Tag Archives: Peanuts

Homemade Snickers

22 Feb

These were a big hit at my house.  And bunco.  And my grandma’s.  If you have a nut allergy, I am SO sorry.  The four different layers need to cool in between adding new layers, so you need to allow for that in the total preparation time, but each layer is so easy to make so that the time actually spent in the kitchen is so worth the result.  I would even go so far as to say it is beyond worth the result.  So yummy.

For bottom chocolate layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter

Thoroughly grease your 9×13 baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

For nougat layer

  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow fluff
  • 1/4 cup peanut butter
  • 1 1/2 cups salted peanuts, roughly chopped
  • 1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

For caramel layer

  • 1 14-ounce bag of caramels
  • 1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

For top chocolate layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for easiest results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Recipe taken from How Sweet Eats

Photo by mylittlefoodspot

Chicken and Peanuts

14 Jul

cashew-chicken-plate2[1]

Marinating the chicken:

  • 10 to 12 ounces boneless, skinless chicken breasts, cut into 1″ cubes
  • pinch of salt
  • 1 Tablespoon cooking wine/sherry
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

In a medium bowl, toss the chicken with the above ingredients, adding them one at a time and mixing with the chicken. Cover and refrigerate 20 to 30 minutes. Use the marinating time to prepare the other ingredients.

The Sauce:

  • 2-3 Tablespoons sugar
  • 3 Tablespoons cooking wine/sherry

Mix these ingredients in a cup.

Prepare the Vegetables:

  • 1 Tablespoon minced garlic (2-3 cloves)
  • 1/2 medium onion, cut into thin wedges
  • 3 to 5 scallions, cut into 1″ lengths
  • 1 cup dry roasted peanuts

Cooking:

  • 2-3 Tablespoons oil
  • pinch of cayenne pepper
  • about 2 teaspoons tamari or soy sauce

Heat a wok over medium heat.  Add the oil, and when it’s hot add the pepper and the garlic.  Stir-fry for 20 seconds.

Add the chicken and stir-fry over high heat for a couple of minutes.

Add the onion, and stir-fry 30 seconds, tossing vigorously.

Add the scallions, and give the pan a few good tosses.

Add the sauce and stir for a minute

Add the peanuts and stir-fry for a minute or two.

Turn off the heat and season to taste with tamari/soy sauce. Serve with white or brown rice.