Day 22 of 25 Recipes of Christmas: Easy Toffee

These is a very simple recipe, but does require some watching over. Kids can easily do this with parental supervision.

Easy Toffee

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.


Day 21 of 25 Recipes of Christmas: Peppermint Bark

A quick and easy candy recipe.

Peppermint Bark

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.

Day 16 of 25 Recipes of Christmas: Million Dollar Fudge

And for the chocolate lovers…

Million Dollar Fudge

4 1/2 cups sugar
1 large can evaporated milk
1/3 stick butter
dash salt
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

Day 15 of 25 Recipes of Christmas: Peanut Butter Fudge

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