Easy Homemade Divinity Candy

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! This Easy Homemade Divinity is incredible! Smooth, fudgy and delectable, this snow-white candy is surprisingly simple to make!

So confession: I’ve only had divinity one time before this, and it was from a local favorite, See’s Candies. Maybe you’ve heard of them?

I also had an ex-boyfriend whose grandma loved divinity, and I remember giving her a box for Christmas. So for me, divinity has always kind of felt like a Christmas candy recipe. Maybe I’m wrong, but there’s something so holiday-ish about divinity. It’s snow-white, which is shocking for a candy, and it looks like little melty snowballs. Plus, it’s kind of like a fudge, which always reminds me of the holidays.

If you don’t know, divinity is typically popular in the South and was invented (we think) by Karo corn syrup as a way to market their new product. It’s a cross between fudge, nougat and meringue and is totally unique and unparalleled. It’s so unlike the usual barks, brittles and fudges that are usually found around this time of year, and if you’ve never made it, I highly recommend you do!

The cool thing about this recipe is it can be customized to your preferences, too. I went with a traditional vanilla pecan divinity, but you can replace the vanilla extract with peppermint extract and add in shredded coconut, or use walnuts instead of pecans. Up to you!

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! Whatever you do, make yourself a tin of these and thank me later!

*Some Notes: in researching this recipe, I found that a lot of people advise against making this candy on a humid day, such as when it’s raining. The humidity can supposedly affect the way the candy sets up and dries, which is essential for divinity. I have not tested this theory, but I would just heed caution and try and make it on a low-humidity day. 

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! *adapted from here 

Easy Homemade Divinity Candy
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Microwave Divinity Candy is SO fabulous and perfect for the holidays! Easier than you think to make, it comes together relatively quickly and is great for giving as gifts!
Ingredients
  • 2 egg whites, at room temperature
  • 2 & ¼ cups granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ⅛ tsp salt
  • ½ cup chopped pecans
  • 1 tsp vanilla extract
Instructions
  1. Line a large cookie sheet with parchment paper and set aside.
  2. In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form.
  3. Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy VERY slowly. It should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites. Continue beating the mixture until it's no longer glossy and it holds its shape, about 6-10 minutes (it depends on your mixer). Stir in the chopped pecans and vanilla extract until combined.
  4. Butter two spoons (or grease them lightly with cooking spray) and, working quickly, drop rounded Tablespoonfuls of the divinity mixture onto the parchment-lined baking sheets. You may need to scrape the candy mixture off of one spoon with the other spoon, then quickly flick your wrist to create a soft curl (like soft serve) on top of the candy. It's okay if you don't get it quite right!
  5. Allow the candy to set at room temperature - maybe overnight, depending on the humidity in your home - until dry to the touch and no longer sticky. Once set and dry, you can keep it at room temperature for up to 5 days in an airtight container.
  6. NOTES: It is totally okay to take a small teaspoon-sized spoon of candy and test it on the parchment before doing the larger scoops. The divinity is ready when it holds its shape in a mound on the parchment paper. If it turns into a puddle, continue beating the mixture.

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! Chewy & soft, like nougat-meets-fudge, this is a must-try this holiday season!

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! Have a super sweet day!

xo, Hayley

3-Ingredient Buttercream Frosting Fudge

This 3-Ingredient Buttercream Frosting Fudge is AWESOME! Smooth, creamy, melt-in-your-mouth DELICIOUS and tastes JUST like homemade buttercream icing! Super easy and makes great gifts!Attention all frosting fans! This Buttercream Frosting Fudge tastes just like buttercream frosting but in FUDGE form! Three-ingredients, made in minutes & so easy!

Are you a frosting person, or a vessel person?

I say ‘vessel person’ because frosting is on everything these days: cookies, cakes & cupcakes, whoopie pies, brownies…

I’m gonna be a brat right now, but why can’t we just have the vessel without frosting? Sometimes I just want a fudgy brownie with no frills. Or a sugar cookie that’s gone nudist. Or a cupcake that’s au naturel. Is that too much to ask?!

But, I know I am in the minority. Like, the minority of minorities. Because everyone loves frosting, right?!

