Best English Toffee Recipe

FB Source: ReBlinged
ORIGINAL SOURCE: allrecipes.com/adapted by ReBlinged

Ingredients:
1 cup butter
1 1/4 cups white granulated sugar
2 tablespoons water
1/4 cup slivered/chopped almonds
1 cup chocolate chips

Directions:

1. Butter a 10x15 inch jellyroll pan. 
2. In a heavy skillet, over medium heat, melt butter. 
3. Stir in sugar and water. Bring mixture to a boil. 
4. Cook, stirring constantly until the sugar is golden. 
5. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. 
6. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Best, EASIEST recipe for ENGLISH TOFFEE. Takes 20 minutes to make. Oh yum!

Chocolate Caramel Turtles

FB Source: Crystal Hebner

Ingredients:

1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate

Directions:

1. In top of a double boiler over hot water, melt caramels in heavy cream.
2. Arrange pecans halves in groups of 4-5 on a greased waxed paper.
3. Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
4. In top of a double boiler, over hot water, melt chocolate, stir gently.
5. Using a small spoon, coat caramel with melted chocolate.
6. Let stand until chocolate is firm or refrigerate 30 mins.

Peanut Butter Chocolate Eclair Cake

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Cake:

1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 - 8 oz. contain Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk

Directions:

Cake:

1. Spray the bottom of a 9x13 inch cake pan with cooking spray.
2. Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
3. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip. 
4. Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers. 
5. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
6. Slice and serve. Garnish with peanut butter cups if desired.

Frosting:
In small mixer bowl combine all ingredients and beat until smooth.

Stacie says: "This pic looks like they may have used chocolate graham crackers instead of the original flavor."

Almond Joy Cookies

Christina Mays

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions:

1. Preheat oven to 375°F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
4. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
5. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Fun and Healthy Halloween Treats

B Present Studio

Ingredients:

Bananas

Chocolate Chips

Mini Chocolate Chips

Clementine Cuties

Celery

Directions:

1. Peel bananas and slice into 2 pieces for the ghost bodies.
2. Press one chocolate chip into each banana for the mouth, and 2 mini chocolate chips above the mouth for the eyes.
3. Peel clementine cuties.
4. Slice a stalk of celery into small pieces for the pumpkin stem. Stick a celery piece into the top of each peeled clementine.

Who says Halloween treats have to B UNHEALTHY?!?! Look at these fun snacks! Perfect for your inner child or to make for a school party!

Easiest Fudge in the World

Geri Meehan-LynnRecipes and More

Ingredients:
14 oz can Eagle brand condensed milk
1 1/2 bags of chocolate chips (11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts (optional)


Directions:

1. Toss all ingredients in to a microwave-safe bowl.
2. Melt in the microwave until creamy.
3. Pour into an 8x8 baking dish.
4. Cool for 2 hours.
5. Cut and serve.

Easiest fudge recipe in the world, can't mess it up if you tried. 

4 Ingredient Cookies

Kristan Miller Dahlstrom

Ingredients:
3 Ripe bananas
1 cup quick oats
1/2 c choc chips
1 heaping spoonful of natural peanut butter

Directions:

1. Mix well
2. Plop spoonfuls onto baking sheet
3. Bake at 350 for 15 mins

Enjoy!

Salted Caramel Pretzel Bark

Sonja Poundstone

Ingredients:
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Directions:

1. Preheat the oven to 400.
2. Line a large bar pan with parchment paper, cover with pretzels.
3. In a medium saucepan melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
4. Bake the sheet for 5 minutes.
5. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
6. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
7. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
8. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Lazy Cake Cookies

Eagle Butte

Ingredients:
1 box of yellow or white cake mix,
2 eggs beaten,
1 stick melted butter,
2 C chocolate chips.

Directions:

1. Mix all ingredients together. 
2. Spread in greased 9X13 pan.
3. Bake at 350F for 20 min. 
4. When cooled, cut into squares.

Billion Dollar Bar

Cathy Greek

Bottom Chocolate Layer:

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer:
4 Tbsp butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer:
14-ounce pkg caramel candy
1/4 cup cream
1 Tbsp butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer:
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy, but this is his favorite.

