This recipes was prepared for the 2006 Advancement Services Building Cookie Swap by Sarah
1 bag Rolo candy
1 bag pretzels
1 bag pecan halves
Lay pretzels out on cookie sheet and put a Rolo on top of each pretzel. Place cookie sheet in the oven and heat for about 5 minutes. Take them out of the oven and push a pecan half on top of the Rolo.
I usually put these in the refrigerator to get them to set up faster.
This recipe was prepared for the 2006 Advancement Services Cookie Swap by Pat. I bet you thought I was going to say Vivian, didn't you...lol
6 cups Crispix cereal
2 cups M&M’s
2 cups salted peanuts
2 cups salted mini pretzels
2 bags white chocolate chips – melted
one large bar Ghiardellis white chocolate – melted
wax paper
Mix together all dry ingredients - divide into two large bowls for easier mixing
Mix in melted white chocolate
Spread mixture onto wax paper and let cool
Pull apart from wax paper and store in canister
This recipe was prepared for the 2006 Advancement Services Cookie Swap
4 cups sugar
1 stick butter or margarine
1 cup evaporated milk
1 1/2 cups peanut butter
1 cup marshmallow crème
Slowly bring sugar, butter and milk to a rolling boil, stirring almost constantly. Reduce to simmer and cook 5 minutes, still stirring constantly. Remove from heat. Add peanut butter and marshmallow crème. Stir and mix well. Pour into a buttered 9x13 inch pan. Cool and cut into squares.
My daughter's recipe handprinted on a half sheet of spiral bound notebook paper. The paper is tattered and stained from use. Need I say more? I'm guessing she was in the 4th or 5th grade.
Paige's Chocolate Nut Clusters
1 cupful (5 ounce package) Hershey's Milk Chocolate Chips
1 teaspoonful shortening
cashews, peanuts, pecan halves, English walnut halves or miniature marshmallows.
Pick over nutmeats. Heat the chocolate pieces with shortening on top of the double boiler over hot, not boiling water. Throw in a half a cupful of nuts (one kind at a time) and stir around in the melted chocolate. Take out nuts with a fork, and place in little piles on waxed paper covered cookie sheet. Refrigerate until set.
She is 22 now and an awesome cook. Enjoy.
Apple Peanut Butter Fudge
1 6 oz PKG ( or 1 cup) Semi-sweet chocolate chips
1 Cup Marshmallow Cream
1/2 Cup peanut butter
1 teaspoon Vanilla
2 Cups Sugar
2/3 Cups Apple Juice
Combine chocoalte pieces,marshmallow cream,peanut butter and vanilla.Set aside.Butter sides of heavy 2 QT sauce pan.Combine sugar and apple juice.Stir over medium heat until sugar melts and mixture boils.Cook to soft ball stage or 240º stiring frequently.Remove from heat,add other mixture and stir until blended well.Pour into a buttered pan.
I have two words to say on this yum and oh so good
1 cup granulated sugar
1 cup Butter
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces
Combine sugar, butter and corn syrup in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted and mixture comes to a boil (8 to 10 minutes). Continue cooking, stirring occasionally, until candy thermometer reaches 290°F or small amount of mixture dropped into ice water forms brittle strands (25 to 30 minutes). Remove from heat; stir in cashews.
Spread to 1/4-inch thickness on buttered 15x10x1-inch jelly-roll pan. Cool completely; break into pieces. Makes 2 dozen pieces (1 1/4 pounds).
This is my MIL's favorite, along with candied pecans for Xmas. Just the right amount of sweet & salty.
* Line a large cookie sheet with parchment paper & top with buttery crackers or saltines.
* In a saucepan, I melt down 1 cup of brown sugar and 1 cup of butter. Bring to a boil and let boil for about 2-3 minutes, then pour immediately over the crackers.
* Bake in 400 degree oven for about 5 minutes.
* Pour about 2.5 cups of chocolate chips over the crackers and let sit for a few minutes to allow chips to soften. I like to use white, milk & bittersweet chocolate chips & arrange in a neopolitan style.
