Saturday, June 6, 2009

Butterfinger Mounds and Chocolate Clodhoppers

Two candies in one post today! The Butterfinger mounds are from and the clodhoppers are from The butterfingers really do taste a lot like the actual candy. You could dip them in chocolate or just drizzle it on top if you want, but I was lazy and didn't feel like it today. The clodhoppers, also called chocolate brittle...AWESOME. Definitely use Hershey milk chocolate bars with this one.

Butterfinger Mounds

2 tablespoons butter
2 tablespoon granulated sugar
1/4 cup corn syrup
1/2 cup butterscotch chips
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
3 cups corn flakes

Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 1 minute or until bubbly. Stir to dissolve sugar. Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Stir in corn flakes.

Drop by rounded tablespoons onto a waxed paper lined cookie sheet. Let sit until firm or chill until firm.

Makes around 12

 Chocolate Brittle (Homeade Clodhoppers)

1/2 Cup butter
1/2 Cup sugar (either white granulated sugar or light brown sugar both work, but I prefer to use the white sugar for taste preference)
20-30 Graham crackers (amount depends on size of cookie sheet)
Approx. 400g of your favorite chocolate bar (I like to use either Cadbury's milk chocolate bar, Hershey's cookies and cream bar, or Lindt's dark chocolate bar)

1) Preheat oven to 350F and line a cookie sheet with parchment paper
2) Melt butter and sugar over medium heat stirring occasionally and bring to a boil
3) Arrange graham crackers to fit evenly on cookie sheet
4) Pour butter mixture over graham crackers and spread to cover all graham crackers evenly
5) Place in oven for 8min then cool completely on a wire rack
6) Once cooled, break sugar coated graham crackers into bite size pieces
7) Melt chocolate in large pot over low heat stirring frequently
8) Once melted, add graham bits to melted chocolate and stir to cover each piece equally
9) Pour chocolate covered grahams back onto lined cookie sheet and spread evenly
10) Place in fridge to cool, once cooled break into pieces again and enjoy!