The unbaked side up

Ingredients

• 2 green Granny Smith apples (cored, sliced)
• 5 oz Kraft caramels
• 1 tsp water
• 1/4 cup unsalted peanuts (chopped)
• 2 tsp mini chocolate chips

Turtle chocolate fudge
Unwrap caramels.  Place in a saucepan with 1 tsp water over medium low heat.  Stir constantly until caramels are melted.
 
Drizzle melted caramel over sliced apples.

Sprinkle with chopped peanuts and mini chocolate chips.

Turtle chocolate fudge

Ingredients

• 1 (8 ounce) package reduced fat cream cheese
• 3/4 cup powdered sugar
• 1 tbsp lime juice
• Zest from a lime
• 1 pound strawberries

Method

In a mixing bowl, combine cream cheese, powdered sugar, lime juice and lime zest. Place the mixture in a fridge to chill.

Cut tips and stems from the strawberries. Use a small spoon or metal measuring spoon and hollow out the inside of the berries. Be careful not to cut into the edges.

Spoon or pipe the filling into the berries and keep it to cool.

Tips: Use a metal teaspoon to hollow the large berries and a metal 1/2 teaspoon to hollow out small berries.

You can place the prepared berries in the freezer for a few minutes to help the filling set.

Chubby hubby chocolate bars

Ingredients

• 16 ounces semisweet chocolate, (finely chopped and divided)
• 3 cups pretzel sticks
• 4 tbsp unsalted butter (melted)
• 1 cup creamy peanut butter
• 1 cup powdered sugar

Method

Line a 9×13-inch pan with parchment paper, allowing excess to hang over the sides.

Place half chocolate in a medium bowl. Microwave on 50 per cent power in 30-second increments, stirring after each, until completely melted. Pour chocolate into an even layer in a pan.

Gently place the pretzel sticks in an even layer, on top of the melted chocolate. Place the pan in the refrigerator while you prepare the next layer.

Whisk melted butter and peanut butter together, then whisk in the powdered sugar until completely smooth. Spread in an even layer over the pretzels.

Melt remaining half of the chocolate using the same method as in step 2.

Pour melted chocolate over the peanut butter layer and use an offset spatula to spread in an even layer.

Return pan to the refrigerator until set, about 30 minutes. Cut into bars and serve. Leftovers should be stored in an airtight container in the refrigerator for up to two weeks.

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