Krispie Goodness

I subscribe to a lot of blogs, one of which is extremely popular, the Brown Eyed Baker. Most of her recipes are ok but a little too sweet for me. This rendition of her Avalanche bars is no exception.

Though it's all candy, it does give me a nice break from dipping into the Halloween candy jar, and these Krispie Goodies are far superior to a reese's pb cup anyway;-)

Another plus for this recipe is how silly simple it is to make. Although her recipe calls for use of the microwave, which I totally hate and am against using for melting chocolate, taking the time to melt this on a double boiler really is all the time this recipe takes and not much more than waiting.

My variation of this recipe is due to what ingredients I had on hand, but I doubt it made much of a difference from the original. Still pretty good and gluten free is a plus for my Buddy (who I gave a bunch too).

Avalanche Bark Bars
Makes 12 - 2oz Bars

1 package of White Chocolate Chips (I use Ghirardelli)
1/2 C Creamy Peanut Butter
1 1/2 C Choco Krispies
1 1/2 C Mini Marshmallows
1/2 C Mini Chocolate Chips (I use Ghirardelli)

-Melt White Chocolate Chips with Peanut Butter in double boiler, or metal bowl, over simmering (not boiling) water, making sure the bowl doesn't touch the water.
-Remove from heat and stir in Choco Krispies.
-Let cool for 10 mins, stirring at 5mins then again at 10 mins,
-Then gently mix in Marshmallows & Mini Choco Chips.
-Pour into parchment lined 8x8 pan and cool in the refrigerator for 15 mins.
-Pull out of pan (by pulling out the overhanging parchment flaps) and cut into 2 x 1.5 inch bars.

Nutella Fudge

For Maiyo's 1st birthday, I wanted to focus on a desert table rather than a cake (which I'm not super fond of) so I made several yummy treats. One of which was nutella fudge!

So simple to make, this fudge came out really creamy, a bit more like truffle filling, but still held its shape like fudge. I'd say it was the best of both worlds.

A little sea salt on top really clinched this as a must keep recipe (I'm thinking christmas presents!) but it would be just as amazing without the salt, so you decide!

I found this recipe through Two Peas and their Pod, who found it on Tasty Kitchen. These are two great sites to check out!

Photos by my amazing friend Juanita Turner

Nutella Fudge
Makes ~130 3/4 inch squares

1 Tbsp Butter
1 can (14 Oz) Sweetened Condensed Milk
1 tsp Vanilla
8 oz Bittersweet Chocolate (I used 4 oz 100% and 4oz Milk) CHOPPED
1 C Nutella (Room Temp)
3 Tbsp Unsalted Butter (Room Temp)
Sea Salt

-Grease then line a 8x8 pan with parchment paper.
-In a double boiler (or glass/steel bowl) add remaining ingredients except for sea salt.
-Place on a sauce pan with 2 inches of simmering water, do not boil and do not let the bowl touch the water.
-Stir with a silicone spatula until thoroughly melted and well combined. 
-Pour fudge into prep'd pan and let sit ~1 hour.
-Sprinkle up to 1/2 tsp Sea Salt and refrigerate for at least 2 hours to set.
-Remove fudge by lifting parchment flaps and then cut with a hot knife into desired square sizes or cut shapes with a cookie cutter.
-2 ways to heat the cutting instrument: 1-running it under hot water or 2-fill a glass with hot water and dip it in. BUT make sure to quickly pat it dry as you do not want water on the fudge! 

*sorry for all the typos, blog post is a bit more readable now:-)