Posted by kdipaolo at recipegoldmine.com May 25, 2001
1 box graham crackers (crushed finely)
1 can Eagle Brand sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped pecans
Mix well with hands. Roll into 2 logs between wax paper. Chill; then slice and eat.
Posted by Chyrel at recipegoldmine.com 10/20/2001 8:42 am
Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can’t find foil candy cups, buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper cups makes a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.
4 ounces good-quality milk chocolate (such as
Lindt or Ghirardelli), chopped
1 cup Nutella (chocolate-hazelnut spread)*
6 tablespoons coarsely chopped toasted hazelnuts
18 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
32 (1-inch diameter) gold foil candy cups
32 whole hazelnuts, toasted, husked
*Nutella is usually found in the jelly and preserves section of the supermarket.
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.
Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110 degrees F (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.
Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.
Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110?F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with whole nut. Refrigerate cups until firm, about 20 minutes. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.) Let stand 15 minutes at room temperature before serving.
Makes 32.
Posted by bettyboop50 at recipegoldmine.com May 25, 2001
My sister sent me this recipe which she makes for her son who goes bonkers. If you like you can halve the white chips and add the difference with butterscotch chips.
1 bag milk or semisweet chocolate chips
1 bag white chocolate chips
1/3 cup peanut butter, smooth or chunky, your choice
1 1/2 to 2 cups Rice Krispies?
Place chips and peanut butter in a large bowl and microwave for 1 minute, stirring until mixture is melted and smooth approximately 1 minute.
Stir Rice Krispies into bowl and stir well. Spread mixture onto a cookie sheet lined with wax or parchment paper. Let cool and cut into squares.
8 ounces cream cheese
1 (16 ounce) box confectioners’ sugar
1 1/2 cups chopped pecans or walnuts
1 teaspoon vanilla extract
Melt cream cheese in double boiler. Mix in sugar, nuts and vanilla extract. Drop immediately by spoonsful onto a large sheet of wax paper.
4 ounces chocolate (your choice of bittersweet,
milk chocolate, etc.)
1/4 cup peanut butter flavored chips
1 tablespoon butter or margarine
1/3 cup plus 2 tablespoons unsalted dry roasted peanuts, chopped
1/2 cup dark raisins
In heavy 1-quart saucepan over very low heat, melt chocolate, peanut butter flavored chips and butter, stirring frequently until blended and smooth. Remove from heat; stir in 1/3 cup unsalted peanuts and raisins. Spoon mixture into 10 (2-inch) paper baking cups; sprinkle tops with additional 2 tablespoons chopped nuts, dividing peanuts evenly among cups. Refrigerate about 15 to 20 minutes until firm and set.
Makes 10 candy cups.
3 ounces softened cream cheese
2 tablespoons milk
2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 (1 ounce) squares baking chocolate
1/8 teaspoon salt
3 cups miniature marshmallows
Flaked coconut
Blend together cream cheese and milk. Add sugar and vanilla extract, mixing well. Set aside.
Melt chocolate over hot water, stirring until smooth.
Combine cream cheese mixture, melted chocolate and salt, mixing well. Fold in marshmallows. Drop by teaspoonsful into coconut, completely coating each candy. Place on a greased cookie sheet. Chill in refrigerator until firm.
Yield: about 60
Posted by bizimouse at recipegoldmine.com 6/13/01 2:31:22 pm
2 (11 1/2 ounce) packages milk chocolate chips
1 cup crushed toffee pieces or packaged toffee bits
1 cup salted peanuts
1 cup halved pretzel sticks
1/2 cup sweetened coconut flakes (optional)
1/2 cup white chocolate chips
1 teaspoon shortening (do not use butter,
margarine, spread or oil)
Paper candy cups (optional)
Line a 9-inch square pan with plastic wrap. Place chocolate chips in large microwave-safe bowl. Microwave at HIGH (100 percent) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Immediately add toffee bits, peanuts, pretzels, and coconut, if desired; stir to coat. Spread mixture into prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.
Place white chips and shortening in small microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Using fork, drizzle white chips mixture over chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.
Bring to room temperature. Remove chocolate mixture from pan and place on cutting board, top side up; discard plastic wrap. Cut into 1 1/2-inch squares. Place each square in a candy cup, if desired. Store in covered container in a cool place. Makes about 3 dozen squares.
Chocolate Toffee Haystacks
Prepare chocolate mixture as above. Instead of spreading square pan, drop chocolate mixture by slightly heaping tablespoons onto wax paper-lined cookie sheet or tray. Refrigerate until firm. Melt white chips as directed above; drizzle over "haystacks."
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