Tag Archives: candy bar

Baby Ruth Cookies

Can you believe that I’ve never had a Baby Ruth candy bar before?  Where have I been?  Well, let’s not go there.  I have no idea why now, at age 31, I finally tried one, but let’s say that life will never be the same.  Are they out of this world?  Nope.  But they are darn good.  They certainly hit the spot the other day when I was craving some chocolate.  And what’s better than a candy bar?  A cookie with a candy bar in it, that ‘s what.

I usually double my cookie recipes, because I like to freeze the dough.  When I make cookies, I only bake about 18 of them and then the rest are frozen.  That way, when I’m in the mood for some fresh cookies, or company comes over and I don’t have a lot of time to bake, I just pop the dough onto a cookie sheet, and *presto!* I have a nice dessert.  If you don’t want that many cookies, you can halve the recipe.  It’ll work just fine. Continue reading

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Candy Bar Cupcakes {tutorial}

I’ve apparently been on a candy bar kick.  Either that, or they’ve been haunting me in my dreams and I need to let them go.  I made Twix cookies to get rid of the last of the Twix in the pantry, and now I’ve done the same with Milky Ways.  Eric and I were invited to a barbecue yesterday and I thought this would be the perfect backyard treat.

You could probably put any candy bar in this cupcake batter (for example, if you’re going to use Snickers, I’d have a peanut butter frosting), but this is what I had to work with.  I put the candy bars in the freezer for about 10 minutes so I could have clean chunks, and the caramel and chocolate wouldn’t melt as I was chopping.

Having cut-up Milky Way in the batter created little pockets of caramel gooey-ness, and let me tell you, they were gooey!  And rich.  Eat it with a tall glass of cold milk.  And only have one, as they are VERY decadent, and you don’t want a stomach ache.   Because then you’ll need Tums, and probably won’t want to eat these cupcakes anymore, and that’d be bad.  What makes these cupcakes so good starts out with quality ingredients, and two ingredients I don’t skimp on are cocoa powder and vanilla.  Buy a higher end cocoa powder and your cupcakes and frosting will taste that much better.  And not all real vanilla extracts are made the same.  I always use Nielsen-Massey.

I like to use Ghirardelli for the cocoa powder, (mainly because I can find it at the higher-end grocery store), but any high-end chocolate  will do.  (I’ve found that Nestle and Hershey’s cocoa powders are just too milk chocolatel-y and don’t yield a rich chocolate flavor.)

Mix the flour, cocoa powder, baking soda, and salt in a small bowl. Continue reading

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Chocolate Chip Twix Cookies

My husband and I love Costco.  We were there not too long ago and bought a selection (or package, I should say) of various candy bars–Snickers, Twix, 3 Musketeers, oh my!  I’ve buried them in my closet, so I wouldn’t be tempted to eat them all, but I recently just “rediscovered” them.  Today was the perfect day to make candy bar cookies, as I was in the mood for a small dose of chocolate and hadn’t had a cookie in who knows when, but the hardest part I had was whether to use Snickers bars or Twix bars.  I settled on the Twix, since they are more my weakness than Snickers.  (Less in the pantry that way.)  Such chocolatey, caramel goodness. 

The three main ingredients, apart from the traditional chocolate chip cookie, are these:

In a food processor, scoop out 2 cups of oats.

Blend them for about 30 seconds to 1 minute. Continue reading

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