CROCKPOT CANDY

LOVE PEANUTS, PEANUT BUTTER & CHOCOLATE? THIS CANDY IS FOR YOU!!!

Ingredients

1 - 16 oz jar	unsalted peanuts
1 - 16 oz. jar	salted peanuts
1 - 12 oz bag	semi-sweet chocolate chips
1 - 12 oz bag	milk chocolate chips
2 - 10 oz bags	peanut butter chips
2 - 1 lb pkg	white chocolate chips

Directions

Layer all ingredients in a large crockpot (starting with peanuts).  Pile chips on top of peanuts and not too close to sides of pot or they will burn.   Turn the pot on low, cover with lid, and leave sitting for 2 hours. Next, time I would stir this after an hour to prevent any scorching of the peanuts!!!!!  Watch it closely.  Then stir and spoon mixture on to wax paper or into cupcake liners.  Chill 1 hour.  

Adapted from Just a Pinch

WORLD'S MOST SCRUMPTIOUS ENGLISH TOFFEE WITH MILK CHOCOLATE & TOASTED PECANS!!!!

Ingredients
1 cup chopped pecans, toasted (8 minutes at 350º)
2 sticks butter
1 cup sugar
6 tablespoons light corn syrup
                
2 tablespoons water
1 teaspoon vanilla
                
8-12 ounces milk chocolate, chopped (I used the huge Hershey bars, closer to 8 ounces)

Instructions

Cover baking sheet with silpat or lightly grease with Pam. (I used silpat to be safe)
Cut butter into pieces and mix with sugar, corn syrup and water. Bring to boil over medium high heat, stirring until sugar is dissolved. Insert candy thermometer and allow to boil, stirring occasionally, until liquid turns amber and temperature reaches 290º. Remove from heat immediately and add vanilla. Stir to combine and pour onto prepared sheet. Spread a bit.
Allow to cool about a minute, then sprinkle with chocolate. Allow heat to melt chocolate, then smooth out with spatula. Sprinkle with nuts and gently pat down so nuts adhere to chocolate. Chill for 2 hours, then break into small pieces. Store in refrigerator.


Adapted from my wonderful friend Liz at That Skinny Chick Can Bake via Gourmet  Check out her blog-you'll love it!!!

CANDY CANE HEARTS

Super cute and it doesn't get easier than this!!!!  Lay 2 candy canes together to shape a heart. Lay on a pan lined with wax paper.  Melt chocolate disks in a pastry bag and pipe into the center to fill the hearts.  Top with crushed candy canes or sprinkles and chill until set.

ROLO PUMPKIN PRETZELS

Beyond easy and wayyy too delish!!! Get them out of your house FAST!  

Lay pretzels on nonstick foil.  Top each with an unwrapped rolo. Bake for 2 minutes at 250 degrees.  Remove and immediately push a candy corn pumpkin into the rolo. Let cool.  Mmmmm!

HALLOWEEN OREOS

Melt chocolate of your choice.  
Dip Oreos and top with royal icing candies.  
These are sold at local candy making stores or you can google them online!

HOMEMADE PEANUT BUTTER CUPS!!!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S 
PEANUT BUTTER CUPS!!!

Peanut Butter Cups

Recipe adapted from That Skinny Chick

Ingredients:

• 1 cup milk chocolate chips
• 1 tablespoon shortening
• 1/4 cup butter
• 1/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/3 cup graham cracker crumbs

Instructions

1. Melt chocolate chips and shortening in the microwave, stopping and stirring at 30 second intervals till melted and smooth. Set aside.
2. Place 15 small liners into a mini-muffin tin. (Or use a candy mold like I did...purchased at a local candy store) With a small silicone brush, coat the inside of each cup with about 1 teaspoon of the melted chocolate.  The coating should be about 1/8 inch thick and almost up to the top of the cup, but not over the top. Refrigerate when coating is complete.
3. Gently melt the butter and peanut butter together in the microwave, stirring at 30 second intervals till butter is melted. Add powdered sugar and graham cracker crumbs. Press about a teaspoon of the filling into the chocolate lined cups. Spoon about a 1/2 teaspoon of the chocolate (you may need to reheat chocolate slightly if it has cooled) over peanut butter to cover. Chill till firm, at least 2 hours. I sped this up by chilling in the freezer. You can also add a chocolate drizzle if desired as I did. Peel paper liners off to serve. Store in refrigerator.
Yield: 15 candies

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MILK CHOCOLATE NUTTER BUTTER BARK

8 ounces GOOD quality milk chocolate (I used E. Guittard)
8 chopped Nutter Butter cookies (reserve a few pieces for the top)

Melt chocolate gently in the microwave.  Line a cookie sheet with nonstick foil.  Lay the chopped cookies on the foil.  Pour the chocolate on top and spread it evenly with an offset spatula.   Sprinkle on some more chopped cookies and set in the freezer to set.  Cut into pieces! Yum!

