Mint thins

Photo from Kraft

This is another great recipe from kraft. It would be a simple goodie to make for christmas.


1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed
Make It

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Salted chocolate dipped caramels

Photo by kraft

I love salty and sweet together so these caramels are perfect ! They would be a great holiday candy to make for those special someones.


1 pkg. (14 oz.) KRAFT Caramels
5 squares BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. sea salt


INSERT toothpick into caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.

SPRINKLE immediately with salt. Let stand at room temperature or store in refrigerator 30 min. or until chocolate is firm.
Recipe comes from kraft foods

Chocolate dipped peanut butter ritz sandwiches

I made these last year for christmas and they were soooo good ! Plus they are simple to make that even kids can help.

1 jar of your favorite smooth peanut butter
1 bag of milk chocolate chips or your favorite milk chocolate bark
regular ritz crackers with salt
wax paper

Generously spread peanut butter on a cracker and than top with a plan cracker ( like a sandwich) Make as many as you desire and set aside. In a microwave safe bowl melt the choclate as directed on package. Be careful not to burn it ! After chocolate is melted drop a ritz sandwich in one at a time and full coat it with chocolate. Set on wax paper until it hardens.

Chocolate turtle pretzels

This is a simple and tasty candy for any occasion


small mini pretzels - I use the snyders square pretzles
chocolate covered caramel candies - I use rolos and they work the best
pecan halves

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.


* Another variation of this candy would be to use a hershey hug and than a m&m in place of the pecan

Oreo truffles

PHOTO AND RECIPE COURTESY OF KRAFT


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Pan o fudge

This is a yummy fudge recipe for the holidays or anytime you want fudge.

4 1/2 c sugar
12 oz can evaporated milk
1 1/2 c butter
12 oz pkg semi sweet chocolate chips
1 tsp vanilla extract
1/2 c chopped walnuts

Combine the sugar and milk in a saucepan;Boil for 6 mins.Remove from heat;Add butter,chocolate chips and vanilla. beat 10 mins with mixer,stir in nuts. Pour into buttered 8x8 pan
let harden before serving

Rice crispy candy

It is so simple to make and tastes oh so yummy !

2 cups Rice Krispies
1 cup miniature marshmallows
1/2 cup peanut butter
1 bag white chocolate chips

In a large bowl, combine the cereal and marshmallows. In a microwave-safe bowl, melt the white chocolate and peanut butter. Stir the white chocolate-peanut butter mixture into the dry goods and drop by tablespoons onto waxed paper. Let them set until firm and then store in an airtight container.

White trash

This is a great snack for the kids or the young at heart.
1 cup Cheerios
1 cup pretzels
1 cup Chex cereal
3/4 bag M&Ms
1 cup mixed nuts
Almond bark

Mix all ingredients in a big bowl. Melt the bark and pour over dry ingredients and mix thoroughly. Spread onto wax paper. When bark hardens break in small pieces.

White Choc birds nests

These are super easy to make and are a great easter treat.I will be making these year after year for easter.

1 pkg vanilla almond bark - divided in half
green food coloring
1 pkg sweetened flaked coconut- divided in half
1 bag chocolate speckled eggs or jelly beans

In a glass microwavable bowl melt the bark half a block at a time. (its way easier to melt doing it this way)Microwave it 2 mins at a time stirring each time. Do not over melt or else it will burn.Add the food coloring until desired shade of green. Mix well and add half the bag of coconut. Stir until coconut is mixed in and place by spoonfuls on a cookie sheet covered with wax paper. Shape them into little nests and place the chocolate candies in the center ( I used big speckled m&m') Place cookie sheet in fridge and let chill for about 20 mins. repeat the process again for the other half of the bark

Christmas candy

Also got this recipe from the southern plate. This is a quick and easy way to make christmas candy.

For Each Batch (about 36 mini muffin sized holly jollies):

1 Package Almond Bark (white or chocolate)

36 mini muffin papers

2 Cups of one or more of the following (get creative!)

* Salted Peanuts
* Rice Krispie Cereal
* Dried Cranberries
* Raisins
* Other salted nuts
* Your favorite dried fruit, chopped to the size of raisins

Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave safe bowl. Microwave for a minute and a half; stir. Return to microwave and microwave for about thirty seconds at a time, stirring each time, until bark is smooth and creamy.* Remove from microwave and stir in two cups of your choice of add in. Spoon into mini muffin papers and allow to sit until cool and hardened. You can put them in the refrigerator to speed up the process if you like.

