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on Oct 30, 2013 in Uncategorized
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- Put your cubes of vanilla candy coating in a pot and melt on low heat. Stir the entire time until it is all melted. Add oil and butter right before it’s done melting.
- Add most of the Oreos (but leave some to sprinkle on top).
- Pour onto your cookie sheet with foil. Spread to the thickness you want it. Sprinkle reserve oreos and candy corn on top.
- Refrigerate for half hour. Enjoy!
Pumpkin Krispy Treats
3 Tablespoons Butter or Margarine
1 Package (10 oz., about 40) Regular Marshmallows -OR- 4 Cups Miniature Marshmallows
6 Cups Rice Krispies
Orange Food Coloring
Assortment of Jellybeans, Bridge Mix, Licorice and Gumdrops for Decorating
Our young chefs begins by adding 3 tablespoons of butter to a large pan. I melt the butter over very low heat to avoid a scalding pot for little hands.
When the butter has been melted, our chefs adds 4 cups of miniature marshmallows.
I return the pan to the stove and heat again on a low temperature until the marshmallows are completely melted.
Seeing as orange is not a standard color in the food coloring pack, I added 2 drops of red coloring and 6 drops of yellow coloring.
6 cups of Rice Krispies were added to our colored marshmallow melt.
The mixture was allowed to cool for a few minutes before little buttered fingers began shaping 1/2 cup portions into balls.
An assortment of Jellybeans, Bridge Mix, Licorice and Gumdrops were used to design faces on our tasty Jack-O-Lanterns.
Candy Corn Pudding Pops
- Small box (3.3 oz) Instant Jello Pudding – White Chocolate Flavor for white layer
- Large Box (5.1 oz) Instant Jello Pudding – Vanilla Flavor for yellow and orange layer
- Red and Yellow food coloring
- 4 cups of milk
- Prepare White Chocolate Jello by mixing pudding mix with 1 1/2 cups of cold milk.
- Note: This is less milk than the box directions call for. This makes the pudding pops richer and creamier.
- Stir in 1 teaspoon of honey and transfer pudding mixture to a large plastic baggie.
- Prepare Vanilla Pudding by mixing pudding mix with 2 1/2 cups of cold milk.
- Again, a little less than the box calls for.
- Stir in two teaspoons of honey and divide pudding into two bowls.
- Color one bowl with yellow food coloring, adding just a few drops at a time.
- Next, color the other bowl orange by combing yellow and red food coloring.
- Transfer the yellow and orange pudding to a plastic baggie.
- Snip corner of plastic baggies and squeeze pudding into popsicle molds.
- Start with white layer and finish with yellow.
- Tap mold on counter between layers to reduce air bubbles and level the layers.
- Freeze pudding pops 2-3 hours or overnight.
Spread one square with marshmallow creme and another with chocolate-hazelnut spread or peanut butter; sandwich together. Microwave about 10 seconds on high for one s’more. A sprinkling of nonpareils or colored sugar along the edges adds a festive touch.
- 1/2 cup butter, softened
- 1/4 cup chocolate-hazelnut spread or creamy peanut butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon (optional
- 4 eggs
- 1 22 - ounce bottle special dark chocolate-flavored syrup or 1-3/4 cups chocolate-flavored syrup
- 1 1/4 cups all-purpose flour
- Quick Chocolate Glaze
- 1 cup candy corn
- Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.
- In a large mixing bowl, beat butter and chocolate-hazelnut spread on medium speed of an electric mixer for 30 seconds. Add sugar, vanilla and cinnamon, if you like. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, until combined. Stir in chocolate-flavored syrup. Stir in flour. Spread the chocolate batter in the prepared pan.
- Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly on a wire rack. Pour on the hot Quick Chocolate Glaze; quickly spread evenly on top of brownie. Sprinkle with candy corn. Cool on wire rack. Using edges of foil, lift brownies out of pan. Cut into bars. Store bars, covered, in refrigerator. Makes 32 brownies.
Quick Chocolate Glaze
- 2/3 cup sugar
- 3 tablespoons milk
- 3 tablespoons butter
- 1/2 cup semisweet chocolate pieces
- In a medium saucepan, combine sugar, milk and butter. Cook and stir until boiling; boil for 30 seconds. Stir in semisweet chocolate pieces until melted.
Indulgent Caramel Apples
- 6 -8 small red and/or green tart apples, such as Granny Smith, Macintosh or Jonathan
- 6 -8 wooden craft or popsicle sticks
- 2 cups assorted toppings, such as coarsely chopped mixed nuts, pistachios, peanuts, almonds or cashews; coconut, toasted; candy-coated milk chocolate pieces; candy-coated peanut butter-flavored pieces; miniature semisweet chocolate pieces; tiny marshmallows; ready-to-eat sweetened cereal; granola; dried fruit bits; shelled pumpkin seeds; toffee bits; cocoa nibs; and/or decorative sprinkles
- 1 14 - ounce package vanilla caramels, unwrapped
- 2 tablespoons whipping cream, half-and-half or light cream
- 2/3 cup semisweet or bittersweet chocolate pieces (3 ounces)
- 2 teaspoons shortening
- 2/3 cup milk chocolate pieces (3 ounces)
- 2 teaspoons shortening
- 2/3 cup white baking pieces (3 ounces)
- 2 teaspoons shortening
- Line a large baking sheet with foil; coat foil with nonstick cooking spray. Set aside.
- Wash apples, pat dry. Remove stems. Insert wooden sticks into stem end of each apple; set aside. Place apples on prepared baking sheet. Place assorted toppings in separate shallow dishes or pie plates.
- In a medium saucepan, combine caramels and whipping cream. Cook and stir over medium-low heat until caramels are completely melted, stirring constantly. Turn heat to low. Working quickly, dip the bottom half of each apple into hot caramel mixture; turn to coat. Allow excess caramel mixture to drip off.
- Immediately dip bottoms of apples in assorted toppings, sprinkling some toppings onto sides of apples. (Heat caramel again over low heat if it becomes too thick to easily coat apples.))Place apples, coated side down, on prepared baking sheet. Let stand about 25 minutes or until set.
- In a small saucepan, stir semisweet chocolate pieces and the 2 teaspoons shortening over low heat until melted. Transfer to a small resealable plastic bag. Seal and snip off a tiny corner. Drizzle by zigzagging the chocolate over stem end of apples allowing excess chocolate to drip down sides of apples. Chill 10 minutes to set.
- In a small saucepan, stir milk chocolate pieces and the 2 teaspoons shortening over low heat until melted. Drizzle over apples as directed above. Chill 10 minutes to set.
- In a small saucepan, stir white chocolate pieces and the 2 teaspoons shortening over low heat until melted. Drizzle over apples as directed above. Chill 10 minutes to set. Store in the refrigerator for 2 to 3 days. Makes 6 to 8 servings.
- Apples may have a waxy coating on them that keeps the caramel from sticking. Dipping your apples in boiling water for about 10 seconds will melt that waxy residue and the caramel sticks to the apple. After dipping in the water, wipe dry with a paper towel.