White Chocolate Snack Mix

This is a recipe that I just made up on the spot with some leftover white chocolate I had melted for another recipe. It was crunchy, sweet, and creamy. A definite keeper.

white chocolate or almond bark (1 - 2 cups melted)

marshmallows (1-2 cups)

rice krispies (1-2 cups)

dry roasted peanuts (1-2 cups)

Melt chocolate in microwave for about 1 minute, then stir until smooth. If it needs more time, microwave in 10 second increments until melted. Pour in desired amount of the rest of the ingredients and stir until everything is lightly coated with the chocolate. Place by tablespoons onto parchment paper, or in to cupcake liners. Allow to cool and harden.

***I used the dipping chocolate that looks like little white disks (you can find them at craft stores, Walmart, and at WinCo grocery store in the bulk food section). This would also be really good with milk chocolate.

*** IDEA: It is also fun to pour the mixture out on to a cookie sheet, allow it to cool, then break into pieces and place in a clear baggie tied with a ribbon to give as a gift.

Chocolate Covered Pretzel Pumpkins & Bats

This year I found pretzels that were shaped like pumpkins and bats at Sam's Club. I got an idea to dip them in white chocolate, then sprinkle them with colored sugar. I served them in a snack dish at our Halloween party, but also stuck a few in the top of my homemade brownies.

Pumpkin shaped pretzels

White Chocolate Chips OR Almond Bark

Orange and Purple sanding sugar

Green licorice pieces

Melt chocolate in microwave for one minute. Stir until smooth. Dip each pretzel in the chocolate and then lay it on waxed or parchment paper. Quickly sprinkle with sanding sugar before the chocolate sets. For the pumpkin, stick a small piece of green candy (I used green licorice) on top to resemble a stem.

**If you don't have pumpkin shaped pretzels, you can still make these with regular pretzels. Just turn them sideways and they look like a little pumpkin!

5 Minute Turtles

These bite sized "Turtle" candies are delicious. All you need is 5 minutes and 3 ingredients.

Mini Pretzels
Rolo candies
Pecans

On cookie sheet, place a Rolo candy on top of each pretzel. Heat oven to 250 degrees. Place pan in oven for 2-3 minutes. Remove pan and place a pecan half on each candy and press down. Cool and allow chocolate to harden

Grandma Rita's Almond Bark Krispies

We affectionately called Korry's grandma, "Rita Mom". This is one of her Christmas candy recipes that we make every year. You can have these ready start to finish in about 10 minutes.

1 1/2 lb. almond bark (1 package)
1 c. peanut butter
2 c. mini marshmallows
1 1/2 c. salted peanuts
3 c. rice krispies

In a large bowl, mix the marshmallows, peanuts and rice krispies. Chop almond bark into pieces and place in a microwave safe bowl. Microwave on high for about 2 minutes. Take out and stir until melted and smooth (microwave longer if needed). Stir in the peanut butter. Pour almond bark mixture over the marshmallow mixture and stir until well coated. Drop by teaspoonful into mini cupcake liners or on to wax paper. Allow to cool and harden.

Easy Microwave Fudge

I've been making this fudge for years. It provides a perfect base for any type of topping. See suggestions below

3 cups milk chocolate chips
1 can sweetened condensed milk
1/4 cup butter

Pour ingredients into a microwave safe bowl. Microwave on high for 2 1/2 to 3 minutes. Remove from microwave and stir until smooth and thickened. Pour into a greased 8x8 pan. Top with your favorite toppings. Allow to cool and harden. Cut into squares.

TOPPING IDEAS:

chopped candy canes
chopped Oreo cookies
Reece's peanut butter cups
M&M's
white chocolate chips

IDEA: You can also pour half of the mixture in the pan, place toppings (such as York peppermint patties) in the middle and then pour the rest of the fudge on top. When you cut the fudge, you can see the layers.

Caramel Symphony Fudge

picture coming soon

This is the most delicious fudge I've ever had. Kaycie came home with a few pieces from young women's on Wednesday night and I called her leader the next day for the recipe. It is smooth, creamy and delicious.

4 cups sugar
2 cups whipping cream
2 sticks butter (no margarine)
16 oz. chopped Symphony candy bars (I used the almond and toffee chip kind)

In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.

Cinnamon White Chocolate Pretzels

My cute friend Holly from Alpine District gave me a big container of these delicious pretzels. She shared the recipe with me and I've already made two batches. These are inexpensive, super easy and very delicious.

1 bag of pretzels
1/4 c. melted butter
cinnamon & sugar (mixed)
1/2 bag of white chocolate chips
1 tsp. shortening

Spread pretzels out on a cookie sheet. Brush pretzels with melted butter, then sprinkle with cinnamon and sugar mixture. Mix around to coat. In a small, microwave safe bowl, add the white chocolate chips and shortening. Melt in microwave on high for 1 minute. Stir well. Melt for a few more seconds if needed until chocolate is smooth and melted. Using a fork, drizzle the white chocolate all over the top of the pretzels. Allow chocolate to set. Store covered in jars or in baggies.

