candy Archives - Ari's Menu

Snickers Stuffed Chocolate Brownie Cookies

October 27, 2014 · by Ari · 6 Comments

Rich, fudgy, brownie-like chocolate cookies stuffed with melty mini Snickers and topped with sea salt for the perfect extra bite. These gluten-free Snickers Stuffed Chocolate Brownie Cookies are the perfect way to use up Halloween candy, a great Christmas cookie, or perfect for any occasion!

Oh, hello cookie. Cookie that tastes and feels like a brownie. Cookie that is stuffed with one of my very favorite candies. Cookie with melty chocolate, caramel and nougat in every bite. Cookie with big sea salt crystals adding the perfect balance to all that candy sweetness. Just wanted to say heyyyyy.

Let’s chat about candy for a second. I have really strong opinions. For example, 3 Musketeers–WHAT IS THE POINT? It’s just so fluffy, and soooo overly sweet, and there’s nothing to it. Ick. And then there’s Milky Way. That’s just like a lesser Snickers. It’s like it’s trying to be a Snickers for the poor people with nut allergies, but without the salty peanuts to add crunchy and bite, what is even the point?? Then we get to the good ones. Snickers, Butterfinger, Reese’s and Twix. Those are the ones that, come Halloween time (okay…any time), I can’t resist grabbing a mini, or 7. In fact, the leftover Snickers from these cookies were totally bad news. I usually end up taking them into work and using them as bribery to toss at the kids that impress me in rehearsals. I know, I know…I should give them carrot sticks, probably, but I’m a terrible influence.

Anyway, these cookies are a bit indulgent, but they are whole grain, gluten-free, and shockingly don’t contain any butter or oil! They taste like a rich, buttery brownie, so you’ll never notice the little healthier adjustments. Of course, you are free to use real butter and white flour–they will still be great, but I honestly can’t taste the difference!

Snickers Stuffed Chocolate Brownie Cookies

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 dozen

Serving Size: 1 cookie

Snickers Stuffed Chocolate Brownie Cookies

Ingredients

1 cup gluten-free baking blend (or white whole wheat flour)
1/4 cup unsweetened cocoa powder (I use Hershey's special dark or Dutch process)
1 teaspoon baking powder
dash salt
8 ounces dark chocolate, melted and cooled
2 large eggs
2 teaspoons vanilla extract
5 tablespoons apple butter
2/3 cups brown sugar
1/4 cup granulated sugar
24 mini Snickers candies (I bought a combination bag with regular, peanut butter and dark chocolate)
coarse sea salt for sprinkling (optional)

Instructions

In a medium bowl, whisk together baking blend, cocoa powder, baking powder and salt. Set aside.
In a large bowl, beat together melted chocolate, eggs, vanilla, apple butter, and sugars until well combined, then slowly beat in dry ingredients until just combined. Cover and chill for 30 minutes.
Preheat oven to 350. Line 2 baking sheets with parchment paper or silpat. Spray hands with nonstick spray (this sounds weird, but it will prevent dough from sticking to your hands during rolling) and roll dough into about 1" balls. Press the center with your thumb to make a whole for the Snickers. Gently press 1 mini Snickers into the center and then re-roll dough around it. Make sure dough is completely covering the candy. Add more dough if necessary. Place onto prepared baking sheet and repeat with remaining dough. Sprinkle each cookie with a small pinch of coarse sea salt (if desired) just before baking.
Bake for 10 minutes until just set. Cool completely on pan. Store in an airtight container for one week (these cookies stay pretty darn soft and gooey for days!).

http://www.arismenu.com/snickers-brownie-cookies/

Dark Chocolate Sunflower Butter Truffles

December 2, 2013 · by Ari · 14 Comments

Rich and intense dark chocolate sunflower butter truffles are perfect treat to bring to a Christmas party, and make a great edible gift! Vegan, gluten-free and filled with intense chocolate flavor!

I have a confession. After the first round of making these truffles, I officially swore off truffle making forever. Not because I wasn’t in love with them, but because I’m, um, a little…slow on the learning curve. At least with things like this. I don’t have that whole hand-eye-coordination thing, and tasks that require care and patients are realllllly not my thing.

