Candy Galore!
For those of us who have a massive sweet tooth, I am going to pull together a few candy recipes for us to indulge in. I think candy just makes the day better. Today it is cold, wet, and dreary where I am. With that being said, a little candy will make it a little brighter!
Chocolate lover!
Ingredients:
- 2 cups creamy peanut butter, (not all-natural)
- 1/4 cup (1/2 stick) butter or margarine, softened
- 3 3/4 cups (16-oz. box) powdered sugar
- 2 cups (12-oz. pkg.) semi sweet chocolate morsels
- 2 tablespoons vegetable shortening
Directions:
- Line baking sheets with wax paper.
- Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
- Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
Turtles
Ingredients:
- 4 ounces pecan halves
- 24 individually wrapped caramels, unwrapped
- 1 teaspoon shortening
- 1 cup semisweet chocolate chips
Directions:
- Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
- Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
- Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
Homemade Twix Bars (Pictured Above)
Ingredients:
SHORTBREAD:
- 1 cup (2 sticks) (227 grams) unsalted butter, room temperature
- 3/4 cup (85 grams) powdered sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (250 grams) all purpose flour
- 1/2 teaspoon salt
- baking sheet
CARAMEL FILLING:
- 3 - 5.5 ounce bags (15.5 ounces total) soft caramels (or make your own)
- 2 tablespoons milk or cream
- dash salt (opt)
CHOCOLATE TOPPING:
- 12 ounces (240 grams) milk chocolate, cut into pieces
- 1 teaspoon non-hydrogenated vegetable shortening if needed to make the chocolate softer for dipping
Directions:
1. Preheat oven to 300oF (150C) and place rack in center of oven.
2. With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.
3. Add egg and beat until combined.
4. Beat in the vanilla extract.
5. Add the flour and salt and beat until the dough just comes together.
6. Refrigerate the dough until firm.
7. Roll out the dough or press onto a baking sheet lined with parchment paper.
8. Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.
9. Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty (3-4minutes).
10. If you’re using homemade caramels, you can reduce the amount of milk and microwave time. If you are using hard caramels, increase the milk.
11. Pour caramel over the baked cookie.
12. Once the caramel has set, cut into whatever size pieces you desire.
13. For best results, chill them in the freezer to firm up before dipping.
14. Add a teaspoon of shortening or butter to help make the chocolate thinner for dipping as needed.
15. Dip the bars in the tempered chocolate and place on waxed or parchment paper to set.
16. Do not attempt to move your Twix bars before they are set or they’re liable to come apart.
Once they’ve set, you’re ready to share and enjoy! For best results, store in the fridge.
