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CARAMEL PRETZEL CRUNCH BROWNIES
Ingredients:
1 box Betty Crocker® fudge brownie mix Water, vegetable oil and eggs as called for on brownie mix box
1 cup semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
1/4 cup butter or margarine
1 tablespoon milk
1 cup pretzels, coarsely crushed
1/3 cup toffee bits
Directions:
1.Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
2. Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
3. Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.
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Source (credit): http://www.bettycrocker.com/recipes/caramel-pretzel-crunch-brownies/61bb3d8a-0818-4e9f-9ffd-03c6685991f6
CARAMEL PRETZEL CRUNCH BROWNIES
CHOCOLATE CARAMEL CORN CANDY CUBES RECIPE
Ingredients:
4 (1.5-ounce) chocolate covered wafer candy bars (recommended: Kit Kat)
15 individually wrapped caramels
1 teaspoon butter
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
3 teaspoons shortening, divided
cups caramel corn with peanuts
Directions:
cups caramel corn with peanuts
Directions:
1. Unwrap candy bars and place face down on waxed or parchment paper; set aside.
2. In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted.
3. Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside.
4. Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set.
2. In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted.
3. Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside.
4. Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set.
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Source (credit):http://www.foodnetwork.com/recipes/sandra-lee/chocolate-caramel-corn-candy-cubes-recipe/index.html
CHOCOLATE CARAMEL CORN CANDY CUBES RECIPE
CANDYCORN FUDGE RECIPE
Ingredients:
2 tablespoons butter
3 cups miniature marshmallows
2 tablespoons butter
3 cups miniature marshmallows
1 cup peanut butter
1/2 cup powdered sugar
20 ounces candy corn (about 2 1/2 cups)
2 cups roasted peanuts
halloween candy sprinkles (optional) or extra candy corn (optional)
Directions:
- Butter a 9x9 brownie pan (I use a silicone pan but still butter it) and set it aside.
- In a deep skillet over low heat, melt butter and marshmallows, stirring constantly, until marshmallows melt.
- Add peanut butter and stir until mixed in and melted. Then add powdered sugar, stirring until smooth. Don't add candy and nuts until these are mixed and smooth.
- Fold in candy corn and peanuts, stirring until nicely mixed. Some of the candy may start to melt, and that's fine. The candy corn really don't need to melt so don't worry about that.
- Pour mixture into the buttered brownie pan, and using a buttered pancake turner, flatten mixture completely.
- If you like, sprinkle with extra candy corn or Halloween "cupcake sprinkles", pressing them down with a sheet of waxed paper to keep your hands clean. Be careful not to burn yourself!
- Allow mixture to cool, then cut into small squares (you can put them into small cupcake papers and keep them in a cookie tin if you want.
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Source (credit):http://www.food.com/recipe/sues-super-easy-halloween-candy-corn-fudge-328184/review
CANDYCORN FUDGE RECIPE
ALMOND-CHERRY CHOCOLATE BARK
Ingredients:
3/4 cup whole skin-on almonds
12 ounces dark chocolate (60 percent to 70 percent cocoa)
1/2 teaspoon pure vanilla extract
toasted almonds
1/3 cup dried tart cherries
Directions:
Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup
whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool
completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring
to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan,
making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate
(60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove
bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth.
Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried
tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even
layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24
pieces.
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Source (credit):http://www.epicurious.com/recipes/food/photo/Almond-Cherry-Chocolate-Bark-369109
ALMOND-CHERRY CHOCOLATE BARK
THREE INGREDIENT MAPLE PECAN CANDIES
Ingredients:
1 pint maple syrup – where to buy natural sweeteners
4 Tbsp pastured butter
¾ cup chopped pecans (or any nuts you have on hand) – where to buy nuts
Tools needed: candy thermometer
4 Tbsp pastured butter
¾ cup chopped pecans (or any nuts you have on hand) – where to buy nuts
Tools needed: candy thermometer
Directions:
Heat the maple syrup until a candy thermometer registers 249 degrees (hard ball stage). Use a pot with tall sides to avoid this boiling over. You can kind of stir down the foam as it heats to prevent a boil over as well. Be careful – hot maple syrup can burn you!
Once it hits the hard ball stage (249 degrees F), stir in the butter. Remove from heat and stir in the nuts.
Spoon out into oiled mini-muffin cups or a small silicon ice tray. Once the candies are cooled, wrap each one in wax paper or edible rice paper.
Once it hits the hard ball stage (249 degrees F), stir in the butter. Remove from heat and stir in the nuts.
Spoon out into oiled mini-muffin cups or a small silicon ice tray. Once the candies are cooled, wrap each one in wax paper or edible rice paper.
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Source (credit):http://www.homemademommy.net/2012/10/three-ingredient-maple-pecan-candies.html
THREE INGREDIENT MAPLE PECAN CANDIES
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