CHOCOLATE CANDY BAR ROUNDS
Steps:
- For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
- Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
- For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
- For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
- For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
- Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
CHOCOLATE MILKSHAKE
Steps:
- Gather the ingredients.
- Place the ice cream, milk, and chocolate syrup into the blender. If using chocolate chips, add those as well. Be mindful that the harder the ice cream is, the better, as the blending process can liquefy the ice cream too much and make the milkshake too thin.
- Blend the ingredients until completely smooth.
- Pour into your glasses immediately, top with whipped cream, and decorate with shaved chocolate. Enjoy!
Nutrition Facts : Calories 415 kcal, Carbohydrate 58 g, Cholesterol 64 mg, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, Sodium 159 mg, Sugar 50 g, Fat 17 g, ServingSize 2 milkshakes (2 servings), UnsaturatedFat 0 g
CANDY BAR SHAKE
This is simple and you can use the candy bar of your choice! From Blendtec! Suggestions for candy bars-Heath bars, milk chocolate, butterfingers)
Provided by Sharon123
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Save out a few crumbles of candy bar for garnish.
- Place ingredients in the blender in order listed. Put on the top and process to desired creaminess. Pour into a glass and garnish with candy bar crumbles. Enjoy!
Nutrition Facts : Calories 351.3, Fat 19, SaturatedFat 11.7, Cholesterol 75.2, Sodium 165.4, Carbohydrate 36.8, Fiber 0.9, Sugar 28, Protein 8.6
CHOCOLATE CANDY BAR SHAKE
Make and share this Chocolate Candy Bar Shake recipe from Food.com.
Provided by Parsley
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender and blend until smooth.
- Pour into glasses; serve immediately.
Nutrition Facts : Calories 603.3, Fat 22.8, SaturatedFat 12.5, Cholesterol 57.6, Sodium 232.5, Carbohydrate 91.3, Fiber 1.1, Sugar 84.4, Protein 11.7
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