Candy Bar Cupcakes - Snickers

Of all the multitudes of cookies and brownies and cupcakes that I’ve made over the years, there’s one treat that my friends CONSTANTLY request that I make.  Whenever I show up with these in hands, it’s a literal “clear the room- Sarah has arrived with THE CUPCAKES”.

People flip over these Reese’s Peanut Butter Cup Cupcakes. I figured since they are such a hit, why not try it with other candy bars.

First up- Snickers.  Sweet caramel with salty peanuts covered in chocolate.  I can totes get on board with that.

I’ve been experimenting a bit with my chocolate cake recipes, trying to find the perfect one.  This one had a fantastic chocolate flavor without being super sweet which held up great to the over-the-top salted caramel buttercream.  Don’t be scared when your batter is really watery, it’s supposed to be like that.  Or just don’t worry about it and by all means, hit up Duncan Hines for a boxed mix :) 

Chocolate Peppermint Bark



I'm OBSESSED with all things mint chocolate.  No. Seriously.  It honestly might be my favorite part of the Christmas season- all the minty chocolately things come out to play.

In the past week, I've had mint M&Ms, Mrs. Field's Peppermint Sticks, a Starbucks Peppermint Mocha and a chocolate mint crinkle cookie from Panera.  While my breathe may have benefitted, not so sure my waistline has....eh- it's the holidays. Calories don't count, right?

But anyways.....yeah, I'm a fan of mint chocolate.  However, I've NEVER EVR made peppermint bark.  I have no clue why not.  Especially because it's SO. FRICKEN. EASY.  5 ingredients, no oven, mint heaven.

I split the recipe in half- the first half got poured into candy molds and the rest into an 8x8 pan.

What's your favorite Christmas treat?

 

Adapted from this recipe

What You'll Need:

• 1 bag Milk Chocolate Chips
• 1 bag White Chocolate Chips
• 4 tsp Shortening, divided
• 1 tsp Peppermint Extract, divided
• Candy Canes, crushed into pieces

 What To Do:

1. Place candy canes into a ziploc bag and crush into small pieces using a rolling pin.  If you have a mesh strainer available, sift the candies to remove any peppermint "dust".  DO NOT use a food processor- I did think and got sticky, nasty, peppermint clumps....not cool....
2. Prepare your molds and/or pans.  If using silicon molds, I don't think you'll need to do anything.  I used plastic candy molds, so I sprayed them with Pam just to be safe.  I lined my 8x8 with parchment paper.
3. In a microwave safe bowl, combine milk chocolate, 2 tsp of shortening, and 1/2 tsp peppermint extract.  Microwave in 30 second increments, stirring as you go, until melted and smooth.  Pour into molds/pan.  Jiggle them a little to spread everything else.  Add a few small peppermint pieces on top of the milk chocolate.  Cool in fridge for at least an hour.
4. Once hardened, repeat with white chocolate. I kept my final ones in the molds overnight before I set them free, but a couple hours should be more than enough.