Then I tasted them. And I ate my words…in the form of an entire batch of truffles. Totally worth it.

So I did, in fact, make them again. andagainandagainandagain. Each time it got easier, and by the most recent batch, I even referred to it as “enjoyable” and “therapeutic”. WHO AM I???? It turns out, once you get the hang of it, they really don’t take that long. So pour yourself a glass of wine, put on your favorite holiday movie, and enjoy the process, because once you are finished and you take your first bite, I guarantee you will fall in love.

These truffles are so rich, and decadent. The deep flavor of dark chocolate mixed with creamy, nutty sunflower butter, topped with intense Dutch cocoa powder–it is a chocolate lover’s dream.

**Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. 🙂

Dark Chocolate Sunflower Butter Truffles

Prep Time: 1 hour

Total Time: 2 hours

Yield: 3 1/2 dozen

Serving Size: 1 truffle

Dark Chocolate Sunflower Butter Truffles

Rich and intense dark chocolate sunflower butter truffles are perfect treat to bring to a Christmas party, and make a great edible gift! Vegan, gluten-free and filled with intense chocolate flavor!

Ingredients

12 oz dark chocolate, melted
1/3 cup sweetened condensed coconut milk, at room temperature (can sub regular sweetened condensed milk)
1/3 cup sunflower butter

For coating:

6 oz dark chocolate, melted
Approx 1 cup Dutch process cocoa powder for dusting (or Hershey's Special Dark)

Instructions

In a large bowl, combine the 12oz melted dark chocolate, sweetened condensed coconut milk and sunflower butter until well combined. Refrigerate for 30 minutes.
Line a large baking sheet with parchment paper, and use a small spoon or extra small cookie scoop to transfer chocolate mixture in approx 1/2" balls. If they don't look perfect and round right now, don't worry! Once all of the mixture has been transferred, refrigerate for 1 hour. You can stick them in the freezer as well.
Once the truffles have chilled, roll each truffle in your hands until round and smooth. Melt 6 oz dark chocolate in a wide shallow bowl. Pour 1 cup cocoa powder in a similar wide and shallow bowl. Use a fork to roll each truffle in melted chocolate until fully coated then in cocoa powder. Once truffle is fully coated, use your fork to gently place it back onto lined baking sheet. Store in an airtight container in refrigerator or freezer.

http://www.arismenu.com/dark-chocolate-sunflower-butter-truffles/

Magic Shell Cups

July 7, 2013 · by Ari · 29 Comments

Remember Dibs? They were so popular when they first came out. Dangerously good, and finally brought ice cream as a “snack” to movie theaters. I was pretty obsessed, but as I’ve mentioned, I’m pretty obsessed with anything that includes ice cream. 😉

I tried to make you Dibs. I tried to many ways. I made a mess of my kitchen. Chocolate and fro-yo everywhere. And I’m not one of those roll with the punches people who keeps it cool when things don’t work out. No. I work in an embarrassingly fragile state in the kitchen where I am known to have legit freak out when things don’t turn out the way I want them to. It’s really fun being married to me. 😉

Anyway, after several failed attempts, I decided to change things up a little. Last year I was obsessed with making these cups. Then after selling hundreds of them for fundraising and spending pretty much every weekend making them, I decided I never wanted to make a single candy cup again for the rest of my life. Good thing these are ice cream cups instead. They did bring back some painful memories, but man were they worth it in the end!

These cups are everything you love about a magic shell ice cream cone in tiny, bite-sized cups that are perfect for when you just want a little bit of sweetness. They are also extremely versatile. You could put rice krispies in the chocolate for some added crunch, you can use any type of ice cream/fro-yo you like (I like it best with nonfat vanilla fro-yo or coconut milk ice cream), you can add sprinkles (no brainer for me!) for color and crunch, and you could even put in some peanut butter, granola or pretzels to add some variety!

