Tag Archives: snickers

Snickers Brownies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Snickers BrowniesAlthough really easy, these fudgy Snickers Brownies, are sure to become a favorite. They are great for getting kids into the kitchen. When my grandson was five he made these and still does. After all a whisk, a bowl, a few measuring utensils yields a bonanza of brownies. If you don’t have a food processor, don’t freeze the candy, just chop the snicker bars by hand.  Make these Snickers Brownies once and see if they don’t become an instant favorite.

(This recipe appeared on KMOV’s Great Day St. Louis and as such has no how-to photos)

Brownies
1/2 cup butter (1 stick or 114 grams or 4 ounces)
4 ounces semi-sweet chocolate (114 grams)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1/2 cup all purpose flour (70 grams or 2 1/3 ounces)

Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Line an 8×8 inch pan with parchment paper and spray the paper and the pan.

Melt butter and chocolate over hot water or microwave about 2 minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.

Glaze
10 to 12 fun size snicker bars
1/2 cup 40% cream
4 ounces semisweet chocolate

Cut each snickers into 6 to 8 pieces and freeze until hard. Place in a food processor and process until chopped. You want big and little pieces. Set aside.

Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.

Pour the glaze over the brownies and spread to the edges. Sprinkle with snickers pieces. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.

Snicker-Ama – A No Bake Super Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Snicker-amaI honestly don’t remember when I came up with this Snicker-ama Tart, but I was sure happy I did.  It has several steps but half have to be done the day or several days before if desired.   it is the perfect dessert for a summer celebration when you don’t want to turn those ovens on.

My book, “European Tarts, Divinely Doable Desserts with Little or No Baking” is based on tarts made in 9″ or 11″ quiche pans with removable bottoms. ET Book coverWhile of the same general idea, this is a deep dish tart that is as easy as it is spectacular. Even the piped topping is as simple as it is pretty.  Remember, I’m the one with no talent with a piping bag so it has to be easy! Continue reading

Cookie Pops

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Photo of Cookie PopsWhat could me more fun than a cookie pop – a peanut butter cookie on a stick?  How about a peanut butter cookie with a snicker’s bar inside on a stick?  When I first opened my retail shop, there was a construction crew in the area and we absolutely couldn’t make these fast enough.  As soon as the bakery sent over a case, we had to order another.  From a children’s party, to a shower, to tailgating, these fun treats fit in anywhere with children and adults alike.

The rounded sticks for the snickers can be found at craft or hobby stores.  Popsickle sticks work also, but it is harder to seal the dough around the stick.  These cookies couldn’t be easier.  Fun size snickers, peanut butter cookie dough, a few sticks and your have it.

To measure the flour, stir the flour in the container, then spoon it lightly into a dry measure until it is overflowing if not weighing.  Sweep off the excess with a spatula or the backside of a knife.  Do not tap the measure down to level it as this will give you more flour than the recipe calls for.  Brown sugar is nothing more than white sugar coated with molasses.  The more molasses, the darker the sugar.  Because of this, it is fluffier and has to be packed into the measuring cup to obtain the proper weight or measure.  It doesn’t make any difference if  you use light, medium or dark.  We used medium.  Room temperature butter is about 72 degrees.  Don’t let the butter get mushy soft or runny. Continue reading