(Note: use Candy Quick or dipping chocolate or 3/4 cup semi-sweet chips plus 1 Tbsp shortening wherever dipping chocolate is mentioned.)
CRISP TREATS
1/2 cup corn syrup
1/2 cup sugar
1/2 cup peanut butter
3 cups crisp rice cereal
1/2 cup mint chocolate chips
Butter the sides and bottom of an 8 x 8 pan. Put corn syrup and sugar in a large glass bowl and microwave on high 1 minute. Stir. Continue to microwave until mixture boils. Add peanut butter and stir until combined. Add cereal and mix well. Press mixture into prepared pan. Sprinkle chocolate chips on top. Spread like frosting when they melt. Cool completely. Cut into small (1/2 to 3/4 inch) squares.
CHEWY CHOCOLATE ROLLS
3 Tbsp margarine
3/4 cup nonfat dry milk
2 (1-ounce) squares unsweetened baking chocolate
1/2 cup light corn syrup
3 cups powdered sugar
1/2 tsp vanilla
In a 2-quart saucepan, or medium-size bowl if using microwave, combine margarine and chocolate. Place over low heat and stir with a wooden spoon until chocolate is melted, or microwave on medium about 2 minutes or until ingredients are softened. Remove from heat (or microwave) and, using a wooden spoon, stir in powdered sugar, dry milk, corn syrup and vanilla. Knead with hands until well-mixed and smooth. Form into a long rope between 1/4 and 1/2 inch thick. With a sharp knife, cut into 1 inch pieces. Wrap in squares of waxed paper or plastic wrap.
ALMOND JOYS**1998
1 lb powdered sugar
7 oz. flaked coconut
1/2 stick melted margarine
1/2 can sweetened condensed milk
almonds (toasted lightly if desired)
1/2 lb dipping chocolate
Mix powdered sugar, coconut, margarine and milk into a stiff dough. Roll a small amount around an almond to make a ball or use the dough alone to make quarter size balls. Let sit on waxed paper for 1 hour to set. Dip in chocolate.
MINT MELTAWAYS **1998
5 oz (about 22) starlight mints
12 oz bag of vanilla-flavored milk morsels
2 Tbsp shortening (do not use margarine)
1/2 lb dipping chocolate
Crush mints by putting candies in a heavy duty plastic bag and hitting with a hammer or meat mallet. Melt vanilla chips and shortening on medium high in a microwave for 1 minute. Stir smooth and quickly add mints. Drop mixture by teaspoons on wax paper. Refrigerate 1/2 hour to harden. Dip the mints half way into the melted chocolate. Let stand at room temperature to set chocolate.
PEANUT BRITTLE **1998
2 cups sugar
1/2 cup water
1 cup white Karo syrup
2 cups raw peanuts
2 tsp baking soda
Butter a cookie sheet which has sides on it. Place sugar, water, and Karo in a heavy saucepan. Cook on medium heat until mixture reaches 290 degrees, stirring occasionally. Add peanuts. (The syrup will drop about 40 degrees in temperature and become very stiff.) Stirring constantly, allow temperature to rise to 300 degrees. Remove from the heat and add soda, Stirring quickly just until soda is mixed in. Pour immediately onto cookie sheet. Don't spread the candy, just let it flow. Allow to cool over night before breaking.
SPICED NUTS
1 cup sugar
4 Tbsp water
1/8 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3/4 lb (or more) walnuts
Combine all ingredients except walnuts. Bring to a boil. Boil for 1 minute. Add nuts and stir until they are coated. Pour onto waxed paper and separate.
DIPPED THINGS
Melt dipping chocolate and stir in raisins, any nut combination, toasted coconut, dried fruits, miniature marshmallows, rice crispies, corn flakes or any combination of the above and drop teaspoon sized mounds on waxed paper. Allow to set. Or dip pretzels, Ritz crackers or strawberries.
SPEEDY LITTLE DEVILS **1998
1 box devils food cake mix
1 stick melted butter
7 oz jar marshmallow cream
1/2 cup peanut butter
nuts or chocolate chips (optional)
Mix cake mix and butter together. Set aside about 1 cup of mixture and press the rest into a 9 x 13 pan. Combine marshmallow cream and peanut butter and spread it on cake mix. Sprinkle with chocolate chips or nuts if desired. Crumble the rest of the cake mix on top and press layers lightly together. Bake at 350 degrees for 20 minutes. Let cool and cut into small pieces.
