Candy recipe

 

  • Prep: 35 min. + chilling
  • Yield: 81 Servings
35

 Caramel Pecan Candy Recipe

 Ingredients


 Directions

  • In a large saucepan, melt 1/3 cup butter over medium heat; stir in the cookie crumbs. Press into an ungreased 9-in. square baking dish. Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
  • Meanwhile, in a small saucepan , melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool.
  • For topping, in a small saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Pour over caramel layer. Cool on a wire rack. Refrigerate until chocolate hardens.
  • Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares. Store in the refrigerator. Yield: about 6-1/2 dozen.

 

  • Prep: 1 hour + chilling
  • Yield: 66 Servings
60

 Caramel Buckeye Candies Recipe

 Ingredients

  • 3/4 cup Jif ® Creamy Peanut Butter
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • COATING:
  • 5 cups crisp rice cereal
  • 1-3/4 cups finely chopped walnuts
  • 2 packages (14 ounces each) caramels
  • 1 cup butter, cubed
  • 2 cups white baking chips and/or milk chocolate chips

 Directions

  • In a large bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until combined. Roll into 1/2-in balls; place on waxed paper-lined baking sheets. Chill until firm.
  • In a shallow bowl, combine cereal and walnuts; set aside. In a microwave, melt caramels and butter; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in cereal mixture; return to baking sheets.
  • In a microwave, melt chips; stir until smooth. Drizzle over candies. Refrigerate until set. Store in an airtight container. Yield: 5-1/2 dozen.

 

  • Prep/Total Time: 20 min.
  • Yield: 1 Servings

 Candy Christmas Tree Recipe

 Ingredients


  • 1 cup vanilla frosting
  • Green liquid or paste food coloring
  • Styrofoam cone (12 inches high)
  • 15 hard peppermint candies
  • 15 hard spearmint candies
  • 19 large red gumdrops
  • 19 large green gumdrops
  • 25 to 35 pieces crimped ribbon candy
  • 23 pieces cut rock candy

 Directions

  • Tint frosting green. Place cone on a 9-in. plate; frost the sides and top of cone. Starting at the bottom, alternate peppermint and spearmint candies around the cone in a single row. Alternate red and green gumdrops in a row above candies.
  • Arrange remaining candies in rows around the cone until reaching the top. Position a mint candy on the tip of the cone; top with a gumdrop. Yield: 1 tree.

 

  • Prep: 20 min. + standing
  • Yield: 20 Servings
20

 Peanut Candy Popcorn Balls Recipe

 Ingredients


 Directions

  • In a large bowl, combine the popcorn, peanuts, pecans and M&M's; set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well.
  • When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap or stacking. Yield: about 20 popcorn balls.

 

  • Prep/Total Time: 15 min.
  • Yield: 2 Servings

 Tiger Peanut Butter Candy Recipe

 Ingredients

  • 1/4 cup vanilla or white chips
  • 2 tablespoons Jif ® Creamy Peanut Butter
  • 2 tablespoons milk chocolate chips

 Directions

  • In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray.
  • In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Freeze for 5-10 minutes; break into pieces. Yield: 3 ounces.

 

  • Prep: 25 min. + standing
  • Yield: 16 Servings

 Peanut Butter Candy Pie Recipe

 Ingredients


 Directions

  • In a microwave-safe bowl, heat the butter and marshmallows on high for 1 minute; stir until marshmallows are melted. Add the cereal; mix well. Press onto the bottom and up the sides of two greased 9-in. pie plates.
  • In a microwave or heavy saucepan, melt chocolate kisses; stir until smooth. Spread over prepared crusts. Sprinkle with coconut and candy pieces; press down lightly. Let stand until chocolate is set. Cut into slices. Yield: 2 pies (8 slices each), 16 servings, 8 per pie, 1 slice per serving.

 

  • Prep: 20 min. Bake: 15 min. + chilling
  • Yield: 24 Servings

 Caramel Candy Bars Recipe

 Ingredients


 Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until golden brown.
  • In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from the heat; stir in confectioners' sugar and pecans. Spread over crust.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm. Cut into bars. Yield: 2 dozen.

 

  • Prep: 30 min. Cook: 40 min. + standing
  • Yield: 117 Servings
30

 Caramel Pecans Recipe

 Ingredients


  • 2 teaspoons plus 1 cup butter, divided
  • 1-1/4 cups sugar
  • 1-1/4 cups packed brown sugar
  • 1 cup dark corn syrup
  • 2 cups heavy whipping cream, divided
  • 2 pounds chopped pecans
  • 1 teaspoon vanilla extract

 Directions

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
  • In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
  • Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 4-1/4 pounds.

