These crunchy, chewy squares of bliss elevate dessert bars to a whole new level. I mean, what’s not to like? Kids love the cherry-coconut combination, and adults appreciate the subtle pairing of white chocolate and macadamia nuts. Serve them straight from the pan or stack them on a cake plate in a pretty pyramid. However you dish them up, it’s a win-win for everybody—especially you.Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie Brittle. Click here to purchase your own copy.
This hunka-hunka frozen love came into existence when a sheet of our bacon peanut brittle came out a bit overdone. Instead of wasting the ruined brittle, we spun our new red-headed stepchild into submission by adding it to our banana base. Fat Elvis was born.
The flavor combination came easily enough; the name was another story. We made the ice cream work, but then got stuck, tossing around lots of monikers, including “The Elvis Presley” and “Choke on This, Elvis.” Nothing felt right, until Emily chimed in with “Elvis: The Fat Years.” Ding-ding-ding!
We dropped the first bucket of it in the dipping cabinet and announced its arrival on Twitter. Elvis diehards and meat ice-cream fans alike flooded the store. We ran out of an entire batch before we knew what happened. Elvis was in the building... to stay.
We recommend a half cup or so of brittle, but you can add as much as you handle. After all, your heart isn’t going to attack itself. The King wouldn’t have it any other way.
Fun Fact: The only flavor Jake hates more than banana is bacon.
When we first opened the shop, we sold individually wrapped chunks of bacon peanut brittle made by our friend Lori Baker, who is coincidentally also a baker. She made the brittle at her house and brought it to the shop. It was called Bacon Peanut Brittle By Lori.
It was a perfect arrangement. We didn’t want to make them (lazy) and she has tons of talent. Sadly, when she opened her restaurant, she understandably didn’t have time to make us brittle anymore (sniff, sniff).
We were forced to make our version, and as it turns out, ours is pretty good, too. The key is to crisp the bacon really well. The other key is the bacon itself; it makes everything better. Collect all ingredients before you start cooking, and read the recipe all the way through, because things move quickly once you get going and you don’t want it to burn. The hardest part of making it is hiding it from Sean, because he usually eats half of it before it’s done.
Click here to see the Elvis (The Fat Years) Peanut Butter Ice Cream recipe.
Dried cherries and pumpkin seeds give this addictive treat with an irresistible savory-tart-sweet flavor combination. Feel free to substitute other dried fruit or seeds for the cherries or pumpkin. — Will Budiaman
Make this Valentine’s Day even sweeter for your loved one and spoil them with some sugary sweets like these easy sugar cookies stuffed with jam. Use raspberry jam or subsitute with your favorite variety. QVC’s Resident Foodie and Best-Selling Cookbook Author David Venable has a decadent dessert guaranteed to make that special someone feel loved.
Because when in doubt this Halloween, make a candy cocktail. Thanks to bartender Jim Reis at Santa Fe's Rosewood Inn of the Anasazi restaurant, this Reese's-inspired cocktail will be a hit long after the trick-or-treaters go home and the candy has been eaten.
Fortune cookies, if they get dressed up at all, are usually doused in some melted black or white chocolate. But, how about this: a black and gold fortune cookie that gets its eye-catching colors from black sesame powder and gold leaf. Suddenly, the lottery numbers aren't the most interesting thing about the humble fortune cookie.
If you just want to make regular fortune cookies, omit the black sesame powder and gold leaf.