First of all, I just wanna say thanks for all your awesome comments on my last post, after my rant about writing and pinterest, hahaha! It’s so easy to let negative feedback cancel out all the happiness I get from all the lovely comments in like 0.001 seconds.
Anywho, today, I’ve got a post full to the BRIM with goodness.
PB & Ps from No Bake Makery, by Cristina Suarez Krumsick.
Guys, that’s peanut butter, pretzels and chocolate!? AND its no bake!? AND a giveaway!? whaaaaa??
AND LOOKIT the styled photos are back!
(many, many photos..)
I was kinda scared to get back into the whole styled set up, seeming as I’ve been used to photographing things this way pretty much once a week, for almost 2 years (“whattttt??” mate I know, it’s almost been two years now. Totally weird.), and then just having this month long break from it. But I think it was good for me to have a break; editing photos in lightroom was actually more enjoyable again, rather than being a mega task and a half.
I just got to chill, edit the photos and watch some Breaking Bad (which is SUCH a good show. WOAH.).
What made everything even better was how stress free and ridoncs fast it was to make these. They’re basically like peanut butter cups, but WITH pretzels thrown in.
They’re actually even easier to make than peanut butter cups because there’s none of that annoying chocolate coating of multiple paper liners going on; you just put it all into the pan and BAM! Crunchy, salty-sweet candy bars.
AND LOOK AT HOW FREAKIN ADORABLE THEY ARE
Cos, seriously, when those hot days (which, sadly, have been pretty rare here recently..) arrive, and you’re all “no ovens. no. no ovens. please. don’t turn that oven on. No seriously. What are you doing, turn the oven off, TURN IT OFF!!” (I’m hoping you know what I mean here, haha), but you want sugar, and that jar of raisins is not the sugar fix you need, I have to say that no-bake desserts are simply going to happen.
So when the lovely people over at Grand Central Publishing offered to send me a copy of No Bake Makery, and another copy for a giveaway, I was pretty physched.
The 80 recipes (all of which have a photo, WOOH! I love it when there are photos for each recipe) are divided into categories of Truffles, Clusters & Bark, Fudge & Bars, Mini Pies & Cakes, Cold Cravings & Pudding, Candy & Cookies and Breakfast for Dessert.
Some of the recipes which caught my eye are Cinnalmond Bites (there’s oreos and cinnamon cereal in them..come onnnn), maple pecan bites (If you know me well ,you know maple + pecan is my no.1 flavour combo that I will never get over), S’mores bark, Pecamel fudgy bars (pecan caramel and chocolate fudge. WOAH) and Cornflake fudge pie. There are SO many more buuut I’m not going to spoil it for you hahah 😉
You can get up to 5 entries in the giveaway for your own copy of No Bake Makery! Just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, just follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you will have to click through to this site to see.)
The giveaway is now over! Thanks everyone that entered, I’ll be announcing and contacting the winner soon!
a Rafflecopter giveaway
(The giveaway is open to US residents only) The giveaway ends on the 6th of June at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box, and contacted via their provided e-mail address shortly afterwards.
– When I can’t be bothered to temper chocolate properly, but I don’t want to get that ugly cacao butter bloom from untempered chocolate I use a cheat method (you get kinda shiny, non-bloom-y smooth chocolate):I chop up the chocolate as finely as I can be bothered, then it into a heat proof bowl. I then pour a small amount of boiling water into another, slightly larger bowl, let it cool a bit, then put the smaller bowl of chocolate into the larger bowl. Let it sit for a bit, and stir it around gently until it has all melted. If you find that the water has cooled too much in order to melt the chocolate fully, just pour out the cold water and replace with more boiling water.
– In the book, these are known as PB & Ps, I’ve just called them Peanut Butter and Pretzel bars for the sake of ease of recognition in my recipe index, and SEO (which is totally boring blogger stuff that would make you roll your eyes.. :/ )
- 3 cups salted mini pretzels
- 1 cup salted creamy peanut butter
- 2 tbsp unsalted butter, softened
- ¼ cup packed, light brown sugar
- 10 tbsp (1/2 cup + 2 tbsp) powdered sugar
- 1½ cups chopped milk chocolate
- Line an 8 x 8" baking pan with foil, coat with non stick spray. Set aside.
- Roughly crush 2 cups of the mini pretzels, either by pulsing in a food processor, or buy putting them into a sandwich bag and crushing them with a rolling pin.
- Combine the peanut butter, butter and sugars in a small bowl, then stir in the crushed pretzels. Press this mixture evenly into the lined pan, and chill for 20 minutes.
- Meanwhile, temper the milk chocolate (see notes) and pour over the chilled peanut butter mixture, using a rubber spatula to spread it evenly and smooth it out.
- Tap the pan against a hard surface to even out the chocolate a bit more.
- Place 20 mini pretzels evenly in a grid pattern on top of the chocolate (they'll be your guide for cutting the bars). Leave at room temperature until the chocolate has set.
- Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.