Billion Dollar Bar's

How's everyone holding up out there? Ready for Spring? Me too.  I never thought I'd say that since I'm a cold weather kind of girl but I really am ready.  We've been getting really cold weather and no snow to show for it, so it seems like we could really just skip the cold part now.

But I digress.

I recently made these bars for a girls night that I went to at a neighbors house. There are multiple steps to making them but the finished product was amazing.  I love the little butterscotch hint in the chocolate layers.  They remind me of a dessert my gramma used to make but these are smooth and dreamy.

After you make each layer you have to refrigerate for about 30 minutes in order to prepare for the next layer.  The layers themselves aren't complicated to make, you just have to allow enough time to get it finished before you plan to serve them.

This bar is basically just one big candy bar.  One big delicious candy bar. I would compare it mostly to a milky way however the flavors are different.  The texture is sort of the same though. You have some added peanut butter and butterscotch flavors which set it apart from anything else that you can buy.  I loved it.

I hope you can make this soon, if you do, let me know what you think of it.

Billion Dollar Bar

Recipe found on FoodPinsNow via Food.com

Ingredients

Bottom chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips

Nougat layer

• 4 Tbsp butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow cream
• 1/3 cup creamy peanut butter
• 1 1/2 cups salted peanuts (optional)

Caramel layer

• 14 oz package caramel pieces, unwrapped
• 1/4 cup heavy cream
• 1 Tbsp butter

Top chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup peanut butter chips
• 1/3 cup butterscotch chips

Cooking Directions

1. Lightly spray a 9x13 inch pan or double line it with plastic wrap with some hanging over the sides.
2. For the bottom chocolate layer: In a medium saucepan over low heat, melt all three types of chips and stir until smooth and melted.  Spread out on the bottom of the pan and then refrigerate for 30 minutes. 
3. For the Nougat layer, use a medium saucepan to melt the butter over medium heat.  Add both sugars and the evaporated milk and stir until it begins to boil.  Boil and stir for 5 minutes. Remove from the heat and add the peanut butter and the marshmallow cream.  Stir and spread on top of the chocolate layer.  If using peanuts, spread them over the top. Refrigerate for another 30 minutes. 
4. For the caramel layer: Add all of the ingredients into a medium saucepan and cook over low heat while stirring until the mixtures has melted and is smooth. Pour over the nougat layer. Refrigerate for 30 minutes. 
5. For the top chocolate layer: Use a medium saucepan to melt the three types of chips over low heat until melted and smooth. Spread over the caramel layer and refrigerate for at least 1 hour before cutting into squares. 

Easy Slow Cooker Peanut Clusters

This is really a ridiculously easy candy to make.  If you have a slow cooker you can easily make this. You just dump all the ingredients into a large (6 quart) slow cooker and then scoop the mix into clumps on wax paper.  Easy peasy. 

OK, here's the thing.  You do want salted peanuts.  I got lightly salted and it was still good but I think regular salted would have been even better. Also, stir every so often during the process just to get the white chocolate good and mixed in with the other chocolates. Finally, you can add whatever your head desires at the end.  I think raisins might be good.  I added some mini marshmallows at the end and they were really good. You might want to do it in increments, otherwise the marshmallows will just melt.  

Great recipe!  Glad I tried it, I think I'll half the recipe next time because it makes A LOT of candy.  I brought it all to a New Years Eve party and I still ended up sending some home with people. 

Easy Slow Cooker Peanut Clusters

Recipe from Country Outfitter

Ingredients

• 1 (32 oz) package almond bark white
• 1 (32 oz) package almond bark chocolate
• 1 bag semi-sweet chocolate chips
• 48 oz dry roasted salted peanuts

Cooking Directions

1. Pour all of the ingredients in a 6 quart slow cooker.
2. Cook on low for 3 hours.
3. Lay wax paper on a work surface and spray with non-stick spray.
4. Scoop the candy onto the wax paper and leave until set.

Homemade Reese's Candy

Easters sneaking up on us so I figured I'd better get started making some deliciousness for you guys.  This one has been on my list to try for a while.  Those little chocolate covered peanut butter eggs are addictive and so are these!  I personally think they taste even better than the store bought kind. 

No baking required, if you don't have a mixer that's OK too.  There's nothing stopping you from whipping some of these up for Easter (or anytime). Lots of sweetened peanut butter yumminess in the middle, covered in a layer of chocolate.  Feel free to use whatever is your favorite type of chocolate too.  I really want to try these with some dark chocolate next time. 

Perfect little treat for the kids this Easter!

Homemade Reese's Candy

Recipe from The Recipe Critic

Ingredients

• 3 cups powdered sugar (confectioners sugar)
• 1 1/2 cups creamy peanut butter
• 1/4 cup butter or margarine, melted
• 2 Tbsp milk
• 1-2 bags milk chocolate chips
• 2 Tbsp shortening

Cooking Directions

1. In the bowl of a stand mixer, add the powdered sugar, peanut butter, melted butter and milk. Start mixer on low speed until it begins to incorporate, then turn to medium and mix until combined.  The mixture will look a little dry and that's OK. 
2. Roll the dough onto a lightly floured surface or on some waxed paper until about 1/2 inch thick. Cut with a cookie cutter (egg shape for a traditional Reese's Egg) or any shape.  You can even use a knife to cut a design. 
3. Place the shapes on a cookie sheet and freeze for 1 hour. 
4. Melt a bag of chocolate chips with 1 Tbsp of shortening until smooth.  Usually you can microwave in 30 second increments and then a stir, repeat until smooth. 
5. Dip each cut out piece in chocolate and place on wax paper until set. Place leftovers in an airtight container or bag and refrigerate or even freeze. 

