FUDGY-NUT BUNDT CAKE: Retro Ad with Recipe - National Nut Day!

Today is National Nut Day and what could be better than this delicious Fudgy-Nut Bundt Cake: A Retro Ad & Recipe from Betty Crocker c. 1974.  

"Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake. Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around."

FUDGY-NUT BUNDT CAKE: Retro Ad with Recipe for National Nut Day

Today is National Nut Day and what could be better than this amazing Fudgy-Nut Bundt Cake. This is from a Retro Ad with Recipe from Betty Crocker c. 1974.  

"Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake. Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around."

DIAMOND WALNUT CLUSTERS: Retro Ad with Recipe for National Nut Day!

Today is National Nut Day! Add chocolate! You know I love Retro Ads, and this 1950 Retro Ad from  Diamond Walnuts with Recipe for Diamond Walnut Clusters sure fits the bill. Love the graphics--and the recipes. I would substitute good quality very dark chocolate instead of unsweetened chocolate and butter instead of margarine, but it's up to you! Celebrate National Nut Day. Sometimes you feel like a Nut!

FUDGY NUT BUNDT CAKE WITH CARAMEL SAUCE: Retro Ad & Recipe for National Nut Day!

Today is National Nut Day and what could be better than this amazing Fudgy-Nut Bundt Cake: A Retro Ad & Recipe from Betty Crocker c. 1974.  

"Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake. Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around."

CHOCOLATE WALNUT CLUSTERS: Retro Ad & Recipe for National Nut Day!

Today is National Nut Day! Add chocolate! You know I love retro ads, and this 1950 Retro Ad & Recipe from Diamond Walnuts sure fits the bill. Love the graphics--and the recipes. I would substitute good quality very dark chocolate instead of unsweetened chocolate and butter instead of margarine, but it's up to you! Celebrate National Nut Day. Sometimes you feel like a Nut!

Homemade Oh Henry! Bars: National Nut Day!

Today is National Nut Day, and one of my all time favorite candy bars is an Oh Henry! Bar. Chocolate covered nuts and caramel! Gotta have an Oh Henry!

So what exactly is an Oh Henry! Bar?  

From Wikipedia:

Oh Henry! is a chocolate bar containing peanuts, caramel, and fudge coated in chocolate. It was first introduced in 1920, by the Williamson Candy Company of Chicago, Illinois. According to legend, Oh Henry! was originally named after a boy who frequented the Williamson company, flirting with the girls who made the candy. The name is also said to be a homage to American writer, O. Henry. However, there is no definitive explanation as to the exact origin of the name.

Another theory is that the candy bar was invented by a man named Tom Henry of Arkansas City, Kansas. Tom Henry ran a candy company called the Peerless candy factory, and in 1919 he started making the Tom Henry candy bar. He sold the candy bar to Williamson Candy Company in 1920 where they later changed the name to "Oh Henry!". Henry's family now runs a candy factory in Dexter, Kansas that sells "momma henry" bars, which are nearly identical to the original candy bar.

In 1923, an employee of Williamson, John Glossinger, announced that he was going to make the Oh Henry! bar a national best seller. Company officials said it was impossible and denied him the funds for an advertising campaign. Glossinger went into the streets and pasted stickers saying merely "Oh Henry!" on automobile bumpers. People became curious as to what an Oh Henry! was and sales for the bar rose quickly.

1926 Oh Henry! Advertisement

Nestlé acquired the United States rights to the brand in 1984, and continues to produce the bar. In Canada, the bar is currently sold by The Hershey Company and manufactured at their Smiths Falls, Ontario facilities. Because of Canada's different chocolate standards, the Canadian "Oh Henry!" is not considered a "chocolate bar" and is labelled instead as a "candy bar." In fact, unlike the American version, which labels the bar as "milk chocolate," the Canadian version makes no mention of chocolate on the front of the wrapper. Hershey sells Oh Henry! bars made in Canada on a very limited basis in the United States as Rally bars, using the trademark of a Hershey product introduced in the 1970s and later discontinued.