My Mom could eat just a batch of buttercream frosting without a vessel needed – give her a spoon and the frosting and she’s happy. At kiddie birthday parties, I’d always scrape all of the frosting off of my cake and eat the plain cake, leaving that pile of sugar sludge to sit unwanted on the side until my Mom swooped in and scraped it up for herself.

So if you are like my Mom and could take an IV with a can of buttercream, you will thoroughly enjoy this Buttercream Frosting Fudge. It tastes just like buttercream frosting because it’s made with buttercream. AND! there’s only 3 ingredients, 4 if you count the sprinkles (but in my world, sprinkles don’t count as an ingredient because I put them on everything & basically carry a bottle in my purse for emergencies).

The frosting is super simple: melt a 12-ounce bag of white chocolate chips until smooth, then fold in a can of buttercream frosting – for this, I used vanilla (but of course). Fold it into the white chocolate with a splash of vanilla extract and spread the shebang into a foil-lined pan. Sprinkle the top liberally with your favorite sprinkles – I used Christmas-y ones here! – and let it chill in the fridge for a couple hours.

This 3-Ingredient Buttercream Frosting Fudge is AWESOME! Smooth, creamy, melt-in-your-mouth DELICIOUS and tastes JUST like homemade buttercream icing! Super easy and makes great gifts!Easy. As. That.

Frosting people: this one’s for you!

This 3-Ingredient Buttercream Frosting Fudge is AWESOME! Smooth, creamy, melt-in-your-mouth DELICIOUS and tastes JUST like homemade buttercream icing! Super easy and makes great gifts!

5.0 from 1 reviews
3-Ingredient Buttercream Frosting Fudge
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 24
 
This Buttercream Frosting Fudge is outstanding! It tastes JUST like buttercream frosting but in chewy, melt-in-your-mouth FUDGE form!!
Ingredients
  • 1 (12 oz) bag white chocolate chips
  • 1-2 Tbsp heavy cream (may not need it)
  • 1 can (16 oz) vanilla buttercream frosting
  • 1 tsp vanilla extract
  • Sprinkles, if using
Instructions
  1. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. In a large microwavable bowl, melt the white chocolate chips at 15-second increments on HIGH power until melted and smooth. If the mixture starts to get really thick and pasty, add in the cream. Do not over-heat. Alternatively, using the double-boiler method, place a pot of simmering water on medium-low heat and place a glass bowl on top, taking care to ensure the bowl does not touch the water. Melt the white chocolate over the double boiler until smooth, then proceed with the recipe as stated.
  3. Fold in the vanilla extract and can of buttercream frosting until blended. Mixture will be very thick. Spread into the prepared pan, smoothing out the top. Top liberally with sprinkles.
  4. Refrigerate for at least 2-3 hours or until firm before cutting into squares.

This 3-Ingredient Buttercream Frosting Fudge is AWESOME! Smooth, creamy, melt-in-your-mouth DELICIOUS and tastes JUST like homemade buttercream icing! Super easy and makes great gifts!Smooth, creamy, chewy and melt-in-your-mouth delicious! This fudge will be the star of the show this holiday season!

This 3-Ingredient Buttercream Frosting Fudge is AWESOME! Smooth, creamy, melt-in-your-mouth DELICIOUS and tastes JUST like homemade buttercream icing! Super easy and makes great gifts! Have a super sweet day!

xo, Hayley

 

Oreo Truffle Brownie Bombs

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! These Oreo Truffle Brownie Bombs are a chocoholic’s dream come true! Easy, no-bake Oreo truffles are surrounded by a fudgy baked brownie and coated in chocolate!

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

5.0 from 1 reviews
Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) Oreo cookies (regular, not Double Stuf), finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 pkg chocolate almond bark (such as CandiQuik)
  • Additional Oreo crumbs for sprinkling on top, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Cookie Dough Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Pumpkin Pie Brownie BombsPumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

No Bake Copycat Cosmic Brownies

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! So Sacramento has been having some wacky weather.

Good wacky, like when you see an elderly woman with lavender hair. Not bad wacky, like your uncle who may or may not be on some kind of stimulant.

Last week, it was SO nice: 60s-70s with a gorgeous breeze, a slight chill in the air and a smidgen overcast but just the right peekaboo amount of sun. I was wearing a long-sleeved shirt and leggings on one day and I felt like I should break out the pumpkin spice lattes and Halloween decor. But I didn’t, much to the happiness of my family who is averse to decorating too early because they have reputations to uphold or whatever.