PECAN TURTLES **1998
1 stick margarine
1 cup firmly packed light brown sugar
dash salt
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
2 cups pecan pieces
1/2 tsp vanilla
dipping chocolate
Combine margarine, sugar, corn syrup and milk in a heavy saucepan. Cook, stirring occasionally, to 245 degrees (about 15 to 20 minutes). Remove from heat. Stir in vanilla and pecans. Drop by teaspoons onto greased baking sheets. When firm, dip tops into melted chocolate.
BUTTERSCOTCH TAFFY
1/2 cup butter or margarine
48 large marshmallows
1 Tbsp water
1/2 tsp salt
2 cups (12 oz) butterscotch chips
In a heavy saucepan, combine butter, marshmallows, water and salt. Cook and stir over low heat until smooth. Add chips. stir until melted. Pour into a buttered 8-inch square baking pan; cool. Cut into 1 inch squares and wrap individually in waxed paper. Yield: about 5 dozen.
DOUBLE DECKER FUDGE
1 cup peanut butter chips
1 can (14 oz) sweetened condensed milk, divided
1 teaspoon vanilla extract, divided
1 cup semi-sweet chocolate chips
Line 8-inch square pan with foil. In a small microwave safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on high 1 to 1-1/2 minutes until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread into prepared pan. In same microwave bowl, place remaining milk and chocolate chips and microwave as above. Stir in1/2 teaspoon vanilla. Spread on peanut butter layer. Cover. Refrigerate until firm. Cut into squares. Makes 1 1/2 pounds.
HERSHEY'S VANILLA MILK CHIPS ALMOND FUDGE
1 2/3 cups (10 oz) vanilla chips
2/3 cup sweetened condensed milk
1/2 tsp vanilla
1/2 cups slivered almonds toasted at 350 degrees for 5-8 minutes till lightly browned
Butter 8 inch square pan. Melt chips and milk over low heat, stirring constantly until mixture is smooth. Remove from heat. Stir in almonds and vanilla. Spread in pan. Cover and refrigerate until firm.
MIXED NUT BARS **1998
1 1/2 cups flour
3/4 cup packed brown sugar
1/4 tsp salt
1/2 cup plus 2 TBSP butter or margarine, divided
1 can (11 1/2 oz) mixed nuts
1 cup butterscotch chips
1/2 cup light corn syrup
In a bowl, combine flour, sugar and salt. Cut in 1/2 cup of butter until mixture resembles coarse crumbs. Press into a greased 13-inch by 9-inch by 2-inch baking pan. Bake at 350 for 10 minutes. Sprinkle with nuts. Melt butterscotch chips. Add corn syrup and remaining butter; mix well. Pour over nuts. Bake for 10 minutes. Cool.
CRUNCHY PEANUT BARK **1998
2 pounds white confectionery coating (Candy Quick)
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
Place confectionery coating in a large microwave-safe bowl; microwave at 50% power until melted, about 5 minutes. Stir in reamining ingredients. Drop by tablespoons onto waxed paper or divide between two greased 9-inch square pans.
KIDDIE CANDY
1 cup peanut butter
1 cup honey
1 1/2 cup instant dry milk
1 cup wheat germ, rolled oates or nuts (optional)
Mix together. Roll in balls. Store in covered container in the refrigerator.
HOLIDAY PECAN LOGS
2 tsp plus 1/2 cup butter (no sub)
3 3/4 cups pwd sugar
1/2 cup instant nonfat dry milk
1/2 cup sugar
1/2 cup light corn syrup
1 tsp vanilla
1 pkg (14 oz) caramels
1 Tbsp milk
2 cups chopped pecans
Butter an 8 inch square pan with 2 tsp butter; set aside. Combine pwd sugar and milk; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in pwd sugar mixture, about a third at a time, until blended. Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slighlty when dropped from a spoon. Spread into prepared pan. Cool. Cut candy into four strips; cut each strip in half Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. In a microwave or heavy saucepan, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at toom temperature in airtight containers. Cut into slices with a serrated knife. Yield: about 3 1/4 pounds.
