The idea was barely adapted from THIS recipe from Inside BruCrew Life. I never knew you could make fudge with a container of frosting and chocolate chips! I might NEVER make real fudge now.
The only problem I had was that I microwaved the frosting in its original container and it overflowed a little… just a smidge.
I let it set in the fridge for a few hours before I cut it up.
I called it PB&J fudge ‘cause strawberry frosting= jelly and Reese’s Cups= peanut butter. This recipe is a total win. Husband is devouring it, and the folks he works with are cursing me for ruining their diets. Sorry! 😉
Check out my PB&J Quick Fudge!
I adapted this recipe from Crazy For Crust! It’s sooo good, like crazy good.
I’ve had it bookmarked for (what seems like) FOR.EV.ER. and I really wanted to make something that was super-easy and shareable … there’s some sort of major sporting event tonight that people like to gather for… I think it has something to do with football. 😉
The next time I make this I’m going to use candy melts. Just like the notes from the original recipe said, the white chocolate melted on my hands. This is probably only a concern if you’re going to be sharing. If you happened to be hunched over a large serving bowl shoving handful in your mouth and growling at anyone who comes to close… melting chocolate won’t be a problem. Not that that happened or anything.
I’ll also probably use either peanut butter OR peanut butter chips… this time I was running really low on PB and I wanted to make sure I’d have enough left over for my bagel tomorrow.
I let both cookie sheets set in the fridge for a few hours before I broke up the chunks and mixed them together.
This stuff is so good I’m glad we’re not going to any Super Bowl Parties so I won’t have to share any of MY Chocolatey PB Caramel Corn!! Click on the link to see my recipe.
As much as I bake with booze, you’d think I would be a raging alcoholic. AMIRITE? But, that’s not the case. I went through that phase (mostly in college, and the few years after I dropped out), and I got sick of the hangovers eventually. Honestly, I rarely drink at all now. I have a random glass of wine, or a delish wheaty beer. However, last Wednesday was New Years Eve/ Day. We didn’t do anything exciting for NYE. I just laid on the couch (and maaabye fell asleep) while he played NBA2014 (or whatever).
We opted to trade the NYE shenanigans for brunch Thursday morning. I made a pretty good Baked French Toast dish, some eggs, a little sausage… and MIMOSA’S!
I’ll be sharing the Baked French Toast recipe later… Right now, I’m going to tell you what I did with the leftover champagne.
I turned it into these Mimosa Blondies (click on it for the recipe)! I used the same recipe base as these Moscato Blondies with just a few tweeks.
the champagne flavor isn’t really noticeable. 😦 Maybe there was too much brown sugar. I think I might try out a different base next time. Or, possibly, switch out some of the brown sugar for regular granulated? Overall these tasted deliciously orangey. Not exactly the Mimosa flavor I was going for… but still good. I think they could use some frosting. Some powdered sugar, and a little champagne whisked together might be what these need to take them over the line to Mimosa-ville. HA! that was wicked corney. Sorry.
Sadly I forgot to take pictures. Use your imagination (or look at the pictures from the Moscato Blondies).
Sometimes I crave sweet AND salty things. Yesterday was one of those days. It also happened to be Sunday, which is my favorite baking day. Coincidence? I think not.
There are variations of these sweet and salty cookies all over the internet. I even saw some with potato chips! Crazy… riiiiight? I opted to make mine w/ pretzels because… well… I like pretzels. I also like Reese’s and all kinds of chocolate. Basically these cookies are a little bit of heaven for me. Pretzels, 2 kinds of chocolate chips, peanut butter, and salt… what more could a girl ask for!?
I used half of my favorite chocolate chip cookie recipe. Then I added the pretzels. Then I saw the 2 bags of chocolate chips… and added those. THEN I noticed that I had a bag of those adorbs mini Reese’s in the pantry… and I just couldn’t control myself. To top it all off I sprinkled a little bit of coarse salt over the cookies.
I added the extra pretzels & chocolate chips because I thought it looked pretty to have them sticking out on the top… it really shows the sweet & salty off, ya know!? You could leave it all off, but I wouldn’t recommend doing that. I added the extra salt when they came out of the oven ‘cuz I didn’t get quite enough the first time. It all depends on what you like!
That’s the great thing about these cookies. They start off as a basic chocolate chip cookie, and then you add as much of the extra stuff as you want.
If I was you I’d make these the next time a sweet & salty craving hits. It sure cured mine. 😉
CLICK HERE FOR THE RECIPE.