 

  • Prep: 25 min. + chilling
  • Yield: 78 Servings

 Caramel-Nut Candy Bars Recipe

 Ingredients


 Directions

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  • Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside.
  • In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer.
  • Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm.
  • Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator. Yield: 2-1/4 pounds.

 

  • Prep: 30 min. + chilling
  • Yield: 96 Servings

 Dandy Caramel Candies Recipe

 Ingredients


 Directions

  • Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream.
  • Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool.
  • Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm. Yield: about 9 dozen. 

 

  • Prep: 30 min. Bake: 30 min.
  • Yield: 24 Servings
30

 Candied Violets Recipe

 Ingredients


 Directions

  • In a bowl, beat egg whites until frothy. Place sugar in a shallow bowl. Holding violets by the stem, dip one at a time into egg whites and then sugar, covering all surfaces.
  • Place in a single layer on a waxed paper-lined baking sheet; snip off stems. Using a toothpick, separate petals to return to their original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes.
  • Carefully remove violets to wire racks with a spatula or fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers for up to 1 week. Yield: 6 dozen. 

 

  • Prep: 30 min. + standing
  • Yield: 12 Servings
30

 Candy Cane Reindeer Recipe

 Ingredients


  • 8 ounces white candy coating, coarsely chopped
  • 12 candy canes (6 inches)
  • 12 to 20 pretzels
  • 12 red-hot candies
  • 24 candy-coated milk chocolate balls or miniature chocolate chips

 Directions

  • In a microwave, melt candy coating; stir until smooth. Keep warm. Holding the curved end of a candy cane, use a spoon to drizzle coating over the straight part of cane. Gently shake off excess. Place on waxed paper to dry. Repeat with remaining candy canes. Break pretzels into pieces to resemble antlers; set aside 24 pieces.
  • For each reindeer nose, dab a small amount of melted candy coating onto a red-hot. Press onto the end of the curved portion of the candy cane and hold for about 10 seconds. For the eyes, dab a small amount of coating on two chocolate balls and attach to candy cane above nose.
  • Select two similar pretzel pieces; dab a small amount of coating onto the candy cane where antlers will be attached. Press pretzel pieces into the coating and hold for about 30 seconds. Repeat for remaining reindeer. Place in mugs or drinking glasses; let dry for about 1 hour. Yield: 1 dozen. 

 

  • Prep: 10 min. + cooling
  • Yield: 16 Servings
10

 Peanut Butter Candy Recipe

 Ingredients

  • 1/2 teaspoon butter
  • 1-1/4 pounds white candy coating, coarsely chopped
  • 1-1/2 cups chunky Jif® Extra Crunchy Peanut Butter

 Directions

  • Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside.
  • In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares. Yield: about 1-1/2 pounds.

 

  • Prep: 30 min. Bake: 5 min. + cooling
  • Yield: 63 Servings
304

 Pecan Caramel Candies Recipe

 Ingredients


 Directions

  • Line baking sheets with foil. Place pretzels on foil; top each pretzel with a candy.
  • Bake at 250° for 4 minutes or until candies are softened (candies will retain their shape). Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set. Yield: 63 candies (about 1-1/4 pounds).

 

  • Prep: 30 min. + cooling
  • Yield: 72 Servings

 

Chocolate Peanut Butter Bars Recipe

 Ingredients


 Directions

  • In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290° (soft-crack stage).
  • Meanwhile, place melted peanut butter in a large greased heat- proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14-in. x 12-in. rectangle. While warm, cut into 1-1/2-in. x 1-in. bars using a buttered pizza cutter or knife. Cool completely.
  • Melt candy coating; dip bars and place on waxed paper to harden. Yield: 6 dozen. 

 

  • Prep: 30 min. + chilling
  • Yield: 24 Servings
15

 

Peanutty Candy Bars Recipe

 Ingredients


 Directions

  • In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges.
  • In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set. Yield: 2 dozen.

 

  • Prep/Total Time: 10 min.
  • Yield: 4 Servings
1010

 

Candy Bar Parfaits Recipe

 Ingredients


 Directions

  • In a small bowl, combine the peanuts, pretzels and chopped candy bar; spoon 2 tablespoons into each of four parfait glasses. Top each with 1/4 cup ice cream, 2 tablespoons peanut mixture and another 1/4 cup ice cream.
  • Combine chocolate syrup and peanut butter; drizzle over ice cream. Sprinkle with remaining peanut mixture. Yield: 4 servings.

