Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Tuesday, June 26, 2012

salted peanut bars

here is a three ingredient recipe that is perfect every time.  taken from Martha's everyday food chefs, it is one of the easiest and best tasting carmel recipes i have ever made.  there is no need for a candy thermometer and an afternoon of mess. 

simply unwrap one bag of Kraft carmels, which is 14 ounces.  place in a sauce pot.  add one cup of mini marshmallows and one tablespoon of water.  the water is very important. then, melt for about 8 minutes.

while this is happening, chop 2 1/4 cups of unsalted peanuts.  place 1 1/4 cups of peanuts in an 8 by 8 square baking pan, that has been lined with parchment paper. allow the parchment paper to overlap the edges for easy removal from the pan.  when the carmel mixture is melted, pour over the peanuts in the pan.  then, top with the last cup of chopped peanuts.

allow to come together for at least 2 hours before cutting.  i usually place in the refrigerator to cool and harden even more.  if using the refrigerator, make certain you allow for time for the carmel to soften again before cutting into bars.  these are better than the store bought "payday" bars.

these can be stored, but must be individually wrapped or the carmel with adhere to the other bars.

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