bounty chocolate

LOVE AT FIRST PEEP....ON A SKATEBOARDING DATE!

WHEN MY FRIEND DEBBIE SENT ME A PICTURE OF SKATEBOARDING PEEPS I KNEW I HAD TO RECREATE THEM FOR MY BOYS. HERE IS MY TAKE...A BIG HIT IN MY HOUSE!!! THANKS DEB!!!! ORIGINALLY SEEN AT SWEETSIMPLESTUFF.COM
I USED MELTED CHOCOLATE AS THE GLUE TO ADHERE EVERYTHING!!! LOVE HER NECKLACE, TOO! LOL

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Cardamom yogurt cake

Some plain yogurt in the fridge that had to be used within a few days and no idea what to do with it - that usually happens around here. I love yogurt based cakes because they turn out really moist and tender, but I'd baked a yogurt cinnamon cake a couples of week before that was too sweet and kind of rubbery - a complete disappointment. Therefore, I decided to go to a cookbook that hasn't

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CRUISIN' WITH MY PEEPS!

No more Hostess Twinkies so I had to buy the fake kind...you know the ones they sell at the gas stations in the snack aisles hahaha!!!! They still did the trick!!!!

INSPIRED BY CRAFT GOSSIP

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TWIX SQUARES!

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly

in a double boiler

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil

2) In a bowl, beat together the butter, sugar a

nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few mins before serving to soften.

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