 

  • Prep/Total Time: 20 min.
  • Yield: 8 Servings

 

Chocolate Almond Tarts Recipe

 Ingredients


 Directions

  • In a microwave-safe bowl, combine the candy bars, marshmallows and milk. Microwave, uncovered, on high for 45 seconds; stir. Heat 15-20 seconds longer or until the marshmallows are melted; stir until blended. Cover and chill for 7 minutes.
  • Fold in half of the whipped cream. Spoon into tart shells; top with the remaining whipped cream. Garnish with chocolate sprinkles if desired. Refrigerate until serving. Yield: 8 servings.

 

  • Prep: 30 min. + chilling
  • Yield: 15 Servings
30

 

Creamy Candy Bar Dessert Recipe

 Ingredients


 Directions

  • In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
  • In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers. Yield: 15 servings.

 

  • Prep: 40 min. + standing
  • Yield: 1 Servings
40

 

Christmas Cottages Recipe

 Ingredients


 Directions

  • For roofs, break six graham crackers in half, forming 12 squares. Using a serrated knife, cut four squares diagonally in half, forming eight triangles.
  • Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill the bag with chocolate frosting. Pipe frosting on the short edges of two triangles; attach two squares. Repeat three times. Let stand until set, about 1 hour. Frost roofs with vanilla frosting and decorate with candies as desired.
  • For short cottages, break four graham crackers in half, forming eight squares. Pipe chocolate frosting along one side of front of cottage and the adjoining side wall. Place walls at right angles to each other. Repeat with second side section and back. Repeat for second cottage. Let stand until set.
  • For tall cottages, using whole crackers, pipe chocolate frosting along a long side of front of cottage and the adjoining side wall. Place walls at right angles to each other. Repeat with second side section and back. Repeat for second cottage. Let stand until set.
  • Cut doors from remaining cracker. Attach roofs and doors to cottages with chocolate frosting. Decorate as desired with candies and remaining frosting. Let stand until set. Yield: 4 cottages.

 

  • Prep: 1 hour + chilling
  • Yield: 48 Servings
6060

 

Yummy Cracker Snacks Recipe

 Ingredients


  • 96 butter-flavored crackers
  • 1 cup creamy peanut butter
  • 1 cup marshmallow creme
  • 2 pounds milk chocolate candy coating, melted
  • Holiday sprinkles, optional

 

  • Prep: 65 min. + standing
  • Yield: 48 Servings
65

 

S'mores Candy Recipe

 Ingredients


 Directions

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; whisk until smooth. Cool, stirring occasionally, to room temperature or until chocolate mixture reaches a spreading consistency, about 10 minutes.
  • Spread over half of the graham crackers; spread marshmallow creme over remaining graham crackers and press together.
  • Melt dipping chocolate according to package directions; dip half of each cracker in melted chocolate and allow excess to drip off. Place on waxed paper; let stand until set.
  • In a microwave, melt candy coating; stir until smooth. Drizzle over tops. Return to waxed paper; let stand until set. Store in an airtight container. Yield: 4 dozen.

 

  • Prep: 25 min. + chilling
  • Yield: 18 Servings
25

 

Homemade Candy Bars Recipe

 Ingredients


 Directions

  • Place a third of the crackers (about 25) in the bottom of an ungreased 13-in. x 9-in. pan.
  • In a small saucepan over medium-high heat, melt butter. Add the milk, graham cracker crumbs and sugars; bring to a boil. Cook and stir for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers.
  • In a small saucepan over low heat, stir peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen.

 

  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
3030

 

Peanut Butter Candies Recipe

 Ingredients

 Directions

  • In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until blended. Beat in cracker crumbs. Shape into 1-1/2-in. balls. Place on a waxed paper-lined baking sheet.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Carefully spoon a small amount of chocolate mixture over each candy. Refrigerate for at least 15 minutes. Yield: about 1 dozen.

 

  • Prep: 15 min. Bake: 10 min. + cooling
  • Yield: 30 Servings
15

 

Soda Cracker Chocolate Candy Recipe

 Ingredients


 Directions

  • Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil. Yield: about 5 dozen.

 Total Time:

1 hr 30 min
Prep
1 hr 15 min
Cook
15 min
Yield:
One recipe of dough makes one

 

Gingerbread House

 Ingredients

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water

 Directions

Gingerbread House:

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F.

