I think Halloween candy shows up in stores so early because we all end up eating it well before the end of the month. I mean, for the consideration of lunch boxes, candy dishes and movie nights at home, the fun sizes should be sold all year. But then the candy frenzy of October wouldn’t occur, and that wouldn’t be any fun.

So, here’s a quick little number to whip out when you crave all the base flavours of the ultimate mass-produced chocolate bar (chocolate, caramel, peanuts and peanut butter) but can’t bring yourself to buy one of those un-fun-sized bars—I mean, when WAS the last time you saw someone buy a chocolate bar? As it receives the “no-bake” label,  it’s as easy as can be and perfect for kids to help out with if you have some about. If you don’t, wrangle some. The wrappers on those caramels are a b-tch to get off!

Chocolate Caramel Peanut Butter Bars
Adapted from Bites Out of Life

The caramel was my addition. I added the cream so that when you pulled the bars out from the cold, you wouldn’t have to contend with a hard, sticky layer. What you have to watch out for is that once the bars start to warm a bit, the caramel gets oozy. This makes the chocolate layer shift, causing a napkin-worthy sweet indulgence. Enjoy.

2 cups graham crackers crumbs
3/4 cup butter, melted
1 cup + 1/4 cup creamy peanut butter
1-1/2 cups icing sugar
1-1/2 cups semisweet chocolate chips or chunks
20 caramel candies
1 tablespoon cream
1/2 teaspoon flaky sea salt
1/3 cup roughly crushed and chopped roasted peanuts

Mix the crushed grahams, butter, 1 cup of peanut butter and powdered sugar in a large bowl or in a food processor until smooth and well combined. Pour into an ungreased 9 in x 9 in baking dish and spread evenly. Freeze for 15 minutes.

In a large microwaveable bowl, melt the caramels and cream. It will take about 90 seconds, but stir and check every 30. Spread over the peanut butter layer and sprinkle salt on top. Freeze again for at least 15 minutes.

In a large microwaveable bowl again or over a double boiler, melt the chocolate and remaining peanut butter, stirring every 30 seconds until smooth again if melting in the microwave. Spread in an even layer over top the hardened caramel and peanut butter layers. Sprinkle roasted peanuts on top. Freeze for an additional 15-20 minutes. Cut into squares. Refrigerate leftovers.

Image courtesy of www.zoomyummy.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

Don’t balk at these “oven-fried” onion rings. They’re made with potato chips!

Tired of grilled cheese? How about some new-fangled cheese on toast?

I have no interest in trying to be like Heston Blumenthal at home. But, the idea of serving pumpkin soup in a bowl glistening with brown butter might get me thinking about trying.

Why wait for Halloween? You should totally make these homemade peanut butter cups this weekend.

And hooray! It’s time to eat all things pumpkin. Start with soft’n'spicy pumpkin snickerdoodles.

There’s no question about it.  This gentlewoman prefers brunettes.  Even if I wasn’t one myself, the saying isn’t “tall, dark and handsome” for nothing.  And with all the classic dark/light juxtapositions, I almost always lean dark:  Veronica over Betty, Janet over Chrissie, Derek over Ken (doll), Johnny over Brad.  Major exceptions are Robert Redford, Brigitte Bardot, vanilla over chocolate, and in the case of bars, blondies over brownies.

Rarely seen away from school bake sales and church basement teas, the blondie is, for ease, a brownie without the chocolate.  I know many of you are probably rolling your eyes and thinking, “What’s the fun in that?” But, trust me.  While a blondie may be the bar without chocolate, it isn’t the bar without flavour.  Brown sugar baked with butter, eggs and flour sings of that sugar and reminds you of one of the most loved flavours of all:  cookie dough.  Soft, gooey, chewy like the middle of your favourite chocolate chip cookie.

This recipe was made with some leftover Halloween Reece’s Pieces, but you could easily Christmas it up with dark chocolate and cherries.  Or take the bake sale route with red and green M&Ms.  The key for me was using dark brown sugar.  The recipe I used suggested it, and I agree that it gives a much richer caramel flavour.  I cut mine small to bring in to work, but they would make a perfect dessert cut large and topped with ice cream. Also perfect? They take no time to make.

Reece’s Pieces and Peanut Blondies

1/2 cup melted butter
1 cup tightly packed dark brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup all-purpose flour
1/3 cup Reece’s Pieces
1/3 cup plain, unsalted peanuts

Preheat the oven to 350 degrees. Lightly grease and flour a square, 8” x 8” pan.
Whisk together the melted butter and sugar in a bowl.  Add the egg and vanilla and whisk.
Add the flour, baking soda, baking powder, and salt, and mix. Add the Pieces and peanuts.
Pour into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares (size of your choice).  Store in an airtight container for a few days or freeze.

After the upheaval of a move, a new city, and a new job, I’ve found little energy to do much beyond cereal and toasted bagels for myself at home. For a few weeks I’ve thought about turning that little dial and crossing fingers for proper calibration. In preparation, I have slowly been building up my kitchen arsenal.
Perhaps the death knell of the weekend finally roused me. Because it was a Sunday night of all times that I decided to take the plunge and bake. Cookies.

Quick to drum up and certainly not complicated-how come cookie recipes are never listed under “One Dish Dinners”?-these peanut butter and chocolate chip gems have all the cookie attributes I prefer: soft, not too sweet, and guaranteed to please workmates the next day when they’re left in the office kitchen.
That is, it’s one thing if I like my own cookies, but if others do as well, I’m a very happy girl. I’m sure I have said that before.

Did I mention that they are also topped with fleur de sel?

You’re not something these days if you haven’t been topped with fleur de sel.

First we welcomed fat back into our lives, then salt. Thank god.

Whenever I think of food trends, I think of that line in When Harry Met Sally when Jess says that he wrote about how pesto is the quiche of the 80s. Is fleur de sel the quiche of 2008 or 2009? Truffle oil had to be the year before that, no?

Peanut Butter Chocolate Chip Cookies with Fleur de Sel

The recipe is from Whole Foods.
This was the second time that I’ve made them and I made one tweak: milk chocolate chips instead of dark.
I also think it’s important to use a natural peanut butter (simply peanuts and salt, such as the Adam’s brand). I always have chunky on hand.

With a circle of dough in front of me and apparently not enough fig jam, I hatched a plan—a rugelach experiment.

Surrounded by all the sweetness, I wanted a dose of salty.

I swapped the jam for peanut butter and the sprinkled sugar with fleur de sel.

How awesome do I feel when I read that Bon Appétit has peanut butter listed as the dessert trend of the year?