Holiday Baking Day

A little tradition that some of my neighbors and I do every year is a baking day a couple of weeks before Christmas.  This year it was me, Melissa and Emily all crowded together in my kitchen surrounded by sugar and laughing our heads off.  Such a fun day. 

In case you're wondering what we do, here are the perimeters. 

• We each plan to make three things
• We usually have at least one and sometimes two "no bake" items that can be done on the stove top or just in a mixing bowl. 
• We bring all of our own supplies, that includes trays, mixers, measuring cups and ingredients. 
• If you're super on top of things you can even make the dough or whatever before arriving so there is less to do once you get there.  
• Since the event was at my house I went ahead and baked my cookies before everyone else arrived so they could have the oven. 
• I also provided some healthy snacks and some not so healthy snacks for us to eat while baking in hopes that we wouldn't fill up on only sugar.
• At the end of the day we split all the things we made into thirds and share - then you end up with 9 items that you can either gift out, eat or freeze and save for your Christmas guests. 

Brigadeiro (Brazilian Truffle)

Recipe from AllRecipes.com

One of my new favorites.  I love for so many reasons but it only having three ingredients is a big one. Also, the texture is so very smooth and chocolaty.  This truffle never really gets hard even in the refrigerator. 

Peppermint Meltaways

Recipe from Taste of Home

This was the first time trying this cookie and I wasn't disappointed.  I love peppermint and the cookie itself really does melt in your mouth.  The candy on top is a must for me, I love the crunchy little peppermint bite. 

Buttery Caramel Sauce

I've made this before and the reason I made it again was because it's so delicious.  I can ALWAYS think of something to add caramel to.  I just doubled the recipe and sent my friends home with their own jars.  This makes a great gift to give away but don't forget to keep some for yourself!

Cinnamon Sugar Chex Mix

These are advertised as addictive, and they are.  They seem so unassuming just sitting there in their little bowl.  Then you try one.  Then you can't stop. 

Peanut Butter Cup Cookies

This little goodie was made by Melissa.  I now you've probably seen or tasted them before but they are amazing.  The cookie portion is nice and chewy just like I like them and of course it doesn't hurt that you bite into a peanut butter cup too.  So darn good. 

Honeycomb

Seriously one of my new all time favorites.  I don't know how I've survived this long without having this before.  It sort of reminds me of peanut brittle without the peanuts.  Only the texture is slightly different because of all those air pockets.  It's crunchy but not break your teeth crunchy.  I need to make them myself ASAP. Thanks Emily for introducing me to these, and my dentist thanks you too. 

Swig Sugar Cookies

Emily made these yummies.  I love how they are so soft that they practically melt in your mouth. Oh and that sour cream frosting is devine.

(I'm lame and I forgot to get a close up picture of this one.)  It is pictured at the very top of the page though and this website below has excellent pictures.  Sorry!

No Bake Peanut Butter and Chocolate Bars

Brigadeiro (Brazilian Truffle)

My daughter recently started taking some jiu jitsu classes, and because of that I got interested in Brazilian foods.  I'm weird like that.

Anyways, I discovered this amazing looking truffle with only three main ingredients and I immediately knew that I'd be making them, and soon.

My opportunity showed itself when my friends and I decided on a day to get together to do our annual "baking day".  We usually try to fit it in a week or two before Christmas.  We each make three things and then we split it all three ways.  So in the end we all walk away with 9 items that we can either gift out, share for Christmas or just sit in a corner and eat all by ourselves.  Of course I would NEVER do that last option.  I don't know why I even brought it up, really.  But if you were to do that, I would not judge you. At all.

So like I was saying.  I made these truffles not really knowing what to expect.  The mixture is pretty soft so I stuck it in the refrigerator to make them easier to roll into a ball.  They were still pretty sticky so I oiled up my hands and rolled them that way.  That worked but it was still pretty messy. You can roll them in just about anything but I just stuck to some good ol' fashioned chocolate sprinkles (jimmies) and they were DEVINE!  Really.  The concoction never really gets solid so I kept mine in the refrigerator and when I wanted something sweet I just grabbed one.  They do become much less messy after some refrigerator time and of course once they are rolled around in something.  Even after a couple of days in the refrigerator (in an airtight container) they were soft and delicious.  Wonderful chocolate flavor without being too powerful.  They are soft like biting into a soft fudge would be. It sort of pulls a little when you bite it.  Smoothness personified.  It only takes a few minutes to make the mixture and then a little time to let it cool down.  They are messy to roll but so worth it.  Just keep a little bowl of warm water nearby and that will help.

I LOVE them.  To be added to my list of favorites for sure.