But this week it’s set to be in the 100s which is a cruel joke if I’ve ever heard one. How can you toy with my emotions, Mother Nature? How can you make me giddy in leggings one day and sweating profusely while sticking to every surface I sit on the next? I’m convinced that wherever Mother Nature lived, she never had to try to peel her denim shorts off of her butt while trying not to pee her pants. That may or may not have happened to me. Multiple times. (Okay fine, like every day of my life in the summer).

So with this hellish weather appearing suddenly (and unwelcome), it’s high time we started thinking of easy, no-bake treats to curb our sugar cravings in the summertime. And if you’re like me, you’re always craving something that’s baked when it’s like, 110 degrees outside. But since I’d rather not burn from the inside out by preheating my oven, I’ll stick to these EASY No Bake Copycat Cosmic Brownies. 

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! These brownies are INSANITY, people! They are so unapologetically FUDGY that they almost taste just like a piece of fudge. They have this creamy, light chocolate frosting on top that’s just amazing, and they’re topped with the Cosmic Brownie sprinkles – those little candy-coated chocolate doo-dads. (I found mine at Michael’s, but you can try your local grocery store, Target, Walmart, or your hobby store. Or use sprinkles or miniature M&M’s).

So if you’re looking for something that’s in-your-face-fudgy, packed with gooey chocolaty flavor and super easy, this is your dessert!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! *adapted from my No Bake Peppermint Mocha Brownies recipe

5.0 from 2 reviews
No Bake Copycat Cosmic Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 9-16
 
These No Bake Copycat Cosmic Brownies are AMAZING! Super fudgy and rich - almost like eating a piece of fudge! - with a smooth & creamy chocolate frosting and crunchy candy pieces. A great way to satisfy your chocolate craving without turning on the oven!
Ingredients
  • ½ cup evaporated milk
  • 1 tsp instant espresso powder
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (15 oz) pkg Oreo cookies, finely ground (filling and all)
  • 1 cup powdered sugar
  • FOR FROSTING & TOPPING:
  • 2 Tbsp butter, softened
  • 2 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup heavy cream or milk
  • 1 & ½ cups powdered sugar
  • 1 cup candy-coated chocolate sprinkles, miniature M&M's, or sprinkles
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil generously with baking spray; set aside.
  2. In a medium saucepan, whisk together the evaporated milk and espresso until dissolved over medium heat. Add in the chocolate chips and marshmallow fluff, stirring until chocolate and fluff are melted and the mixture is smooth. Meanwhile, while this mixture melts together, pour the Oreo cookie crumbs and powdered sugar into a large bowl.
  3. Pour the chocolate marshmallow mixture into the bowl with the cookie crumbs and powdered sugar; toss until combined. Mixture will be thick and sticky.
  4. Press the mixture into the prepared pan, spreading it into an even layer. I like using an off-set spatula for this! Refrigerate for 1 hour.
  5. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and beat well, pouring in the heavy cream until frosting is light, fluffy and smooth.
  6. Spread the frosting evenly over the brownies and top immediately with the candy sprinkles. Refrigerate for at least 2 hours or until set. Store leftovers in the fridge.

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Fudgy, rich, sinful and chocolaty, these taste just like brownies but are NO-BAKE!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Have a wonderful day!

xo, Hayley

 

Double Chocolate Ganache Pie

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! This post is dedicated to my sweet friend, Joan Hayes, who passed away suddenly and unexpectedly last week from a heart attack.

Joan ran the blog Chocolate, Chocolate & More and she was great at what she did. Her blog is filled to the brim with delectable desserts – most of which feature chocolate – and she was so proud of that blog!

I first met Joan years ago at an online blogging conference. She ran the Facebook page for the conference and I would talk to her all day long. We became fast friends, and in those early days I was so excited to know her. She was rich with knowledge about blogging and Facebook in particular, and she was always willing to dole out sage advice whenever someone needed it.

Luckily, I had the opportunity to meet Joan earlier this January at the Click Retreat cruise to the Caribbean. Joan and I instantly became attached at the hip, drinking pina coladas on the boat while we sailed and sticking together during excursions. (And sneaking in way too many Coconut Ranger Cookies from the cafeteria).

