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Snickers Popcorn

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I have a lot of faults.  I still wear Crocs (and love them).  I always want to lose weight, but like cake more.  Once you get to know me, I can be kinda bossy.  I am a total dessert Nazi and will threaten bodily harm to anyone who refrigerates my goodies and eats them cold.  Thou shalt not eat my desserts cold unless they’re intended to be cold or…

Veronica Miller: Dessert Nazi

Another of my faults is getting irritated by things people do that I’m guilty of as well.  Such as over-apologizing.  I’m a total over-apologizer and I think it’s knowing that and not liking it about myself that also makes me cringe when other bloggers do it.  I hate it when a blogger apologizes for bad photos because what they’re considering “bad” is something I could only accomplish in my wildest dreams.  And yet here I am, biting my tongue to keep from apologizing for these photos and the over-processing I did to try and remove the blue hue on the background.

Well you know what, I’m not apologizing.  So there.  You can hate them and I can hate them but they’re the best I can do and if you think I care enough to actually learn how to take good photos and learn how to edit them properly, you’ve totally overestimated my interest in photography.  I just don’t care, therefore I’m not apologizing.  You might want to change your color settings to black and white to avoid eye strain, though.

Now that I’ve gotten that out of the way, let’s talk about this popcorn.  Scratch that, there’s really not much to say.  I mean, look at the photographs.  It looks delicious, even with the harsh contrast and weird blue hue, right?  Well let me tell you, it tastes even better.  I mean, Snickers and caramel corn?  Yeah, that was meant to happen.

I made this for Christmas treats last year and was a big hit!  I now buy mini Snickers on sale after holidays just so I can make this popcorn and Sneaky Snickers Cookies.  Fo shizzle, mah grizzle. Get ‘r done, with yonce grizz-maleon toes!

Um yeah.  Sorry for the momentary lapse into Vraklis-speak.  That didn’t mean anything beyond, “please make this.”

Snickers Popcorn

Printable recipe
Printable recipe with picture

½ cup popcorn kernels
1 cup salted butter
2 cups light brown sugar, packed
½ cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 cup salted, roasted peanuts
1 (11.18 oz) bag Fun Size Snickers (about 19 bars), coarsely chopped
2 almond bark candy coating rectangles, melted

Preheat oven to 200 degrees F. Pop the kernels in an air popper into a large bowl. Set aside. In a large 3-quart saucepan, melt the butter and stir in the brown sugar, corn syrup and salt. Heat over medium high, stirring frequently, until the mixture starts to boil. Stop stirring, reduce heat to medium, and boil for 5 minutes. Remove from heat and stir in the baking soda. Pour over popcorn and mix well. Transfer to a large roasting pan and bake for 1 hour, 15 minutes, stirring every 15 minutes. Stir in the Snickers and bake three more minutes to allow them to melt into the popcorn a little. Spread out onto waxed paper and drizzle candy coating over the top. Allow to cool completely before breaking up and storing in an airtight container or Ziploc bags.

Recipe source: tweaked from Cookies & Cups

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Sneaky Snickers Cookies


The Cooking Photographer posted this recipe over two years ago and her picture, with the caramel and peanuts oozing out, planted itself and made deep roots in my cranium.  Then she had to go and use that same picture in her website header, reminding me weekly how much I wanted to make them.

Well, as I may have mentioned before, cookies are my favorite food group (in my perfect world, yes, they would be a food group, and a prominent one), and as I may have also mentioned, I do not make treats that I REALLY like very often because I simply can not trust myself with them.  I knew I would be in trouble if I made these without a specific purpose in mind and without  a good reason to get rid of most of the batch.

That reason finally arrived with The Great Blogger Cookie Swap of 2011.  (If you missed this year’s, sign up to be notified of of next year’s swap here!)  I had just picked up a bunch of half price Halloween candy when I was brainstorming what kind of cookies I could make for the swap, and how I could use up some of the candy I bought and of course, the first thing I though of was Laura’s Sneaky Snickers Cookies.

Well, the batch made enough that there was still plenty for me to sample and go a little overboard on, but it was well worth it!  Soft peanut butter cookies surrounding a chewy chocolate, peanut, caramel, and nougat center is just a lovely combination.  I especially love them warm so that the middles are oozing gooey caramel when you bite into them, and might have kept a few for myself in the freezer to nuke in the microwave for cookie-craving emergencies.  They are so yummy!

Sneaky Snickers Cookies

Printable recipe
Printable recipe with picture

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
½ teaspoon salt
1 tablespoon real vanilla extract
1 cup creamy peanut butter
2 eggs
1 teaspoon baking soda
3 ½ cups all-purpose flour
2 (11.5 ounce) bags Snickers Miniatures (Half a bag is for snacking during cookie making.)

Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.

In the bowl of a stand mixer, add the butter, sugar, brown sugar, salt, and vanilla until light and fluffy, five minutes. Add the peanut butter and beat until combined, another minute. Add the eggs and baking soda and beat until incorporated, scraping down sides of bowl. Add the flour and beat until just incorporated. Don’t over-mix. Press plastic wrap down over the surface of the dough and refrigerate at least two hours before baking.

Unwrap 52 mini Snickers bars. Then with a standard cookie scoop (size 50), scoop the dough into your hand. Press the dough together and flatten. Place a Snickers bar in the center of the dough and push the dough around to seal, rolling into a ball.

Place cookies 2 inches apart on cookie sheets and bake for about 12 minutes. Let the cookies rest on the baking sheets for 5 minutes before removing to cooling racks.

Recipe source: The Cooking Photographer, with slight changes in preparation method.

***

I wanted to share the cookies I received through this swap as well!  Click the blog links to get their recipes, which are posting today.

Christian of M.E. sent me these Carrot Cake Cookies with Cream Cheese Icing and they were a lifesaver.  It was 4 PM when I received them, and I hadn’t eaten anything all day.  I was running on empty and didn’t have time to stop and figure out something to eat.  I ripped into the cookies and ate half a dozen right away, which got me through to the party I was preparing for.  Thanks, Christian!

Check out the carrots, nuts & raisins these cookies were loaded with!

Lauren Brennan of Lauren’s Latest sent me these soft and buttery Vanilla Bean Sugar Cookie Stars (aren’t they beautiful?):

Julie M. of Burnt Carrots sent me my favorite batch of cookies, at least for the blogger swap.  Her Chocolate and Butterscotch Chip Cookies took me by surprise because I would have thought they had butterscotch chips in them, and maybe they do, but they also have toffee chips and I looooove toffee.  The combination of chocolate chips and toffee is a winner!

I also received cookies through my own cookie swap for non-bloggers, and will share those with tomorrow’s cookie recipe that I sent out for that swap!

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