Mudslide Critter Bars Recipes

FROZEN BASIL LEMONADE

Steps:

• To make the simple syrup, place the sugar and 1 cup water in a small saucepan set over medium heat. Bring to a simmer and cook until the sugar dissolves, 2 to 3 minutes, then cool.
• Pour the simple syrup in the pitcher of a blender with the ice, lemon juice and basil, and puree until smooth. Serve cold.

BIG SLAB BROWNIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
• In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
• In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
• Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
• Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
• Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

BLOODY MARY BAR

Steps:

• For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
• For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.

CARAMEL-DIPPED LOCAL APPLES

Steps:

• Line a baking sheet with a silicone baking mat or wax paper. Place the ice pop sticks into the stem ends of the apples and place on the prepared baking sheet.
• In a heavy medium pot over medium heat, melt the butter and then stir in the brown sugar until completely combined. Whisk in the sweetened condensed milk, corn syrup, honey, cinnamon and salt until smooth.
• Bring the mixture to a simmer and cook, stirring occasionally with a rubber spatula, until the temperature registers 238 degrees F on a candy thermometer. Remove from the heat and let the caramel cool for about 2 minutes.
• Holding an ice pop stick, carefully dip an apple in the caramel up to the stem, then roll in the desired toppings and place on the prepared baking sheet. Repeat with the remaining apples. Chill the apples until the caramel and toppings are set, at least 1 hour and up to overnight.

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

MUDSLIDE

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.