Canadian Candy Bar Salad – “Fusion Salad”

So – It’s been a long time since I’ve posted a blog entry!

A LOT has happened – we packed up and sold our house in Minneapolis, got everything onto two shipping containers, and moved to Canada. Shortly before we sold the house, we moved into a small, 27′ motor home, and that’s been “home” right up until we closed on our new house a couple weeks ago. The kitchen didn’t really lend itself to creating blog worthy meals, and we’ve been very busy with getting settled, so.. no posts. We’re now mostly settled, so I can get back into posting from time to time.

For the first recipe being posted from within Canada, this one seems appropriate. We’ve been calling it “fusion salad”.

This weekend, we attended our first social event in Ontario – a potluck BBQ. We were fussing over what we should bring, and my husband joked that we should bring a Minnesota “salad” – basically a desserty item made with things like Cool Whip, fruit, pudding, etc. One thing led to another, and we ended up coming up with a “Minnesota-Canadian Fusion” version of Snickers Salad, which we brought to the event last night. (Along with my Bananas Foster Upside Down Cake, just in case our creation didn’t turn out well!)

We decided to use our 3 favourite Canadian candy bars, because neither of us wanted to actually choose. We decided to keep the Granny Smith apple, so the sour crunch could provide a good foil for all that chocolate.

For the fluff, we decided we would be adding maple syrup… because obviously we would. Knowing that, we decided on a cream cheese based fluff, so that the syrup wouldn’t be competing with pudding mix, nor would it be sickeningly sweet as a result.

What started as a joke ended up turning out really well! Once people got past the look of it (“What is THAT?”) and actually tried it, it seemed fairly popular. Definitely a conversation piece! The maple syrup in the fluff definitely elevated it from normal “salads” – it seemed to really tie everything together well. It just added a little something, without being overpowering.

If you are in the USA, these chocolate bars may be available in the international aisle of some grocery stores, and/or at World Market.

Also, as a tip: My $9 cheapie sushi knives that I bought off Amazon work REALLY well for cleanly cutting candy bars, as you can see with the garnish slice in the pic. (A Mr Big bar, sliced on an extreme diagonal!). You know, in addition to making sushi, carving foam, and everything else I use them for!

Enjoy!

Minnesota-Canada Fusion Candybar Salad
Makes about 8-10 cups worth

3 Wunderbars
2 Coffee Crisp bars
2 Mr Big bars
250 g / 8 oz cream cheese, softened
1/4 cup maple syrup
½ cup icing / powdered sugar
1 L / 16 oz container Cool Whip, slightly softened
4 Granny Smith apples

Thinly slice all 7 candy bars, set aside.

In a stand mixer, beat cream cheese and maple syrup together until smooth. Add icing sugar, continue mixing until well combined and smooth.

Gently fold in Cool Whip, until well combined. Add chocolate pieces, once again gently folding until well combined.

Chop Granny Smith apples into bit sized pieces, gently fold into mix.

Cover and chill for at least one hour before serving. Top with reserved candy bar pieces, if you set some aside.

NB: The sugars in the Cool Whip and Maple Syrup will draw the juice from the apples, so if you let it sit TOO long – more than 12 hours or so – the fluffy will break and become runny.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

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