These is a very simple recipe, but does require some watching over. Kids can easily do this with parental supervision.
30 whole graham cracker — or saltines
1 cup brown sugar
1 cup butter
1 cup nuts
1 cup mini-chocolate chips
Line jellyroll pan with parchment and then crackers
Bring to boil sugar and butter for 3 minutes. Pour over crackers
Bake at 350 for 7 minutes. Sprinkle with chocolate chips. Spread with a spatula
Sprinkle with nuts.
Refrigerate or freeze
Break into bite size pieces.
A quick and easy candy recipe.
1 pound white chocolate confectioner’s coating or white chocolate chips
1 pound dark chocolate confectioners coating or semi sweet chocolate chips
1 bag mints crushed — (10 ounce) starlight
Melt dark chocolate in microwave stirring every 30-seconds to a minute until completely melted Melt white chocolate in microwave stirring every 30-seconds to a minute until completely melted Line a cookie sheet with parchment Pour a layer of dark chocolate and then stripes of white chocolate reserving 1/4 cup of melted white chocolate. Pull a knife through to marble. Sprinkle crushed mints on top. Dip the tines of a fork into reserved white chocolate and drizzle over top of bark. Let harden or freeze. Break into bit size pieces.
And for the chocolate lovers…
Million Dollar Fudge
4 1/2 cups sugar
1 large can evaporated milk
1/3 stick butter
2 large plain Hershey bars — broken up
12 ounces chocolate chips
1 jar marshmallow cream
2 cups chopped nuts
Bring sugar, evaporated milk, butter and salt to a boil, stirring constantly for 5 minutes. In a separate, very large pan mix together the remaining ingredients. Pour hot mixture on top and mix till well blended. Pour into buttered pans. Cool.
Yield: 5 pounds
This is the time of year for fudge!
Peanut Butter Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 jar marshmallow cream — (7 oz jar)
12 ounces peanut butter chips
1 teaspoon vanilla
3/4 cup salted chopped peanuts
In heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Remove from heat. Add peanut butter chips, stir until melted and mixture is smooth. Add marshmallow cream and vanilla, beat until well blended. Pour into a foil lined 13 x 9 in. pan. Sprinkle with peanuts and press into fudge. Chill until firm.
Yield: 2 1/2 pounds