Brigadeiro (Brazilian Truffle)

Recipe from AllRecipes.com

Ingredients

• 3 Tbsp unsweetened cocoa powder
• 1 Tbsp butter
• 1 (14 ounce) can sweetened condensed milk

Cooking Directions

1. Combine all ingredients into a small saucepan. Cook over medium heat until the mixture begins to thicken. About 10 minutes. Remove from the heat and let cool until cool enough to handle. Form into balls and roll in your choice of toppings.
2. Topping suggestions: Sweetened coconut flakes, chopped nuts, sprinkles, cocoa powder, crushed up candies like peppermints or toffee. 

Homemade Marshmallows

Happy Monday!  I hope you all had an excellent weekend.  Our weekend was full of sports and parties.  Can't beat it in my opinion. 

Also, the weather is cooling down a little so I'm super excited about that. 

In honor of cooler weather, I made marshmallows for S'mores.  I brought them to a house party and was happy that the kids loved them.  Many of whom had never had a homemade marshmallow.  I was surprised at how many people wanted to know how they are made, so I took a lot of pictures to show you how easy it is. Marshmallows were the first food I made in high school Home Economics class. 

Cook the sugar syrup on medium until the sugar dissolves, then up the temp to medium high or high until the temperature reaches 240º. Remove from the heat. 

First things first, put the gelatin and water in the mixing bowl and let sit while you prepare the sugar syrup. (see below for ingredients and instructions). Next you pour the hot sugar syrup into the gelatin mixture with the mixer on low (whisk attachment). 

Slowly increase the speed of the mixer to high, let whip for about 15 minutes or until the mixture is white, fluffy and thick.  Add the vanilla and mix in. 

 Prepare your dish, then pour the mixture in and smooth out the top. Sprinkle with more confectioner's sugar and let sit uncovered overnight.

When dry, cut into squares and roll around in more confectioners' sugar so they aren't sticky.  My advice would be to cut them a little smaller than you might think.  They are thick and puff and melt a lot when toasted so bigger squares get really messy.

Another good thing to remember if your kids are toasting over a fire, they melt quicker then store bought so toasting them for a long period of time will just make the marshmallow fall off your stick.  I'd toast both large sides and call it good. They'll be melty inside, trust me. If you cut them a little smaller then I did you might have better luck getting the sides toasted too. 

There is nothing better then fresh marshmallows for your s'mores this fall. Even people who don't usually like marshmallows, like these. Enjoy!

Homemade Marshmallows

Recipe by Ina Garten

Ingredients

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 Tbsp vanilla extract
• confectioners' sugar for dusting

Cooking Directions

1. Add the unflavored gelatin to the bowl of your stand mixer and pour 1/2 cup cold water on top. Set aside.
2. In a large heavy bottomed saucepan add the sugar, corn syrup and salt. Turn on medium heat until the sugar dissolves, then turn the heat to high and let the temperature come up to 240 degrees. Remove from the heat.
3. Pour the hot syrup into the mixing bowl with the gelatin, slowly mix with the mixer on low and gradually increase the speed to high. Mix for about 15 minutes or until very thick and white. Add the vanilla and mix well.
4. Use a sieve to generously coat a 9x13 or 8x11 inch dish with confectioners' sugar.
5. Pour the marshmallow cream into the prepared dish and smooth out the top. Coat the top of the marshmallows with more confectioners' sugar.
6. Let sit overnight, uncovered until it drys out.
7. Use a knife to run along the edges of the dish to loosen the marshmallows, then turn upside-down to release them from the dish. If they stick a little, just use your hands to pull them out after cutting the size you want.  They'll stretch and pull out just fine. 
8. Cut them into squares and coat with more confectioners' sugar so they aren't sticky. 

Dark Chocolate Sea Salted Toffee vs Best Toffee Ever

I have to say that I live on the best street ever.  All of my neighbors are friends with each other and we all look out for one another.  Let me also say, there are A LOT of summer parties on this street.  We always do a cul-de-sac party for actual holiday's but in between all of that we usually have a party at someone's house.  It's so nice, they are almost all child friendly and we just hang out in the back yards or the driveways and play corn-hole.  It's so much fun!

I was at a party this past weekend and intended to make toffee.  OK, so I started out making this recipe and continued on to make the one below, simply because I wasn't sure this one was turning out well.  I wanted a backup plan in case it didn't taste good.

One thing I noticed about this recipe was that when I poured it into the baking sheet after cooking, there  was a layer of unincorporated butter on top.  Also, the toffee didn't look smooth like I think it should.  After it cooled it still had excess butter on top, I poured that off.

Maybe I didn't stir it often enough while cooking? Not sure.

Anyway, I kept on to the finished product and tasted it, expecting that I might have to throw it away.  Luckily the taste and texture were still right on.  This toffee was much thinner than the one below simply because I only have one rimmed cookie sheet and this one was already using that pan - so the one below had to go in a smaller pan and therefore the toffee was thicker.

After taking both to the party, having multiple people test them both, it was sort of a tie with taste.  I happened to like the one below a little better but other's liked that this one was thinner. I'm not going to lie, if I need to make toffee again I'll make the one below only I'll use a large pan.  Both were good but I liked the texture of the one below better.

