Molly Yeh's Homemade Holiday

[Girl Meets Farm]

Story by Tracy Nicholson
Photography by Chantell and Brett Quernemoen, Portrait courtesy of Food Network

While this fall, Food Network was debuting Molly Yeh's fourth season of Girl Meets Farm, Yeh was debuting baby Bernie (now nearly eight-months-old). Filming in the home she shares with her husband Nick Hagen, a fifth-generation farmer in East Grand Forks, Yeh has been busy baking up a little holiday spirit. This month, we're sharing her homemade version of the ever-popular Snickers that is bound to be the sweetest gift under the tree! ​

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Homemade Snickers

[ makes 16 candy bars ]
courtesy of Molly Yeh, mynameisyeh.com

Ingredients

• 3 c. (720g) dark chocolate chips, divided
• 1 Tbs. refined coconut oil, divided
• ½  c. (128g) unsweetened nut or seed butter
• 2 c. (192g) marshmallow fluff
• 3 c. (360g) powdered sugar
• 2 Tbs. whole milk or almond milk
• 3/4 c. (84g) roasted salted nuts
• 11 oz. (312g) caramels
• 2 Tbs. heavy cream or almond milk
• flaky salt, for topping

Clues
Spray the bottom and sides of an 8”x 8” square pan with cooking spray and line with parchment paper that hangs over the edge of the pan by an inch on two sides. Add 1 ½  cups of chocolate chips and 1 ½  tsp of coconut oil to a glass bowl and place the bowl over a simmering pot of water. Stir the chocolate until it has melted completely, about 5 minutes. Pour it into the pan and use an offset spatula to spread it evenly in a thin layer all over the bottom. Place in the freezer to set.

Meanwhile, make the filling. In a large bowl, mix together the marshmallow fluff, nut or seed butter, powdered sugar and milk. Mix well until it becomes a soft dough-like consistency (this mixture is incredibly sticky and you may need to use your hands). Remove the pan from the freezer, wet your finger tips, and press the fluff filling down over the chocolate in an even layer. Sprinkle the nuts on top and press lightly into the fluff.  

Add the caramel and cream to a small sauce pot and cook over low heat, while stirring. Cook until the caramels are melted, 5-8 minutes. Spread the caramel over the fluff and place in the refrigerator for 5 minutes. Meanwhile, melt the remaining chocolate and coconut oil. Spread the chocolate over the top of the caramel and sprinkle with flaky salt. Place back in the refrigerator until chocolate is fully set and hardened, about an hour, or up to overnight.

Using the parchment, pull the bars out of the pan and transfer to a cutting board. Run a sharp knife through warm water and then cut 16 bars. Enjoy! 

Store in an airtight container in the fridge. These should keep for a week or even longer... if they last that long!

• yeh!

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