FUDGE MELTAWAY BARS! Retro Baking for a Very Vintage Holiday
Welcome to my vintage cookbook YouTube channel!
Looking for some retro baking ideas for the season? We wish you a Very Vintage Holiday with these fudge meltaway bars! These no bake cookies without peanut butter are simple to make and turn out delicious every time.
Here's a link to the ruler I used:
CAMERA GEAR:
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FUDGE MELTAWAYS
1/2C Butter
1oz unsweetened baking chocolate
1/4c granulated sugar
1t vanilla
1 egg, beaten
2c graham cracker crumbs
1c coconut
1/2c chopped nuts (optional)
1/4c butter
1T milk or cream
2C confectioners sugar
1t vanilla
1.5oz unsweetened baking chocolate
Melt 1/2c butter and 1oz chocolate in saucepan. Blend in granulated sugar, 1t of vanilla, egg, crumbs and coconut (plus nuts if you use them) into the butter-chocolate mixture. Mix well and press into an ungreased baking dish, either 9x13 or 9x9. Refrigerate.
Mix 1/4 softened butter, milk or cream, confectioners sugar, and 1t vanilla. Spread over crumb mixture. Chill.
Melt 1.5oz unsweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.
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KITCHEN TOOLS I LOVE:
OXO Good Grips Mini Angled Measuring Cup:
Wilton Angled Spatula, 9 inch:
Victorinox Fibrox Pro Chef's Knife, 5-Inch:
GIR: Get It Right Premium Silicone Spatula:
Lodge 12 Cast Iron Skillet: Lodge 12 Cast Iron Skillet:
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Recipe: Peanut Butter Filled Chocolates
Barring being able to easily find peanut butter filled chocolates, I decided to make my own.
Peanut butter filled chocolates:
400g milk chocolate
1/2 cup (120g) peanut butter
3-4 tbsp powdered sugar
Melt and temper the chocolate. Combine peanut butter with powdered sugar. Put both chocolate and peanut butter mixture into piping bags. Cover your chocolate molds with chocolate. Allow to set up firm. Add peanut butter mixture, making sure to leave a little space still in the mold. Add more chocolate to the mold till filled. Allow to set up firm. Carefully remove from mold.
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Für die deutsche Version, hier klicken:
Making 2 Ingredient Peanut Butter Fudge – Fastest, Easiest Fudge Recipe EVER
YouTube viewer and friend, Barbara, sent me this recipe on Facebook for peanut butter fudge. Seeing that it only had two ingredients, I just had to try it for myself. I had to know if it would taste just as good as Kevin’s peanut butter fudge. This is his recipe:
Watch till the end to find out if this two-ingredient recipe hit the mark.
The recipe in this video uses 16 ounces (1 pound) of peanut butter & 16 ounces of frosting.
Easy Peanut Butter Roll – Recipe
Lillian C’s YouTube channel:
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Peanut Butter Meltaway bars
Peanut Butter Smoothie Chocolate Bars | The Best Homemade Peanut Butter Bars #peanutbutterbars #peanutbuttersmoothie #peanutbutter
Today we will make Peanut Butter Smoothie Chocolate Bars. I feel these are The Best Homemade Peanut Butter Bars ever! These Chocolate Bars are delicious for any party or occasion you have coming up. My recipe for Peanut Butter Smoothie Chocolate Bars are a crowd favorite and perfect for a dessert at a party or even just to make at home for dessert. First, I’ll show you how to make the delicious Chewy Honey Caramel loaded with Peanuts. Then we will make an equally delicious, melt in your mouth Peanut Butter Smoothie bottom for the chocolate bars. Then it's time to make the honey marshmallow top! After firming up we will enrobe in some milk chocolate and decorate the top with peanuts. I make these Homemade Peanut Butter Smoothie Bars several times a year just to have around when some company is dropping by. I often package them up and give these chocolate Peanut Butter Bars as a gift for special occasions or simply to brighten one's day. I hope you have fun trying out these Delicious Peanut Butter Smoothie Chocolate Bars at home today.