Spending a week nonstop with someone allows such wonderful opportunities to really get to know them on an intimate level. Joan and I talked about our families, our dreams, our goals and our careers with brutal honesty and advice to lend one another. Joan and I had similar goals in mind, both of us wanting a cookbook that we could proudly show the world was ours. Joan also wanted hers for bragging rights to her small town in Georgia 🙂

I remember touring St. Thomas with Joan and going into a small Belgian chocolate shop, picking out all the different types of chocolates to try. She bought a big ol’ package that day to share with her family back home. The woman loved her chocolate!

I would later hang out with Joan at a retreat in Santa Barbara where she crashed my site by sharing one of my recipes on her 2.5 million-fan Facebook page (and for that, I was eternally grateful!). We had a fabulous time drinking wine and Kahlua & creams (her favorite!) and chatting the days away.

And lastly, I saw her most recently in Seattle for IFBC. Joan, myself, and a couple of our blogging friends went on a chocolate tasting tour around the city. It seems like just yesterday we were sampling some of Seattle’s best chocolate together, laughing and hanging out in the rainy afternoon. And now she’s gone. The feeling has left a void inside that I’m not sure will ever heal properly. Losing a friend is something people don’t prepare you for, especially at such a young age (she was only 49). And I’m most definitely not prepared to say goodbye.

If I’d known the last time I’d see her would be in Seattle, I would have hugged her a lot longer and refused to let go. I would have told her what a huge inspiration she was to me, and what a ginormous pillar she is in our wonderful, wacky community of bloggers. I would have asked her if we could grab another Kahlua & cream one last time as a toast to her awesomeness. Aaaaand here come the tears…

The moral of the story? Hug your loved ones a little tighter tonight, because you never really know what tomorrow will bring. Or even tonight, for that matter. Joan leaves behind three children whom she loved fiercely, and her legacy will live on through her blog and Facebook page.

A bunch of bloggers and I have teamed together with the hashtag #chocolateforjoan to celebrate Joan’s life and legacy as we are trying to keep her blog alive as a source of income to her family back in Byron, Georgia. If you don’t mind, would you pay her site a visit? I know she’d love if you stopped by with a big cup of coffee and stayed awhile… she has some amazing recipes on there!

In the meantime, as a tribute to my dear friend, I made you this Double Chocolate Ganache Pie. It’s absolutely incredible – smooooooth and creamy as butter, rich and sweet and packed to the brim with chocolate. Joan would have adored this, and I know you will, too!

Miss you, friend.

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion!

Double Chocolate Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
This Chocolate Ganache Pie is incredible. Smooth, creamy, and bursting with chocolate flavor, you don't want to miss this easy, show-stopping treat.
Ingredients
  • FOR CRUST:
  • 1 pkg. Oreo cookies, finely crushed
  • 6 Tbsp butter, melted
  • FOR PIE:
  • 12 oz semi-sweet chocolate, chopped (I used 3 boxes of Baker's Semi-Sweet Chocolate)
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the Oreo crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Refrigerate for approx. 2-3 hours or until set before cutting into slices. I served mine on a bed of chocolate and caramel sauce, but this would be great with whipped cream, raspberries, and/or ice cream, too!

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! Rich, decadent, creamy and smooth, this chocolate ganache pie is one for the books! It’s perfect for any chocolate lover… make it today and remember my sweet friend, Joan.

Have a sweet day!

xo, Hayley

Fudgy Frosted Brownies

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!A couple days ago, my family and I were all sitting in the living room watching TV when we heard this really loud music creeping closer and closer to the house. We paused our TV show and looked around at each other confusedly, only to see a random man on a motorcycle pull into my neighbor’s driveway blasting Beach Boys.

Seriously. Riding a freakin’ Harley and blasting – and I mean blasting – the Beach Boys. What kind of sick joke was this?

Like you can’t even blast AC/DC or Metallica? Something a little more blast-worthy? Beach Boys are more like distorted music that plays on a beach pier or as background music at a Hawaiian-themed restaurant. They’re hardly Harley Davidson-worthy music. But I digress.

