudge to a heatproof bowl and add 1/4 cup cream.
  8. Melt on 30 second intervals until smooth and the consistency of fudge sauce. If the sauce is too thick, add cream until the right consistency is reached.
  9. Warm the sauce before using.

Malted Milk Cream

  1. In a mixing bowl, whip the cream using and electric mixer until soft peaks form.
  2. Add the malted milk powder and vanilla and whip until combined.
  3. Store covered in the fridge.

Milkshake

  1. Add the pretzels to a blender and blend until they become fine crumbs.
  2. Add the ice cream, Nutella, milk and vanilla.
  3. Blend until smooth.
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Pecan Pie Cheesecake Fudge


Pecan Pie Cheesecake Fudge
Ingredients

For the Crust and Filling

  • 16 saltine crackers
  • 1/2 cup butter
  • 1/2 cup light brown sugar, packed
  • 2/3 cup sweetened condensed milk

For the Cheesecake Fudge

  • 3 cups white chocolate chips
  • 1-1/2 tablespoons butter
  • pinch of salt
  • 1 cup sweetened condensed milk
  • 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
  • 1 – 3.4 ounce instant cheesecake pudding mix, DRY
  • 1 cup pecans, chopped

Preparation

For the Crust and Filling

  1. Preheat oven to 425 degrees.
  2. Line a 8×8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
  3. Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
  4. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
    TIP: Make sure the sugar mixture is at a COMPLETE BOIL before cooking to the 2 minutes.
  5. Cook for 2 minutes.
  6. Remove from heat and sort in the sweetened condensed milk.
  7. Slowly pour over crackers.
  8. Use a spatula to make sure all the crackers are covered.
  9. Bake 10 minutes.
  10. Set aside and make fudge topping.

For the Cheesecake Fudge

  1. In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
  2. Add the marshmallow; stir until melted and smooth.
  3. Pour hot fudge over filling. Smooth using an off set spatula.
  4. Sprinkle on pecans, press down with the palm of your hand.
  5. Refrigerate until set (at least 2 hours or overnight).
  6. Remove from refrigerator.
  7. Carefully remove foil making sure to get all the pieces and cut into small squares.
  8. Store at room temperature.

Homemade Mallo Cups


Homemade Mallo Cups

Ingredients

  • 12 ounces milk chocolate
  • 2 tablespoons coconut oil
  • 1 cup marshmallow fluff
  • 1/3 cup unsweetened, flaked coconut

Homemade Marshmallow Fluff

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Preparation

  1. Line a standard size muffin tin with muffin liners. Chop the flaked coconut into small pieces.
  2. Melt the chocolate over a double boiler or in the microwave (if you use the microwave, do it in 30 second increments then stir to prevent burning). Once the chocolate has just melted, stir in the coconut oil until it has melted. Spoon about 1 – 1 1/2 tablespoons of chocolate into the bottom of the muffin liners and use a spoon or pastry brush to bring the chocolate up over the sides. Sprinkle the chocolate with a teaspoon or so of the coconut. Use as much as you want! You can’t go wrong here. Stick the chocolate in the fridge or the freezer for 20 minutes, just so it sets up and becomes firm.
  3. Spoon about 1 1/2 tablespoons of the marshmallow fluff into the chocolate cups. Sprinkle the remaining coconut over the top of the fluff. Put the muffin tin back in the fridge or freeze so the marshmallow firms up, another 20 minutes or so.
  4. If the remaining melted chocolate has started to firm up, re-melt it. Spoon it over top of the cups and smooth it out. Place the tin back in the fridge or freezer for another 20 minutes before serving. I love keeping these cold – otherwise they can be a bit messy.

Homemade Marshmallow Fluff

  1. Add the egg whites and cream of tartar to the bowl of your electric mixer. Using the whisk attachment, beat until the egg whites are frothy. Add the corn syrup, sugar and water to a small saucepan over medium heat until the mixture boils. Let boil for about 5 minutes, stirring occasionally until the sugar reaches a temperature of 240°F on a candy thermometer.
  2. With the mixer on medium speed, gently pour the hot syrup into the egg white mixture. Add the vanilla extract and the salt, then increase the mixer speed to high and beat until stiff peaks form, about 5 minutes. Store the fluff in the fridge.

