Melt 1/2 C. butter and 1/2 C. sugar together.
Cook over med. heat for a few minutes, until bubbly.
Pour over a single layer of saltine crackers, arranged salty side up in a foil-lined cookie sheet.
Spread it so that all crackers are covered.
Bake at 400 for about five minutes, until bubbly.
Take it out and sprinkle 1 C. of chocolate chips over it.
Let stand for a minute or two.
Spread chocolate evenly, then refrigerate until hard.
Break into pieces and enjoy!
The only thing I did different was used dark chocolate for some and decorated before fridging with white chocolate drizzles, used white chocolate for some and decorated with dark chocolate drizzles, and I used mint chocolate pieces for some, and sprinkled with crushed candy canes.
We also found that we needed to make more of the toffee mixture to have enough to cover all the crackers, and you need to drop the chips on while it is still foaming hot to get them to melt easily. Oh, and I used more chocolate.
We made this recipe for Thanksgiving and it is wonderful. I used 3 boxes of Baker’s Premium White Chocolate (18oz) and Ghirardeli Bittersweet Chocolate (8oz) along with Brach’s Perppermints. Use Premium ingredients. It cut so nicely into triangles and made a beautiful display!
Layered Peppermint Crunch Bark
Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.
17 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.
Makes 36 pieces.
The result is a breathtakingly good brownie with just the right peppermint undercurrent. And an extra sprinkle of crushed candy canes over the top melts into a delicious crisp. You’ll need to loosen your belt for this one.
Candy Cane Brownies
* 375 ml (11/2 cups) sugar
* 1 ml ( 1/4 tsp) salt
* 250 ml (1 cup) all-purpose flour
* 175 ml ( 3/4 cup) unsalted butter
* 350 g (12 oz) chocolate chips, divided
* 150 ml (2/3 cup) unsweetened cocoa powder
* 3 large eggs, room temperature
* 5 ml (1 tsp) vanilla
* 125 ml (1/2 cup) warm milk
* 10 candy canes, finely crushed
Coat a 20-cm (8-inch) square baking pan with cooking spray.
In a medium bowl, mix sugar, salt and flour. Set aside.
In a double boiler or microwave-safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together eggs, vanilla and milk. Add to chocolate and cocoa mixture and whisk well to combine. Fold in flour mixture, then mix in remaining chocolate chips and all but 30 ml (2 tbsp) of the crushed candy canes.
Use a rubber spatula to transfer batter to prepared pan. Sprinkle top with 15 ml (1 tbsp) of crushed candy canes. Bake in a 180 C (350 F) oven for 45 minutes or until a toothpick inserted in the centre comes out covered with cakey bits. The centre of the brownies should be set.
Dust top of brownies with remaining crushed candy canes, then cool completely before serving.
Makes 9 generous servings.
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
Grandma’s Brown Sugar Fudge
4 cups brown sugar
2 cups whipping cream
1 heaping tbsp. butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped pecans
Combine sugar, cream, butter and salt. Bring to a full boil. Cook until soft ball stage (234-238 F) on thermometer. Remove from heat and add vanilla and nuts and beat with a spoon until thick (this will take approx. 15 minutes). Pour into buttered pan and let cool.
The best fudge recipes have simple ingredients. Like butter, sugar, cream, salt, vanilla, cocoa, and nuts. Depending on how soft or slightly firm you prefer your fudge, cook to 234 (softer) and up to 238 (more crumbly) on the thermometer. If you undercook, you’ll never achieve that grainy texture, it will be just a thick caramel. which isn’t a bad thing, if you’re making caramel.
Avoid recipes with icing sugar, condensed milk, marshmallow fluff, chocolate chips, margarine,instant vanilla pudding, etc.
I am a fudge snob, and trust me I can tell a plate of “imitation” fudge that was cooked in a microwave a mile a away.
Pumpkin Pie Fudge
1 cup whipping cream
3 cups white sugar
3 Tbsp. light corn syrup
1/2 cup cooked (I just use canned) pumpkin
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 Tbsp. butter
1/2 cup chopped pecans
Bring cream, sugar corn syrup, pumpkin and salt to a boil over med-high heat, stirring constantly. Then turn down the heat to med-low and quit stirring. Cook to soft ball stage (234-238 F) on candy thermometer. Remove from heat and let cool for 5 minutes. Add spice, vanilla, butter and nuts. Then beat with wooden spoon or electric beaters until mixture gets thick and stops looking so glossy. Pour into buttered pan and let cool. I have a cute 7″X11″ pan that works perfectly but any size will be fine.
Holiday Pretzel Treats (from Family Fun)
Heat the oven to 170. Set a number of bite-sized waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper. Then top each pretzel with an unwrapped Hershey’s Kiss. Bake for 4-6 minutes, until the chocolates feel soft when touched with a wooden spoon. (If you use a Hershey’s Hug, the white chocolate will melt more quickly.) Remove the cookie sheet from the oven and quickly press a red or green M&M (or Smarties for us Canadians) into the centre of each Kiss. Allow the treats to cool for a few minutes, then place in the fridge to harden, about 10 minutes.
This is one the kids are going to do almost entirely on their own.
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallow(S)
1. Coat an 8- x 8-inch pan with cooking spray.
2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)