* Then spread the chocolate to cover crackers entirely. Top with nuts (ie. cashews, peanuts, pecans - whatever you have on hand that would be good with chocolate) and press the nuts & chocolate chips into the crackers using a sheet of parchment or waxed paper.
* Allow to cool and break up.
I found this goodie on Hershey's Kitchen & it's the bomb for parties!! Everyone loves it!!
2 cups milk chocolate chips
3/4 cup coarsely chopped salt/unsalted cashews
3/4 cup coarsely chopped salt/unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tbsp light corn syrup
* Line 9-inch square pan with parchment paper, sxtending over the edges of pan (you can lightly spray with PAM, but parchment paper will let go of final product so none is needed). Cover bottom of prepared pan with chocolate chips.
* Combine cashews, macadamia nuts, butter, sugar & corn syrup in large heavy skillet; cook over low heat, stirring constantly until butter is melted & sugar is dissolved.
* Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
* Pour mixture over chocolate chips in pan, spreading evenly (or attempting too)
* Cool, refrigerate until chocolate is frim. Remove from pan; remove parchment & break/cut into bite-sized pieces. Store in a tightly covered container, in a cool dry place.
Makes ~1 to 1 1/2lbs of candy
*************
CHEF'S NOTES:
1. I've tried using white chocolate chips & the taste is not really the same as using dark/bittersweet or milk chocolate.
2. I've also tried using honey roasted nuts, IMO I think it's better to use the salted varieties.
1 pound confectioners sugar
1- 7 oz. jar marshmallow cream
1/2 tsp. almond flavoring
1 -14 oz. package caramels
1/3 cup evaporated milk
Lots of chopped pecans for rolling logs in.
Combine sugar, marshmallow cream & almond ext. mixing well. Shape into 3 or 4 logs on individual pieces of wax paper or alum foil. Chill. Melt caramels in milk on low heat or in microwave watching carefully. Spoon over logs, covering as much as possible. Roll each log in pecans. These are great made ahead and frozen. They thaw out pretty fast. Slice and serve. Also makes a great gift - give a whole pecan log, unsliced.
My version of what granny used to make.
2 cups packed brown sugar
1 cup white sugar
Dash of salt
1/4 cup buttermilk
1/2 cup milk
3 Tb. butter
1 cup peanut butter
1 tsp. vanilla
Chopped toasted walnuts to taste
Combine sugars, salt, and milks in heavyweight large saucepan. Stir constantly over medium-high heat to boiling. Turn heat down to medium-low; simmer *without* stirring apx. 16 minutes. Remove from heat, beat in butter, peanut butter, vanilla (and nuts if using) until mixture begins to thicken. Pour into buttered pan (may use a square cake pan, round pie tin, or simply pour onto parchment-lined baking sheet and allow to set-up freeform). Allow to cool & set-up completely before cutting.
Fudge, like a favorite pie crust, is something you grow a 'feel' for after making a particular type several times. You may need to adjust cooking time to your own stove. I don't use a candy thermometerfor this recipe, and it's not failed me yet.
8 ounces cream cheese, softened
16 ounces oreos, broken into quarters
enough best quality white chocolate
chopped to measure about 2 cups
In a large mixing bowl, beat cream cheese for a couple minutes to smooth out. Add in just over 1/2 of the broken oreos and mix until thoroughly combined. Add in the rest of the oreos and mix just until combined - some bigger pieces are ok.
Cover bowl and chill for at least 2-3 hours. Scoop out dough with a heaping teaspoon and roll into 50-60 balls. Cover and place back in the refrigerator to firm up.
Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth. Remove and stir to melt the rest of the chocolate. Dip each truffle ball and set aside on a silpat or parchment paper. If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave. Store in the refrigerator after all are dipped.
As my cajun friends say, "Talk about!" These are very decadent and you really must love coffee to enjoy them. Add a glass of champagne and some raspberry or strawberry sauce for dipping and let the romance commence!