Cut paper patterns for the gingerbread house:

Two rectangles (figs. A and B), 3 by 5 inches, to make the front and back of the house. Two rectangles (figs. C and D), 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house (figs. E and F), 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles (figs. G, H, I, and J), 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece (fig. K), 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).

Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.

Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.

Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

 Total Time:

2 hr 45 min
Prep
15 min
Inactive
2 hr 30 min
Yield:
about 50 truffles

 Cookie Dough Truffles with Sea Salt


 Ingredients

1/2 recipe Chocolate Chip Blondies, recipe follows
2 (12-ounce) bags semisweet chocolate morsels, melted over double boiler for dipping
Fleur de sel, for decoration

Possible ideas for decoration:
White chocolate morsels, melted
Milk chocolate morsels, melted
Sprinkles
Chopped nuts
Cocoa powder
Powdered sugar
Turbinado sugar
Special equipment: toothpicks or wooden skewers

 Directions

Line 2 baking sheets with parchment paper. Scoop out 1 heaping teaspoon of Chocloate Chip Blondie mixture and roll it into a ball. Place onto the parchment paper and repeat with the remaining batter. Cover with plastic wrap and place into the freezer for at least 2 hours and up to 1 week. (Keep the truffles in the freezer only until needed prior to dipping in the chocolate, otherwise they will melt into the chocolate when they are dipped.)

Remove 1 baking sheet of truffles from the freezer and skewer your toothpick into the truffle ball and dip into the melted chocolate. Use a spatula to paint the chocolate onto the toothpick and place the truffle back onto the parchment-lined baking sheet. Remove the toothpick and cover up the hole. Sprinkle the truffle with some fleur de sel. Finish dipping all the truffles and garnish with desired toppings. Place them into the refrigerator for at least 30 minutes to let the chocolate to set up. They will keep for 1 week in refrigerator.

Cook's Note: You can omit dipping in chocolate and just dust in cocoa powder, powdered sugar and turbinado sugar. Have fun with the variations!

Chocolate Chip Blondies:
2 sticks unsalted butter, softened, plus more for pan
1/2 cup granulated sugar
1 cup packed brown sugar
2 1/3 cup all-purpose flour
1 1/4 teaspoon baking soda
Pinch fine sea salt
2 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.

Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)

Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour/baking soda/sea salt mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll.

* Raw Egg Warning

 Total Time:

4 hr 20 min
Prep
10 min
Inactive
4 hr 0 min
Cook
10 min
Yield:
1 pie (12 servings)

 

Chocolate Candy Pie

 Ingredients

1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 cup sugar
1/4 teaspoon kosher salt
1 3/4 cups milk
3 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish
1 1/4 cups heavy cream
One 6-ounce chocolate or regular graham cracker crumb pie crust

 Directions

Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.

Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.

Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.

Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

Cook's Note: The pie can be frozen overnight and thawed at room temperature for 10 to 15 minutes before slicing; it can also be refrigerated instead of frozen.

Use the plastic insert of the pie crust, flipped upside down, as a lid to cover the pie while freezing

 Total Time:

30 min
Prep
15 min
Cook
15 min
Yield:
20 servings

 

Candy Corn Suckers

 Ingredients

6 or 8-inch lollipop sticks, as needed
Candy corns, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 teaspoon orange or lemon extract
Few drops orange or yellow food coloring
Small plastic bags, as needed
Plastic spider finger rings, as needed
Equipment: Lollipop collar molds; Silicone baking mat

 Directions

If you have lollipop collar molds, lay them on a silicone baking mat-lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick.

Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)

When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.)

Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter-sized disk. Cool until hard, at least 20 minutes.

Lift the suckers off the mat and remove from the molds. Slip plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days.

 Total Time:

4 hr 10 min
Prep
10 min
Cook
4 hr 0 min
Yield:
2 dozen

 

Jamaican Coconut Candy

 Ingredients

2 fresh coconuts, whole coconut, not shredded
2 cups chopped fresh ginger root
4 cups raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping

 Directions

Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.

Put the coconut pieces and chopped ginger root into a large pot (cast iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down. Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state. Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes. Dip in melted chocolate and sprinkle with chopped nuts.