Halloween Owls

The kids and I made these Hallowen Owls on Monday night. Start with your favorite carmel popcorn recipe (our favorite can be found in the candy section of this blog). Add lifesaver & gumdrop eyes, candy corn beak, fruit roll-up wings and chocolate licorice eyebrows and horns. Very cute and yummy too.

Gourmet Caramel Apples

My mom's apple trees are packed right now and I have been so excited to try a new caramel recipe I found. These are divine! If you have never made caramel before, DON'T be afraid, but DO go buy yourself a candy thermometer. You need one for this recipe.

2 cups sugar
1 1/4 cup corn syrup (I use Karo)
2 cups heavy whipping cream
1/2 cup milk
1/4 tsp. salt
1 tsp. vanilla

In a large measuring cup, mix the cream and milk. Pour 1/3 of it into a large pan and add salt, sugar and corn syrup. Cook over medium-low heat for 30 minutes until the mixture turns a pale beige. Turn up the heat and had 1/2 of the remaining milk/cream mixture. Boil for about 15 minutes more. Then add (a little at a time) the rest of the milk mixture (keep it boiling if you can) and insert the candy thermometer. Continue boiling and stirring until the mixture reaches about 230 degrees (firm ball stage). Flavor with vanilla and stir well.

For basic caramels:
Pour mixture into a greased pan and allow to cool and harden. I usually line my pan with waxed paper and spray it well with Pam beforehand. After it has set, you can turn out the square of caramel, peel off the waxed paper and then cut it in squares. It's fast and easy to wrap the caramels using small squares of waxed paper. You can also buy caramel wrappers at candy supply stores, but they are expensive.

For caramel apples:
Keep the caramel mixture in the pan and immediately begin dipping your apples (the caramel will cool and get thicker and thicker as you go). My secret for keeping it from running off the apple is that after dipping it, I hold it for a few minutes before setting it down. I continue turning it upside down and then right-side up as I see the caramel sliding up and down. Once it begins to set, you can place it on greased waxed paper.

For Over the Top caramel apples:
Dip in chocolate (white or milk), roll in nuts, sprinkles, mini-m&m's, etc. Our favorite is to dip in melted white chocolate and then roll in cinnamon/sugar.

Kristen's Sticky Chex Mix

My friend Kristen gave me this recipe. She use to bring Chex Mix to UVSC when we had our late night ElEd classes and we gobbled it up. Whenever I eat this, I think of my days at UVSC.

1 cup karo syrup
1 cup sugar
1 1/2 cubes butter
1 large box Rice Chex
2 oz. sliced almonds (if you have time, you can toast them - yum!)
3 oz. coconut

In a large bowl, combine the cereal, almonds and coconut. In a saucepan, bring the corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mixture and mix well. Spread onto a cookie sheet or large sheet of wax paper to cool. Cover to store.

Pick & Choose Trail Mix

Sometimes when we go camping, we fill a big bowl with the following "mix". Really, you can add anything you want.

Pretzels
M&M's
Dry Roasted Peanuts
Granola
Bugles

Sometimes we also add craisins (my kids don't like raisins) or Goldfish crackers. Store this mixture in baggies to keep fresh.

Rita's Almond Bark Krispies

This recipe comes from Korry's grandmother, who we affectionately called RitaMom. We make this candy every Christmas to share with family and friends.

In micowave, melt according to pkg. directions:
1 ½ lb. almond bark.

Stir in:
1 c. peanut butter.

Then add:
2 c. mini marshmallows
1 ½ c. salted peanuts
3 c. Rice Krispies

Drop by spoonfuls onto wax paper and allow to cool. I sometimes I drop this mixture into mini paper baking cups (they look like mini-cupcake liners and are soldat WalMart during the holidays).

Grandma Moore's Caramel Corn

My grandma use to make this and then press it down into a cake pan. We would tear off big chunks of the soft, gooey popped corn. It's addicting!

Fill a giant bowl with 12 quarts popped popcorn. (If I am in a hurry, I use microwave popcorn with no butter added).
In saucepan combine:
2 c. brown sugar
1 c. karo syrup
1 can sweetened condensed milk
1 square butter or margarine
Bring to boil. Boil for 3 minutes. Pour over
popped corn and mix to coat. Spread on a
buttered cookie sheet to cool.

No-Fail Fudge

In large microwaveable bowl add:

3 c. milk chocolate chips
¼ c. butter (I use real)
1 can sweetened condensed milk

Microwave on high for 3 minutes. Take out and beat until smooth. Pour into a small (8x8) pan lined with saran wrap. Cool until set. Remove the fudge from pan and cut as desired. For variation, top with: crushed candy canes, crushed Heath or Skor toffee bars, peanut butter cups or chopped nuts.

Mally Mix

This recipe is similar to Chex Mix, but even better. Kelly made some for us to snack on during the fireworks. She used toasted pecans instead of almonds. Delicious!

1box Golden Graham cereal

1 box Rice Chex cereal

2 c. slivered almonds and/or pecans (chopped and toasted)

2 c. coconut

2 c. corn syrup

2 c. sugar

1 1/2 cubes butter

Place cereals, toasted nuts and coconut in a large bowl and toss to mix. In a saucepan, bring corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mix and stir until everything is well coated. Pour mixture out onto a buttered cookie sheet to cool and set.