Caramel Apple Snickers Salad – HaliPawz

I received a text message from my niece this morning asking me for the recipe for my Caramel Apple Snickers Dessert.   I immediately came to my blog to pull it up and realized I had never typed it up!  I took all of the pictures the last time I made it, but forgot to write the recipe.  I needed to correct this oversight immediately! Now, yes, the title is misleading, it isn’t really a salad, it’s a dessert, but let’s face it, we all feel better calling it a salad.

Dessert, caramel apple
I will admit, I didn’t come up with the recipe, I found it a while ago, back before I was writing a blog, so I didn’t save the information of where I found it or who had authored it.  I have made some changes to it to suit my preferences and wanted to share it with everyone.  Because it is a nice cool dessert, it makes a nice Fourth of July celebration dish but can be enjoyed all year long.

For my dessert, I chose to use Ambrosia Apples.  You can use any type of apple you want, but I chose these because they are a low acid apple, so more people can enjoy them, they tend to be more sweet, than tart, and they blend well with the other ingredients. If you want a tarter apple, Granny Smith apples may be better for you.

As some of you may recall from my pasta salad recipe, I like to use the half size disposable aluminum steam pans.  I usually buy the pans and lids from Sam’s Club and use them throughout the year.  I never have to worry about remembering my pan after a party.  Depending on the size pan you are using, you can adjust the apples and the snickers to match.

Ingredients

6 Ambrosia Apples (Can use any type of apple you choose)

12-15 Fun Size Snickers Bars (I used the fun size because ounce for ounce,

they are cheaper than the full size ones at Wal-Mart and easier to cut up)

1 16oz tub Cool Whip

1/2 cup Milk

1 5oz package Vanilla Instant Pudding (If you want more pudding flavor,

use two small boxes and 3/4 cup Milk)

Caramel Topping

Chocolate Topping

Handful of chopped pecans (optional)

Before I begin to mix everything, I start by cutting up the apples and the Snicker’s bars.  To speed up the apples, I use my Pampered Chef Apple Peeler Corer Slicer.  It works amazingly well, and then I just have to cut them into a little bit smaller pieces.  I take the peeling off because it’s easier for my mom to eat that way, but if you don’t have anyone with those issues, feel free to leave the peelings on.

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Apple being peeled by Pampered Chef Apple Peeler, Corer, Slicer

For the Snickers bars, I found it easiest to flip them over, cut down the middle, then cut along the bar in small, bite size pieces.  It is important to make sure you start with a sharp knife.  I’ve tried it before with a knife I didn’t sharpen, and it was a mess.  When I sharpen the knife right before starting, it cuts through the candy bar very nicely.

Flip Snickers bar over for easier cutting

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Chopped up Snickers Pieces

To start putting it all together, I make a small pattern of the caramel topping and chocolate topping on the bottom of the pan.  I know no one sees it, but I think it helps with the flavors being better mixed.

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In a mixing bowl, combine the milk and the pudding mix.  Slowly blend in the cool whip.  Once you have it at a nice consistency, fold in  the apples and the snickers pieces.

Once they are all mixed well together, spread the mixture out into the pan.  If you’re like me, I try to smooth it all out, so it’s flat and even, but since it’s a “salad” it doesn’t matter how it looks in the pan.  Well yeah, to me, it does!

Drizzle the caramel sauce and the chocolate sauce over the top.  You can sprinkle some pecans on the top if you want as well.  I know I know, with the Snicker’s having peanuts, why would you add pecans….to that I say….why WOULDN’T you add pecans?  Pecans ALWAYS go with chocolate, caramel, and apples!

Caramel Apple Snickers Salad

Chill for at least an hour before serving.  If you’re taking it to a party, you might want to consider taking another empty pan, put ice in the bottom, and let the salad sit on the ice to keep cold until it is served.

Enjoy!

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Whipped Chocolate Decadence Dessert -HaliPawz

For the last three or four years, my mom had made a dessert to take out to her cousin’s house for the 4th of July. I think it’s one that has been passed around for years with a bunch of different names.  She always used the recipe in a family cookbook where different members submitted different recipes.  Over the years, I’ve made a couple changes to it to suit MY taste.  Sadly, my mom couldn’t join us for the 4th because she is going out of town with different family members later in the week, but I’m still heading out and I decided to still make this dessert to take, along with my pasta salad I shared previously.

