Archives

CHOCOLATE PECAN CARAMELS

This recipe is courtesy of Best Loved Cookies and Candy 2010

Ingredients

  • 1 Tbsp plus 1 cup Butter (Soft) and divided
  • 1 1/2 Cups Coarsely chopped pecans toasted
  • 1 Cup Semisweet Chocolate Chips
  • 2 Cups Packed Brown Sugar
  • 1 Cup Light corn syrup
  • 1/4 Cup Water
  • 14 Oz can Sweetened condensed milk
  • 2 tsp Vanilla Extract

Directions

  1. Line a 9×13 pan with foil, butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips and set aside.
  2. In a heavy saucepan melt remaining butter over medium heat. Add the brown sugar, corn syrup and water, cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until temperature reaches 248 degrees.
  3. Remove from heat and add vanilla. Pour into prepared (do not scrape pan). Cool completely.
Advertisements

SEVEN LAYER BARS

Ingredients

  • 1/2 Cup Butter (Melted)
  • 1 Cup Graham cracker crumbs
  • 1 Cup Coconut
  • 2 Cups Semisweet Chocolate Chips
  • 2 Cups Butterscotch chips
  • 1 1/2 Cups Walnuts
  • 1 15 oz. Sweetened condensed milk

Directions

  1. Layer each ingredient in a 9×13 baking dish in the order given topping with the sweetened condensed milk
  2. Bake at 350 degrees for 30 minutes

CHOCOLATE FUDGE

Ingredients

  • 1 12 oz. Package Semisweet Chocolate Chips
  • 1 12 oz package Milk Chocolate Chips
  • 2 Cups Chopped Walnuts
  • 2 Cups Miniature marshmallows
  • 1 Cup Butter (Soft)
  • 2 tsp Vanilla Extract
  • 4 1/2 Cups White Sugar
  • 1 Large can Evaporated milk

Directions

  1. Mix chips, walnuts, marshmallows and butter and set aside in large bowl.
  2. In large pan mix sugar and milk and bring to a boil for 10 minutes
  3. Add to other ingredients and beat with a mixer for 5 minutes
  4. Add vanilla
  5. Grease cookie sheet or 9×13. Pour in fudge and refrigerate.

LEMON BARS

Ingredients

  • 2 Cups All-purpose flour
  • 4 Tbsp All-purpose flour
  • 1 Cup Butter (Soft)
  • 1/2 Cup Powdered sugar
  • 4 Eggs
  • 2 Cups White Sugar
  • 1 tsp Baking Powder
  • 3 Tbsp Lemon Juice and zest

Directions

  1. Mix together 2 cups flour, butter and powdered sugar and pat into a 9×13
  2. Bake for 20 minutes at 350 degrees
  3. Beat eggs until light
  4. Add remaining 4 tablespoons of flour, white sugar, and baking powder and mix well
  5. Add lemon juice, zest and beat. Pour over hot crust
  6. Bake for 25 minutes at 350 degrees
  7. Cool slightly and cut into bars

PEANUT BRITTLE

Ingredients

  • 1 Cup White Sugar
  • 1/2 Cup White Corn Syrup
  • 1 1/2 Cups Roasted, salted peanuts
  • 1 tsp Butter (Soft)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda

Directions

  1. In 1 1/2 quart casserole bowl stir together sugar and syrup
  2. Microwave 4 minutes power 7
  3. Stir in peanuts. Microwave 4 minutes power 7 plus 1 minute full power
  4. Stir in butter and vanilla. Microwave 2 minutes, power 7
  5. Gently stir in baking soda
  6. Quickly pour on buttered cookie sheet
  7. Cool break into pieces and store in an air tight container

CARAMEL BARS

Ingredients

  • 1 Box German Chocolate cake mix
  • 3/4 cup butter (melted)
  • 1/3 cup evaporated milk
  • 14 oz bag caramels
  • 1 cup semisweet chocolate chips
  • 1 cup nuts

Directions

  1. Mix cake mix, melted butter, and 1/3 cup evaporated milk
  2. Pat 1/2 mixture in the bottom of a 9 x 13 pan
  3. Bake for 15 minutes
  4. Meanwhile melt caramels with 1/3 cup evaporated milk
  5. Remove cake from oven and cool for 5 minutes
  6. Sprinkle nuts and chocolate morsels on top
  7. Add caramel mixture on top
  8. Let sit for 5 minutes
  9. Spread balance of cake mixture on top
  10. Bake 15 minutes at 350 degrees
  11. Cool and refrigerate for 30 minutes before cutting

CRUNCH BARS

This recipe is courtesy of Sharyn Tolle.

Ingredients

  • Saltine crackers
  • 2 sticks of butter
  • 1 cup light brown sugar
  • 12 oz package Chocolate Chips
  • Any nuts or toffee bits

Directions

  1. Layer crackers on jelly roll pan
  2. Preheat oven to 400 degrees
  3. Boil butter and light brown sugar for about 2 minutes or until butter melts
  4. Pour over saltines
  5. Bake for 5 to 7 minutes (watch carefully) remove from oven
  6. Spread chocolate chips over crackers
  7. Sprinkle any kind of nuts or toffee bits you like
  8. After 5 minutes or so transfer to wax paper
  9. Store in air tight container in refrigerator