It instantly reminded me of back when we lived at our old house in another neighborhood, we had this neighbor who, without fail, would blast ‘Baby Love’ by The Supremes every single time he arrived home. No joke. He was easily in his mid-fifties and was super macho – dude would bench press a ton in his garage regularly – but we’d be minding our own business when our ears would fill with Diana Ross and we’d instantly know our neighbor was home the second we heard her crooning ‘Baby Love.’

I wondered, did he only have one CD in his Jeep which only contained the song ‘Baby Love’? How come we never heard any other Supremes songs? Perhaps ‘Baby Love’ was his ultimate favorite, or maybe the CD skipped every other track except Baby Love. Maybe his CD player got the Supremes CD stuck inside of it and would only play Baby Love. The world may never know, but now when I hear that sweet song, I instantly think of my wrinkly, yolked-up neighbor.

It’s awesome.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Anywho. This has nothing to do with these Fudgy Frosted Brownies but I’ll pretend like it does. Maybe these macho men who have a strange, feminine preference in music like fudgy frosted brownies? God only knows. But there’s nothing wrong with liking these brownies – they’re absolutely incredible, SO FUDGY, and totally rich. It’s like eating a piece of sugary fudge with frosting on top.

And that’s seriously awesome.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!*adapted from my Best Ever Fudge Brownies recipe

5.0 from 1 reviews
Fudgy Frosted Brownies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 & ¼ cups unsalted butter
  • 3 cups white sugar
  • 1 Tbsp vanilla extract (I recommend a high-quality vanilla like a Madagascar Bourbon)
  • 5 eggs
  • 1 tsp salt
  • 2 & ¼th cups all-purpose flour
  • ½ tsp - 1 tsp instant espresso powder (optional but recommended for a flavor boost; start with ½ tsp for a deeper flavor and use 1 tsp if you want something stronger)
  • 12 oz semi-sweet chocolate chips or baking bar
  • 4 oz unsweetened chocolate chips or baking bar
  • FOR FROSTING:
  • ¼ cup butter, softened
  • ¼ cup cocoa powder
  • 1 tsp vanilla extract
  • 2-4 Tbsp heavy cream, if needed
  • About 2-3 cups powdered sugar
  • Chocolate candy pieces or rainbow sprinkles
Instructions
  1. First, make your brownies. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, melt the butter and chocolate together. You can either do this in a microwave-save bowl in the microwave, heating at 45-second increments, stirring after each round until smooth, or you can do it in a glass bowl over a pot of simmering water, like a double-boiler method (just make sure the water is not touching the bottom of the bowl). I did the microwave method and it worked just fine.
  2. NOTE: if you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting. This helps expedite the melting process and make for a smooth batter.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the chocolate butter mixture until smooth. Then, add in the flour, espresso powder (if using) and salt until a soft yet thick batter has formed.
  4. Spread the batter evenly into the prepared pan. Bake for approximately 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs (not super wet). Brownies will be very fudgy. Do not overbake, as brownies WILL continue to cook and set up once they cool. Allow to cool completely.
  5. Once cooled, make your frosting: In a large bowl, combine the butter, cocoa, and vanilla. Stir until smooth. Gradually add powdered sugar, about a cup at a time, stirring well after each addition. Add heavy cream only if necessary to thin out frosting. Frosting is done when it is thick yet spreadable.
  6. Spread evenly over cooled brownies and garnish with rainbow sprinkles or candy pieces. Allow to set for about 40 minutes before cutting into squares to serve.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!These brownies are so impossibly fudgy! I know you and your family will adore them!!

These Fudgy Frosted Brownies are the BEST, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Have a super sweet day!

xo, Hayley

Reese’s Peanut Butter Cup Fudge

reesescupfudgeWith Halloween season approaching, there is soon to be an influx of candy in your home.

And if I know the majority of the population (which I do, obviously) I know that you probably won’t have a huge stash of Reese’s Peanut Butter Cups lying around unwanted and cold and lonely.

Because let’s face it, everyone likes Reese’s Peanut Butter Cups.  Even I, girl-who-dislikes-most-chocolate, likes Reese’s Cups in moderation. They’re like the Jennifer Lawrence of candy: totally likable by everyone and can do no wrong.

