Friday, November 30, 2012

Munchies White Chocolate Bark

Earlier this year, I moved to Boulder, CO from the east coast. I have to say the people here are quite passionate about a some things: the outdoors, organic/free-range food, and well, you know the third. While I”m working on participating in the first, the second two don’t much interest me. Regardless, I aim to please, so I thought I’d throw together a little homage to the passing of Amendment 64. FritoLay is already on point with their awesome (and fittingly named) Munchies snack mix: Doritos, Cheetos, Sun Chips, and pretzels? Yes, please! But I thought I would add some chocolate, subtract the cheese fingers, and multiply your joy with this tasty Munchies Bark.

Munchies White Chocolate Bark

For the full recipe that is sure to satisfy any craving, visit Foodbeast.

Wednesday, November 28, 2012

Chocolate Covered Dill Pickle Pringles

Can you believe how long it's been since I've covered something strange in chocolate? Too long, for sure. So when I saw these at the gas station, I was like "Score!" Awesome find (although, I'm still in search of the Pringles holiday flavors).

Covering straight up pickles in chocolate has been on my to-do list for a long time, but I've been struggling to find the perfect pickle for the job. These seemed like a perfect way to try it out without having to make such a decision.

Chocolate Covered Dill Pickle Pringles


  • 1 can EXTREME Dill Pickle Pringles
  • chocolate bark

  1. Remove Pringles from can for easier access when grabbing and dipping.
  2. Line cookie sheet with wax paper.
  3. Melt chocolate; dip chip; let set... Enjoy?
These aren't for the faint of heart, but I had some real troopers try them for me. I think the thickness of the chocolate really tempers the intense pickle flavor, but you can definitely still tell its a pickle-flavored chip inside there. Coating the Pringles was a pain as I wanted to keep their shape intact for stackability. So would suggest only coating half: it's easier and would like the pickle-y-ness really shine... if that's what you're into.

Wednesday, November 21, 2012

Sweet Potato Casserole Cookies

Thanksgiving is almost upon us, so that begs the all-important, albeit extremely personal, question: What's in your Sweet Potato Casserole?

I'm guessing sweet potatoes, cinnamon, either pecans or marshmallows (or both, you baller), and a lot of butter. Guess what's in mine: cake mix. It's basically dessert anyways, so why fight it? Instead, embrace the gooey, glorious goodness that is Sweet Potato Casserole Cookies.

Sweet Potato Casserole Cookies

For the full recipe, that will make you glad you wore your elastic pants to the Thanksgiving feast, visit Foodbeast.

Saturday, November 10, 2012

Chocolate Peanut Butter Bars

For those of you out there who aren't into the whole "let's add pumpkin or apple to everything" kick that happens when the leaves change, I thought I'd throw out a recipe that is year-round awesome. Chocolate and peanut butter in convenient bar form? Yes, please!

Chocolate Peanut Butter Bars
(Adapted from the Cake Mix Doctor)


  • 1 box chocolate cake mix
  • 1c smooth peanut butter
  • 8T butter, melted
  • 2 large eggs
  • 1c Reese's Pieces (or as many as you see fit)
  • 12oz peanut butter and milk chocolate morsels (Toll House has a mixed bag at Target, or you can just put in your preferred ratio of each)
  • 1 can (14oz) sweetened condensed milk
  • 2t vanilla


  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13- by 9-inch metal pan.
  2. Blend the cake mix, peanut butter, butter, and eggs in a large mixing bowl with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter will be thick. 
  3. Reserve 1½ cups crust mixture for the topping. Turn the remaining batter into the pan and spread it evenly with your fingertips so that it reaches slightly up the sides of the pan. Set the pan aside.
  4. For the filling, place the pb and c chips and condensed milk in a large microwave-safe bowl in the microwave oven on high power for 1 minute. Remove the bowl and stir until the chocolate chips melt. Stir in the vanilla. 
  5. Pour the chocolate mixture over reserved crust, and spread so that it reaches the edges of the pan. Then evenly sprinkle the Reese's Pieces over the filling. 
  6. With your fingertips, crumble the reserved crust mixture over the top of the filling. 
  7. Bake the bars until they 30 to 35 minutes. Remove the pan from the oven and cool 30 minutes. Cut into 24 to 30 bars and enjoy.

Peeeeanut butteryyyyy goodness! These would be great for a crowd, so if you are heading to a fall-oriented shing-dig in the coming weeks, and think the pumpkin bit is tired, try these on for size. Believe me, three or four of them will fit perfectly on those hips of yours.