Package and give with a smile on your face and a grateful heart.

Peanut butter balls

These are so yummy !
Ingredients

* 1/2 cup butter, softened
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 2 cups creamy peanut butter
* 2 cups confectioners' sugar
* 2 cups chopped pecans
* 2 1/2 cups graham cracker crumbs
* 1 cup confectioners' sugar
* 2 cups semisweet chocolate chips
* 2 tablespoons shortening

Directions

1. Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
2. Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
3. To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.

crisp peanut candies

Ingredients

* 2 2/3 cups vanilla or white chocolate chips
* 1/4 cup peanut butter
* 3 cups crispy rice cereal
* 1 cup peanuts

Directions

1. In a heavy saucepan, heat vanilla chips and peanut butter over low until melted; stir until smooth. Add cereal and peanuts; stir to coat. Drop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

Cracker candy

Ingredients

* 1/4 (16 ounce) package saltine crackers
* 1/2 pound butter
* 3/4 cup white sugar
* 2 cups semisweet chocolate chips
* 3/4 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
3. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
4. Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

Rocky road candy

I made these last year for the holidays and they are good too !
Ingredients

* 1 cup semisweet chocolate chips
* 1 (1 ounce) square unsweetened baking chocolate
* 1 tablespoon butter
* 2 eggs
* 1 1/4 cups confectioners' sugar
* 1/2 teaspoon salt
* 1 teaspoon vanilla
* 2 cups salted peanuts
* 2 cups miniature marshmallows

Directions

1. In a small saucepan over medium-low heat, melt chocolate chips, unsweetened chocolate and butter, stirring until smooth. Remove from heat.
2. In a large bowl, beat eggs until foamy. Beat in sugar, salt and vanilla until smooth and thick. Beat in chocolate mixture. Fold in peanuts and marshmallows.
3. Drop by spoonfuls onto waxed paper lined trays. Chill in refrigerator 2 hours, until firm. Keep refrigerated until serving.

chow mein noodle candy

I made these last year and they were so yummy ! Very cheap and easy to make .
Ingredients

* 2 cups semisweet chocolate chips
* 2 cups butterscotch chips
* 2 1/2 cups dry-roasted peanuts
* 4 cups chow mein noodles

Directions

1. Butter a 9x13 inch dish.
2. Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.

Popcorn candy balls

These are so easy and fun to make. I am gonna make these for Kendra's school christmas party

Ingredients

* 1/2 cup butter
* 1 (16 ounce) package large marshmallows
* 2 cups popped popcorn
* 1 cup candy-coated chocolate pieces

Directions

1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marshmallows.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

Peppermint meltaways

These were in my taste of home holiday cookie book.They look so yummy !

1 cup butter softened
1/2 cup confectioners sugar
1/2 tsp peppermint extract
1 1/4 cups flour
1/2 cup cornstarch
Frosting
2 tbls softened butter
1 1/2 cups confectioners sugar
2 tbls milk
1/4 tsp peppermint extract
2 to 3 drops red food coloring (optional)
1/2 cup crushed candy canes

In a small bowl cream butter and confectioners sugar until light and fluffy. Beat in the peppermint extract. Combine flour and cornstarch gradually add to creamed mixture. mix well
Shape into 1 inch balls place 2 in apart on ungreased baking sheets. bake at 350 for 10-12 mins. remove to wire racks to cool
In a small bowl beat buter until fluffy add the powdered sugar,milk and mint extract and food coloring if desired.beat until smooth spread over cooled cookies and sprinkle with crushed candies.

Sensational chocolate truffles

2-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (20 squares), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
decorations: chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles
Make It!

MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

SHAPE into 36 balls. Place on waxed paper-covered baking sheet.

MELT remaining chocolate. Use fork to dip truffles in chocolate; return to baking sheet. Decorate, then refrigerate 1 hour.