PEANUT CARAMELS
1 cup light corn syrup
1 1/2 cups sugar
1 cup whipping cream
1/4 tsp salt
1/2 cup milk
2 cups peanuts
Butter a 9-inch square baking pan; set aside. In a heavy 4-quart saucepan, combine corn syrup, cream, milk, sugar and salt. Place over medium heat and stir occassionally with a wooden spoon until mixture comes to a boil. Cook, stirring occasionally, to 240. Remove from heat and stir in peanuts. Pour into prepared pan, scraping sides with a wooden spoon. Let stand at room temperature until cool. Cut.
PEANUT BUTTER COOKIE CUPS **1998
1 1/2 bags miniature Reeses Peanut Butter Cups
1 package refrigerated sugar or peanut butter cookie dough
Roll cookie dough into 1 inch balls. Peel as many Reeses Cups as you have balls. (It is usually easiest to do these 12 at a time and prepare the next batch while the previous batch is baking.) Place paper liners in each of 12 or fewer miniature muffin cups. Place 1 cookie dough ball in the bottom of each liner. Bake according to the temperature and minimum baking time listed on the cookie dough wrapper. When the cookies are removed from the oven, IMMEDIATELY push a Peanut Butter Cup into the center of the cookie as far down as it will go. Let rest for a moment or two for the chocolate to melt and the cookie dough to set up. Remove from the pan to a cooling rack and let cool completely. Store in an airtight container in a cool place.
HEAVENLY ALMOND CANDY **1998
24 caramels (about 1/2 of a 14-oz bag)
2 TBSP water
1 pound whole almonds, toasted
1 (6-oz) package semisweet chocolate chips
6 oz chocolate flavored candy coating
Place caramels and water in bowl. Mixrowave on medium-high 2 minutes or until mixture melts, stirring after each minute. Stir in almonds. Use a greased spatula to spread caramel coated almonds in a single layer on a greased jellyroll pan. Place chips and coating in a bowl. Microwave on Medium-high 3 minutes or until mixture melts. Pour over almonds. Spread with the bakc of a spoon to cover almonds. Let harden. Break or cut into peices. Store in an airtight container in a cool place. Yields about 2 pounds.
PEANUT BUTTER CUPS **1998
1 (8-oz) bar Hershey milk chocolate
4 TBSP butter or margarine
1 1/2 cups peanut butter, divided
Over low heat, combine the Hershey bar, butter and 3/4 cup peanut butter. Melt and stir till smooth. Place 3/4 cup peanut butter in another saucepan and melt on low until of a pouring consistency. Place 1 TBSP chocolate mixture in bottom of each of 24 miniature muffin paper liners. Divide melted peanut butter equally over this. Divide remaining chocolate mixture equally over peanut butter layer. Let stand 1 hour. Refrigerate till firm.
S'MORE CLUSTERS **1998
6 (1.55-oz) milk chocolate candy bars, broken into pieces
1 1/2 tsp vegetable oil
2 cups miniature marshmallows
8 graham crackers, broken into bite-size pieces
In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered, at 50% power for 1 1/2 to 2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Drop by tablespoons on waxed paper. Referigerate for 1 hour or allow to harden at room temperate for several hours.
30-MINUTE CARAMELS
1 (14-oz) can sweetened condensed milk
1/2 cup butter
1 1/2 cups light corn syrup
1/4 tsp salt
1 cup granulated sugar
1 cup firmly packed brown sugar
Dipping chocolate (optional)
Butter a 9-inch square baking pan; set aside. In a heavy 4-quart saucepan, combine all ingredients. Place over medium heat and stir with a wooding spoon until msxture comes to a boil. Clip on candy thermometer. Stirring constantly to prevent scorching, cook to 240. Pour into prepared pan. Cool at room temperature until firm. Cut into 1-inch squares. Wrap in waxed paper or dip in dipping chocolate.
CHOCOLATE MARSHMALLOW SLICES
1/2 cup butter or margarine
2 cups (12-oz) semi-sweet chocolate chips
6 cups (10 1/2-oz) miniature marshmallows
1 cup finely chopped nuts
Additional chopped nuts
In a medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended. Remove from heat; cool 5 minutes. Stir in marshmallows and 1 cup nuts; do not allow marshmallows to melt.. On wax paper, shape mixture into two 7-inch rolls. Wrap in foil. Refrigerate about 20 minutes. To coat rolls, roll in additional chopped nuts. Wrap; refrigerate overnight. Cut rolls into 1/4-inch thick slices. Store in airtight container in cool, dry place.
