Don’t laugh. I know this isn’t really a recipe but but I gotta tell you this experiment in blogging is taking its toll on my stress levels around here. What with the demands of ‘the season’ and the end-of-the-year work stress in high gear and all that. (What kind of masochist willingly adds to this mix with a weekly blog assignment?) So please excuse this lightweight ‘recipe’ which I know isn’t really a recipe at all but more of an ‘update’ on my quest to re-purpose a full bowl full of unused Halloween candy. (You will recall a few weeks ago that the two dozen or so mini-bags of Whoppers ended up in some pretty fantastic and sweet cookies.) These Pay Day Bars didn’t get such a creative treatment but at least they didn’t make it into the trash.
Lest you look too far down your nose at these low brow creations I actually first saw something quite similar to them at a very fancy restaurant several years back. They served a simple chocolate ice cream rolled in salted, crushed pistachio nuts and there was a vanilla one which was rolled in something that I could have sworn was nothing more than a crushed Butterfinger bar. The restaurant understood that sometimes you don’t want a whole dessert but would rather just have a little something sweet. They also knew that if you break something down into ‘minis’, you will invariably end up eating more than you would have otherwise. Who hasn’t been to an appetizer party and ended up eating more than if you had just sat down to a proper dinner?
And while were on the topic, have you ever noticed that sometimes what passes for fancy is just regular stuff repackaged smaller? I know a lot of the Doristas have picked up on this and I have even exploited the concept here with those suspect Semolina Cakes. So, I guess if you are making Macaroni and Cheese for dinner tonight you should consider putting it into ramekins? What panache! Be careful of these. One is never enough.
Ice Cream Truffles
(Don’t hesitate to make a batch with my recipe located here. Its VERY good.)
This is what you will need:
- Ice Cream
- Stuff
This is how you make it:
- Scoop out the ice cream into golf ball sized scoops and put on a tray lined with parchment.
- Return to the freezer for at least 20 minutes to harden.
- Quickly roll each ball in crushed topping and return to tray to harden.
- Toppings can come from just about anything you have left over.
- I had one quarter cup of sliced almonds lying around but small amounts of baking chocolate, broken cookies from the bottom of the jar and just about any type of nut will make a great truffle topping.
- Truffles will stay several weeks in an airtight storage container.
- Put parchment between each layer.
- Great drizzled with home made hot fudge.
We still have Kit Kat bars and Milky Ways to deal with. Stay tuned!
These look great – I’d not turn up my nose at one of these. Delish!
Who’s looking down their nose? 🙂 OMG! Ice cream truffles! I am so going to make these.