Candy Bars in the KitchenFebruary 3, 2011
Pastry chefs get dessert ideas from candy bars. While most supermarket versions taste too sweet, the ingredients and flavor combinations give us a great starting point for our creations. Here are some of my desserts inspired by candy bars.
Snickers: Milk Chocolate Caramel Peanut Tart — milk chocolate mousse with caramel peanut filling in a chocolate crust.
Almond Joy: Coconut macaroons with an almond center dipped in bittersweet chocolate
Peppermint Pattie: I called my dessert a Peppermint Pattie too — white chocolate peppermint mousse on top of a brownie, covered in chocolate glaze.
Kit Kat Bar: Crispy Chocolate Ganache Bars — crushed crispy wafer cookies mixed with milk chocolate and coated with bittersweet chocolate ganache
Heath Bar: Frozen Heath Bar Vanilla Ice Cream Parfait — with Ben & Jerry’s paving the way this one is a no brainer. Chop them up (or drop a case of them at a time from the top of a tall ladder as they did in the early days) and mix in vanilla ice cream.
Reese Peanut Butter Cups: I bow to Loretta Keller’s COCOcups at COCO500. Made with bittersweet chocolate they are the gourmet version of the original.
What candy bars have I left out that I should use to create my next dessert?