Dark Chocolate Sea Salted Toffee

Recipe from Bread & Wine page 196

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 1 cup dark chocolate chips
• 1 tsp coarse sea salt

Cooking Directions

1. Line a rimmed baking sheet (a 9x13 inch dish works well)  with parchment paper, set aside.
2. In a saucepan, combine the butter and sugar and bring to a boil over medium heat. Keep stirring until it turns a deep amber color. Temperature should be 285º
3. Remove from the heat and pour into the prepared baking sheet.
4. Refrigerate for at least 30 minutes, or until cool and solid to the touch.
5. Melt the chocolate chips over a double boiler. When smooth pour it over the toffee and spread it with a spatula.
6. Sprinkle with sea salt, refrigerate until cooled and solid.
7. Break into pieces.

VS

This toffee was the winner for me but not for everyone.  I don't think it helped that this one was pretty thick.  People prefer the thinner kind but as far as taste and texture go, I liked this one better. 

Much better consistency while cooking, didn't get the butter pooling butter as I did above.  The recipe should be poured into a rimmed baking sheet such as a jelly roll pan because there is a lot more of it.  I used a 9x13 inch dish which was fine but the toffee is much thicker. 

I sprinkled on the chocolate chips right after I poured the mixture into the pan and found that they sunk into the mixture a little.  Next time I will either wait until it's cooled slightly or I will wait until it's solid and cold and then melt the chips separately and spread on top. 

I had no problem breaking the toffee even though it was pretty thick.  The toffee is very buttery, crunchy, exactly what I like in toffee.  The perfect texture.  I'm not a toffee expert by any means but this one was my favorite of the two. 

Best Toffee Ever  

Recipe from All Recipes

Ingredients

• 2 cups (4 sticks) unsalted butter
• 2 cups granulated sugar
• 1/4 tsp sea salt
• 2 cups semi-sweet chocolate chips
• 1 cup almonds, chopped (optional)

Cooking Directions

1. Line a large rimmed baking dish with parchment paper or tin foil. 
2. In a large saucepan, combine the butter, sugar and salt.  Bring the mixture to a boil over medium heat until it reaches 285º, stirring occasionally. 
3. Remove from the heat and pour into the prepared pan. Let sit for about 5 minutes. 
4. Sprinkle the chocolate chips over the top and use a spatula to smooth them over the top. 
5. If using almonds, sprinkle those over the top and press into the chocolate slightly. 
6. Refrigerate until completely cool and set. 
7. Break into pieces and serve. 

Butter Mints

My daughter and I had a great time making these little mints.  Such pretty colors to work into the dough with your hands.  It was like play dough that you could eat!  These mints were a lot easier to make then I thought they'd be.  No banking necessary.  You will need a little bit of hand strength to work in the colors, but it's a fun process and we both enjoyed it!

If you've ever bought the butter mints from the store you know what these are.  Only, these are much better.  After my husband ate one he couldn't believe how "smooth" they were.  They literally melt in your mouth.  The mint flavor is just as you'd expect for an after dinner mint but not so strong that you taste mint for 20 minutes after eating one.  Just perfect.

By the way, this is the second recipe I've made from this cookbook I borrowed from the library and I truly love it.  If you're a baker and you love old time recipes this book is for you (this is not a paid endorsement). "The Back In The Day Cookbook" by Cheryl and Griffith Day.  So awesome, the photo's are fantastic and the recipes have been awesome. I have to go out and get my own copy. 

Butter Mints

Recipe from page 211 of "The Back In The Day Cookbook"

Ingredients

• 8 Tbsp (1 stick) unsalted butter, at room temperature
• 1 tsp fine sea salt
• 7 cups confectioners' sugar
• 2/3 cup sweetened condensed milk
• 1 Tbsp peppermint extract
• liquid gel food coloring, choose 4 colors

Cooking Directions

1. In the bowl of your stand mixer, add the butter and salt. Beat for 2 minutes.
2. Add confectioners' sugar, sweetened condensed milk and peppermint extract. Mix on low until a dough forms. Add about 6 cups of the confectioners' sugar and mix before adding the last cup (you might not need it). The texture will be dry to the touch but should hold together in a ball.
3. Remove the dough ball and separate into 4 equal pieces.
4. Use the food coloring to drop one drop of each color on the four separate balls. Use your hands to knead the color into the dough, add more drops until the desired color is reached.
5. Once the color you desire has been reached, roll the dough ball into a long rope about 1 inch in diameter. You can dust your work surface with confectioners' sugar if the dough is sticking to the work surface. Cut each dough rope into 1/2 to 1 inch pieces.
6. Line a 9x13 inch dish with wax paper or parchment paper and layer each color using wax paper or parchment paper in between so they don't stick.
7. Refrigerate for at least 4 hours.
8. The mints will keep in the refrigerator in an airtight container for 1 week.

Easy Cream Cheese Truffles

This isn't the first time you've seen this recipe here.  I say that because I posted about it here, where I originally had it at a dinner club we had recently. I loved them and knew I'd make them again soon.

This truffle recipe is so easy to make.  You do need to allow about an hour of refrigerator time so they will be easier to roll into ball shapes. I decorated them for a Saint Patricks Day party I am attending this weekend but you could decorate them for any holiday party, cookout, intimate gathering, or just for yourself.  Not that I would EVER make a batch just for my own consumption.  Never.  Nope. Not me.

