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Chocolate-Covered Peanuts/Raisins
You can also use vanilla chips for this recipe in place of the chocolate chips with great results. You can use a mixture of peanuts and raisins or use them separately, depending on the taste of those who will be enjoying them
Ingredients
6 ounces semi-sweet chocolate chips
1/4 cup light corn syrup
1 tablespoon water
2 cups peanuts and/or raisins
Directions
Line several cookie sheets with wax paper. Mix together the chocolate chips, corn syrup, and water in a double boiler. Heat over warm water until the chocolate melts and the mixture is smooth. Remove from the heat and stir in the peanuts and/or raisins, stirring until well coated. Drop the mixture by teaspoonfuls onto the prepared sheets. Cover with aluminum foil and chill in the refrigerator until firm.
Makes about 4 dozen pieces of candy |
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Chocolate Caramel Candy
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 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
14 ounces individually
wrapped caramels
1/4 cup heavy cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Directions
1 Lightly grease one 13x9 inch pan.
2 To Make Base: Combine the first three ingredients (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. Refrigerate until set.
3 To Make Filling: In a heavy saucepan melt the butter
over medium-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.
4 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 smooth.
5 To Make Frosting Layer: In another saucepan combine the
last three ingredients (1 cup milk chocolate chips, 1/4
butterscotch chips and 1/4 cup peanut butter), stir over low heat
until melted and smooth. Pour over the caramel layer.
Refrigerate for at least 1 hour. Cut into 1 inch squares. |
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Honey Caramel Corn
1/2 cup Honey
1/2 cup butter
1/2 cup packed brown sugar
Dash salt
2 teaspoons grated orange peel
1/4 teaspoon baking soda
3 quarts popped popcorn
Instructions: Melt butter in large saucepan; stir in sugar, honey and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil with out stirring about three minutes. Remove from the heat and stir in orange peel and soda. Place popcorn into a greased 15x 10 inch baking pan. Slowly pour syrup over the popcorn while stirring. Bake at 250 degree F 45 minutes, stir every 15 minutes. Cool, break into serving pieces. Makes 3 quarts.
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Sweetheart Chocolate Lollipops
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour
4 squares BAKER'S Premium White Baking Chocolate, melted
Assorted Valentine sprinkles
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.
SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.
BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with chocolate; decorate with sprinkles. Let stand until chocolate is firm.
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Cappucino Truffles
This is a microwave recipe
Ingredients
one 11 1/2-ounce package milk-chocolate pieces
6 tablespoons butter, cut into 4 pieces
3 tablespoons heavy cream
1 1/2 tablespoons instant-espresso or coffee powder
You will also need cocoa, confectioners' sugar, or chopped nuts to roll them in.
In 2-quart glass container, cook the first 4 ingredients on High 1 to 1 1/2 minutes until almost melted; stir until smooth.
Freeze 1 hour until firm.
With hands, shape tablespoons of mixture into balls,
Roll in cocoa, confectioners' sugar, or chopped nuts.
Refrigerate. Makes 24 truffles.
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