This Iskender kebab reminds me of a Turkish dish I had in a London restaurant. Although doner or lamb are typically used, this chicken version is wonderful. Later on, I found out that this dish was named after Alexander the Great, who the Persians referred to as “Iskender.” It seems to be his favorite dish.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 48 |
| Yield: | 48 bars |
Ingredients
- 2 cups white sugar
- ⅔ cup evaporated milk
- ½ cup butter
- 12 large marshmallows
- ¾ cup cherry baking chips
- 1 teaspoon vanilla extract
- 1 (12 ounce) package semisweet chocolate chips
- ¾ cup peanut butter
- 2 teaspoons butter, divided
- 10 ounces crushed peanuts
Instructions
- Bring sugar, evaporated milk, and 1/2 cup butter to a rolling boil over high heat in a pot. Remove from heat. Add marshmallows, cherry chips, and vanilla extract; stir until fully incorporated. Set aside to cool.
- Melt chocolate chips in a microwave-safe bowl in a microwave. Add peanut butter and 1 teaspoon butter; mix until smooth. Mix in crushed peanuts until fully coated.
- Pour 1/2 of the chocolate mixture into a buttered 9×13-inch pan, making sure to completely cover the bottom. Pour cherry filling mixture on top of chocolate and spread to cover. Top with remaining chocolate mixture. Let cool completely, about 30 minutes. Cut into bars.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 87 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |