If I was stranded on a deserted island but I could have a shipment of candy bars magically float onto the island every week, with the catch that it would have to be the same candy bar for eternity.. I would have no problems choosing my candy bar.Snickers.
I often flirt with other candy bars… almond joys, reese cups, m&ms, skor…. But I always end up with my trust snickers bar. It’s the nougat, I think. Oh and the caramel, and don’t forget the peanuts!
When I was a kid, I had a particular way of eating every candy bar. I deconstructed them. Always. So, with a snickers bar, I’d eat all the chocolate off, then the nougat and lastly I’d eat the chewy peanuts with caramel. It wasn’t until I was about 19 when, for whatever reason, I ate the snickers regular and I thought to myself….. hmmm.. who knew the layers tasted better all together than they do separately (I guess everyone probably knew this)??? It was like I’d discovered a whole new candy bar.
So, my love for snickers means I bought about 13 pounds of snickers when I was buying up all the Halloween candy and then realized… umm.. there really isn’t much you can do with snickers besides eat them (which, I’ve done plenty of in past weeks).
After the success of the congo bars… I was still craving something rich and gooey and bar-like. So, I tried this recipe from Paula Deen.
And these hit the spot pretty well, although I think I prefer the congo bar recipe. (maybe I should have added 3 times the butter to this recipe, too). I chopped up a ton of snickers bars and added them to the batter before I poured it in the dish and I think that the caramel from the snickers got a little burned, because there was a strange dark molasses-y type of flavor to these. But they were good, but they weren’t congo bars. Which reminds me.. I need to try congo bars with the right measurements, don’t I? Hmmm..