 Total Time:

1 hr 20 min
Cook
1 hr 20 min
Yield:
4 servings

 

Candy Bar-Stuffed Baked Apples

 Ingredients

4 medium apples, top 1/2-inch removed
1/4 cup roughly chopped toffee candy bar (recommended: Skor)
1/4 cup roughly chopped chocolate covered nougat nut candy bar (recommended: Snickers)
2 tablespoons unsalted butter
1/4 cup finely chopped toffee candy bar (recommended: Skor)
1/4 cup finely chopped chocolate covered nougat nut candy bar (recommended: Snickers)
3/4 cup soft apple cider
1 tablespoon sugar
Vanilla ice cream, accompaniment

 Directions

Preheat the oven to 350 degrees F.

Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Cut off the top 1/2-inch of each apple and then stand in a baking dish.

Stuff the roughly chopped candy bars in the apples (2 total tablespoons of candy per apple). Place 1 1/2 teaspoons of butter in each apple on top of the candy. Stuff the finely chopped candy in the apples (2 total tablespoons of candy per apple).

In a bowl, whisk together the cider and sugar. Pour over the apples. Bake uncovered until the apples are tender, 1 hour and 20 minutes.

Remove from the oven and let sit for 5 minutes.

Place the apples on plates and top each with a scoop of ice cream. Spoon the pan juices over the ice cream and serve immediately.


 Total Time:

12 min
Prep
8 min
Cook
4 min
Yield:
4 servings

 

Chocolate Caramel-Corn Candy Cubes

 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
3 cups caramel corn with peanuts (recommended: Cracker Jack)


 Directions

Unwrap candy bars and place face down on waxed or parchment paper; set aside.

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.

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.

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.

 Total Time:

36 min
Prep
5 min
Inactive
30 min
Cook
1 min
Yield:
n/a

 

Mini Fried Candy Bars

 Ingredients

Mini candy bars, such as Twix, Mars, Snickers or Almond Joy
1 whole egg
1 cup milk
Pinch salt
1 1/2 cups self-rising flour
Peanut oil, for frying

 Directions

Freeze the mini candy bars.

Combine the egg and milk in a large bowl and add a pinch of salt. Whisk in the flour and refrigerate, covered, for at least 30 minutes.

Heat about 4 cups of oil in a large pot to 365 degrees F.

Dunk the frozen candy bars into the chilled batter, and then gently drop them, in batches into the oil. Cook just until light golden in color, then remove them to a brown paper bag to drain and cool for at least 1 minute.


 Total Time:

5 min
Prep
5 min
Yield:
1 serving

 

Candy Cane Cocktail

Ingredients


1 shot vanilla rum
1 shot white chocolate liqueur (recommended: Godiva)
1 shot peppermint schnapps
Candy cane, garnis 

 Directions


Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

 Total Time:

35 min
Prep
15 min
Cook
20 min
Yield:
3 to 4 servings


 Nutty Brittle From Savannah's Candy 



 Ingredients

2 1/2 cups sugar
1 1/4 cups light corn syrup
1 cup water
1 tablespoon salt
1/2 cup pecans
1/2 cup cashews
1/2 cup macadamias
1/2 cup almonds
4 tablespoons butter
3 teaspoons baking soda

 Directions

In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).

Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to a froth for 30 seconds.

Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

This brittle has a great shelf life, if kept in air tight zip locks or containers, it will keep for 2 months.

 Total Time:

3 hr 0 min
Prep
3 hr 0 min
Yield:
1 haunted house

 

Haunted Candy House

 Ingredients

12 (7 1/2 by 4-inch) chocolate candy bars
2 bags chocolate nonpareils
2 bags candy corn
2 bags licorice jelly beans
4 bags gourmet jelly beans
6 bars chocolate covered wafer candy (recommended: Kit Kat Bars)
12 mini chocolate squares
Melted chocolate, for gluing
Candy, for decorating yard


 Directions

Lay 1 (7 1/2 by 4-inch) chocolate bar flat on table, short side facing you.

With melted chocolate, hold another chocolate bar lengthwise and glue against long side of flat bar. Hold until set.

Repeat this process with 2 more chocolate bars until a 4-sided box is formed. Repeat to make 2 boxes total.

Stand boxes upright.

With melted chocolate, glue another chocolate bar between the 2 boxes to form the entranceway to the house.

The chocolate bar should be flush with the back of the chocolate boxes, creating a set-in entranceway.

Carefully cut another chocolate bar in 1/2 crosswise.

Glue at an angle to form a roof peak. Repeat with 2 more bars to form a total of three roof peaks. Don't worry about these being perfect. Imperfections add to the "scary" effect.

Glue 1 roof piece on top of each standing box.

Balance the third roof piece on top of the first 2 roof pieces, creating a roof over the entranceway.

