|My newest Sou Chef, Weston helping me get these recipes ready for Twin Cities Live!|
Here’s two really fun ways to use up some of that Halloween candy that doesn’t get eaten!
Peanut Butter Taffy Bars
¼ cup Butter
7 ounces Peanut Butter Taffy
1 bag (10 ounces) Mini Marshmallows
3 cups Sugar Frosted Flakes
3 cups Original Ruffles
1 cup Peanuts (shelled)
In a large stockpot over low heat, melt butter and peanut butter taffy. Once melted, add mini marshmallows and stir until melted. Lightly crush frosted flakes and ruffles and add to mixture. Chop peanuts and add to stockpot. Stir until combined.
Press mixture into a greased 9 X 13 pan.
Optional: Drizzle 2 cups of melted chocolate on bars.
Good and Plenty Crock-Pot Ribs
1 package Pork Back Ribs (about 3 lbs)
2 TB Butter
1 TB Olive Oil
¾ cup Good and Plenty (frozen)
2 cans (15.5 ounces) Black Beans (drained)
7 ounces Hoisin Sauce
¼ cup Soy Sauce
1 cup Sweet Red Chili Sauce
1 TB Sesame Oil
½ cup Brown Sugar
2 TB Rice Vinegar
1 cup Water
Divide back ribs into four pieces and dry with paper towels. In a large sauté pan, heat butter and olive oil and brown ribs. Set aside.
Grind frozen Good and Plenty into a fine powder. Set aside.
Pour black beans into the bottom of a large crock-pot, set back ribs on top and evenly sprinkle Good and Plenty powder on top of ribs. Then pour hoisin sauce, soy sauce, sweet red chili sauce, sesame oil, brown sugar, rice vinegar and water on ribs.
Cook in crock-pot for 3 hours on high.
Serve black bean sauce over rice.