Well anyway, basically you just cream together some cream cheese, confectioners sugar and chocolate and refrigerate.  Then have fun decorating. Easy.  You could use any topping you like, since I'll be at a Saint Patrick's Day party some of my toppings were mint flavored.  Make them your own, use the flavors that you like.  You made them and therefore you can choose.  That's an unwritten rule in candy making.  :)

Easy Cream Cheese Truffles

Recipe from MyRecipes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 1/4 cups powdered sugar, divided
• 5 (1 oz) squares unsweetened baking chocolate, melted and cooled
• 1/4 cup cocoa powder (optional)
• 1/4 cup chopped mint candies (optional)
• vanilla almond bark, melted and dyed green if desired. (optional)
• 1/4 cup toasted flaked coconut (optional)
• 1/4 chopped nuts (optional)

Cooking Directions

1. In the bowl of a stand mixer, beat the cream cheese until fluffy.
2. Slowly add 4 cups of powdered sugar.
3. Beat until smooth.
4. Add the melted chocolate and beat until blended.
5. Chill for approximately 1 hour.
6. Shape chilled mixture into balls and roll in 1/4 cup of powdered sugar, some in cocoa powder, some in nuts and some in coconut. Or use holiday toppings and sprinkles to make them extra festive. 
7. Store in an airtight container in the refrigerator for up to 2 weeks.

Baileys Hazelnut Caramels

My attempts to make an original dessert for Saint Patrick's Day has, of course, lead me to caramel.  I have an addiction that I think I'll need professional help to overcome.  If I want to overcome it, which at this point I don't.

There are several different flavors of Baileys Irish Cream and I'm sure all of them would be delicious but I especially thought Hazelnut would be good.  Boy was I right.  These caramels didn't last very long in my house.  I had to give some of them away to my neighbors because I was eating them hand over fist and it was getting a little embarrassing.

These caramels are pretty soft so I refrigerated mine.  Wrapping them in individual pieces of wax paper is recommended.  They will just stick together if you don't.

Soft and creamy caramels with the added deliciousness of Baileys was a great idea.  The recipe was not hard to make, all you need is a good candy thermometer (or a glass of cold water, see link below for instructions).  Have your dish and ingredients ready before you begin so you don't have to stress about it. 

Enjoy!

Baileys Hazelnut Caramels

Recipe modified slightly from Simply Kierste

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups brown sugar
• 3/4 cup light corn syrup
• 1 tsp salt
• 1/4 cup heavy whipping cream
• 2 - 3 tsp Baileys Hazelnut flavored Irish Cream
• 1/2 cup chopped hazelnuts or pecans (optional)

Cooking Directions

1. Butter a 9x13 inch glass dish and set aside
2. Add all the ingredients except the Bailey's and the chopped nuts to a large saucepan.
3. Turn the heat to medium low and let everything melt, stir to combine and use a candy thermometer to let it come up to 244º
4. Remove from the heat and add the Baileys and the nuts if you are using, stir well to combine.
5. Pour the mixture into the prepared dish and let sit until cool enough to handle.
6. Turn the dish over and let the caramel fall onto some wax paper.
7. Cut into the desired sized squares and wrap in small pieces of wax paper, twist the ends to seal.
8. Enjoy

Chocolate Covered Peanut Butter Balls

No I'm not trying to ruin your diet.

This is the last item I made for my Christmas baking day.  I know it's taken me awhile to post about it but honestly I'm trying not to eat sugar right now and just looking at this picture makes me want to dive it to them again.

One thing I especially liked about this peanut butter ball is the addition of the rice krispies.  The taste is amazing and the little added crunch sets it apart from the rest. The instructions at the link below are really good so if I'm not providing enough guidance you can click on over to her page.

These are an easy candy to make and can be enjoyed any time of the year.  They will of course melt this summer but you could keep them refrigerated or inside until you're ready for them.  To good not to share.  Definitely a keeper in my recipe book.

Peanut Butter Balls

Recipe from Praying Twice

Ingredients

• 2 cups creamy peanut butter
• 3 cups krispie rice cereal
• 1 lb (3 cups) confectioners' sugar
• 1/4 cup melted butter
• 2 packages melted chocolate chips

Cooking Directions

1. In a large bowl, mix together the peanut butter and the cereal.
2. Add the confectioners sugar and the melted butter (you might need to switch to using your hands to mix it as it will be tough to stir).
3. If the mixture is to dry add more peanut butter, if too sticky and wet add more confectioners' sugar. You want to be able to form a ball with the mix without it being too sticky or falling apart.
4. Form balls and lay them on a parchment paper lined cookie sheet. When done put the cookie sheets in the refrigerator to harden.
5. Melt the chocolate and use a fork to dip each ball and shake off excess before placing back on the cookie sheet. Refrigerate again to harden.
6. Enjoy!

*Refrigerate in an airtight container

Butterscotch Squares

If you've ever been, currently are or have ever lived in the Northwest you will recognize the name of "See's Candy".  This recipe is meant to be a copycat recipe of their butterscotch squares candy.

I thought this was a super easy recipe to follow and the end result was a super sweet, super yummy candy.  Now, pay close attention because I don't say this very often.  This candy is super SWEET.  So cut the squares very small.  I made mine about 1 inch square and literally had to eat it in sections with a break in between.  You might be able to lesson the sweetness a little if you used a darker chocolate coating but overall I like the milk chocolate.