VINEGAR TAFFY
2 cups sugar
1 1/2 cups light corn syrup
1/4 tsp salt
1 TBSP vinegar
1/2 cup evaporated milk
Mix sugar, syrup, salt and vinegar thoroughly. Cook on medium until mixture is boiling and sugar is dissolved, stirring frequently. Tehn pour milk in slowly, keeping candy boiling all the while. Cook to 248, stirring constantly. Pour into buttered pan. When cool enough to handle, use oiled hands to pull until candy is light and no longer sticky to the touch. Lay out on waxed paper or buttered pan. Cut with scissors. Wrap in waxed paper. Makes about 2 pounds.
NUTTY CARAMEL CORN
6 quarts popped corn
1 cup dry roasted or salted peanuts
1/2 cup peanut butter
3/4 cup honey
2 TBSP butter or margarine
1 tsp vanilla.
Combine popcorn and peanuts in a large bowl. Place honey in a medium saucepan. Bring to a boil and boil for 5 minutes. Remove from heat and stir in peanut butter, butter and vanilla; stir until disolved. Pour over popcorn and stir. This is best eaten immediately.
ROCKET FUEL
1 (14 oz) package caramels
3/4 cup margarine, melted
1/3 cup evaporated milk
1 pkg German Chocolate Cake mix
1 cup nuts
1 cup chocolate chips
Pre-heat oven to 350 degrees. Grease and flour a 9 x 13 pan. Combine the caramels and evaporated milk; cook over low heat, stirring constantly, until caramels are melted. Keep warm. Combine remaining ingredients except chocolate chips in a large bowl. Press 1/2 of this dough into prepared pan. Bake at 350 degrees for 6 minutes. Sprinkle the chocolate chips over baked crust and spread caramel mixture over all. Crumble other half of dough over caramel mixture. Bake 20 minutes. Cool completely and cut into 1 inch squares.
FOUR NUT BRITTLE
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 cup salted peanuts
1/2 cup each coarsely chopped almonds, pecans and walnuts
1/4 cup butter or margarine
2 teaspoons baking soda
1 1/2 teaspoons vanilla
Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until a candy thermomether reads 238. Stir in nuts an butter. Cook over medium heat to 300. Remove from the heat; vigouously stir in baking soda and vanilla until blended. Quickly pour onto two greased baking sheets, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in a airtight container with waxed paper between layers.
PEANUT BUTTER-CHOCOLATE FUDGE PINWHEELS
1 cup peanut butter chips
1 can (14 oz) sweetened condensed milk
1 cup semisweet chocolate chips 1 teaspoon vanilla
1/2 cup chocolate sprinkles
In medium saucepan over low heat, cook peanut butter chips with half the condensed milk (about 2/3 cup), stirring occasionally, just until smooth. Remove from heat. Line a cookie sheet with foil; lightly grease a 12" x 10" area. with metal spatula, spread peanut butter mixture evenly to cover greased rectangle. When mixture has cooled slightly, pat gently with hands to distribute more evenly. Let cool 30 minutes. In clean saucepan, cook chocolate with remaining condensed milk over low heat until melted and smooth. Remove from heat; stir in vanilla; cool slightly. Spread evenly over peanut butter layer; let cool 30 minutes. Lifting long side of foil, gently roll both layers together, jellyroll fashion. Roll log in chocolate sprinkles, pressing gently so they adhere. (Do not handle too long or chocolate will melt.) Wrap tightly in plastic wrap. Store in cool place up to 2 weeks. Bring to room temperature before cutting in 1/4" thick slices. Makes about 48.
CRUNCHY TIGER BUTTER
1 lb vanilla flavored candy coating
1/2 cup extra crunchy peanut butter
1 (6 oz) pkg semisweet chocolate chips
Place coating in bowl. Microwave on high 2 min or until melted. Stir in peanut butter. Spread in a greased 10 1/2 x 15 1/2 jelly roll pan. Place chips in bowl. Microwave on high 1 1/2 min or until chocolate melts. Pour chocolate over peanut butter mixture; swirl chocolate with small spatula or knife. Chill until candy hardens. Break into pieces. Store in airtight container in cool place. Yield about 1 1/2 pounds.