Want to make your own Oh Henry! Bars? Here are three different recipes. Funny, but several of them include oats. I'm partial to #III because it doesn't include oatmeal, but that's just me. The first two recipes do seem to really capture the flavor.

I. Oh Henry!Candy Bars

Ingredients
4 cups oatmeal
1 cup brown sugar
1/2 cup white sugar
1 cup butter (melted)
1 cup chocolate chips
3/4 cup peanut butter

Directions
Mix together oatmeal, brown sugar, white sugar and melted butter.
Press into greased 9x13 pan.
Bake at 350 degrees for 15-20 minutes. Melt chocolate chips and peanut butter.
Spread over baked bars.
Put in fridge so frosting hardens completely.

II. Oh Henry! Candy Bars 

Ingredients
1 cup brown sugar
1 cup butter
1/2 cup white Karo syrup
2 cups oatmeal

Directions
Melt butter, sugar and syrup.
Add oatmeal.
Press in well buttered 9 x 13 inch pan. Bake 12 minutes at 350 degrees.

Melt:
1 c. crunchy peanut butter
1 (6 oz.) chocolate chips

Cool bottom layer and spread mixture over the top.
Refrigerate.
Cut in squares.

III. Oh Henry! Candy Bars (my favorite recipe)

Part One
2 cups granulated sugar
1 cup light corn syrup
1 cup water
3/4 cup peanut butter

Directions:
Combine over heat, stirring until sugar is dissolved.
Cook until it reaches the hard boil stage (265 degrees).
Let cool
Add peanut butter.
Stir, then shape into rolls 3/4 inch thick and 1 inch long.
Set aside.

Part Two
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. dark chocolate, chopped

Directions:
Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees).
Dip candy from first mixture into second mixture, then roll in peanuts while still hot.
Melt dark chocolate and dip rolls into melted chocolate
Place on parchment paper.

CHOCOLATE WALNUT CLUSTERS: RETRO AD & RECIPE

Today is National Nut Day! Add chocolate!  You know I love retro ads, and Diamond Walnuts sure fits the bill. I don't think I've posted this advertisement from 1950. Love the graphics--and the recipes. I would substitute good quality very dark chocolate instead of unsweetened chocolate, but it's up to you!  Celebrate the day. Sometimes you feel like a Nut!

Chocolate Nut Bark: National Nut Day

October 22 is National Nut Day as opposed to Chocolate Covered Nut Day on February 25. I posted about Goobers last February.  Nuts seem naked without chocolate, and I've posted all kinds of chocolate/nut recipes over the past few years.

So I was thinking what would be a little different, but easy to make! I'm all about easy. Since I just posted about Chocolate Pumpkin Bark the other day, I figured why not Chocolate Nut Bark. I've made all kinds of chocolate barks over the years. Barks are simple, yet look and taste so professional.  They're easy and delicious!

You can change up the Chocolate Nut Bark,  by using different chocolate --or combination of chocolates-- and different nuts.  Nut barks make great presents for the holidays or any time.  There's no real science to this. You can decide how thick or thin, how much chocolate to nut ratio. The ingredients below are only suggestions. :-) I also like macadamia nuts or walnuts in Nut Bark, especially with dark chocolate!

Chocolate Nut Bark

12 ounces chopped  chocolate (semisweet, milk, bittersweet) or 2 cups chocolate chips
2 cups mixed nuts (almonds, cashews, hazelnuts)  -- more for later to dust (grind these or really smash them)

1. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally.
2. Add the nuts and combine loosely.
3. With a spatula spread the chocolate evenly on a parchment lined 9-by-13-inch baking pan. Sprinkle with remaining finally ground nuts.
4. Refrigerate until firm, about 30 minutes.
5. When the bark is hard, break into pieces.

How easy is that!

Happy National Nut Day!!