CANDY

 

 

HOMEMADE BUTTERFINGERS

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

APPLE PIE SNICKERDOODLE BARS

Only Three Ingredients Unbelievably Easy & Delicious.
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The best of both worlds; apple pie and cookies! Great topped with vanilla ice cream!
Ingredients
One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon) -Note: some suggest reducing this amount.
Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
Sprinkle with 2/3 of the cinnamon sugar.
Spread the apple pie filling over the cookie base.
Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely. Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350* oven until the cookie dough is baked, approx. 35-40 minutes. Allow to cool, then cut into squares.

CHOCOLATE PEANUT BUTTER BARS

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes. Allow to cool for 10 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

HERSHEY KISSES WITCHES HATS

What you need:
1 package (11.5 oz) fudge-striped shortbread cookies (32 cookies)
Hershey's® Kisses® brand milk chocolates, unwrapped
1 tube orange icing
Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.

SALTED NUT SQUARES

3 cups salted peanuts (no skins), divided
2 & 1/2 tablespoons butter
2 cups peanut butter chips
14 ounces sweetened condensed milk
2 cups miniature marshmallows
kosher salt or sea salt, optional
Instructions
Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.
Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.
Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.
Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

CARROT AND ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING -

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest
Preheat oven to 175 degrees C. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts .In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars. Join us for more healthy recipes, fun tips, and motivation at

SALTED NUT SQUARES, TASTES JUST LIKE PAYDAY CANDY BAR

And NO BAKE!!!
3 cups salted peanuts (no skins), divided
2 & 1/2 tablespoons butter
2 cups peanut butter chips
14 ounces sweetened condensed milk
2 cups miniature marshmallows
kosher salt or sea salt, optional
Instructions
Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.
Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.
Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.
Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature. Notes These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

PAY DAY CANDY BARS

5 caramel squares
1/4 cup milk
1 teaspoon peanut butter
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
1 1/4 cups powdered sugar
20 caramel squares
1 tablespoon water
2 cups dry roasted peanuts (slightly crushed)
Combine the first six ingredients in a sauce pan. Cook over low heat until the caramel has melted and stirs smooth. Add 3/4 cup powdered sugar and stir to mix in. Reserve the remaining sugar.
Turn heat to medium high. Using a candy thermometer, cook caramel mixture until exactly 230F while stirring often. Remove from heat, let cool for a few minutes, and add remaining powdered sugar. Use a hand mixer to beat in the sugar for a couple minutes. Let candy cool for 20 minutes. Divide candy into eight equal pieces and form each into 4 inch logs. Place on wax paper and let cool for one hour. In a double boiler, add remaining caramels and water. Melt until smooth. Remove from heat, but keep hot water under the caramel so it doesn't firm up. Use a pastry brush to coat one of the logs with hot caramel. Roll in peanuts in a shallow dish. If any spots are
not completely covered in peanuts, apply more caramel and stick back in peanuts. Repeat with the remaining logs. Allow to cool completely before eating.

SEE'S FUDGE CANDY

4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hotmixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge.

YORK PEPPERMINT PATTIES

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 - 16 oz. bag semi-sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax paper-lined baking sheets. Flatten each ball into a 1 ½-inch patty. Let dry 1 hour or longer; turn over and let dry at least 1 hour. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.

TOOTSIE ROLLS

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla
In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer). Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

OLD FASHIONED HARD CANDY

2 cups sugar
1/2 cup light Karo syrup
1/2 cup water
Stir over low heat until dissolved. Turn heat to high. Using a candy thermometer cook until temperature reads 310 F. REMOVE IMMEDIATELY and pour into an 8" greased metal pan. After a few minutes check for firmness and when you can cut and a top imprint holds, start cutting with a knife one way in one inch sections, turn pan and make one inch squares. Continuously cut squares, working fast, until squares are almost cut through to the bottom. Turn out into wax paper, and finish breaking by hand. Flavorings and Colors (a few drops of food coloring):
1/4 tsp. peppermint oil - green
1/4 tsp. clove oil - yellow
1/4 tsp. cinnamon oil - red
1/4 tsp. lemon oil - yellow
Mix desired color and flavor in the beginning with sugar, syrup, and water.

TWIX BARS

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a small amount of caramel onto each cookie. Refrigerate cookies until the caramel is firm. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

BABY RUTH BARS

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.

KIT KAT BARS

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes. Put a layer of crackers in a 9x13 inch pan and pour 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of crackers. Melt, over low heat, the butterscotch chips, chocolate chips, and peanut butter. When melted, spread evenly over the top. When cool, cut into desired bars or squares.

WALNETTOS CARAMELS

2 cup brown sugar
2 cup white sugar
3/4 lb. butter
16 oz. bottle white Karo syrup
1 can Eagle Brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped walnuts (optional)
Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.
Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and nuts. Pour onto greased jelly roll pan, 12"x17". Let cool naturally. When cool cut into squares with kitchen shears and wrap individually in non-stick wax paper.

CANDY CORN

1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape into creative pieces.