20 small mini pretzels
20 chocolate covered caramels (dove or rollos work great)
20 pecan halves
preheat oven to 300 deg
arrange the pretzels on cookie sheet place on chocolate on each one
bake for 4 minutes while candy is warm gently press pecan half into each one
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Friday, January 21, 2011
Peanut Brittle ~ Grandma Nola
1 cup sugar
1 cup raw peanuts
1/2 cup corn syrup
1/8 tsp salt
1)Combine first 4 ingredients and microwave 4 minutes on high
2) Stir and microwave 2 minutes more
3) add 1 tsp margarine and 1 tsp vanilla, stir and microwave on high 2 minutes more
4) add 1 tsp baking soda and stir until foam disappears. Pour onto a greased cookie sheet (or Silpat) While hot pull and stretch till syrup is quite thin Let set to harden and break into peices
1 cup raw peanuts
1/2 cup corn syrup
1/8 tsp salt
1)Combine first 4 ingredients and microwave 4 minutes on high
2) Stir and microwave 2 minutes more
3) add 1 tsp margarine and 1 tsp vanilla, stir and microwave on high 2 minutes more
4) add 1 tsp baking soda and stir until foam disappears. Pour onto a greased cookie sheet (or Silpat) While hot pull and stretch till syrup is quite thin Let set to harden and break into peices
Easy Oreo truffles ~ Allrecipes.com
1 package of Oreo's divided
1 8 once package of cream cheese softened
2 8 once packages of semi sweet baking chocolate melted
Crush of the oreo cookies till very fine and set aside.
crush remaining cookies to fine crumbs and place in bowl. Add cream cheese and mix until well blended (I use my kitchen aid) Roll mixture into small balls
Dip balls in melted chocolate and place on wax paper covered baking sheet or silpat. Sprinkle remaining cookies on truffles while chocolate is still wet.
Refrigerate until firm (about 1 hour)
YUM!
1 8 once package of cream cheese softened
2 8 once packages of semi sweet baking chocolate melted
Crush of the oreo cookies till very fine and set aside.
crush remaining cookies to fine crumbs and place in bowl. Add cream cheese and mix until well blended (I use my kitchen aid) Roll mixture into small balls
Dip balls in melted chocolate and place on wax paper covered baking sheet or silpat. Sprinkle remaining cookies on truffles while chocolate is still wet.
Refrigerate until firm (about 1 hour)
YUM!
Friday, September 18, 2009
Chocolate Caramel Candy (snickers in a pan!) ~ All recipe's.com
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator
Tuesday, August 25, 2009
Popcorn Balls~ Internet
3 qt popped popcorn
3 TBSP butter
1/2 cup small marshallows
1/2 small pack dry jello
on low heat melt butter and marshmallows
Remove from heat and add jello then pour over popcorn form balls will buttered hands
(you can take away the jello and add any candy or vanilla and food coloring)
3 TBSP butter
1/2 cup small marshallows
1/2 small pack dry jello
on low heat melt butter and marshmallows
Remove from heat and add jello then pour over popcorn form balls will buttered hands
(you can take away the jello and add any candy or vanilla and food coloring)
Baklava~ Mom Workman
Mix together:
3 cups finely chopped nuts
1/2 cup sugar
1/2 tsp vanilla
1 tsp each of cinnamon, cloves, and nutmeg
Melt 1 lb of butter
Brush butter over 2 layers of fillo dough, repeat through about 1/3 of the dough.
Spread half of the nut mixture over dough. Continue layering butter and dough for another 1/3 of the dough and butter
Cut into diamond shapes 3/4 of the way through the dough. Bake for 20 min in a 350 deg oven. Removeand cool 10 minutes. Pour syrup over dough and cool completely before the finish cutting
Syrup:
1 1/4 cup sugar
3/4 cup water
1tsp lemon juice
3 drops of vanilla
Bring to a boil and simmer for 10 minutes
3 cups finely chopped nuts
1/2 cup sugar
1/2 tsp vanilla
1 tsp each of cinnamon, cloves, and nutmeg
Melt 1 lb of butter
Brush butter over 2 layers of fillo dough, repeat through about 1/3 of the dough.
Spread half of the nut mixture over dough. Continue layering butter and dough for another 1/3 of the dough and butter
Cut into diamond shapes 3/4 of the way through the dough. Bake for 20 min in a 350 deg oven. Removeand cool 10 minutes. Pour syrup over dough and cool completely before the finish cutting
Syrup:
1 1/4 cup sugar
3/4 cup water
1tsp lemon juice
3 drops of vanilla
Bring to a boil and simmer for 10 minutes
Almond Roca~ Jenn Tietjen
1 LB butter
2 cups sugar
Cook till brown like a paper sack, it will smoke. Test in cold water till hard crack stage
Pour in Jelly roll pan sprinkle 1 bag of milk chocolate chips and let set for 5 to 10minutes. Then spread and press on 1/2 cup almonds. Set in freezer for 20-30 minutes and removed and break into pieces.
2 cups sugar
Cook till brown like a paper sack, it will smoke. Test in cold water till hard crack stage
Pour in Jelly roll pan sprinkle 1 bag of milk chocolate chips and let set for 5 to 10minutes. Then spread and press on 1/2 cup almonds. Set in freezer for 20-30 minutes and removed and break into pieces.
Monday, August 24, 2009
Peanut Brittle ~ Grandma Nola
1 cup sugar
1cup raw peanuts
1/2 cup corn syrup
1/8 tsp salt
Combine first 4 ingredients and microwave4 minutes on high
Stir and microwave 2 minutes more
Add 1 tsp margarine and 1 tsp vanilla stir and microwave on high 2 minutes more
add 1 tsp soda and stir until foam disappears. Pour onto a greased cookie sheet or greased foil while hot can pull and stretch till syrup is quite thin. Let set to harden and break into pieces.
1cup raw peanuts
1/2 cup corn syrup
1/8 tsp salt
Combine first 4 ingredients and microwave4 minutes on high
Stir and microwave 2 minutes more
Add 1 tsp margarine and 1 tsp vanilla stir and microwave on high 2 minutes more
add 1 tsp soda and stir until foam disappears. Pour onto a greased cookie sheet or greased foil while hot can pull and stretch till syrup is quite thin. Let set to harden and break into pieces.
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