Chocolate Toffee Matzo Crack


Chocolate Toffee Matzo Crack

If you like Heath Bars, you’ll love this chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s insanely addictive. (Get it? Crack-ers.) It’s perfect for Passover but don’t worry if you can’t find matzos – there’s a wildly popular variation made with Saltines called Crack Candy (or Christmas Crack during the holidays) and it’s just as good. Both versions have a crispy, flaky cracker layer topped with buttery toffee, melted chocolate, pecans and sea salt – a combination that’s absolutely irresistible. And the beauty of it is, it’s easy to make – no candy thermometers, special equipment or tempering of chocolate required.

Ingredients

  • 4-5 lightly salted matzos (preferably the Streit’s brand – see note below)
  • 2 sticks (1 cup) unsalted butter or Passover margarine
  • 1 cup firmly packed dark brown sugar
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 1 heaping cup chopped pecans (toasted if desired, for maximum flavor – see note below)
  • 1/2 teaspoon sea salt flakes or kosher salt

Preparation

  1. Preheat oven to 350°F.
  2. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
  3. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
  4. Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.)
  5. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful — toffee will be very hot!)
  6. Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
  7. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over.
  8. Remove pan and place on wire cooling rack on the counter.
  9. Immediately scatter chocolate chips evenly over top.
  10. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer.
  11. Sprinkle with pecans and sea salt.
  12. Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.
  13. Lift foil overhang to transfer matzo crack onto a large cutting board.
  14. Using a large sharp knife, cut into 2-inch squares.
  15. Store in an airtight container in the fridge and serve cold.

Cook’s Note

  • I love Streit’s lightly salted matzos for this recipe (and for breakfast slathered with butter and jam) but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can’t find matzos, substitute Saltine crackers and omit the salt. You’ll need enough to cover the entire sheet pan.
  • It’s a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.

Popcorn-Bacon Chocolate Bark


Popcorn-Bacon Chocolate Bark
You heard me. Bacon. Popcorn. Chocolate. That’s right! This salty-sweet combination is so delicious it should be illegal. Forget stringing popcorn around your tree—this delectable treat is where it’s at.

Ingredients

  • 2 slices center-cut bacon, chopped
  • 1/3 cup kettle corn, popped
  • 1/8 teaspoon coarse salt
  • 7 ounces dark (72% cacao) chocolate, finely chopped

Procedure

  1. Create mise en place: Make sure you have everything you need—prepped ingredients and equipment—ready to roll before you start cooking. You’ll need 7 ounces dark chocolate, 2 slices center-cut bacon, 1/3 cup kettle corn popcorn, and 1/8 teaspoon coarse salt. As far as equipment goes, you’ll need a small pan, a microwave-safe bowl, and a baking dish lined with parchment paper.
  2. Stir and sizzle: Heat a large skillet over medium-high heat. Add chopped bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan and lay on a paper towel to get rid of extra fat.
  3. Melt the chocolate: Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, micro­waving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally.
  4. Spread it thin: Pour chocolate mixture into a 13 x 9-inch baking dish lined with parchment paper. Spread to 1/16-inch thickness.
  5. Top it off: Set a new favorite holiday tradition—let your little helpers top this gift-worthy bark. Spread popcorn and bacon evenly and sprinkle with coarse salt.
  6. Cool and serve: Freeze 5 to 10 minutes to set. Break bark into 15 pieces (about 1 ounce each) and serve!

Chocolate Peanut Butter Acorns


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They are so simple to make.

All you need is Hershey Kisses, Nutter Butter Bites, Butterscotch Chips, and Peanut Butter to glue all three together.

They are delicious to eat but they are even more fun to make with those little helpers around you.

If you don’t have a tradition yet, here is an easy and yummy idea for you.

Give them a try!

Pistachio and Pine Nut Brittle


Pistachio and Pine Nut Brittle
Pistachio and Pine Nut Brittle is a sweet spin on the traditional peanut brittle. This nut candy also includes dried cranberries, giving the brittle a festive color of red and green (from the pistachios) for the holidays.

Ingredients

  • 2/3 cup sugar
  • 1/3 cup light-colored corn syrup
  • 1/4 cup water
  • 1/2 cup unsalted dry-roasted pistachios, coarsely chopped
  • 1/3 cup pine nuts, lightly toasted
  • 1/4 cup dried cranberries, coarsely chopped
  • 1 1/2 tablespoons unsalted butter, softened
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Preparation

  1. Line a baking sheet with parchment paper.
  2. Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown.
  3. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble).
  4. Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness.
  5. Cool completely (about 2 hours).
  6. Break brittle into bite-sized pieces.