Caramel Corn

Caramel Corn
adapted from Allrecipes

Ingredients:
1/2 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
3 bags microwaved popcorn
1 1/2 c. honey roasted peanuts, or addin of choice

Directions:
-Preheat oven to 300 degrees
-Pop popcorn and place popcorn and peanuts in a very large bowl.
-In a medium saucepan over medium heat, melt butter.
-Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
-Boil without stirring 4 minutes.
-Remove from heat and stir in soda and vanilla.
-Pour over popcorn and stir to coat.
-Place popcorn in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 45 minutes.
-Remove from oven, stir one more time and let cool completely before breaking into pieces.

Oreo Crunch Bars

Ingredients:
16-oz package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (Fat-free is fine)
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (Semi-sweet chocolate chips are fine)
1/2 cup mini chocolate chips (Used white chocolate chips to add color)

Directions:
1. Preheat the oven to 325 degrees.
2. Lightly spray a 2-qt baking dish with cooking spray.
3. Set aside 6 Oreo cookies for the topping. Coarsely chop the cookies into chunks and set aside.
4. In a small food processor, grind the remaining cookies. (If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs.)
5. Add the salt to the crumbs and stir to combine.
6. Melt butter and gently stir together with the cookie crumb mixture.
7. Press firmly into the bottom of the prepared pan.
8. Over a double boiler or in the microwave (1 minute), melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth.
9. Spread evenly over the prepared cookie crust.
10. Sprinkle the mini chocolate chips and the Oreo cookie chunks over the top of the filling. Press down gently into the chocolate topping.
11. Bake for 20-22 minutes oven. (Since I used a smaller baking dish, I baked mine for 30-35 minutes.) Allow to cool on counter for 1 hour.
12. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.

Cookie Decorations

Chocolate Mint Divinity

Ingredients

• 2 7-ounce bars milk chocolate
• 2-1/2 cups sugar
• 1/2 cup light-colored corn syrup
• 1/2 cup water
• 2 egg whites
• 2 squares (2 ounces) unsweetened chocolate, melted and cooled
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies

Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Peppermint Sticks

Ingredients

• 4 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. shortening
• 2/3 cup pecans or your favorite nuts, chopped
• 16 3- to 4-inch soft peppermint sticks

Directions

1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.

2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.

Candy Cane Bark

Ingredients

• 6 ounces chopped chocolate-flavor candy coating
• 3 ounces chopped milk chocolate bar
• 6 ounces chopped vanilla-flavor candy coating
• 3 ounces chopped white chocolate baking squares
• 1/4 cup crushed pepperment candy canes

Directions

1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.

To Store: Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

Millionaire Candy

1 (14-ounce) package caramels

2 tablespoons evaporated milk or water

2 cups coarsely chopped pecans

1/4 bar paraffin*

1 (12-ounce) package semi-sweet or milk chocolate chips

1. Butter waxed paper or foil-lined baking sheets. Set aside.
2. Melt caramels in milk over low heat, stirring constantly. Remove from heat and add pecans. Drop by teaspoonfuls onto prepared baking sheets. Chill.
3. Melt paraffin and chocolate chips in small saucepan over low heat. Using a wooden pick, dip hardened candy pieces into chocolate and return to prepared baking sheet. Allow to dry at room temperature. Store at room temperature.

Makes about 2 1/2 dozen candies.

*Or substitute 1 tablespoon vegetable shortening, if you prefer.

Chocolate Sticks

for a salty-sweet treat, dip breadsticks in melted dark chocolate and roll them in crushed nuts or candies; chill overnight.

Super Duper Chocolate Kiss Cookies

Ingredients

• 1 16-1/2-ounce package refrigerated chocolate chip cookie dough
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chocolate-flavor sprinkles
• 2 tablespoons milk
• About 40 dark chocolate kisses, unwrapped

Directions

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Mint Crinkles

Ingredients

• 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
• 1/3 cup shortening
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1-1/2 cups all-purpose flour
• Layered chocolate-mint candies, chopped

Directions

1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Cinnamon Sugar Sticks

Ingredients

• 1/3 cup butter, softened
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
• 3 oz. white chocolate, chopped
• 1 Tbsp. shortening
• 1/3 cup red cinnamon candies, crushed
• 1/3 cup coarse decorating sugar

Directions

1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.

2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.

3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.

4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.

5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.

6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.

Cinnamon Wreaths

Ingredients

• 3/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 egg
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 2 Tbsp. granulated sugar
• Red and/or green miniature candy-coated semisweet chocolate pieces
• 1 recipe Frosting

Directions

1. In bowl beat butter with electric mixer 30 seconds. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoon of the cinnamon, ginger, and 1/8 teaspoon salt until combined. Beat in egg and vanilla until combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle.

2. Preheat oven to 350F. Combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon. On lightly floured surface, roll half the dough
at a time to 1/4-inch thickness. Cut with 3-inch scalloped cookie cutter. Cut out centers with 1-inch scalloped cutter. Place cutouts on ungreased cookie sheet.
Sprinkle with sugar mixture. Press candy pieces into dough.

3. Bake 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with Frosting. Makes 18 to 20 cookies.

4. Frosting In small saucepan melt 3 ounces white baking chocolate and 1/2 teaspoon shortening over low heat. Stir in a few drops green food coloring.

Minty Cocoa Fudge Sandwich Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.