But on the off-chance that you have, say, 24 or so Reese’s Peanut Butter Cups lying around, you could always make this Reese’s Peanut Butter Cup Fudge.  Because it’s creamy, soft hunks of fudge that tastes like colossal bricks of Reese’s cups. And in my opinion, you can really do no wrong eating colossal peanut butter cup fudge, am I right?!  And they’re naturally gluten-free!

This fudge recipe is adapted from my dear friend Dorothy who knows her fudge!  She’s notorious for making fudge with a crust, and I loved that this sweet and salty candy fudge had its own peanut butter cup crust lining each and every bite.

So even if Reese’s Peanut Butter Cup stashes make you laugh (because who really has a bunch of uneaten cups lying around?) at least make the attempt to make this fudge.  Unlike gambling, you can actually gamble your stash and DOUBLE your peanut butter cuppiness — I promise it’s worth your wrappers 🙂

DSC_0280A*adapted from Dorothy’s recipe

5.0 from 1 reviews
Reese's Peanut Butter Cup Fudge
Author: 
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This thick and creamy fudge tastes like a gigantic homemade Reese's Peanut Butter Cup and only has 4 simple ingredients. I promise it's worth your while to save a couple Reese's cups to make this unforgettable fudge!
Ingredients
  • 2 cups peanut butter chips
  • 1 cup milk chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 24 Reese's Peanut Butter Cups (the normal sized ones), unwrapped and divided
Instructions
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. Line the pan with 4 rows of 4 peanut butter cups (for a total of 16 peanut butter cups lining the bottom of the pan). Roughly chop the remaining peanut butter cups and set them aside.
  3. In a medium saucepan, combine the peanut butter and milk chocolate chips with the sweetened condensed milk over medium-low heat, stirring gently until melted and just about smooth. You don't want to overcook your chocolate or it can seize!
  4. Pour the melted fudge mixture on top of the peanut butter cups in the prepared pan, gently smoothing out the top into an even, flat layer. Immediately top with the remaining chopped peanut butter cups, pressing so gently onto the top of the fudge to allow them to adhere.
  5. Allow the fudge to sit at room temperature for about 30 minutes to cool, then place in the fridge to set for another hour or two. Allow the fudge to come almost to room temperature before cutting into squares.

DSC_0284APure, unadulterated Reese’s Peanut Butter Cup goodliness. Y’all NEED to stuff your mouthholes with this badass fudge! It’s most definitely not for the peanut butter cup faint of heart 🙂

Love Chocolate & Peanut Butter? Check out these other Dynamic Duo Treats! 

skinnychocpbmuffinSkinny Chocolate PB Muffins

oreopbpieOreo Peanut Butter Pies 

fudgybrookiesFudgy Peanut Butter Cookie Brookies 

Have a delicious day!!

xo, Hayley

Divinity Fudge

divinityHey friends!

I’m gonna get right to the point with this one today: Divinity Fudge. You know you need it in your life, so don’t bother ignoring the inevitable.

Divinity is such a popular holiday confection and I had never had it until last year.  It’s so light & sweet and goes perfect with those salty crunchy pecans nestled inside.  I knew I wanted to recreate something similar to divinity but without all the egg-whites-a-whipping.

Little known fact: I loathe whipping egg whites.  Like wearing flip flops or getting papercuts, it’s just something I tend to avoid like the plague.

So because of my egg-white aversion, I made this divinity fudge nice & simple, straight & easy.  It’s a white chocolate fudge base studded with pecans and swirled with actual pieces of divinity inside.

DSC_0826AEasy peasy, no egg-white squeezy.  You can’t ask for an easier holiday confection, people!!

So ditch the flip flops and let’s get baking, shall we?!

DSC_0828A

5.0 from 2 reviews
Divinity Fudge
Author: 
Recipe type: Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Love the flavor of divinity but hate all the hard work that goes into making this tricky confection? Make this Divinity Fudge instead! It has the same delicious, light flavor of divinity without all the hard work -- and is no bake in a convenient white chocolate fudge form!
Ingredients
  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • About ½ cup chopped pecans (more or less to suit your taste)
  • About 6-8 pieces Divinity, roughly chopped
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium saucepan, heat together the white chocolate chips and the sweetened condensed milk over medium-low heat, stirring occasionally as not to scorch the chocolate. The mixture will melt down and become smooth but VERY thick; that's okay. Once the mixture is melted & smooth, gently stir in the chopped pecans & chopped Divinity candy.
  3. Immediately spread the fudge mixture into the prepared pan in an even layer. Allow the fudge to set at room temperature for about an hour, or refrigerate to set for about 30 minutes. Once set, cut into small squares.

