Best Twinkie Toffee Temptation Recipes

TWINKIE TRIFLE TEMPTATION

Steps:

• Cut twinkies in half lengthwise.
• Line bottom of a 9x13 pan with half of the twinkies (cream side up).
• Cover with pudding.
• Crush skor bars and sprinkle half (3 bars) over pudding.
• Put rest of twinkies (cream side down) on top.
• Cover with whipping cream.
• Sprinkle remaining three bars on top.
• Refrigerate until ready to use.
• Enjoy!

TWINKIE TOFFEE TEMPTATION

Steps:

• Prepare pudding with milk, as directed on package. Set aside.
• Line 13x9-inch casserole dish with bottom halves of sponge cakes, cream side up.
• Sprinkle with 1/2 cup candy.
• Top with reserved pudding.
• Arrange top halves of sponge cakes on pudding.
• Spread on whipped topping.
• Top with remaining candy.
• Cover and refrigerate 2 hours.

JANSSON'S TEMPTATION

Steps:

• Preheat oven to 375 degrees F.
• Put 2 tablespoons of the butter in a skillet over medium heat.
• When butter melts turn heat up to med/high and add the onions.
• Cook, stirring occasionally, until onions are soft, about 5 minutes, then turn off heat.
• Butter a baking pan.
• Drain the potatoes from the cold water you had them sitting in to prevent discoloring.
• Alternate layers of potatoes, anchovies, onions, and black pepper with potatoes as the top and bottom layers in the baking pan and some pepper on top.
• Top it with the breadcrumbs and some dots of butter from the remaining tablespoon of butter.
• Pour the cream or milk(whichever you're using) over the top.
• Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.

JANSSON'S TEMPTATION

Steps:

• Preheat oven to 200°C.
• Fry the onions until soft, and mix with julienned potatoes.
• Chop anchovy fillets finely, and keep the anchovy juices.
• In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
• Mix the cream with the anchovy juices and pour on the dish.
• Bake in the oven for about an hour.
• Before serving, top with fresh dill.

CHOCOLATE TWINKIE TRIFLE

Steps:

• Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
• In a bowl, combine the pudding mix and milk and stir according to the package instructions.
• Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
• Place half of the Twinkie crumbs in the bottom of the trifle bowl.
• Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
• Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
• Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
• Refrigerate for 4 to 5 hours before serving.

JANSSONS FRESTELSE - JANSSONS TEMPTATION

Steps:

• Preheat oven to 200°C.
• Peel the potatoes and cut them into strips.
• Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
• Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
• Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
• Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Steps:

• In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
• Preheat oven to 400.
• In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
• Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
• Bake the casserole on the middle rack for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
• Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
• Great served with anything that goes well with a potato side dish.