Charlotte Smith of Sumner Road, Pomeroy, right, won the $50 prize for the best entry in homemade, presented here by Tina Rees, manager for Peoples Bank, Pomeroy.
Peoples Bank test tasters, Nathan Roush, left, and Jeff Brickles, selected the Homemade Snicker Bars as the tastiest of the 19 entries in the Pomeroy Merchants Association’s Christmas contest for candies.
POMEROY — It was no easy task for the two judges to select the best from the rest when it came to judging the 19 entries in the candy contest hosted Saturday by Peoples Bank.
The candy contest was the first of three staged annually by the Pomeroy Merchants Association, one at each of the three banks which provide a first prize cash award of $50 and a second place prize of a gift they select.
Winner of the top award in the candy contest was Charlotte Smith of Sumner Road, Pomeroy, with her Homemade Snickers Bars. Taking second place was Kas Seckman of Long Bottom with a nutty fudge. The judges were Nathan Roush and Jeff Brickles.
A cookie contest will be held this coming Saturday at the Ohio Valley Bank in the Save-a-Lot Store on West Main Street. Participants are to take five cookies on a paper plate with their name, address and telephone number on the back and a recipe attached. The entries may be taken to the bank anytime after 9 a.m. on Saturday and judging will take place at noon. Winners will be notified by phone. The third contest is for creative crafts and will be held on Nov. 15 at Farmers Bank. Those entries can be taken to Farmers at anytime in the week prior to the contest and will be displayed in the lobby until they are judged.
As for the candy contest the recipe used for creating that winning entry is as follows:
HOMEMADE SNICKER BARS
Makes one 9x13 pan
Bottom Chocolate Layer
11/4 cups milk chocolate chips
1/4 cup peanut butter
Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
Nougat Layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
11/2 cups marshmallow fluff
1/4 cup peanut butter
11/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer.
Let cool completely.
Caramel Layer
114-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth -
this took about 10 minutes for me. Pour over nougat layer and let cool completely.
Top chocolate Layer
11/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread
until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!
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