Magic Shell Cups

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 26-30 cups

Serving Size: 2 cups

Magic Shell Cups

Ingredients

20 oz dark chocolate, roughly chopped (or dark chocolate chips)
1 tbsp coconut oil
Approx 1 cup ice cream/frozen yogurt of choice (I used coconut milk ice cream and nonfat vanilla fro-yo. If vegan, use coconut milk or other nondairy ice cream.)
Sprinkles for topping, optional

Instructions

Line mini muffin tins with paper liners.
In a medium bowl, heat chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup. Add scant tablespoon fro-yo or ice cream. Cover with more chocolate. Add sprinkles if desired.
Freeze for at least one hour or until set. Cups will stay kept in the refrigerator for up to one month.

http://www.arismenu.com/magic-shell-cups/

Whopper Cookies

February 27, 2013 · by Ari · 16 Comments

One time I went on vacation with my dad, and he tried to take a box of whoppers through the line at security. It had already been opened, and they wanted to check inside the box. He then had a legit argument with the TSA about how if they wanted to dig inside his candy box, they were going to need to buy him a new one.

Well, I’m sure you’ll be shocked to know, they bought him no new box of candy. I mean, you just don’t argue with the TSA. Listen, I don’t like it any more than you do when they put me in that machine that basically shows them my naked body (does anyone else feel like this is the most awful part of traveling????) butI like to actually be able to get on the plane, so I would rather keep my mouth shut.

Steve likes to make things difficult, and refuse to get him, so they make him get a pat down. I feel like that would be, umm, way worse, but he is stubborn. Anyway, enough about airport security. Cookies are, like, 5 zillion times cooler!

I feel malt is sooooo under rated. I really don’t know why I haven’t put it into every baked good I’ve ever made. The sweet, strong taste pairs perfectly with milk, chocolate, beer, you name it!

These cookies give you a double dose with malted milk powder in the cookie base, and then the dough is stuffed with chocolatey malty Whoppers candy, and of course chocolate chips for an extra dose of chocolate–extra chocolate is always necessary. The Whoppers get a little soft as the cookies bake, but as they cool, they quickly return to their crunchy texture bringing a nice texture to these ultra-soft cookies.

Peanut butter cookies are usually my favorite,. but these babies give my normal peanut butter love a run for it’s money. They stay soft for days too–if you can keep ’em around that long. 😉

Whopper Cookies

yield 3 dozen

2 1/4 cups white whole wheat flour
1/2 cup malted milk powder
1 tsp baking soda
dash salt
1 cup fat free (or reduced at) cream cheese, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup dark chocolate chips
5 oz box of Whoppers

Directions:

In a medium bowl, whisk together flour, malt powder, baking soda and salt. Set aside.
In the bowl of a stand mixture, beat softened cream cheese until fluffy. Beat in sugars until well combined. Add vanilla. Beat in eggs one at a time.
Slowly, stir in dry ingredients until combined, scraping down sides of the bowl when necessary. Gently, fold in chocolate chips and Whoppers.
Refrigerate dough for at least 30 minutes. Preheat oven to 375. Line two large baking sheets with Silpat or parchment paper.
Roll chilled dough into 1″ balls and transfer to baking sheet. Bake until edges are golden and cookies are just set, about 10-12 minutes. Let stand for 10 minutes, then transfer to a wire rack to cool completely. Store in a not quite airtight container (if they don’t breathe, they lose their texture, but I wouldn’t leave them next to a vent either) for 5-7 days.

Take 5 Cookies {HAPPY BIRTHDAY TO LISA!!!!!}

February 19, 2013 · by Ari · 14 Comments

Today is a very special day!! It’s my amazing, wonderful friend Lisa’s birthday! I’ve known Lisa since my sophomore year of college, which doesn’t seem like that long ago, but when I do the math, I realize that it was almost 9 years ago. Yikes. I’m old. But it’s okay because Lisa is older.

I will never forget when I went away to college (I stayed local at community college before transferring to Idaho), I had a hard time being away from friends and family on my birthday, and Lisa always sent me the BEST care packages! This year, I wanted to make her feel extra special, so I sent her a care package that *hopefully* will arrive today with these cookies, and a flashcard timeline of our friendship. Complete with stick figure humans and dogs.

I may or may not have cried for about half of the time it took to put this together. I also cry picking out cards for all occasions. What can I say? We all know I’m an emotional human. Anyway, Lisa’s favorite candy bar is a Take 5. I’d never had one when I met her, but she introduced me, and I was instantly hooked. I haven’t had one in years and years (except for a couple pieces in the cookies I saved for “taste testing”), but I remember loving the combination of creamy chocolate, sweet caramel, peanuts, peanut butter and salty pretzels. It is everything amazing in the world of candy all mixed into one bar!

