2/3 c. brown sugar (packed)
1/3 cup of butter (I have only used real butter)
1 TB water
1 c. of semi sweet chocolate chips
1 1/4 cup flour
1 egg
1/2 teaspoon baking soda
1 package of Andes mints
On medium heat, stirring constantly, melt brown sugar, butter and water. Add chocolate chips and stir until melted. Remove from heat and let cool 10-15 minutes. Then add flour, egg and baking soda.
Beat thoroughly. Cover and chill 1 hour. Shape in balls (I use a cookie scoop) and bake on greased cookie sheet at 350 degrees for 8-10 minutes (they are better cookies soft rather than crunchy--my oven takes 10 min). Remove from oven and while still on cookie sheet place an Andes mint (or part of one depending on how big your cookies are) on each cookie and gently press down. Once it has melted use a knife to 'frost' each cookie with the melted mint and move to cooling racks.
Enjoy!
*D: Oh. My. Goodness. These cookies are DELICIOUS!!! You will want to double the batch - at least - every time. SO good.
Use real butter and semi-sweet chips for best results. Once the mint is melted onto the cookie, you can eat it. But, when the mint cools, it forms a bit of a hard frosting, and that is almost better.
Seriously, these are so good.
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Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Sunday, May 1, 2011
Tuesday, August 31, 2010
Snicker's Salad
5 red apples
2 bananas
3 Snicker's bars
1 package instant vanilla pudding (3.4 oz)
1 1/3 cup cold milk
1 container Cool Whip, thawed
Cut snickers bars into small pieces (cut the bars lengthwise, and thin into 1/4" chunks) and put in freezer for an hour. Mix milk and pudding mix; whip until smooth. Fold pudding and whipped topping together. Chop fruit and blot apples on a paper towel. Add fruits to pudding mix and chill. Add candy before serving.
*D: Have you noticed you can put "salad" on the end of anything and it instantly makes it a health food? Snicker's salad, cookie salad, Jello salad (which is full of whipped cream and cream cheese). I'm just sayin'.
I LOVE Snicker's salad! Mmmm. This is a mishmash of a few different recipes and my personal preferences. My sister-in-law says her recipe calls for strawberry yogurt instead of pudding. That's probably the more healthy option. :)
Freezing the candy pieces is not necessary, but I think it helps them stay chunky instead of mushy and gooey. The wonderful thing about this recipe is that you can add all kinds of fruits! Peaches, nectarines, blueberries, etc. I'd say stick with the basics if that's what you have, but if you've got other fruits, go wild!
This is always a crowd pleaser. Pin It
2 bananas
3 Snicker's bars
1 package instant vanilla pudding (3.4 oz)
1 1/3 cup cold milk
1 container Cool Whip, thawed
Cut snickers bars into small pieces (cut the bars lengthwise, and thin into 1/4" chunks) and put in freezer for an hour. Mix milk and pudding mix; whip until smooth. Fold pudding and whipped topping together. Chop fruit and blot apples on a paper towel. Add fruits to pudding mix and chill. Add candy before serving.
*D: Have you noticed you can put "salad" on the end of anything and it instantly makes it a health food? Snicker's salad, cookie salad, Jello salad (which is full of whipped cream and cream cheese). I'm just sayin'.
I LOVE Snicker's salad! Mmmm. This is a mishmash of a few different recipes and my personal preferences. My sister-in-law says her recipe calls for strawberry yogurt instead of pudding. That's probably the more healthy option. :)
Freezing the candy pieces is not necessary, but I think it helps them stay chunky instead of mushy and gooey. The wonderful thing about this recipe is that you can add all kinds of fruits! Peaches, nectarines, blueberries, etc. I'd say stick with the basics if that's what you have, but if you've got other fruits, go wild!
This is always a crowd pleaser. Pin It
Sunday, December 14, 2008
Toffee Butter Crunch
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup semisweet chocolate pieces
1/2 cup finely shopped pecans or almonds
1. Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.
2. Butter sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium;; continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 290 degrees F, soft crack stage. Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.
3. Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
I followed this to a t and it still scorched a little. However, instead of chocolate chips, I took a Hershey's bar and broke it up, sprinkling the squares across the toffee. It worked too. The heated toffee melts the chocolate. Don't be afraid to spread it. By that point the toffee will be firm enough that you won't be misshaping it.
Enjoy! Pin It
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup semisweet chocolate pieces
1/2 cup finely shopped pecans or almonds
1. Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.
2. Butter sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium;; continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 290 degrees F, soft crack stage. Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.
3. Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
I followed this to a t and it still scorched a little. However, instead of chocolate chips, I took a Hershey's bar and broke it up, sprinkling the squares across the toffee. It worked too. The heated toffee melts the chocolate. Don't be afraid to spread it. By that point the toffee will be firm enough that you won't be misshaping it.
Enjoy! Pin It
Pin Wheels
Caramel:
1 cup white sugar
1/2 cup karo syrup
1/4 lb butter
1/2 cup canned milk (evaporated)
1/4 tsp salt
(triple to make a double batch) Cook caramel until firm ball (between 230 and 232 degrees). Whip slightly and pour in buttered cookie sheet. Once cool, put on wax paper on counter. Roll out melted marshmallows on top until they reach the edges. Marshmallow layer is on top of caramel layer, roll like a jelly roll. Slice and enjoy.
Marshmallow:
20 big marshmallows
powdered sugar: enough to make it a consistency that you can roll out
Put marshmallows in a glass bowl and microwave for ten seconds. Stir until they are a little gooey. Put in for ten more seconds and stir again. Repeat until marshmallows are melted. Add powdered sugar and mix with a wooden spoon until you have a good consistency. You may knead the marshmallow with your hands if desired. Don't overcook the marshmallow or they will go hard and brittle. Pin It
1 cup white sugar
1/2 cup karo syrup
1/4 lb butter
1/2 cup canned milk (evaporated)
1/4 tsp salt
(triple to make a double batch) Cook caramel until firm ball (between 230 and 232 degrees). Whip slightly and pour in buttered cookie sheet. Once cool, put on wax paper on counter. Roll out melted marshmallows on top until they reach the edges. Marshmallow layer is on top of caramel layer, roll like a jelly roll. Slice and enjoy.
Marshmallow:
20 big marshmallows
powdered sugar: enough to make it a consistency that you can roll out
Put marshmallows in a glass bowl and microwave for ten seconds. Stir until they are a little gooey. Put in for ten more seconds and stir again. Repeat until marshmallows are melted. Add powdered sugar and mix with a wooden spoon until you have a good consistency. You may knead the marshmallow with your hands if desired. Don't overcook the marshmallow or they will go hard and brittle. Pin It
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