DSC_0830AThe best part of this fudge?  It’s so easy to make & eat!!  It has similar flavors to Divinity candy but is made so simply by transforming this holiday treat into fudge.  The chopped pieces of actual Divinity candy add to that delicate, sweet flavor and make this fudge truly unique!  Any and all Divinity lovers will flip for this fudge!!

Have a fantastical day!!

xo, Hayley

Oh Henry! Fudge {Candy Bar Week!!}

candybarweek

 

ohhenryIt’s Candy Bar Week here on The Domestic Rebel!

With Halloween spooking just around the corner (can you BELIEVE it’s less than a week away?!), I can guarantee you that no matter how hard you munch on miniature packages of candy, you’ll inevitably be left with some stragglers hiding out in the pantry.  Or maybe you have something I do not, aka willpower, and won’t inhale every wrapped good in sight but would rather make something fun with it.  If that’s the case, I admire you.  And also, I’ve got you covered!

Since the foreseeable future is filled with lots and lots of candy, I figured I’d make this week all about the sweet stuff.  Whether you’re using up leftover candy, or making something from scratch that tastes just like one of your favorites, after this week you’ll probably want to visit with your dentist.  Just a friendly suggestion.

To kick off this week, I made you something extra special and ultra scrumptious.

DSC_0417AIt ooooooozes buttery caramel.

It’s supported by luscious, creamy chocolate.

It’s topped with chopped salty peanuts.

And hidden inside all of the above are little nuggets of Oh, Henry! candy bars.

Have you ever had an Oh, Henry! bar before?  They’re harder to find nowadays, but I happened across a snack size bag in the Halloween candy section at Target and couldn’t pass them up.  It consists of peanuts, caramel and fudge all topped in chocolate, and it’s utter perfection.

But sometimes, perfection can be improved upon.  Nothing can be too perfect, right?  So that’s where taking those glorious candy bars and transforming them into irresistible fudge comes in…

DSC_0416AI meaaaan… Dying.

So can we all get a unanimous “Ohhhhh Henryyyyyyyy”?

DSC_0412A

5.0 from 3 reviews
Oh Henry! Fudge {Candy Bar Week!!}
Author: 
Recipe type: Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Soft and chewy chocolate fudge topped with buttery caramel, salty peanuts and chunks of Oh, Henry candy bars... this fudge will have you swooning!
Ingredients
  • 1 pkg semi-sweet chocolate chips
  • 1 cup milk chocolate candy melts (like by Wilton)
  • 1 (14 oz) can sweetened condensed milk
  • 1 pkg Kraft caramel bits
  • 2 Tbsp milk or heavy cream
  • ¼ cup chopped sundae peanuts
  • About 5-6 miniature Oh Henry candy bars, roughly chopped into bite-sized pieces
Instructions
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium saucepan over low heat, melt the chocolate chips, chocolate candy melts and the sweetened condensed milk, stirring occasionally to prevent burning. The mixture will eventually melt down but still remain VERY thick; this is normal. Remove the melted mixture off the burner and stir in the chopped Oh Henry candy bars. Let sit.
  3. Meanwhile, in a medium microwaveable bowl, melt the caramel according to package directions. Stir in the milk or heavy cream and continue microwaving in small increments until completely melted and smooth.
  4. Spoon the chocolate fudge into the bottom of the prepared dish, smoothing into an even layer. (If it gets super stiff from sitting, gently turn up the heat for a sec to warm it back up). Top with the caramel, smoothing evenly. Lastly, sprinkle with the chopped sundae peanuts.
  5. Allow the fudge to sit at room temperature for about 3-4 hours or until firm. You can also expedite this process by placing the fudge in the fridge for about an hour or two before cutting into squares. Keep refrigerated to hold its shape.

DSC_0419ADaaaaayyyyyyyyyuuummm.  Hey there, sexy!  Come to mama.

I hope you enjoy this awesome fudge as much as I did!  It’s truly wonderful and a great way to use up a fun, oldie-but-goodie candy bar fave!