Overlap nonpareil chocolate disks to create shingles on roof. Decorate the front eaves with candy corn and black jellybeans.

Stack mini chocolate squares and glue together to create base for chimney and gateposts. Cover in melted chocolate and roll in gourmet jellybeans to create a stone effect. Set aside to dry.

Once dry, attach the chimney to the roof and position the gateposts in front of the house, using more melted chocolate.

Break chocolate covered wafer candy apart into long pieces.

With melted chocolate, glue together to create fencing and window shutters.

Pieces may break, adding to the scary effect.

With a spoon, smear melted chocolate onto cardboard base to create pathway to front door.

Cover with gourmet jelly beans to create stone pathway effect.

Decorate yard with marshmallow pumpkins, ghosts, bats, and cats. Uses candy bars, orange slices and jelly worms to create graveyard.

 Total Time:

3 hr 0 min
Prep
2 hr 25 min
Cook
35 min
Yield:
25 to 30 servings

 

Candy Bucket Cake

 Ingredients

Cooking spray
2 18.25-ounce boxes spice cake mix
8 large eggs
2 cups buttermilk
2/3 cup vegetable oil
2 16-ounce tubs vanilla frosting
Orange gel food coloring, for tinting
Cornstarch, for dusting
12 ounces orange rolled fondant (available at craft stores)
1/2 cup dark chocolate frosting
2 long black licorice strings
Snack-size candy, for topping


Directions


Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray. Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans. Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.

Tint the vanilla frosting with orange food coloring. Trim the flat sides of the Bundt cakes and the top of the round cake to make level. Turn 1 Bundt cake upside down; spread with frosting. Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.

Lightly dust a sheet of wax paper with cornstarch. Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick. Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.

Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward. Refrigerate the cake 30 minutes.

Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks. Score around the cutouts with a paring knife, then remove the toothpicks and paper.

Trace the scored lines with the knife, cutting through the fondant and slightly into the cake. Pry out the pieces with the tip of the knife.

Cut a 1-inch-deep circle out of the top of the cake. Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.

Twist the 2 strings of licorice together and insert into the top of the cake to make a handle. Fill the top of the cake with snack-size candy.


 Total Time:

2 hr 15 min
Prep
5 min
Inactive
2 hr 0 min
Cook
10 min
Yield:
3 to 4 servings

 

Sweet Dreams Chocolate Fudge Candy

 Ingredients

1 (7-ounce) jar marshmallow cream (clouds)
1 1/2 cups white sugar (princess's diamonds)
2/3 cup evaporated milk (mountain snow)
1/4 cup butter (candy bricks)
1/4 teaspoon salt (the lost sea)
3 cups milk chocolate chips (from the milky way)
1/2 cup chopped nuts (hidden forest)
1 teaspoon vanilla extract (magical island)

 Directions

Line an 8 by 8-inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.

Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the "dream" or parchment paper.

 Total Time:

1 hr 45 min
Prep
45 min
Cook
1 hr 0 min
Yield:
6 1/2 cups

 

Chocolate Macadamia Nuts

 Ingredients

3 1/2 cups whole macadamia nuts
3/4 cup corn syrup
21 ounces bittersweet chocolate, tempered
1 3/4 cups powdered sugar, optional
1 3/4 cups unsweetened Dutch-process cocoa powder, optional

 Directions

Preheat the oven to 350 degrees F.

Place the nuts in a large mixing bowl. Add the corn syrup and stir until evenly coated. Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan. Do not touch them, as they are extremely hot. Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper. When completely cooled, break apart any nut clusters that may have formed. Place the cooled nuts in the coating pan or in a large mixing bowl. Slowly add one third of the bittersweet chocolate, one ladleful at a time. If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set. If you do not fold immediately, the chocolate will set and the nuts will stick together. Add another third of the chocolate and fold thoroughly until set. Add the remaining third and fold thoroughly being sure all the nuts are well coated. Separate any clusters of nuts that may have formed. If you serve the nuts as they are, let the chocolate set completely. If you decide to move on to the next step, do not wait for the chocolate to set completely. Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated. If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar. Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder. The nuts will keep at room temperature in an airtight container for up to 2 weeks.

How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):

Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.

One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.

Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.

The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.

A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

 Total Time:

1 hr 35 min
Prep
30 min
Inactive
1 hr 0 min
Cook
5 min
Yield:
About 1 1/2 pounds

 

White Chocolate Holiday Bark

 Ingredients

1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer

 Directions

Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.

Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.

Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

 Total Time:

1 hr 25 min
Prep
15 min
Inactive
1 hr 0 min
Cook
10 min
Yield:
6 servings

 Crunchy White Chocolate-Orange Bark


 Ingredients

1 pound good quality white chocolate, chopped (recommended: Callebaut)
1 teaspoon pure orange extract
Orange paste food coloring
1 cup crisped rice cereal
1/2 cup golden raisins

 Directions

Line a baking sheet with parchment paper or silicone baking mat.

Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.

Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.

Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.

Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!

 Total Time:

3 hr 30 min
Prep
25 min
Inactive
3 hr 0 min
Cook
5 min
Yield:
about 180 truffles

 

Chocolate Truffles

 Ingredients

For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
For the Coating:
3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped

 Directions

Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)

Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)

Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.

For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.

Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.

Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)

Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.

 time

prep:
10 min
total:
10 min
servings
total:
24 servings

 

Candy Corn-Marshmallow Crispy Treats

 

what you need

1/4
cup  butter
6
cups  JET-PUFFED Miniature Marshmallows
12
drops  yellow food coloring
4
drops  red food coloring
6
cups  crisp rice cereal
2
cups  candy corn

 

make it

MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 sec.

ADD cereal and candy corn; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.

COOL completely before cutting into bars. Cut each bar diagonally in half.

 time

prep:
20 min
total:
35 min
servings
total:
12 servings, 2 candies each

 

Chocolate Coconut Candies

 

what you need

1/2
cup  light corn syrup
1/3
cup  sugar
4-1/2
tsp.  water
2
cups  BAKER'S ANGEL FLAKE Coconut
6
squares  BAKER'S Semi-Sweet Chocolate

 

make it

MIX corn syrup, sugar and water in large saucepan. Bring to boil on medium heat, stirring until sugar is dissolved. Stir in coconut. Continue boiling, without stirring, until temperature on candy thermometer reaches 236°F. Drop teaspoonfuls of the coconut mixture onto large sheet of wax paper. Cool.

MEANWHILE, microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool until temperature on candy thermometer reaches 83°F.

DIP coconut balls into chocolate, turning until completely covered. Return to sheet of wax paper; let stand until chocolate is firm.

 time

prep:
20 min
total:
1 hr 30 min
servings
total:
48 servings

 

Peppermint-OREO Cookie Balls

 

what you need

6
 candy canes, finely chopped (about 1/3 cup), divided
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
36
 OREO Cookies, finely crushed
16
oz.  BAKER'S Semi-Sweet Chocolate, melted

 

make it

RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.

REFRIGERATE 1 hour or until firm.

 time

prep:
30 min
total:
30 min
servings
total:
10 servings

 

Candy Sushi Rolls

 

what you need

1-1/2
Tbsp.  butter or margarine
20
 JET-PUFFED Marshmallows
3
cups  crisp rice cereal
10
 chewy fruit snack sheets
40
 bite-size fish-shaped chewy fruit snacks

 

make it

MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1 min. 30 sec. or until marshmallows puff, stirring every 45 sec. until marshmallows are completely melted and mixture is well blended. Stir in cereal.

UNROLL fruit snack sheets. Press 3 Tbsp. cereal mixture onto each sheet to within 1/2 inch of edge. Place 4 fish down center of each sheet; roll up tightly.

CUT each roll-up into 4 pieces.

 Prep Time: 30 min

Total Time: 3 hr 30 min
Makes: About 4 doz. or 24 servings, 2 haystacks each

 Chocolate-Marshmallow Haystacks

 

What You Need

3 cups BAKER'S ANGEL FLAKE Coconut
3 oz. PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
2 cups sifted powdered sugar
2 squares BAKER'S Unsweetened Chocolate, melted
1/4 tsp. vanilla
1/8 tsp. salt
3 cups JET-PUFFED Miniature Marshmallows

Make It!

Place coconut in shallow dish or pie plate; set aside. Beat cream cheese and milk in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Add chocolate, vanilla and salt; mix well. Gently stir in marshmallows.
Drop rounded teaspoonfuls of the cream cheese mixture into coconut; toss gently until evenly coated. Place on baking sheet.
Refrigerate several hours or until firm.

 Prep Time: 15 min

Total Time: 15 min
Makes: 10 servings

 Salted Chocolate-Covered Caramels

 

What You Need

1 pkg. (14 oz.) KRAFT Caramels
5 oz. BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. sea salt

Make It!

Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.