I knew I wanted a peanut butter cookie base to partner with the Take 5 candy bars, so I went with my favorite peanut butter cookie base, and used White Chocolate Wonderful because Lisa loves it as much as I do. Then, I added white chocolate chips because I knew I wanted a little extra add in.

The result? They were everything I hoped they would be, and the perfect way to send lots of love to one of my favorite people in my life.

Take 5 Cookies

yield 1 1/2 dozen

1 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
4 oz light cream cheese
1 cup peanut butter
1/2 cup sugar
3/4 cup dark brown sugar, packed
1 egg
1 tsp vanilla
3 full size Take 5 candy bars, chopped
1/3 cup white chocolate chips

Directions:

Preheat oven to 350. Line 2 large cookie sheets with silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl (I used my stand mixer), beat together cream cheese, peanut butter, and sugars until combined. Beat in egg, then vanilla. Gently, fold in chopped Take 5 bars and white chocolate chips. I ended up just using my hands to get everything combined.
Roll dough into balls just over 1″ and transfer to prepared baking sheet. Bake until edges are golden and cookies are just set, about 12-15 minutes. Do not over bake.
Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store completely cooled cookies in a tupperware with the lid sitting on top, but not sealed–these will get mushy if they are in a completely airtight container–for up to one week.

Chocolate Peanut Butter Pretzel Cups

August 8, 2012 · by Ari · 2 Comments

Sometimes I think that once my fundraising is over, I will never want to make an other cup for the rest of my life.

Then I take one of these out of the freezer, eat it, and head directly to the store to buy more ingredients, so that I can eat 7 more, then make more.

These were probably the most popular. Everyone loves sweet and salty.There’s also a lot of great textures between the pretzel, the chocolate, and the peanut butter. In fact, they’re almost like those chocolate covered peanut butter pretzels from Trader Joe’s. I never buy those, because I know once I opened them, they would last approximately 6 minutes. I know my weakness, ok.

Hungry yet? If you live in the Phoenix area (chocolate doesn’t ship well when it’s 117 out, and yes, that was the temperature an hour ago), you can order them @ $10 a dozen. As always, 100% of that goes directly to Chances for Children, and your purchases are tax deductable.

Chocolate Peanut Butter Pretzel Cups

yield 24 cups

20 oz all natural dark chocolate chips
approx 1/2 cup all natural peanut butter
1 scant tbs unrefined virgin coconut oil
24 mini pretzels (gluten-free pretzels work great!), whole or lightly chopped*

Directions:

*Option 1 (for whole pretzels)

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup. Add 1-2 tsp peanut butter. Top with chocolate until peanut butter is completely covered and top is smooth.
Gently, press the bottom of one pretzel about half way into each cup.
Freeze to set. Keep in freezer or fridge.

*Option 2 (for chopped pretzels)

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup. Add 1-2 tsp peanut butter. Add one lightly chopped pretzel. Top with chocolate until peanut butter and pretzel are completely covered and top is smooth.
Freeze to set. Keep in freezer or fridge.

*I made the cups both ways, but only photographed them with the pretzel sticking out. I love them both, and continue to make them both ways. I think the pretzel on top looks cool, but with a chopped pretzel, you get more pretzel in each bite. I like to savor my desserts and take many bites 🙂

White Chocolate Nutella Crunch Cups

May 24, 2012 · by Ari · 4 Comments

Remember these? And these? Well, as part of my Chances for Children fundraising, I am selling homemade candy cups. They’re actually doing pretty well, and people seem to be loving them! I’ll gradually be putting up all of the recipes on here, but if you’re anxious in the meantime, you could purchase some for your very own 😉

These cups are silky and chocolatey with the perfect crunch in the center.

I don’t know about you, but as soon as I hear the word “Nutella” I am pretty much shoving the food in my mouth before you can get the rest of the title out. Lord help me if someone ever offers me something gross like Nutella Sock Lint. That could be bad.

Do you know there are people out there that have actually never experienced this chocolate hazelnut amazingness? For you people, I am sad, and I also I want to feed you Nutella with a spoon. Is that weird?