CHOCOLATE SHELL FILLED WITH STRAWBERRIES & WHIPPED CREAM

HOW COME I NEVER FIND SHELLS LIKE THIS ON THE BEACH?  USE A CHOCOLATE MOLD TO MAKE TWO SHELLS.  FILL WITH PIPED WHIPPED CREAM AND CUT BERRIES!  SERVE TO BEACH LOVERS!

ROLO PECAN PRETZEL BITES-A MUST FOR YOUR CHRISTMAS PLATTERS!!

  
SO SIMPLE, SO DELICIOUS!

 ALL YOU NEED:
PRETZELS
UNWRAPPED ROLO CANDIES
PECAN HALVES
SEA SALT

PREHEAT OVEN TO 300 DEGREES.  LINE A PAN WITH NONSTICK FOIL.  LAY OUT YOUR PRETZELS AND TOP EACH WITH ONE UNWRAPPED ROLO CANDY.  LAY PECANS ON THE PAN TOO BUT NOT ON TOP OF THE ROLO.  PLACE IN OVERN 4 MINS. REMOVE AND PUSH EACH PECAN GENTLY ON TOP OF THE ROLO CANDIES. SPRINKLE WITH SEA SALT!

CHOCOLATE DIPPED PRETZELS!

I LIKE TO USE CLASSENS OR MERCKENS DISKS TO MAKE THESE!  TIP:  FILL THE CENTER HOLES WITH CHOCOLATE TOO, SO YOUR PRETZELS CAN HOLD EVEN MORE TOPPPPPINGS!!!!!

EDIBLE TICKETS

ALL SHOWS SHOULD BEGIN WITH EDIBLE TICKETS, DON'T YA THINK?

Gotta Love A GOOOOOOD CANDY SALE!

I HEART TARGET!!!!!

MINI CADBURY CREME EGG BARK

So Simple! Melt chocolate-I used Classen's disks. Lay on an 8x8 pan covered with nonstick foil.  Top with halved Cadbury eggs!!!!  Chill and break apart with hands.
Inspired by Cravings of a Lunatic

WHITE CHOCOLATE DIPPED PRETZELS TOPPED WITH WORLD'S FINEST CHOCOLATE BARS!

MELT WHITE CHOCOLATE

DIP PRETZELS AND LAY ON WAX PAPER TO SET.

TOP WITH CHOPPED WORLD'S FINEST CANDY BARS!

SPRINKLE WITH CHOPPED HEATH BARS!

HAVE YOU EVER BOUGHT A CANDY BAR FROM World's Finest Chocolate? THESE WERE PURCHASED TO SUPPORT http://www.steas.com/ AND LANDED IN MY HANDS. THANKS BILLY! 

HOMEMADE "WHATCHAMACALLIT CANDY BARS"...WOW!!!!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

This month I received Yumsilicious Bakes! When I saw her recipe for Whatchamacallit bars I knew I had found my winning recipe!  This recipe came from one of her past Secret Recipe Challenges via the blog Mele Cotte.  You have to try this candy bar...it's outrageous!!!  The only change I made was to use peanut butter chips instead of butterscotch chips!  Here is the recipe as I made it!

 

 



Ingredients:
1 cup light brown sugar
1 cup light corn syrup
1 cup peanut butter
1/3 cup peanut butter chips
6 cups Rice Krispies
2 cups  Ghirardelli bittersweet chocolate chips
 Instructions:

1. Line 9x13 pan with nonstick foil.  Place the Rice Krispies in a large bowl, that allows space for mixing.
2. In a medium saucepan, mix together the sugar, corn syrup and peanut butter. Melt, remove from heat and add the peanut butter chips. Stir until melted completely.
3. Pour this mixture over the Rice Krispies, and stir/toss to coat evenly. This takes a few minutes.  Transfer into the prepared pan, and pack it in tightly into an even layer.   Freeze until set.
4. Once set (about 10 minutes),  cut them into candy bars. Lay out some wax paper on a pan.
5. Melt the chocolate in the microwave.  Using a spoon, dip each bar into the chocolate, ensuring it is coated on all sides, and lay onto the wax paper.  Add a design on top, if desired.  Chill until set!