I think this is a great treat to serve at a party since it doesn't take more then a bite to get your sweet tooth fix.  Overall, very yummy and I'm glad I tried it.

CopyCat Butterscotch Squares

Recipe from CrazyForCrust

Ingredients

• 2 cups brown sugar
• 3/4 cup heavy whipping cream
• 6 Tbsp butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup powdered sugar
• 16 ounces melting chocolate for dipping (like Candiquick or almond bark)

Cooking Directions

1. Line a 9x9 or 8x8 inch pan with tin foil and then spray with cooking spray.
2. In a large saucepan over medium high heat, combine the brown sugar, cream and butter.  Stir until melted.  Bring to a boil and then reduce heat to low.  
3. Use a candy thermometer to bring mixture to 236º, stirring occasionally.  About 7-8 minutes.  
4. Turn the heat off and stir in the vanilla and salt.  Whisk in the powdered sugar and pour into the prepared pan. 
5. Let set at room temperature for a few hours or up a day ahead of time. 
6. Remove the foil from the pan and use a large knife to cut the square into quarters.  Now cut each quarter into small squares.  Use a swift cut to avoid breaking pieces. 
7. Melt the chocolate according to the package directions and then dip each square, tapping off the excess chocolate.  Place on wax paper and chill to set. 

Chocolate Covered Caramels

7-minute microwave caramels to be exact.  This was one of my favorite candies that I made this year.  My love for caramels combined with my love of chocolate made this a dangerous dessert for me to keep in my house.  I did give some away but I should have given it ALL away because I ate them like, well, like candy.  I kept them in the refrigerator but if you take them out about 10 minutes prior to eating they are perfect.  If you leave them out for too long the chocolate gets a little to melty, if you eat them cold the caramel isn't chewy it's brittle.  Trust me, I tested it both ways.

If you're timid about trying to make caramels then this is a great recipe to try since you don't need a candy thermometer and you don't have to think about what "stage" it's in.  If you follow the directions carefully you will have delicious caramels.

It is very important to read the directions carefully, all the way through, before you begin.  After reading the directions I was scared to deviate.  I'm glad I didn't.  You should make this when you can dedicate the 7 minutes to nothing but this process.  Do it when the kids are outside or napping, don't answer the phone, don't talk to anyone.  Concentrate on the process, it's only 7 minutes, you can do it.

Chocolate Covered Caramels

Recipe from Avery Cooks

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup corn syrup (light colored variety)
• 1/2 cup sweetened condensed milk
• 1 1/2 tsp vanilla extract
• chocolate for dipping (I used half a bag of milk chocolate chips and 1/2 a bag of semi-sweet)
• 1 to 4 Tbsp vegetable shortening (optional but will make them shiny and pretty)
• sprinkles, jimmies, crushed nuts, sea salt, graham crackers, etc.

Directions

1. Have all of your ingredients ready beforehand, this is fast moving. 
2. Line a 8x8 or 9x9 square pan with tin foil, then spray with cooking spray. 
3. Use a very large microwave safe bowl (it will get very hot).  You need room for the bubbling up that this will do in the microwave so just use the biggest one you have that will fit in the microwave. 
4. Melt the butter for about 45 seconds or until completely melted. 
5. Add the sugars, corn syrup, and sweetened condensed milk to the melted butter and stir until smooth. 
6. Microwave again on high heat for 3 minutes 30 seconds. 
7. Use a hot pad to remove the bowl from the microwave and scrape down the sides very well.  Even though it doesn't appear to be much on the sides, you need to get ALL the sugar crystals off the sides of the bowl otherwise your caramel will be grainy.  Once you've scraped down the sides, use a damp paper towel to wipe the sides down.  You don't want any sugar crystals on the sides of the bowl. 
8. Return the bowl to the microwave for another 3 minutes 30 seconds. Watch this last cook cycle carefully so you can stop the microwave if it does begin to bubble up and might potentially go over the top of your bowl.  Use a hot pad to remove the bowl from the microwave and very carefully add the vanilla extract.  The mixture will bubble up when the vanilla is added.  Stir to incorporate - being very careful as it will be extremely hot and bubbly. 
9. Pour the mixture into the prepared pan and then cover with tin foil and refrigerate for at least four hours or overnight. 
10. When cool, lift the tin foil sides up and place it on a cutting board.  Use a sharp knife to cut the caramels into small cubes.  I did this by cutting the square into 6 long strips first, then 6 strips in the other direction.  If the caramel is still cold it will almost break off after the initial cut. As they warm, they will get softer. 
11. Use the double boiling method to melt the chocolate, or use the microwave in intervals to melt it but not over cook it. 
12. Make sure the caramels are still cold when you dip them into the chocolate.  You may need to refrigerate them while you are melting the chocolate so they are cold and don't melt while you are dipping them. 
13. Use a fork to dip them into the chocolate, tap off the excess and place on wax paper or parchment paper. Sprinkle them with whatever you choose. 
14. Place them into the refrigerator to set the chocolate.  Move them to an airtight bag or container. I would keep them refrigerated until about 10 minutes prior to eating. 

Chocolate Covered Marshmallows

This is what happens when I have nothing sweet in the house and my holiday baking day is only four days away but I just can't wait! I get myself into trouble.  It doesn't help that I've got a sweet's loving little girl who encourages this outrageous behavior.  She even helped!  Do you think I could blame it all on her and claim to be the victim?