Ingredients:
12 ounces semisweet chocolate
1/2 cup softened butter
1/4 cup rum
2 egg yolks
1/2 cup heavy cream
40 whole coffee beans
1/2 cup finely ground coffee beans
1/4 cup cocoa powder
Directions:
Melt chocolate in top of double boiler. Remove from heat. Beat in butter, 2 tablespoons at a time. Add egg yolks, rum and heavy cream, beat until smooth.
Cover and chill until thickened to dough consistency. Take 1 teaspoon chocolate mixture at a time and roll into 1-inch ball. Push 1 coffee bean into center, using a toothpick. Fill in hole with chocolate.
Sift together ground coffee beans and cocoa powder onto a plate. Roll each chocolate covered coffee bean in the cocoa powder mixture. Chill. Makes 40.
This makes a great gift!
1/4 cup semisweet chocolate chips
1/4 cup granulated sugar
1 tablespoon finely chopped walnuts or pecans
Measure into a small zip-type plastic bag, then seal and shake to combine.
1/2 cup miniature marshmallows
Measure marshmallows into a separate small zip-type plastic bag.
Line a 1 1/2 to 2 cup microwave-safe mug with tissue paper in a coordinating color. Place chocolate chip bag in bottom, then add the marshmallows bag to the top.
Attach a gift tag with the following instructions:
Chocolate Fudge
Combine Fudge Mix and 2 1/2 tablespoons butter or margarine and microwave for 3 minutes. Remove, and quickly stir in marshmallows until melted. let cool for 5-7 minutes and then place in refrigerator for 8-10 minutes to set.
My Mothers best friend handed down this recipe. She could shape these to look like real strawberrys, and they are so tasty! I hope you enjoy thses as much as my family does.
Candy Strawberries
2 (3 oz.) pkgs. strawberry gelatin
1 c. flaked coconut
1 c. finely chopped pecans
3/4 c. Eagle Brand milk
1/2 tsp. vanilla
Red & Green decorators sugar
Mix gelatin, coconut and pecans. Stir in vanilla and milk. Mix well. Chill in refrigerator for 1 hour. Shape into small balls or into the shape of strawberries. Roll in red sugar. Dip tops in green sugar to resemble strawberry tops.
THIS IS A CREAM CHEESE VERSION OF THE OLD POTATOE CANDY. A OLDER LADY WHO ATTENEDED CHURCH WITH MY MOTHER LOVED POTATOE CANDY, BUT DECIDED SHE DIDNT NEED ALL THE STARCH IN POTATOES. AFTER TRAIL AND ERROR SHE CAME UP WITH THIS RECIPE. IF PRECIOUS SISTER ROE MADE IT, YOU JUST KNEW IT WAS TO DIE FOR.
HEAT IN MICROWAVE ON MEDIUM SETTING TILL SOFT
8 OZ CREAM CHEESE
1 STICK BUTTER
STIR EVERY 10 SECONDS AS CREAM CHEESE WILL BURN FROM THE INSIDE OUT
WISK IN 1 TEASP VANILLA AND SLOWLY ADD IN 2 LB POWDER SUGAR USING A HAND MIXER. (THE LAST BIT WILL HAVE TO BE MIXED IN BY HAND)
DIVIDE INTO SMALLER PORTIONS TO MAKE IT EASIER TO HANDLE
ROLL OUT ABT 1/4 IN THICK
ON A SURFACE SPRINKLED WITH POWDER SUGAR TO KEEP FROM STICKING
SPREAD ON A THIN LAYER CREAMY PEANUT BUTTER UP TO 1/4 IN FROM ALL EDGES
CAREFULLY ROLL THIS INTO A LOG.
WRAP IN WAX PAPER AND CHILL TILL FIRM
CUT INTO 1/4 SLICES
ENJOY!!
Chocolate Valentine's Day Fudge
2 1/2 c sugar
1 can evap milk
1 squares unsweetened chocolate
2 tbsp light corn syrup
dash salt
2 tbsp butter
1 tsp vanilla extract
1 c chopped pecans or walnuts
Combine first 5 ingredients in a dutch oven. Cook over low heat, stirring constantly until sugar is dissolved. Continue to cook, stirring, until mixture reaches soft ball stage. Remove from heat; add butter and vanilla. Cool to lukewarm. Add nuts; beat with a wooden spoon til thick and less glossy. Pour into a buttered 8 inch square pan. Mark warm fudge into squares. Cool and cut. Makes 3 doz.
