Pacoca Recipes

Steps:

• In a bowl, mix the popped popcorn with the crushed pacocas.
• Add the melted chocolate and stir until the popcorn is fully coated.
• Add the marshmallows and mix.
• Divide in smaller paper bags or just serve in a big bowl.
• Enjoy!

Steps:

• 1. In a 9-inch baking dish, line with wax paper and set aside.
• 2. In the bowl of a food processor, add peanuts and crackers pulse until barely combined. Add sugar and process for 10 seconds before pouring in sweetened condensed milk; process until dough is formed. If wanted, add salt during the process.
• 3. Transfer the mixture to the prepared baking dish and compact it with clean hands. Then use a small measuring cup to smooth and level it out. Cover and transfer to the fridge for at least 4 hours or overnight.
• 4. Remove from the dish by lifting with the wax paper and cut into squares. Place squares in an airtight container.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DlKH9Kk2I-E
• 6. NOTE: For a twist, pour some melted dark chocolate (let it cool a little before) on top after pressing the mixture down in the baking dish. You'll be surprised how close it tastes to Reese's® Peanut Butter Cups.

Steps:

• In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and the paçocas. Dissolve the cornstarch in the milk before putting in the pan. Cook over medium heat and mix well until it becomes creamy. Set aside.
• Repeat the process with the chocolate pudding. Set aside.
• In a square tray, put a layer of graham crackers soaked in milk, then a layer of the paçoca pudding, then cover with the graham crackers soaked in milk. Add a layer of the semisweet chocolate pudding. Repeat until the tray is full.
• Melt the semisweet chocolate with the heavy cream on the microwave for 1 minute or until it melts completely.
• Spread the ganache over the trifle and refrigerate for 4 hours.
• Spread crumbled paçocas over the trifle.
• Enjoy!

Steps:

• Line an 8- by 8-inch baking pan with parchment paper.
• Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours.
• Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.

Steps:

• In a 9-inch baking dish, line with wax paper and set aside.
• In the bowl of a food processor, add peanuts and crackers pulse until barely combined. Add sugar and process for 10 seconds before pouring in sweetened condensed milk; process until dough is formed. If wanted, add salt during the process.
• Transfer the mixture to the prepared baking dish and compact it with clean hands. Then use a small measuring cup to smooth and level it out. Cover and transfer to the fridge for at least 4 hours or overnight.
• Remove from the dish by lifting with the wax paper and cut into squares. Place squares in an airtight container.

Steps:

• In a food processor, finely grind the peanuts with the dry ingredients.
• Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process.
• Firmly press mixture into a square 8 inch by 8 inch pan lined with wax paper. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it.
• Remove candy from pan by lifting out the wax paper, and cut into smaller squares.
• Store in an airtight container.

Steps:

• Soak the dried beef in water to cover for 4-6 hours to draw out the salt, changing the water several times. Drain and mop dry. Cut into cubes about 1 inch across.
• Cut the pork in small dice. Cook them in a large frying pan over low heat until the fat runs. Add the beef and cook until golden brown. Remove the pork and beef with a slotted spoon and set aside. Using the same fat, cook the onions until soft and golden.
• Combine the meat and onions and pound them into a mortar, to break up the meat shreds. Or use a food processor, but don't overdo it.
• Mix in the cassava meal gradually, to make a dense, smooth puree. Return to the frying pan and heat through, stirring. Season to taste. Serve hot with boiled rice.