Chocolate Cornflake Candy

I debated whether I wanted to do this to you or not. I don’t know if this picture is even that appetizing or not…but DANG! This stuff is dangerous! If you have these ingredients in your pantry, make this recipe and you will be happily eating your way through quarantine.

 

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
5 cups cornflakes

In a large microwavable bowl melt together chocolate chips, butterscotch chips, and peanut butter, approx. 1½-2 minutes (microwaves vary) stirring after every 30 seconds. Gently fold in cornflakes, making sure to try to get all the cornflakes covered with the chocolate mixture. Press cornflake mixture into buttered pan, use 8″x8″, 9″x9″, or 7″x11″. Cool thoroughly, until totally set. Cut into small squares to serve.

More Snacking!

Advertisement

Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee

Cool Mint Oreo Fudge

Crisp Chocolate Truffles

Pecan Caramels

Rocky Road Fudge

Happy Halloween!

Here are some ideas for baking up something scary good for Halloween!

 

 

 

 

 

 

Candy Popcorn

A perfect snack for the big game, or anytime!

12 cups popped popcorn
1/3 cup butter
1/2 cup light corn syrup
1 cup sugar
Gel food coloring of your choice
1/2 tsp baking soda

Preheat oven to 225°. Lightly spray baking sheet, set aside. Put popped popcorn in large bowl. In medium saucepan over low heat, melt butter. Stir in corn syrup and sugar. Bring to boil stirring constantly, turn heat down to simmer to keep the mixture boiling and cook 3 minutes. Remove from heat and stir in food color and baking soda. Pour candy mixture over popcorn and stir to coat completely. Spread popcorn out on prepared baking sheet. Bake in oven for 40 minutes, stir every 10 minutes. (*I skip the oven part and it turns out great and saves a lot of time. I stir gently and break apart into little bitesize popcorn balls as it cools). Remove from oven and stir popcorn gently as it cools. Recipe from ourbestbites.com.

One Year Ago: All Star Vanilla Cupcakes

Two Years Ago: Maple Cinnamon Rolls (No Yeast!)

Three Years Ago: Bacon Cheeseburger Ring

Pecan Toffee

One more for the cookies plates. This is easy!

 

2 cups pecan halves
1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
1/4 cup mini chocolate chips

Arrange pecans on a silpat lined baking sheet (or use wax or parchment paper). In saucepan over medium heat, melt butter. Stir in sugar, water, and salt. Cook, stirring constantly, until mixture reaches 300° on candy thermometer. Pour in a small stream evenly over pecans. Quickly sprinkle mini chocolate chips evenly over toffee. Let sit to set up. Break into pieces when completely cooled and chocolate chips are solid again (they melt just enough while sitting on the warm toffee to adhere to the candy).

One Year Ago: Gingerbread Kids

Two Years Ago: Frosted Chocolate Mint Cookies

Three Years Ago: White Chocolate Candy Cane Fudge

Peanut Butter M&M Candied Popcorn

Perfect for a Valentine’s Day treat for the people you love! Inspired by a recipe at crazyforcrust.com.

10 cups popped popcorn*
1½ cups M&Ms
1½ cups honey roasted peanuts
1 pkg (12 oz) white melting wafers*
1/4 cup creamy peanut butter

Line large baking sheet with Silpat, parchment, or wax paper. Place popcorn in large bowl, add peanuts and M&Ms; toss. Melt white wafers and peanut butter together in microwave safe bowl on high for 1½-2 minutes, stir every 30 seconds. When the wafers are barely melted and mixture is stirred together smooth, pour over popcorn mixture. Stir gently to cover all the mixture. Turn popcorn mixture out onto prepared baking sheet. Spread evenly and let harden. Break into pieces and place in bags or sealed container. *I used already popped kettle corn from a large bag I purchased at Costco, makes the recipe super fast! Of course freshly popped will work wonderfully. For the candy melts I used Ghirardelli White Melting Wafers.

One Year Ago: Sticky Pecan Cinnamon Roll Bundt

Two Years Ago: Carmelitas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

One Year Ago: Jungle Animal Cookies Truffles

Two Years Ago: Chocolate Pecan Pie Truffles

Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

Two Years Ago: Double Chocolate Coconut Cookies

Pecan Caramels

It is the holiday season, time for celebration and family. Decorating traditions, homemade delights, and heavenly aromas. Here is an old fashioned recipe to get things rolling.

1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1/2 cup milk
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/2 tsp vanilla
1/2 cup chopped pecans (can substitute other nuts)

Butter 9″x9″ square pan; set aside. Combine butter, sugar, brown sugar, milk, whipping cream, and corn syrup in heavy saucepan. Cook over low heat, stirring occasionally, until butter is melted. Raise heat by slow increments to medium and bring mixture slowly to boil. This is the patience part, do not rush, you do not want mixture to heat too fast and burn on bottom of pan. Continue cooking until candy thermometer reaches 242°F, process may take 25-30 minutes. Remove from heat; stir in vanilla and nuts. Pour into prepared pan. Cool completely. Cut with sharp knife into 1½”x1″ pieces (or how you want), wrap in wax paper.

One Year Ago: Pumpkin Doughnut Muffins

Two Years Ago: My Favorite Apple Pie

Jungle Animal Cookies Truffles

These truffles are inspired by a great recipe, Circus Animal Cookies Truffles (check it out!) on thedomesticrebel.com.  I substituted the Mother’s new white and green cookies called Jungle Animal Cookies for a Christmas look.

1 bag Mother’s Jungle Animal cookies
1/2 can cream cheese frosting
1 pkg white chocolate almond bark
sprinkles
green food coloring

In food processor, grind cookies (about a cup at a time–work in batches) until coarse crumbs. Pour all ground cookies into large bowl. Spoon in half can of cream cheese frosting. Using clean hands or spoon, mix together crumbs and frosting until thoroughly combined. Scoop mixture into 1″ sized balls (I used a small cookie dough scoop) and place balls onto silpat or foil lined baking sheet. Freeze truffles centers for about 3 hours or until frozen and solid.

Melt white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your green coloring, tint one bowl of white chocolate a light green shade (I chose to make all green). Dip half the batch of truffles into white chocolate, and other half into green tinted white chocolate. Using two forks, roll each truffle, then hold on fork and allowed excess to drip off before gently placing back onto the silpat or foil lined sheet. While still wet, sprinkle truffle tops with sprinkles. Allow truffles to harden and set, about 20 minutes in fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer.

One Year Ago Today: Chocolate Pecan Pie Truffles

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.