 Prep Time: 20 min

Total Time: 2 hr 30 min
Makes: 16 servings

 Choco-Mallow Logs

 

What You Need

6 squares BAKER'S Semi-Sweet Chocolate
1/3 cup butter or margarine
3 cups JET-PUFFED Miniature Marshmallows
1 cup chopped PLANTERS Pecans
1/4 cup powdered sugar

Make It!

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
Sprinkle 2 Tbsp. sugar onto large sheet waxed paper. Combine marshmallows and nuts in large bowl. Add chocolate mixture; toss to coat. Divide mixture in half; place on prepared waxed paper. Shape each half into 8-inch log; sprinkle with remaining sugar.
Refrigerate 2 hours or until chilled. Cut each log into 8 slices.

 Prep Time: 25 min

Total Time: 40 min
Makes: 8 servings, about seven nuts each

 Chocolate-Dipped Brazil Nuts

 

What You Need

4 squares BAKER'S Semi-Sweet Chocolate
8 oz. shelled Brazil nuts, skins removed

Make It!

Melt chocolate as directed on package. Dip each nut halfway into chocolate; place on sheet of wax paper.
Refrigerate 15 min. or until set.

 Prep Time: 5 min

Total Time: 1 hr 15 min
Makes: 24 servings

 Crunchy Peanut and Pumpkin Seed Brittle

 

What You Need

1/2 cup water
2 cups sugar
2 cups PLANTERS Dry Roasted Peanuts
3/4 cup (4 oz.) pumpkin seeds
2 tsp. butter, softened
1 square BAKER'S Semi-Sweet Chocolate, melted

Make It!

Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely
Drizzle or spread thin layer of chocolate over brittle.

 

Prep Time:20 Min
Cook Time:10 Min

 

Caramel Coconut Marshmallow Balls

 

Ingredients

28caramels (about 8 oz.)
1/4 cbutter or margarine
2 Tbsphalf 'n half or milk
1 1/2 cconfectioners sugar, sifted
1 csalted peanuts
2 cminiature marshmallows
1 cflaked coconut

 

Directions

1
 In 2-quart glass measure, place caramels, butter and half 'n half.
Cook at HIGH 5 minutes in the microwave, or until melted and smooth, stirring after 3 minutes.
Stir in sugar until smooth; add peanuts.
Stir in marshmallows just until lightly coated.
2
 Mixture will be cool enough to shape caramel mixture into balls; roll in coconut until well coated.
Store in covered container.

 Makes about 3 dozen bourbon balls.

 

Bourbon Balls

 

Ingredients

1 cfine vanilla wafer crumbs
1 cfinely chopped pecans
1 cconfectioners sugar
2 Tbspunsweetened cocoa powder
1/4 cbourbon
1 tablespoon plus 1 1/2 teaspoon light corn syrup
confectioners sugar sifted

 

Directions

 Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners' sugar, and the cocoa. In a separate bowl, blend the bourbon and corn syrup. Stir this bourbon mixture into the dry mixture; blend well. Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners'. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage. 

 

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
1 Hr 50 Min

 

Basic Truffles

 

Ingredients

Directions

  1. In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

 

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
1 Hr 25 Min

 

Irish Cream Truffles

 

Ingredients

  • 1 cup heavy cream
  • 1/4 cup white sugar
  • 1/4 cup butter
  • 1 (16 ounce) package semisweet chocolate chips
  • 1 tablespoon Irish cream liqueur

Directions

  1. Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.
  2. Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.
  3. Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
  4. Refrigerate until firm, about 1 hour.

 

Prep Time:
1 Hr 30 Min
Ready In:
1 Hr 30 Min

 

Easy Chocolate Chip Cookie Dough Truffles

 

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup toffee baking bits
  • 1 pound chocolate confectioners' coating

Directions

  1. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
  2. Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
  3. Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

 

Prep Time:
30 Min
Ready In:
1 Hr 30 Min

 

Sweet Sierra Truffles

 

Ingredients

  • 6 cups semisweet chocolate chips
  • 2 (8 ounce) packages cream cheese, room temperature
  • 6 cups confectioners' sugar
  • 1 tablespoon sweet red wine

Directions

  1. Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
  2. In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
  3. Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

 

Prep Time:
20 Min
Ready In:
2 Hrs 20 Min

 

Candy Cane Fudge

 

Ingredients


  • 2 (10 ounce) packages vanilla baking chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups crushed candy canes
  • 1 dash red or green food coloring

Directions

  1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
  2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the pe
    ppermint extract, food coloring, and candy canes.
  3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

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