Christmas Crack Toffee

Ingredients

• 50 saltine crackers (approx.)
• 2 sticks butter
• 1 cup soft brown sugar
• 2 cups chocolate chips
• 1 cup M&M's

Instructions

1. Pre-heat oven to 325°.
2. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
3. Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for exactly 3 minutes. Stir constantly.
4. Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
5. Place pan in oven and bake for 7-8 minutes. The mixture will spread evenly over the crackers as it bakes.
6. Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's on top and then place in the fridge for 30 minutes. Once chocolate has hardened break pieces off the foil and store for up to two weeks in an container.

Halloween Puppy Chow Chex Mix

 

Peanut Butter Chex mix
Ingredients
Peanut Butter White Chocolate Chex
9 C rice cereal squares (Chex)
1 C white chocolate chips or melts
1/2 C peanut butter, creamy ( I use Jiff Natural Creamy)
1/4 C butter
1 tsp vanilla extract
1 1/2 C powdered sugar

Peanut Butter Chocolate Chex:
9 C rice cereal squares (Chex)
1 C semi-sweet chocolate chips
1/2 C peanut butter, creamy
1/4 C butter
1 tsp vanilla extract
1 1/2 C powdered sugar
1 Tbsp unsweetened cocoa powder, optional
Peanut Butter Candies (Reese's Pieces)

Directions
1. Prep two cookie sheets by lining them with wax paper for an easy cleanup.
2. Peanut Butter White Chocolate: Measure out rice cereal and place in a large bowl.
3. In a small microwave proof bowl, put chocolate chips, peanut butter and butter.
4. Heat in the microwave and stir until smooth.
5. Stir in vanilla extract and then pour chocolate mixture over cereal. Stir to coat cereal.
6. Place powdered sugar in a ziplock back, dump cereal into bag, seal and shake until coated.
7. Dump cereal onto a cookie sheet, spread out and let cool for 20 minutes.
8. Peanut Butter Chocolate: Follow steps 2-7 but use your semi sweet chocolate chips instead. Also, add cocoa powder to powdered sugar.
9. After all cereal is cooled, mix together and add Reeses Pieces Candies.

Crock Pot Candy

 

Crock pot Candy at its best!!! Enjoy!!!:)
Easy recipe....crockpot on low...2lbs lightly salted dry roasted peanuts....Toll house OR Hersheys Milk Chocolate Morsels 1bag (12 oz)....Bakers German Sweet Chocolate 1 block (full 4 oz pkg)....Almond Bark 1 block (full 24 oz pkg).....All the kiddies in the crock pot just like that, leave alone for 3 hrs, I've forgotten about it sometimes and its been in the crockpot for 5 hrs, no worries nothing happens because your crockpot is on low...mix all together and spoon in cupcake holders and let cool, that's all to it!!!

Crock Pot Cinnamon Almonds

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Almond Bark

10 oz. white chocolate pieces
6 oz. whole almonds

Melt chocolate in microwave. Stir in almonds. Spread thin on waxed paper. Cool. Break into bite sized pieces.

Christmas Candy

10 oz. white chocolate pieces - Melt in microwave
6 red and green candy canes, crushed

Stir crushed candy pieces into melted chocolate. Spread thin on waxed paper. Cool. Break into bite sized pieces.

Fudge

From Dad (and the Pine Rest Cookbook)

"Very Good"

2 cups sugar
1/2 cup milk
2 TBSP cocoa
1 TBSP butter

Boil 3 minutes. Stir constantly while boiling. Remove from heat and add 1 tsp. vanilla (1/2 tsp. pure essence). Beat 3 minutes or until creamy. Put in buttered/greased pan.