Didn't think so.

People know me way to well to believe that malarky.

Even thought this isn't much of a "recipe", there are a million ways to dress these babies up and make them super special.

For example:

Crushed candy canes.

Sprinkles - this one is my daughters.  She loves some sprinkles, the more the better in her book.

You could also roll them in crushed graham cracker (like a Smore), drizzle them with white chocolate, roll them in those tiny little M&M's or any tiny or cut up candy, or you could melt mint chocolate chips which are plentiful during the holiday season.  I've also seen where you can dip them in caramel first, then in chocolate.  I will be trying that one later. I bet crushed up toffee would be awesome! The possibilities are endless.

Here's all you need.

1 bag of regular sized marshmallows.
1 bag of your favorite chocolate chips.
toothpicks.
Cookie sheet lined with parchment paper or wax paper.

Just melt the chocolate in a double boiler, dip the tip of the toothpick in chocolate before inserting it into the marshmallow and dip, roll, sprinkle until your heats content.  Refrigerate when you're done dipping and decorating to set the chocolate.

Buttery Caramel Sauce

For those of you who "like" me on Facebook, you know that recently I messed up a recipe and yet it still turned out well.  This was that recipe.  I suggest you follow the correct instructions below, but on the off chance that you don't, it might still turn out well.

The flavor is out of this world.  I truly love it's classic caramel taste and texture.  Very smooth and delicious on top of apples, or ice cream, or when licked off your finger.

If you let the caramel warm up to room temperature it becomes soft and somewhat pourable.  You might need to microwave it for a couple of seconds to get the consistency you want.  I'll be making this recipe again for sure.  It's my new "go to" caramel recipe. :)

Buttery Caramel Sauce

Modified slightly from HowDoesShe?

Ingredients

• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/3 cup butter
• 2/3 cup whipping cream
• 1 tsp vanilla extract

Cooking Directions

1. In a large saucepan, add the sugars, corn syrup and butter. Cook over medium heat until it comes to a hard boil. 
2. Remove from heat and let sit about 5 minutes. 
3. Add heavy cream and vanilla and mix well. 
4. Let cool slightly before putting into a glass jar and storing in the refrigerator. 

Candied Apples

Can you believe that I've never had a candied apple before I made these?

I know right?

I've always gone straight for the caramel apples (still one of my favorites). I always thought the red one's tasted like cinnamon and I didn't have an interest in that flavor combination so I never tried one. I have read through many candied apple recipes trying to figure out if they are supposed to taste like cinnamon or not.  I learned that some recipes do use those little red hot candies to melt down which do make them red and cinnamon-y but there were also recipes that didn't have that flavor.

So I had to try them, ya know, for the sake of science.

Turns out that these apples have a hard candy coating that just tastes like melted sugar.  It tastes that way because that's what it is.  Funny how that works isn't it? I'm so glad that I finally tried them.  They are very good but I honestly prefer the caramel apples more.  Having said that, at least now I know that only some of the candied apples taste like cinnamon and in a pinch I would absolutely eat this kind again.  I'm not one to turn down sugar after all.

I have only tried this one so I cannot compare how they taste with the kind you'd find at a carnival or fair.  It was yummy and fun to make but I'm glad I halved the recipe.  This much sugar in one household must be limited. :)

Candied Apples

Recipe from Martha Stewart

Ingredients

• 4 medium apples (I used Honeycrisp)
• 1 cup sugar
• 1/4 cup + 2 Tbsp water
• 1/4 cup light corn syrup
• 3 drops red food coloring (optional)

Cooking Directions

1. Use small branches or popsicle sticks to press into the apple, at the stem end.
2. Line a cookie sheet with parchment paper and then either butter it or spray it liberally with cooking spray.
3. Place the apples on the prepared cookie sheet.
4. In a medium saucepan, add the sugar, water, corn syrup and red food coloring if you're using it.
5. Bring to a boil over high heat and then lower heat to medium high. Let the mixture boil without stirring it until it reaches 300-310 degrees.
6. Quickly dip the apples in the syrup and place back onto the cookie sheet. If you're going to use sprinkles or decorations that need to be pressed into the coating, work quickly, it will harden very fast.

Creamy New Orleans Pralines

It's that time of year again!  Time for candy making.  Well at least it is in my house.  It's finally cool enough that it's actually a pleasure to work around a hot stove. I've been busy collecting ideas for this fall/winter so if you have any you'd like to see on here, please leave a comment.

I've never actually made Pralines before so when I saw this one on Facebook that included buttermilk it piqued my interest. Don't worry, you can't taste buttermilk at all. I think it's more for color purposes then anything else. In fact, the sugar concoction doesn't taste like much at all in my opinion and in fact is just used as a basis to hold the pecans together.  The pecans are the star of the show here so if you're not a pecan fan, this recipe isn't for you.

I thought the recipe was really good.  I'd like to try a classic praline recipe as well to see what the differences are but overall I'm really happy I made these. Great fall dessert that is pretty quick coming together and dries fast so they can be ready to transport soon after making.