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
3/4 pound dark or milk chocolate confectionery coating
In a 1-1/2-qt. microwave-safe bowl, combine sugar, corn syrup. Microwave on high for 4 minutes. Stir in almonds; microwave on high for 4 minutes. Add the butter and vanilla; microwave on high for 1-1/2 minutes.
Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces.
Melt chocolate coating in a double boiler or microwave. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container.
Yield: about 1 pound.
I love Sara Moulton of Food Network and Gourmet magazine. Here's her recipe for sinfully good truffles. They make great gifts, and I buy unique boxes from craft stores.
1 cup sugar
2/3 cup heavy cream
9 ounces bittersweet chocolate, finely chopped
2 tablespoons creamy peanut butter
1/4 teaspoon table salt
1 teaspoon vanilla extract
1/2 cup finely chopped peanuts, for coating
Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved.
Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.
Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.
2cups sugar
1 cup water
2/3 cup light corn syrup
1/2 teaspoon each: red food coloring,groung cinnamon
18 lady apples
18 wooden craft sticks
combine sugar,water and corn syrup in a heavy saucepan. cook over meduym heat until sugar dissolves. increase heat to high; heat to boiling. cook without stirring, until candy themometer registers 300 degrees, or hard crack stage, about 20 mins. remove from heat let stand 1 minute. stir in food coloring and cinnamon. Push sticks into bottom of apples. carefully dip apples into hot syrup to completely coat. cool on wax paper, stick side up at least 20 minutes.
Alternative to usual Rice Krispies Treats.........
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 tablespoon butter or margarine
1/2 cup choc-hazelnut spread(Nutella)
3 cups Rice Krispies
1/2 cup chopped dates
1/2 cup chopped peanuts
Line an 8 inch square pan with foil and spray with cooking spray.In a saucepan, bring brown sugar, corn syrup and butter to a boil, stirring constantly. Remove from heat, stir in hazelnut spread.
In a large mixing bowl, combine cereal, dates and peanuts. Pour chocolate mixture over cereal mixture, stir until coated.
Firmly press into lined pan, chill a few minutes in refrigerator.
OK I tried this recipe (got it from hints from Heloise) and it worked for me. Others had problems but used the mistakes on ice cream.
Note:I did half the recipe first and it worked out fine. When I did the second half I ran out of pecans and so I used shredded coconut in the mix and made coconut pralines. My roommate liked it better. Enjoy Hope it works out for ya'll
Microwave Praline
2 cups dark or light brown sugar (firmly packed)
8 oz. heavy whipping cream (do NOT whip)
1 stick (1/4 lb) real butter
2 cups pecan halves or large pieces will work
Step one: In a large, microwave-safe bowl, stir 2 cups brown sugar with 8 oz. of heavy whipping cream until blended.
Step 2: Put the uncovered bowl in the microwave on high power (650 watt is what I used) Start with 10 minutes and then check. The mixture needs to be bubbling hot, with all of the brown sugar dissolved. Since microwaves vary, this is an important step.
Step 3: When it is "bubbling" carefully remove and put in 1 stick (cut into 10-12 pats) of Room Temperature butter. Stir until blended, then add 2 cups pecans.
Step 4: This is a little iffy. You might need to let it sit for 30-60 seconds if it looks too runny, then start dropping by the teaspoonful onto wax paper or foil. Work quickly as it can harden rather fast.
Let the pralines set until completely cool and dry.
1 stick of butter
3 cups of wheaties (measure than crush)
2 cups of peanut butter-crunchy
1 lb. powered sugar
Mix well
Dip in 1 pkg. of chocolate chips plus one Hershey bar melted with a small amt. of parafin.
This recipe is handed down from my great-grandmother. It's best to use a stand mixer because the filling is a bit thick. These are a Christmas tradition in my family. I make a batch every year as part of the gift packages of homemade goodies.
