We‘ve clearly established that I LOVE surprises — for me, for someone else — it doesn’t really matter. Surprise!!!! 🙂 So, pair up August’s Secret Recipe Club and Chocolate — wow! Yah! Darn good day! Gooey it up with melted caramel and I’m SO gone. lol You’re going to love this recipe! Just sayin’.
Just in case you haven’t caught my previous Secret Recipe Club posts, “Lucy, let me ‘splain.” (P.S. It scares me when Jr. High kids stare at me blankly and say, “Wha…?” when I make I Love Lucy references. There needs to be more classic TV education. I’m just sayin’.) Okay, Secret Recipe Club… It’s so-o-o-o fun! I’m assigned a blog to make a recipe from, someone else is assigned my blog and they make a recipe from here, then we all have a big reveal day and surprise each other and you all get to check out the amazing recipes! How could it be better? There is always
eating cooking or baking involved and discovering dozens of new food blogs. And seriously, if you search deep enough in their archives, there could be chocolate every single month – mmm hmmm, 100% of the time! But, you’d miss so many other great recipes, so… yah, I picked chocolate, this month. That’s just the way I roll. But, you will seriously want to check out all the other fantastic recipes over at Little Bit of Everything, my assigned blog for August. Julie likes to cook, travel and garden and her blog is a journey through her yummy cookbook collection. If that wasn’t enough to make her a “neighbor”, turns out she lives just down the street! –er, well about 75 miles, east. But truly, she’s right here in Nebraska, too!
I’m not sure where the name Hello Snickers hails from, because these didn’t taste like Snickers to our family, but they tasted like “it’s time to make another pan”, because those
locusts gluttons piggies my family has already eaten them ALL. I didn’t really change anything up in the recipe, except to double it. The learning curve for doubling this particular recipe was that I wouldn’t have needed to double the butter. It basically works as moisture and prevents the bars from sticking to the pan. Two sticks was too much and left the bars a little greasy. Next time, I will double everything but the butter. I completely forgot to chop the peanuts and I will definitely do that next time, too, instead of leaving them whole. We felt these were even better cooled, than directly out of the oven. Chocolatey, caramely (It’s okay, I added it to my computer dictionary, so now, it’s a word.), gooey, chewy goodness with the wonderful texture contrast of crunchy peanuts. Yum!
- ½ cup butter
- 1 cup chocolate sandwich cookies, crushed
- 1 cup caramel, melted
- 1 cup roasted peanuts, chopped
- 1 cups chocolate chips
- 1 cup sweetened condensed milk
- Unwrap and melt caramels in a microwavable bowl. I did mine on 30% power for 4-6 minutes.
- Melt 1 stick of butter in a 9 x 13 pan.
- Layer the chocolate cookie crumbs over the butter.
- Pour the melted caramel over the cookie crumbs.
- Sprinkle peanuts over the caramel.
- Layer chocolate chips over the peanuts.
- Pour sweetened condensed milk over the chips.
- Bake at 325 degrees for 25 minutes, (350 for a glass pan).
- Cool and cut into 16 squares.