Dangerously good treat....

I've had a recipe in my to-try piles for some time now that has been calling to me to give it a try lately - I don't know where this one originated, but I've seen it on more than a few "recipe" sites. I figured I would finally listen to the call and make the recipe so Jeff could bring it in for the weekly Wednesday Treat Day at his office.

The recipe name alone, Snickers Fudge, grabbed my attention as we are both fond of the candy bar. This candy has 4 layers to it and you need to set aside time for each layer to set up before making the next. The first layer is a combination of milk chocolate, butterscotch and peanut butter that is melted together until smooth. Once spread into the bottom of the pan and left to set up in the refrigerator, the next layer is prepared. This could be considered the nougat layer - but don't let that scare you, it is pretty easy since it uses marshmallow creme (like a fantasy fudge recipe). Instead of pouring the hot marshmallow mixture into chocolate as you would fudge, you fold in chopped salted peanuts and the nougat is quickly spread over the chocolate base. As this layer sets, a quick caramel layer is prepared by melting caramel cubes and heavy cream over low heat until smooth. This is spread over the nougat and since this is a thin layer, you need to work quickly as it will begin to set if you take your time. The next and final layer is the same combination as the base - melted and spread over the caramel.

While fairly lengthy to make, most of the time is just waiting for the layers to set. After a couple hours from applying the final layer, I began to cut them into squares. As I was cutting through, I was very happy to find it was quite easy to make smooth clean cuts with each layer shining through. The taste? Actually very close to a Snickers - the butterscotch flavor comes through a little more than I thought it would and the nougat is a little more fluffy in texture, but these captivating squares are delicious! The salty peanuts add a likable crunch below the chewy caramel layer with the milk chocolate top and bottom adding just enough sweetness. This will definitely have a spot on the holiday candy platter and will be heading to the top of the repeat pile.

Tonight's dinner, Moros y Cristianos (or Cuban-Style Black Beans and Rice) had some debate on how to actually serve the dish. Neither of us knew if the bean mixture is mixed with the rice, served on top or each served separately so the recipient could decide how they wanted to eat them. We just opted to place the bean mixture on top and left it at that! While the brown basmati rice cooks, onions, garlic and a red bell pepper are cooked until softened. Tomatoes are added with a splash of sherry vinegar and a spice mixture consisting of cumin, oregano, coriander, fennel and red pepper. Black beans and a few dashes of cayenne pepper sauce are added and the mixture is left to thoroughly warm through. The fragrant rice made a good base to the spicy beans - I liked having one on top of the other to just sort of mix them together as you go along, but anyway you like would be good! I served this as a main, but you could easily do this as a side to a variety of dishes. Next time I think I would add a sprinkling of cilantro though for a finishing touch.

Recipes
Snickers Fudge
Moros y Cristianos