Fool's Toffee

Kim's Krazyness

Ingredients:
36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Directions:

1. Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
2. Place the saltines side by side but not over lapping each other.
3. In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
4. Immediately pour over the crackers try to coat as evenly as possible.
5. Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
6. Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas)

Stacie says: "I know this recipe as 'Hillbilly Crack', thanks to a friend of mine."

No-Egg Chocolate Chip Cookie Dough Bites

Trisha Renee

No-Egg Chocolate Chip Cookie Dough Bites

Ingredients:
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips

For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening

Directions:

1. Cream butter and sugar together.
2. Add remaining ingredients and mix well -- use your hands to get it together the best.
3. Roll into 1-inch balls.
4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
5. Let stand at room temperature for about 10 minutes before serving.

Store in the refrigerator.

Submitted By:" Kelli Jo Krominga Spray" Here's what I found online, as I was curious if they were baked as well...

Slow Cooker Candy

FB Source: Shavaun Strzesak

Ingredients:

2lbs lightly salted dry roasted peanuts

12 oz Toll house OR Hersheys Milk Chocolate Morsels 

full 4 oz pkg Bakers German Sweet Chocolate (1 block)

full 24 oz pkg Almond Bark

Directions:

• All the kiddies in the crock pot just like that, on low, 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!!!

These would be great for Christmas gifts!! We love to give homemade treats 

Chocolate Chip Pudding Cookies

FB Source: Meloni Fain Flickinger

Ingredients:
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

Directions:

1. Preheat oven to 375 degrees. 
2. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. 
3. Then slowly mix in flour and baking soda.
4. Stir in chocolate chips.
5. Drop by tablespoonfuls, onto an ungreased cookie sheet.
6. Bake for ONLY 9-10 minutes. 
7. Remove from oven and let cool about 10 minutes before eating.

Based on a batch of 3 dozen cookies, with 1 cookie per serving:

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories  156 Calories from Fat  72

% Daily Value*

Total Fat  8.0g 12%

Saturated Fat  4.9g 25%

Trans Fat  0.0g

Cholesterol  23mg 8%

Sodium  119mg 5%

Total Carbohydrates  19.3g 6%

Sugars  13.3g

Protein  1.2g

Vitamin A 3% • Vitamin C 0% Calcium 1% • Iron 2%

Nutrition Grade F

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat
• Very high in sugar
• Contains alcohol

Easy Homemade Chocolate Turtle Cake

Sara Karels Spiering

Easy Homemade Chocolate Turtle Cake
This looks amazing and enjoy in moderation 
Ingredients
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

Directions
Prepare cake mix as directed.

Pour 1/2 of the batter in a 13x9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add carmels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans& chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes.

Enjoy

Single-Serving Deep Dish Chocolate Chip Cookie

Jodie Shoupe

FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE! 

1 tbsp butter melted

1 tbsp white sugar

1 tbsp brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 cup flour

2 tbsp chocolate chips

 MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!

Turtle Cheesecake Bars

Bobbie Wolfer

Ingredients:
Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Directions:

1. Preheat oven to 300 degrees.
2. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
3. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
4. Bake crust for 20 minutes; while crust bakes, prepare filling.
5. Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
6. Beat in eggs, one at a time.
7. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
8. Pour filling over chocolate chips and return to oven; bake for 50 minutes.
9. Allow cheesecake to cool for about an hour, then place in refrigerator to chill overnight.
10. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
11. Toast pecans in oven for 10 minutes at 350 degrees.
12. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
13. Microwave in 30 second intervals until caramels have melted and sauce is smooth.
14. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
15. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
16. Stir until smooth and drizzle over caramel-pecan topping.
17. Allow chocolate to set before serving.

Buckeyes

At Home with Terri

Buckeyes - Easy Peasy Recipe!!! 

Ingredients:
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 - 4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Quick Chocolate Chip Cookies

365 days of slow cooking

Kitchen tip! In a mood for sweets? Make these quick chocolate chip cookies in 15 minutes

One yellow cake mix

2 eggs

1/2 cup oil

1 1/2 cups chocolate chips

Bake at 350 for 10 minutes.

No Bake Energy Bites

Tula Rainwater

I'm going to do this one this week for sure!!

*~*~*No Bake Energy Bites*~*~*

So healthy!! And SO easy! And SO yummy!

1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!