I don’t know the original name of the dessert, so I named it what it is to ME with the changes I have made!

All I know is…it’s pretty simple to make and not that expensive. Win win for me!

Let’s start with the CRUST

Ingredients

1 Cup Flour

1/2 cup pecans finely chopped

1/2 cup (1 stick) Butter

Pre-Heat the oven to 350

Set the butter out to let it get to room temperature. In a bowl, mix the ingredients well. It will be crumbly.

Grab a pan….I use a half sheet disposable pan so I don’t have to worry about collecting a pan at the end of the night.  You can use any 9″x13″ pan though.

Pat the mixture down into the bottom of the pan well making sure to cover the entire bottom. I’m not the neatest baker, so I try to be specific for others like me!

Place the pan in the oven for 15 min. If you know your oven takes a little longer, try 17 min.

Take the pan out and let it cool completely.

Or…for a laugh, you can watch my video explaining the crust! LOL

Pecan Dessert Crust

Ingredients for the filling (the good stuff!)

First Layer:

1 package 8oz Cream Cheese.

1 cup powdered / confectioners sugar.  (May also be called 10X sugar depending on where you live)

1 1/4 cup Cool Whip (I buy an 8 oz container and it works perfectly)

Now, the baking for dummies side note….the cream cheese needs to be at room temperature (left out) and the Cool Whip needs to be thawed completely but left in the refrigerator.  Funny story, I tried to make this once and only the top was thawed.  Ended up being a mess and I had to keep stirring it to thaw it! Took forever!

Beat the Cream Cheese and powdered sugar together.  Then slowly add the Cool Whip. It should be nice, light, and somewhat fluffy.  Spread it over the cooled crust evenly.

First Layer: Cream Cheese & Cool Whip

Now, because I’m not a quick baker and I’m convinced these few minutes make a difference (yes, I know it probably doesn’t) I put the pan in the refrigerator while I’m mixing the second layer. Ok, really I have to take the time to wash the mixing bowl and measuring cups because I don’t have a lot of them! 😊

Second Layer:

2 packages Jello Instant Chocolate Pudding. (Rumor is you can do any flavor, but I never have.  You could try Butterscotch, Lemon, Pistachio….any flavor you would like in a cool treat)

3 cups milk

Another funny story….make sure it is INSTANT pudding.  Yes, I made that mistake.  To the expert bakers who are still reading this, I’m sure you’re laughing at me.  To the non-bakers, don’t worry about it, just make sure it’s INSTANT! Trust me!

Beat the two ingredients together. It will thicken, takes about 2+ minutes. Then carefully spread over the first layer, being careful to try not to mix them.  Not that it really matters, I’m sure it wouldn’t affect the taste, but just don’t do it! 🙂

Second Layer: You can see the thickness on the spatula

2nd Layer:  Instant Pudding and Milk

2nd Layer: Instant Pudding and Milk

Once you have the second layer done, you’re ready for the third layer, it’s pretty difficult, but you can handle it….

Spread the remainder of the Cool Whip over the second layer.  That’s it. Super simple.

I like to sprinkle pecan pieces over the top to make it pretty but also to make it clear there are nuts in it.  You can also put chocolate shavings on it. If you do lemon pudding, you could do something lemony, to indicate what flavor it is.

Whipped Chocolate Decadence Dessert with Pecan Topping

Whipped Chocolate Decadence Dessert with Pecan Topping

When done with the top, put a lid on it (another reason I use the disposable pan, so I can cover it with the lid and write on it with a permanent marker!)
Place in the refrigerator until time to serve.

Make sure you use a serving utensil that will cut through the crust.  If you don’t, people tend to “scoop” it out and miss the crust. If you use a disposable pan and pre-cut it, be careful not to cut right through the pan. It has happened!

I use disposable utensils as well.  If I get them back, great. If not, no big deal.  I get the pans, lids, and utensils from Sam’s Club.

When it’s time to serve, make sure you are close to the front because it goes quickly and you want to eat some!

Enjoy!

Example of a prepared dish to pass….My Pasta Salad ready to take complete with serving spoon taped to lid

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