Have a fantastical day!!

xo, Hayley

 

Buttercream Fudge

Frosting.

I’ve always had a love/hate relationship with it. Similar to how I felt about MTV as a teenager, or how I feel about driving a swanky new car now. I want to love it; really, I do. But I just can’t get behind the .. abundance of it. Just like I couldn’t get behind the abundance of stupidity on MTV as a teen (Super Sweet 16, GAG) or my abundance of never-ending car payments (I mean, I’m cool with being responsible and paying for my new car, but do I really have to make car payments for 67 more months? Uuuuughhh).

I feel like if life could somehow shave off a good half of the junk I don’t like, I’d be happy. Half of a car payment: aces. Half of the crap TV shows on air: swell. Half of the frosting on a cake: perfection.

Okay, so I knoooow I’m totally alone on this frosting-hating island. I know I may be swiftly making mortal enemies who are presently burning virtual holes through their computer in hopes they’re judgment will sear my soul with shame. I knooooow! And ouch, can you like, stop searing for a sec? I made you fudge, sheesh.

But even with our dear friendship on the line, I just can’t outright lie to you and say I like frosting. I can’t. It’d be wrong, and I don’t play dirty like that. It’s just that sometimes, I find a very little frosting goes a loooong way. And yes, if you’re looking for more reason to hate me, I am that brat at the party who takes her napkin, gingerly wipes a clod of sugary buttercream into her palm and tosses the soiled sugar-lump into the garbage, only picking at the parts of the spongy cake untouched by that vile film of frosting.

STOP HATING ME.

But again, as I mentioned before, I know I’m alone on this island. Vastly, supremely ostracized in a world full of buttercream lovahs. And while I tried and failed at convincing Honda to like, maybe let me bake cookies instead of payments?, or watched an episode of Teen Mom in hopes of bonding with my fellow peers but failed because having strep throat was more interesting than that garbage, I know I can succeed at winning back your hearts today…

..because I made you Buttercream Fudge. And really, how can you turn your back on me now? No one puts buttercream fudge in the corner.

And even I, a self-proclaimed buttercream h8r, had myself a piece of this here fudge and found it to be scrumptious. Overtly sweet, it is extremely reminiscent of buttercream frosting but more solidified in the form of a melt-in-your-mouth fudge.

Promise you won’t hate me too bad? And will you quit with the soul-searing already? Duuuuuude.


Buttercream Fudge
Author: 
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
For all you frosting fans, this fudge is for you! It tastes JUST like biting into a rich piece of frosting-laden awesomeness.
Ingredients
  • 1 pkg white chocolate chips
  • 1 can buttercream frosting
  • 1 tsp vanilla extract
  • ½ -- ¾ cup vanilla sugar*
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edge of the pan. Mist very lightly with cooking spray and set aside.
  2. In a large, microwaveable bowl, melt the white chocolate chips for one minute. Add a Tablespoon or so of oil and stir, then reheat for an additional 30 seconds or until smooth and melted.
  3. Stir the can of frosting + the vanilla extract into the melted chocolate chips and fold the ingredients together to combine. Once fudge has come together, gently press the fudge into the prepared pan in an even layer. Sprinkle liberally with the vanilla sugar.
  4. Allow the fudge to set at room temperature for about an hour or two, or chill in the fridge for about an hour before cutting into bars. The fudge can be kept airtight, at room temperature or refrigerated, up to several days (almost up to a week in the fridge).
  5. **Note: I love using vanilla sugar whenever I can because of the beautiful sparkle, but also because of the wonderful taste. You can find vanilla sugar at specialty cooking stores like Sur La Table, or I prefer the Duff Goldman brand at Michael's craft stores for under $5. It looks like white sanding sugar but has a sweet, aromatic vanilla flavor to it. And it's pretty!**

 

If you’ve ever snuck one too many finger-licks of buttercream, scooped five too many spoonfuls of frosting from the can, or have been guilty of sacrificing a perfectly good slice of cake solely for the purpose of violating said-cake in the name of frosting, this buttercream fudge is for YOU. It’s super sweet, has great texture, and I LOVE the hint of vanilla from the gorgeous sprinkles on top. It’s to die for, and would make an awesome holiday gift!!

Happy Thursday!

xo, Hayley

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