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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My simple Pasta Salad – HaliPawz

Italian Dressing, Rotini, Colby Jack

You can read the whole story of my experience with Crouton Cups and Pasta Salad here, but I thought I would share my recipe for my favorite pasta salad. I’m not a fan of salads made with mayonnaise, so I like the freshness of this one.  It’s pretty quick to make and goes quickly at every event I take it too.

Italian Dressing, Rotini, Colby Jack

Simple, Fresh, Pasta Salad with Bacon, Cucumber, and Cheese

Ingredients:

Pasta – I generally use Barilla Tri-Color Rotini but I have used Wal-Mart’s Great Value as well.

Italian Dressing – I have always used Wishbone Robusto Italian Dressing but this past one, I used Olive Garden’s Italian Dressing because that’s what Sam’s Club had and I didn’t want to go anywhere else. I liked it ok but will stick with the Wishbone in the future. If you’re a fan of Olive Garden, you’ll like either one.

Bacon – Just eliminate if you want vegetarian style

Cucumber

Colby Jack Cheese – I do the block of cheese from Sam’s Club and cut it to save some money, but you can also buy the cubes.  You can mix sharp cheddar cubes and Colby Jack cubes as well.

If you use the block cheese, I highly recommend a great cheese knife. I use the wavy pampered chef one, but couldn’t find it on their site to share, so not sure if it’s still available.

cheese knife, michigan, cutting, board

Pampered Chef Cheese Knife on Michigan Cutting Board

I throw the bacon on my Pampered Chef bar pan on 350 degrees.  After about 20-25 minutes, I check it.  For this salad, you’ll want it more on the crispy side, so it may take a little longer or shorter depending on your oven and how crispy you want it.
While the bacon is in the oven, I start my water to boiling. Prepare your pasta to the directions on the box.  Drain and rinse with cold water.

In a large bowl, add about a quarter of the dressing to the pasta.

Peel the cucumber and cut into small bite size pieces.  I generally quarter it lengthwise then slice it. Add to the pasta, stir.

Next add your cheese.  Again, bite size.  Big enough to taste the cheese though. Stir in about another quarter of the dressing bottle at this time.

Stir well then cover and place in the refrigerator until the bacon cools and you can add it.  This gives the pasta time to absorb the dressing.

Once the bacon is ready, if you went extra crispy, just crumble it into the salad. I like mine crispy, but not crumbly, so I usually tear and crumble.

Add more dressing, stir, and place back in the refrigerator.

As I have said, I am not a “pretty” cook.  My dishes don’t look perfectly made, things aren’t evenly sliced, but for me, as long as it tastes great, I’m happy!

Leave in the refrigerator for at least one to two hours, giving time for the pasta to truly take on the flavor of the dressing.  You can prepare it the day before, just add a little more dressing in the morning.

Before serving, add a little more dressing to keep it from tasting dry, stir it up again.  Taste.  If you want more flavor, add more dressing.

I usually use one whole bottle (16 oz) per box of pasta.  Just remember to not add as much the day you are preparing if you are serving it the following day.

I will add, I don’t think the Olive Garden dressing sticks to the pasta as well as the Wishbone dressing does. It tasted good the first day but I could barely taste it the next night.  I was surprised because, to me, the Olive Garden dressing has a little bite to it.

Either way, it is a great salad for a hot day.  Fresh and, with the cucumber, nice and crisp.

Enjoy!

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