Timestamps:
00:00 Chocolate Bar Demonstration
00:11 Making the Honey Caramel
03:06 Peanut Butter Meltaway Base
03:30 Quick Tempering Method
05:08 Making the Honey Marshmallow
06:28 Cutting the Caramel for the Bars
07:02 Adding the Marshmallow on top
07:57 Enrobing the Chocolate Bars
►If You Need Help on How to Temper Chocolate please watch My Video Here:
How to Temper Chocolate. Watch my video on How to Temper Chocolate| Three Easy Ways:
→Where to purchase Supplies for this Video
˜Contact Me˜
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This Video is about making Peanut Butter Smoothie Chocolate Bars. A Delicious Peanut Butter Smoothie Bottom with Honey Caramel and Marshmallow top enrobed in Chocolate.
Betty's Chocolaty Peanut Butter Bars
Betty demonstrates how to make her ever-popular Chocolaty Peanut Butter Bars. You can serve them for dessert, or pack them with your lunch for a burst of energy later in the day!
Chocolaty Peanut Butter Bars
1 cup chunky peanut butter (You may use smooth peanut butter, if you prefer.)
1 stick butter or margarine, melted and cooled to room temperature
2 eggs
18.25-oz. package butter cake mix (You may use yellow cake mix.)
6 oz. semisweet chocolate chips
14 oz. can sweetened condensed milk
cooking oil spray (for oiling baking dish)
In a large mixing bowl, combine 1 cup peanut butter, 1 stick melted butter or margarine, 2 eggs, and an 18.25-oz. package of butter cake mix. Beat at medium speed of an electric mixer for 2 minutes. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Press half of the cake mix mixture evenly into the oiled dish. You may need to use your hands to do this. (Spraying hands with oil will keep the dough from sticking to your hands.) Bake at 350 degrees for 10 minutes. Sprinkle 6 oz. semisweet chocolate chips evenly over the top, and drizzle 14 oz. of sweetened condensed milk evenly over that. Place the remaining half of the cake mix mixture on top of the sweetened condensed milk layer. You will need to spoon out teaspoonfuls and place them evenly over the top of the other layers. Cover as much of the top as possible, but be aware that the topping will bake and connect together to provide a complete layer. Bake at 350 degrees for about 20 minutes. It should be browned on the top and look solid in the center when you remove it from the oven. Let cool, and then cut into bars. I like these warm, and you may cut them into bars while still warm, but it is a little more difficult to maintain a bar shape. These are delicious for a dessert, or for a quick snack!
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Mint Meltaway Lava Cake Recipe
Ingredients:
Unsalted Butter - 1 stick (4 oz.)
Fannie May Mint Meltaways - 20 each (6 oz.)
Eggs - 2 each
Egg Yolks - 2 each
Granulated Sugar - ¼ cup
All Purpose Flour - 2 tablespoons
Cocoa Powder - 2 tablespoons
Salt ¼ teaspoon
Additional Ingredients:
Butter for cake molds as needed
Extra sugar for dusting molds
Five 4 ounce aluminium baking ramekins
Instructions:
1. Preheat oven to 400°F.
2. Smear the baking tins with butter so that the bottoms and sides are coated with a thin coating.
3. Fill the tins with sugar and then pour the sugar out to leave only what sticks to the butter.
4. Put the eggs, yolks, and sugar in a mixer bowl and whip on medium speed.
5. Meanwhile, put the butter in a microwave proof bowl microwave the butter for about 90 seconds until it thoroughly melted and very hot.
6. Add the meltaways to the bowl and allow them to melt. Stir the bowl gently with a whisk to combine the butter and chocolate.
7. If the meltaways are not completely melted, return to the microwave for another 30 seconds.
8. Sift together the flour, cocoa, and salt.
9. Pour about ⅓ of the chocolate mixture into the whipped eggs, and combine with a whisk.
10. Add the remainder in two turns, combining after each addition.
11. Add the flour and cocoa mixture and fold with a rubber spatula.
12. Divide between the five ramekins.
13. Place in the oven and bake for 8-10 minutes.
14. Plate your dessert & garnish with whipped topping and shaved Mint Meltaways
15. Enjoy!
#FannieMayChocolates #FannieMayRecipes #MintMeltaways