Martha Washington Candies
Ingredients:
2 sticks melted butter; cooled
32 oz confectioners sugar sifted (2 16 oz boxes)
1 can sweetened condensed milk ( NOT evaporated milk)
1 1/2 cups chopped pecans
Cream melted butter and sugar. Add sugar a cup at a time so you don't have a white kitchen. Add sweetened condensed milk & blend. Blend in chopped pecans. Cover and put in freezer and chill well, 2-3 hours.
Take out of freezer and pinch out and roll 1inch or less balls. Place balls on a pan and put back into freezer long enough for them to hold their shape when dipped. (about 5 mins) For best results, remove only a few at a time to dip. note: I may make half the bowl one evening and then the rest the next evening. I personally don't have the freezer space to roll all the mixture into balls at once.
Chocolate paraffin mixture
Melt in top of double boiler:
1/2 of a 4 oz block of paraffin (find it in the canning section of your grocery store)
2 16 oz pkg semi-sweet chocolate chips
Keep this chocolate mixture on low heat while dipping balls
Yield: About 100 1-inch balls
As a note I line my pans with waxed paper and use toothpicks to pierce the balls to dip into the chocolate then place them back onto the waxed paper. Once they've hardened put in a container and store in the refrigerator. I layer the container with waxed paper between each layer. It's been an experiment since my great-grandmother didn't include hints. We were lucky enough to just get measurements! These will keep for a while. Not sure exactly how long but I make them beginning of Dec to give as gifts middle of Dec and they're usually all eaten by New Year's. Enjoy!
This recipe is from epicurious. I haven't had a lot of luck making fudge in the past and this turned out wonderfully. A candy thermometer helps but testing the soft ball stage with the cold water will work as well. This is a very rich, decadent fudge.
Espresso Chocolate Fudge
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans
Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)
Makes 30 pieces.
A step-by-step tutorial for making fun-shaped marshmallow treats.
Making these adorable treats is not difficult, but you may need some preliminary practice using a pastry bag to ensure that you get the shapes you want. To hone your skills, fill a large pastry bag with vegetable shortening and practice forming shapes--with a little effort you'll be a decorating expert in no time! I got this from allrecipes.
Ingredients:
1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract
1. We used Emily Brune's Famous Marshmallows recipe to make approximately 25 marshmallow chicks. The ingredients you will need are sugar, light corn syrup, eggs, unflavored gelatin, water, colored sugars and vanilla extract. The cooking materials you will need are a large pastry bag , a whisk, an electric mixer, a candy thermometer and waxed paper.
2. In a small saucepan over medium-high heat, stir together sugar, corn syrup and 3/4-cup water. Bring the mixture to a boil. While boiling, attach a candy thermometer to the pot so that the tip is immersed in the liquid, but not touching the bottom of the pot. Watch the temperature carefully until it reaches the hard-ball stage -- when the thermometer reads 250 to 260 degrees F (121 to 129 degrees C).
3. While the sugar mixture is heating, place the remaining water in a metal bowl and sprinkle the gelatin over it. Place the bowl over simmering water and stir until the gelatin is dissolved and the mixture becomes liquid. Keep this gelatin mixture warm until the sugar comes to the proper temperature. As soon as the sugar mixture reaches the hard-ball stage and you remove it from heat, carefully whisk in the gelatin mixture. Meanwhile, use an electric mixer to whip the egg whites into soft peaks (You can tell that eggs have reached the soft-peak stage when you take a spoon, dip it in and out of the egg mixture, and a peak is formed that is soft enough to quickly bend over.).
4. Once the peaks have formed, set the electric mixer to medium-speed and slowly pour the sugar mixture into the bowl of whipped egg whites. When pouring the sugar mixture into the mixing bowl, never let the stream of liquid grow larger than a pencil's width. Once all of the sugar has been incorporated into the egg whites, add the vanilla extract and continue mixing at a medium-speed until the mixture cannot become any fluffier. Add any additional colorings or flavorings at this time.