Wait, do you mean to tell me you don’t like to be fed new foods by strangers on the internet whom you’ve never met in person? That just sounds silly. I think it’s time for an intervention. Or a Nutellavention. Okay, that wasn’t funny at all. I’m really sorry. Let’s look at more pictures of delicious candy cups, because clearly that is my strength, and not clever wit.

White Chocolate Nutella Crunch Cups

yield 24-30 cups

2 10 oz bags all natural white chocolate chips
1 scant tbsp coconut oil
approx 1/2 cup Nutella (or other chocolate hazelnut butter)
approx 1/2 cup crisp brown rice cereal

Directions:

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt white chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup. Add 1-2 tsp Nutella, followed by 1 tsp brown rice cereal. Top filling with white chocolate until Nutella is completely covered and top is smooth.
Freeze to set. Keep in freezer or fridge.

**It’s too hot here in Phoenix to send these through the mail, but if you’re local, and you would like to contribute, or you just really like chocolate cups, I’m selling them for $1 a piece. And, really, how often do you get to use dessert as a tax write off? 😉

White Chocolate Cake Batter Cups

April 26, 2012 · by Ari · 4 Comments

I’m sorry for this.

You see the thing is, you will have to make these. They are ridiculous.

I will never buy a Reese’s peanut butter cup again. I mean, these aren’t peanut butter, but in case you didn’t notice, I’m on a bit of a kick here with the home made candy cup business.

The cake batter dip in the center is the perfect soft and silky consistency covered in the delicious white chocolate shell.

I made these as a going away gift for my wonderful, amazing friend Kara. You know my very favorite running and spinning buddy? Yeah, life as I know it is over, and no I don’t want to talk about it. I just want to drown my sorrow in white chocolate and cake batter. IS THAT SO WRONG????

I know, you’re probably devastated as well. Care to join me in this sorrow drowning?

It may not be healthy, but I will say, it’s far less unhealthy than it sounds…

White Chocolate Cake Batter Cups

yield 26-30 cups

2 10 oz bags white chocolate chips
1/2 tbs coconut oil
approx 1/2 cup cake batter dip (I used Cinnamon Spice, but you could also use the original)

Directions:

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt white chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough white chocolate to cover the bottom of each baking cup.
Add 1-2 tsp Cake Batter Dip.
Fill with chocolate until Cookie Butter is completely covered and top is smooth.
Freeze to set. Keep in freezer or fridge.

Salted Chocolate Cookie Butter Cups

April 5, 2012 · by Ari · 15 Comments

Honestly, does it really get any better than chocolate and cookie butter?

The answer you’re looking for is “No. It does not.”

Well unless you add Fleur De Sel. Then it absolutely does.

Freaking yum.

What do you even say about something that is basically a Reese’s Peanut Butter Cup, but made with TJ’s Cookie Butter and sprinkled with Fleur De Sel?

You say “Yes, please” and don’t ask any questions.

These are actually part one of a baking project that will continue tomorrow for a very special person’s birthday. A person so special, that he gets homemade candy inside his birthday cupcakes. He’s a lucky guy, I tell ya.

One of the best things about this recipe is that there are endless combinations. White chocolate, milk chocolate, any type of nut butter that exists, you name it. Trust me, I have about a million variations floating around in my head right now. Just think of it as a ‘coming soon’….

Until then, please join me in drooling over these bad boys and wishing they were magically calorie free. In a perfect world, right? Oh and did I mention they only have 4 ingredients? Almost perfect world…

Salted Chocolate Cookie Butter Cups

yield 24

lightly adapted from Ashley‘s Chocolate Maple Cinnamon Almond Butter Cups

20 oz dark chocolate (chips, or good quality chocolate chopped)
approx 1/2 cup Trader Joe’s Cookie Butter
1 scant tbsp coconut oil
Fleur De Sel for sprinkling

Directions:

Line 24 mini muffin tins with paper liners.
In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
Spoon enough chocolate to cover the bottom of each baking cup.
Add 1-2 tsp Cookie Butter.
Fill with chocolate until Cookie Butter is completely covered and top is smooth.
Sprinkle with a nice pinch of Fleur De Sel.
Freeze to set. Keep in freezer or fridge.