or the nougat:
Combine the peanut butter, vanilla and marshmallow cream
ilk chocolate covered caramel and nougat candy bars and 1/2
ooling rack, cool completely.
Nougat Layer: In a medium heavy
ith the spatula. Pour the nougat onto the prepared baking sheet
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
ently heat the coffee and nougat in a small saucepan until
n the chocolate and the nougat, stirring until it melts. Allow
ilk chocolate covered caramel and nougat candy bars with 1/2
plenda(R) and vanilla (and marshmallow flavored oil if using.).
Melt nougat and chocolate together in double boiler. (If you don't have a double boiler, bring about 1 cup water to boil in medium saucepan and then stick a bowl over the boiling water--works just as well!).
When mixture is completely melted together, stir in nuts, fruit, and zest.
Line a bread loaf pan with waxed paper and pour mixture into it.
Let harden for a few hours in the fridge before removing from loaf pan.
Cut into slices before serving.
o temperature indicated on package/recipe.
Roll out dough on
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
irm.
Fold whipped cream, nougat and cranberries into churned custard
Grease and line an 8x12 inch rimmed baking tray with parchment paper, extending paper 2 inches over sides.
Stir chocolate, condensed milk and butter in a large saucepan over low heat until smooth. Remove from heat and stir in nougat. Transfer to prepared pan, smooth surface with a wet spatula and chill for 3 hours, or until firm. Cut into bars to serve.
Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and honey then fold in remaining egg whites. Transfer to an 8x4 inch loaf pan. Cover with foil and freeze for 3 hours, or until firm.
Meanwhile, to make orange honey syrup, bring all ingredients to a boil. Reduce heat and simmer for 2 mins.
Let semifreddo sit at room temperature for 10 mins to soften slightly before serving with syrup.
Fold in whipped cream, then nougat and 3/4 cup of
ake another batch of the recipe while the first is baking
Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
an.
For the marshmallow layer, warm the marshmallow spread in a