Midwest Nest Magazine
  • Home
  • Latest Issues
  • Features
    • design & diy
    • culture & lifestyle
    • cuisine
  • design challenge
    • Design Challenge 2021 with SCHEELS
    • Detail Photos - Design Challenge 2020
  • About
    • sponsorships & events
    • awards
  • Contact

midwest cuisine

Molly Yeh's Homemade Holiday

12/3/2019

0 Comments

 

[Girl Meets Farm]

Story by Tracy Nicholson
Photography by Chantell and Brett Quernemoen, Portrait courtesy of Food Network
Molly Yeh, Homemade Snickers, Midwest Nest Magazine
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! ​
Read Digital Magazine

Homemade Snickers

Homemade Snickers, Molly Yeh, Midwest Nest Magazine
[ 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!

Read Digital Magazine
Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Midwest Nest Magazine is a monthly print and digital publication that focuses on culture around the upper midwest.

    Archives

    August 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    October 2020
    August 2020
    July 2020
    March 2020
    December 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    March 2019
    February 2019
    January 2019

    Categories

    All
    701 Eateries
    Alexandria MN
    Anna Macy
    Balsamic Vinaigrette Recipe
    Banquet Hall
    Ben Myhre
    Blackbird Woodfire
    Blackboard
    BREW
    Cafe
    Camp Lone Tree
    Chef Sara Watson
    Cocktail Recipe
    Cocoa Mix
    Coffee Cake
    Cookie Recipe
    Coteau Des Prairies Lodge
    Dessert
    Detroit Lakes MN
    Drink Recipes
    Emy Miller
    Fargo ND
    Fine Dining
    Havana ND
    Healthy Dining
    HODO
    Homemade Snickers
    Houchin's Charity
    Indulgence Baking Company
    Joe Brunner
    Kayla Houchin
    Lake Home
    Lake Le Homme Dieu
    Laneil Skaff
    Lasagna Soup
    Lure Lakebar
    Marty And Jessica Larghe
    Max Parker
    Mediterranean Cuisine
    Mezzaluna
    Minnesota
    Mixology
    Molly Yeh
    Moorhead MN
    Nichole Hanson
    Nichole's Fine Pastry
    Nikki Berglund
    Perham
    Philippino Recipes
    Pizza
    Ramshackle Pantry
    Recipes
    Restaurant
    Restaurant Remodel
    Ryan Nitschke
    Salad Recipe
    Sesame Breadsticks
    Shantel Fagerholt
    Shea Syverson
    Sol Ave. Kitchen
    Stone Town Grill
    Streudel Nut Coffee Cake
    Taylor Snelling
    Terri Trickle
    Thomsen Cabin
    Thomsen Homes
    Trever Hill Design
    Veggie Veggie Dip
    Vergas
    Whipped Mascarpone Frosting
    Winter Fruit Salad

    RSS Feed


Picture
Client Portal
© 2020 Midwest Nest LLC
Site powered by Rick Rea
Terms and Conditions  |  Privacy Policy
  • Home
  • Latest Issues
  • Features
    • design & diy
    • culture & lifestyle
    • cuisine
  • design challenge
    • Design Challenge 2021 with SCHEELS
    • Detail Photos - Design Challenge 2020
  • About
    • sponsorships & events
    • awards
  • Contact