Chocolate Pecan Carmels

Chocolate Pecan Caramels
Recipe submitted by Lani May Gumm

These caramels are a must for your Christmas gift boxes.

Ingredients:

1 tablespoon plus 1 cup butter (no substitutes), softened, divided
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions:

Line a 13x9-inch pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chops; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball stage).

Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Yield: about 2 1/2 pounds (about 6 3/4 dozen).

Note: You should test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.

Recipe submitted by Lani May Gumm

Slow Cooker Chocolate Covered Peanut Clusters

Slow Cooker Chocolate Covered Peanut Clusters
Recipe submitted by Michelle Morphy

So good and simple to make. Add these peanut clusters to your baking list each Christmas.  Your friends and family will be jumping for joy!

Ingredients:

1 (16 ounce) package dry roasted salted peanuts
1 (16 ounce) package dry roasted unsalted peanuts
1 (12 ounce) package semi-sweet chocolate bits
1 (4 ounce) German chocolate bar
1 (32 ounce) white almond bark

Directions:

Put peanuts in bottom of crock pot. Add other ingredients.

Cook on low setting for 1 1/2 to 2 hours. Stir ingredients 2 or 3 times during the allotted time.

Place rounded spoonfuls onto wax paper and allow to cool.

Recipe submitted by Michelle Morphy

Goofy Balls

Goofy Balls
Recipe submitted by Katie Hagara

This is a marshmallow treat covered with caramel and Chocolate Rice Krispies.

Ingredients:

1 cup butter
1 (14 oz)  can of sweetened condensed milk
1 bag Kraft caramels
1 box Chocolate Rice Krispies
1 half bag sweetened coconut flakes
2 bags large marshmallows

Parchment paper
Chop sticks or stick

Directions:

Unwrap caramels.

Melt butter in sauce pan.

Add sweetened condensed milk and caramels to melted butter. Stir continuously until smooth. Remove from heat.

In a medium sized mixing bowl, pour a generous amount of Chocolate Krispies and coconut flakes. Mix with hands until combined. Refill as needed.

Spear a marshmallow with the chopstick and dip in caramel mixture.  Then place in Chocolate Krispies and coconut flakes. Cover completely then slide marshmallow off chopstick. It is helpful to pick up marshmallow and pat Chocolate Krispies on marshmallow like a meatball.

Place on parchment paper until Goofy Ball sets up.

Candy Cane Biscotti

Candy Cane Biscotti
Recipe submitted by David Gaimari

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes

Coating:

1 (14-ounce) package vanilla candy coating (almond bark)
2 drops red food color
1/4 teaspoon peppermint flavoring

Directions:

Preheat oven to 350 degrees.

Combine butter and sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Add flour and baking powder; beat at low speed until well mixed.  Stir in crushed candy.

Divide dough into fourths on lightly floured surface with lightly floured hands.  shape each into 9x1 1/2-inch logs.  Place logs 3 inches apart onto lightly greased large cookie sheet.

Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown.  Remove from oven; reduce oven temperature to 325 degrees.  Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface.  Cut into 1/2-inch slices with sharp serrated knife.  (Discard ends). Arrange pieces on same cookie sheet, cut-side down.  Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides.  Remove to cooking rack; cool completely.

Place candy coating in 2-quart saucepan.  Cook over medium heat, stirring occasionally, 5-7 minutes, or until melted.  Remove from heat.  Stir in food color and peppermint flavoring.

Dip each biscotti half way into warm coating; shake off excess.  Place onto waxed paper.  Immediately sprinkle with crushed candy canes.  Let set at room temperature until coating is hardened.

48 cookies

Fudge

Fudge
Recipe submitted by Mary Mimi Rorie

Ingredients:

4 cups sugar
2 5-ounce cans evaporated milk
1 cup butter or margarine
1 12-ounce package (2 cups) semi-sweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla

Directions:

Butter the sides of a heavy 3-quart saucepan.  In it combine sugar, evaporated milk, and butter. 

Cook and stir over medium-high heat until mixture comes to boiling.  Cook over medium heat to 236 degrees (soft-ball stage), about 12 minutes.   Stir frequently. 

Remove saucepan from heat and add the remaining ingredients; stir until chocolate is melted. 

Turn into a buttered 9x13x2-inch pan.  Score while warm; cut when firm.  Chill if necessary.

Makes about 3 1/2 pounds.

Almond Roca Candy

Almond Roca Candy
Recipe submitted by Margie Brennan

Ingredients:

2 cups sugar
1 pound (real) butter
1- 4.4 ounce (XL) Hershey Milk Chocolate candy bar
Crushed almonds

Directions:

Line the bottom and sides of an 9 x 13-inch baking pan with non-stick aluminum foil.

Break the Hershey Milk Chocolate bars into small pieces, or chucks.

Melt the butter and sugar together in a saucepan and cook over medium-heat.  When the boiling stage has been reached, stir constantly until mixture reaches 290 degrees.

IF YOU OVER-COOK THE BUTTER AND SUGAR MIXTURE, COOK THE MIXTURE TO FAST, OR MELT THE BUTTER AND SUGAR UNEVENLY, THE BUTTER WILL SEPARATE FROM THE SUGAR MIXTURE.  IF THIS HAPPENS DON'T SWEAT, BECAUSE ALL YOU HAVE TO DO IS TAKE IT OFF THE BURNER, AND STIR, STIR AND STIR.  POUR OUT ANY SEPARATED BUTTER FROM THE MIXTURE THAT DOES NOT INCORPORATE.

Pour the mixture into baking pan. 

Once the butter and sugar mixture has been spread evenly in the baking pan, quickly sprinkle the Hershey Milk Chocolate pieces over the mixture. 

Once the chocolate has softened, spread the chocolate evenly over the surface using a plastic utensil.  (If the chocolate does not properly melt, place the baking pan in the oven and then spread the chocolate)

Sprinkle the crushed almonds evenly over chocolate.  Carefully press the crushed almonds into the chocolate topping.

Let the Almond Roca set up for 12 to 24 hours before breaking into pieces.

Happy Holidays!