Creamy New Orleans Pralines

From Sonja Jones-Natt via Facebook

Ingredients

• 3 cups sugar
• 1 cup buttermilk
• 1/4 cup light corn syrup
• pinch salt
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 quart (4 cups) pecans, whole or halves

Cooking Directions

1. Line two cookie sheets with wax paper and spray the wax paper with non-stick cooking spray.
2. In a very large pot, combine the sugar, buttermilk, corn syrup and salt. Bring to a rolling boil.
3. Add the baking soda (it will foam considerably) and cook until it reaches soft ball stage or 235º.
4. Turn off the heat and stir in the vanilla and the pecans. beat until the color changes and the candy thickens. It will be thick but not so thick that you can't pour it off the spoon.
5. Drop by teaspoons onto the prepared cookie sheet and work quickly because it will harden fast.

Homemade Whatchamacallit KitKat Bars

I tried this recipe when I was in Montana and was immediately smitten.  My friend Veronica made them and of course I was too busy eating them to actually take a picture of them.  Oh darn, guess I have to make them again myself. :) I have to say, I'm not sure that I would call them KitKat Bars exactly, they are sort of like a Whatchamacallit Bar and sort of like a KitKat Bar but not exactly either one of those.  The one thing they are is G.O.O.D.

One of my favorite parts of this bar is the chocolatey topping.  I'm a huge fan of the chocolate/butterscotch flavor combination.  My gramma makes a Special K bar that has a similar topping and I just can't get enough of it.

Brings back such good memories.

Homemade Kit Kat Bars

Recipe from Tastebook introduced to me by Veronica W. 

Ingredients

• 75 Club crackers
• 1 cup butter
• 2 cups graham cracker crumbs
• 1 cup brown sugar, firmly packed
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 2/3 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup butterscotch chocolate chips

Directions

1. Line a 9x13 inch ungreased dish with a layer of crackers, cutting to fit. 
2. In a large saucepan melt the butter over medium heat. 
3. Add the cracker crumbs, brown sugar, milk and granulated sugar. Boil for 5 minutes, stirring constantly. 
4. Remove from the heat and pour half the mixture over the crackers. 
5. Top with another layer of club crackers and then pour the rest of the butter mixture over the top of that. 
6. Top with the remaining crackers. 
7. In a small saucepan combine the peanut butter, semi-sweet chips and butterscotch chips.  Melt over medium low heat stirring constantly. 
8. Pour evenly over the crackers and then refrigerate for at least 1 hour. 

Apple Cider Caramels

My husbands birthday was this past Thursday and some of our neighbors came over to help us celebrate it.  We have so much fun with them, I love living in a neighborhood where we all can do things together.  The best part is that we can all just walk home at the end of the night.  Yes, that is how lazy I have become. His birthday has nothing to do with these caramels.  I just thought I'd share.  

Well these caramels would make a lovely homemade Christmas gift, and his birthday does fall just five days before Christmas so I guess these two things are related after all. Sort of. 

Here is the line up of things you will need.  The only item missing from the picture above is the apple cider and that's because it's bubbling away on the stove at this point.

See? There it is, bubbling. Reducing nicely.

Now I've added the sugars, butter and heavy cream.

Perfect temp, it's ready.

After the cinnamon and salt is added you can pour into the prepared pan. You have really hot caramel at this point.  Now leave it alone for two hours, it will be hard but you must try.

See? Wasn't it worth it? Now you get the glorious task of cutting and wrapping each piece.

Here's what I love about these caramels.  Everything. You can definitely taste the apple flavor and the cinnamon but it's blended perfectly with a smooth caramel flavor.  The texture is perfect, nice and soft yet it will hold it's shape.  Great homemade gift idea here. Aren't you glad I posted this like two days before Christmas? Plenty of time!

Apple Cider Caramels
Recipe by Smitten Kitchen

Ingredients

• 4 cups apple cider (not apple juice and not hard apple cider)
• 1/2 tsp ground cinnamon
• 2 tsp flaky sea salt - I used Fleur de Sel
• 8 Tbsp unsalted butter, cut into pieces
• 1 cup granulated sugar
• 1/2 packed light brown sugar
• 1/3 cup heavy cream
• Neutral oil for the knife

Directions

1. Boil the cider over high heat until it has reduced to a thick dark syrup.  This takes about 35-40 minutes or so.  It should be about 1/3 to 1/2 cup in volume. Stir occasionally.
2. Get all of your other ingredients ready to go because you won't have much time when the cider has reduced.  
3. Line an 8x8 inch square medal pan with parchment paper that crosses in each direction (like the picture above) and spray the parchment paper with non stick spray. 
4. When your apple cider is ready, remove it from the heat and stir in the butter, sugars and heavy cream. Return the pot to a medium high heat until a candy thermometer reads 252 degrees. Watch it carefully, it doesn't take long. 
5. Immediately remove the caramel from the heat and stir in the cinnamon and salt.  Stir to distribute evenly and then pour into the prepared pan. Let sit until cool, about 2 hours. 
6. When the caramel is cool, pick up the parchment paper ends and lift it out of the pan.  Move it to a cutting board.  With a well oiled knife begin cutting 1x1 inch squares, oiling the knife in between each cut. Wrap each caramel in a 4 inch square piece of wax paper. 
7. Caramels keep in an airtight container at room temperature for two weeks.