Some treat recipes are passed down generation by generation as a family tradition. Others come by way of a quick search online or a newspaper or magazine article. And then there are the ones that kind of just…appear, out of nowhere it would seem in your mind, leaving you wondering what the heck that’s all about. That’s the kind of treat Treatzilla is – the kind that gets inside your head and just refuses to leave you in peace until you finally give in and make it.
It started out simply enough from a popcorn ball cake recipe, but the original recipe used jujubes. Now, I know there are many people out there who’d be all over that – and it is a great recipe in its own right, so I will definitely be posting it as well – but I’m not that crazy about fruit candies like that. I was looking for something far more decadent. Something that would be sure to satisfy almost any craving it came across. And so with that in mind I just started digging through cupboards to see what I had on hand that could be considered snack-y, then take it from there. Turns out that I had quite a lot of options, almost enough for more than one treat, but then I thought – Why Choose? Why not just throw it all into one giant Mega-Treat?
And with that, Treatzilla was born.
For those people who can’t live without jelly beans or Gummie Bears, I threw some in on the side to make it complete. Believe me, if I could have figured out how to squeeze some bacon into this, I would have. But I think it’s probably more than enough to handle on its own. However, if bacon is something you can’t live without then feel free to make those necessary modifications. I completely understand
Treatzilla – a Seven Aprons Original Recipe
(inspired by Popcorn Cake from Bruce County Women’s Institute cookbook – recipe below)
1 and a 1/2 cup peanut butter
1/2 cup corn syrup
1/2 cup brown sugar
250g bag marshmallows, divided into three parts as follows: half bag, then half bag minus 1/4 cup reserved.
1 Tbsp butter (salted, unsalted-doesn’t really matter)
1 cup pretzels, crushed
4 cups popcorn
3/4 cup chocolate chips
3/4 cup butterscotch chips
1. Melt peanut butter and corn syrup with half bag of marshmallows over medium heat till incorporated. Add butter and brown sugar, stir till fully blended.
2. Add remaining ingredients in order and stir until all are covered by the peanut butter
3. Lightly oil a tube or Bundt pan, then sprinkle 1/4 reserved marshmallows evenly along the bottom. Pour mixture into prepared bundt pan.
4. Allow to cool and set before unmolding onto plate. Top with glaze and allow to cool before slicing.
5. Serve on a plate with a side of jelly beans, jujubes, red licorice or Gummie Bears if desired.
1/4 cup chocolate chips
1/4 butterscotch chips
4 Tbsp whipping cream
2 Tbsp butter
1. In one small bowl, combine chocolate chips with 1 Tbsp butter and melt slowly in microwave at 50% power in 20 second increments until combined. Stir frequently.
2. Stir in 2 Tbsp whipping cream until thick enough to coat the back of a spoon. Set aside.
3. In another small bowl, repeat Steps 1 and 2 with the butterscotch chips, remaining butter and cream.
4. Alternating between the chocolate and butterscotch mixtures, pour by spoonfuls over the cooled and inverted cake in whatever pattern (or non-pattern) is desired.