CASHEW MACADAMIA CRUNCH
2 cups milk chocolate chips
3/4 cups coarsely chopped salted or unsalted cashews
1/2 cup butter
1/2 cup sugar
2 Tbsp light corn syrup
Line 9 inch pan with foil, extend over the edge. Butter pan. Cover with chips. Combine other ingredients in heavy skillet; cook over low, stir constantly until butter is melted and sugar disolved. Increase heat to medium. Cook, stirring constantly until mixture begins to cling together and turns a golden brow. Pour over chips; spread evenly. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break. Store tightly covered in cool place. Yield 1 1/2 pounds.
NUTTY SANDWICH TREATS
2/3 cup chunky peanut butter
2 Tbsp butter (no substitutes)
1 cup miniature marshmallows
1/2 cup chopped pecans
8 whole graham crackers
6 oz white candy coating
In a saucepan over low heat, cook and stir peanut butter and butter until blended. Stir in marshmallows until melted. Remove from heat; fold in pecans. Break or cut each graham cracker into four pieces. Spread with peanut butter mixture; top with remaining crackers. Spread candy coating over both sides. Chill until firm. Yield: 16 treats.
MAPLE PEANUT DELIGHTS
1 pkg (8 oz) cream cheese, softened
1/2 cup butter (no sub) softened
6 cups pwd sugar
1 tsp maple flavoring
2 lb dark chocolate candy coating
1 cup chopped peanuts
In a mixing bowl, beat cream cheese, butter, sugar and flavoring until smooth. Cover and refrigerate for 1 hour. Shape into 1 inch balls. Melt candy coating. Dip balls in coating; sprinkle with nuts. Place on waxed paper-lined baking sheets. Refrigerate. Yield: about 8 dozen.
CHOCOLATE PECAN CARAMELS
1 Tbsp plus 1 cup butter (no sub)
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 oz) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
Line a 13 x 9 baking pan with foil. Butter the foil with 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2 1/2 pounds or 6 3/4 dozen.
NUTTY CHOCOLATE MARSHMALLOW PUFFS
2 cups milk chocolate chips
1 can (14 oz) sweetened condensed milk
1 jar (7 oz) marshmallow cream 40 large marshmallows
4 cups coarsely shopped pecans (about 1 pound)
In a microwave or heavy saucepan, heat chocolate chips, milk and marshmallow cream just until melted; stir until smooth (mixture will be thick). With tongs, immediately dip marshmallows, one at a time in chocolate mixture. Shake off excess chocolate; quickly roll in pecans. Place on waxed paper lined baking sheets. (Reheat chocolate mixture if necessary for easier coating.) Refrigerate until firm. Store in the refrigerator in an airtight container.
BUTTERY ALMOND CRUNCH
1 Tbsp plus 1/2 cup butter (no sub)
1/2 cup sugar
1 Tbsp light corn syrup
1 cup sliced almonds
Line an 8 inch square pan with foil; butter the foil with 1/2 Tbsp butter. Set aside. Spread the sides of a heavy saucepan with 1/2 Tbsp butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over med high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 min. Stir in almonds. Quickly pour into prepared pan. Refrigerate until firm. Invert pan and remove foil. Break candy into pieces. Yield: 10 oz
CRISPY CONFECTIONS **1998
14-oz bag caramels
3 TBSP water
2 cups crisp rice cereal
2 cups corn flakes
1 package (4-oz) shredded coconut
Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over combined cereals and coconut; toss until well coated. Drop heaping teaspoons onto greased cookie wheet; let stand until firm.
ENGLISH TOFFEE BARS
1 Tbsp plus 1 3/4 cups butter (no sub) softened
2 cups sugar
1 Tbsp light corn syrup
1 cup chopped pecans
1/4 teaspoon salt
1 lb milk chocolate candy coating
Butter a 15 x 10" baking pan with 1 Tbsp butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat to 295. Remove from the heat; stir in pecans and salt. Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into squares; cut along scored lines. Let stand at room temp until cool. Separate into squares, using a sharp knife. Dip in melted candy coating. Yield: 2 1/4 lb.