5. Line a flat surface with waxed paper and sprinkle it with a generous coating of sugar. Use a large pastry bag with at least a 1/2-inch opening or tip. Carefully spoon the sticky marshmallow fluff into the bag and twist the top closed. Pipe the body of the chick shape first by making a thick line on the paper. Hold the bag at a 45-degree angle to the surface so that the piping will stand tall.
6. When the body is long enough, pipe backwards on top of the body, and then make a little head.
7. Place little candies onto the marshmallow chick's head to make eyes (if you like) and sprinkle colored sugar over the chick's body. To coat the marshmallow chicks completely, let them set for 30 minutes before buttering your hands (for easier handling) and rolling them in bowls full of colored sugar.
8. Let the marshmallow chicks rest for approximately 4 hours to allow them time to fully set. Homemade marshmallow chicks look adorable in everyone's Easter egg basket and they make an attractive centerpiece for any festive table!
Source: Emily Brune (allrecipes)
This is a recipe that is simple, fun and great to do with kids!
Ingredients:
Peeps
Favorite melting chocolate
Bagged shredded coconut
mini chocolate chips
crumbled grahm cracker bits
Oreo crunchies (smashed cookies)
In small seperate dishes put above ingredients of coconut, mini chocolate chips, crumbled grahm crackers, Smashed oreos.
Slowly melt chocolate of your choice in microwave safe container in microwave. (10 second intervals and stir)
Quicky dip bottoms of marshmallow peeps into chocolate (don't hold peep in chocolate for too long as it may melt marshmallow) and then topping of choice. Place on waxed paper to cool. Continue to dip peeps and mix and match toppings as you desire.
When cooled, enjoy your decorated peeps or wrap in cellophane and pretty ribbon for fun Easter gifts to give away.
Ingredients:
* 1-3/4 cups sugar
* 1 jar (7 oz.) marshmallow creme
* 3/4 cup evaporated milk
* 1/4 cup (1/2 stick) butter
* 2-2/3 cups (two 8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces
* 1 teaspoon vanilla extract
Directions:
1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
3. Remove from heat. Gradually stir in chips and nuts, stirring until chips are melted. Stir in vanilla. Pour into prepared pan; cool until set.
4. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place. About 5 dozen pieces or 2-1/4 pounds candy.
NOTE: For best results, do not double recipe.
Source: Hersey.com
1 pkg. almond bark white or dark
1/2 c. peanut butter
1 c. peanuts
3 c. rice crispies
3 c. marshmallows
Melt almond bark over VERY low heat. When melted add peanut butter, stir until melted. Remove from heat, add peanuts, stir. Add rice crispies, stir. Add marshmallows, stir. Spoon onto wax paper and let cool.
As a southern girl I grew up with a huge Pecan tree in the backyard, so from a young age I grew to love pecans. I find they are best roasted in a bit of oil and salted. This recipe for candied pecans is a close second. As soon as these were done I could hardly stop eating them.
If you prefer you could use a mixed variety, whichever you choose make sure the nuts are unsalted. This recipe is a great holiday gift giving idea.
Candied Pecans
2 cups pecan pieces
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons butter
1 teaspoon vanilla extract
Line baking sheet with foil or wax paper. Set aside
In a medium skillet combine all ingredients over medium-high heat. Stir occasionally.
Once sugar has started to melt reduce to low heat and continue cooking until sugar is bubbly, stirring occasionally.
Remove from heat. Pour mixture onto lined baking sheet. Let cool and break apart clusters.
*Note: This recipe would also be great with a bit of cinnamon added.
Easy & oh so good. We make these every "movie night."
Ready in: less than 30 minutes
Serves/Makes: 6
Ingredients:
1 (12 oz) package Butterscotch chips
1 (6 ox) package chocolate chips
Directions:
Mix together and cook in microwave at 50%, uncovered, 2 to 4 minutes. Add 1/2 cup dry roasted peanuts, unsalted and 1 cup crushed ripple potato chips. Drop from teaspoon onto wax paper.
This recipe for Butterscotch Chocolate Microwave Fudge serves/makes 6