Tasty Kitchen: A Happy Recipe Community! » Candy

Dark Chocolate Almond Butter Cups

Adrienne Jacobs — Tue, 30 Apr 2013 19:27:02 +0000

Line a mini muffin tin with liners, or spray with cooking spray.

Fill bottom of liner with 1 tablespoon of melted chocolate; continue on to do about 15. Next, top chocolate with 1 teaspoon of almond butter, making sure the almond butter covers the chocolate and is a good thick layer.

Cover the almond butter layer with more chocolate. Sprinkle with chopped almonds, or dried fruit if desired.

Place in freezer for 30 minutes, until chocolate is completely firmed and chilled. Remove from muffin tin, and enjoy.

Keep any leftover in the freezer or fridge until ready to enjoy!

White Chocolate Oreo Truffles

specialtycake — Tue, 30 Apr 2013 19:25:31 +0000

1. Crush the Oreo cookies in a food processor until you have fine crumbs. Stir in sweetened condensed milk (or buttercream) until it has a cookie dough-like consistency.
2. Roll the mixture into 12 truffles (1 Oreo cookie makes 1 truffle) and place on a parchment paper lined baking sheet. Refrigerate truffles for about 1 hour or freeze for 10 minutes.
3. Melt the white chocolate in the top of a double boiler or in the microwave (microwave for 30 seconds at a time, stirring before additional 30 second increments). Dip the chilled Oreo truffles into the melted chocolate using a fork or dipping tool. Place back onto the lined baking sheet.
4. Melt a little bit of dark chocolate and drizzle over the White Chocolate Oreo Truffles.
5. You can keep the truffles in the fridge but bring them back to room temperature before serving. Truffles with sweetened condensed milk are quite hard when chilled.

Adapted from Bitsofsunshine.com.

Halloween Chocolate Bark

Kocinera — Sun, 28 Apr 2013 06:05:45 +0000

After chopping all the candies and setting them aside, line a baking sheet with nonstick parchment paper (or wax paper, nonstick aluminum foil, etc.). Set aside.

Place the chopped dark chocolate in a medium-sized microwaveable bowl. Microwave at 50% power for 25 seconds at a time, stirring between each interval. Continue for additional 25 second increments until the chocolate is almost entirely melted (if there are still a few un-melted pieces just stir it a bit until they melt).

Once the dark chocolate is melted, immediately pour it onto the prepared baking sheet, spreading it into a thin, even layer with a spatula. While the chocolate is still melted and soft, sprinkle the chopped candies, M&Ms and pretzels all over the surface, gently pressing them into the chocolate to set.

Finally, place the chopped white chocolate in a small, microwaveable bowl and heat at 50% power in 25-second intervals until melted, stirring between each interval. Once the white chocolate is melted, take small spoonfuls of chocolate and drizzle it on top of the chocolate bark to taste. You may not use all the white chocolate. If you have some left over you can just dip any sort of candy, pretzel, etc. in the leftovers for another yummy treat.

Once the chocolate bark is complete, place it in the refrigerator for at least 1 hour to set. After an hour, break it up and serve immediately or repackage it and keep it in the refrigerator for a few days.

Banana Chocolate Truffles

specialtycake — Mon, 22 Apr 2013 15:10:06 +0000

1. Line a small loaf pan (8×4 inch) with foil or plastic wrap. Place chopped chocolate and sweetened condensed milk in the bowl on top of a double-boiler (with simmering water in the bottom).
2. Heat while stirring occasionally until chocolate is melted and mixture is combined. Stir in mashed banana or blend chocolate and banana in a food processor for a really smooth texture.
3. Pour into prepared pan and cover the top with plastic wrap. Refrigerate at least 4 hours or overnight.
4. Once set, lift the chocolate from the pan and cut into 25-30 squares. Roll each square of chocolate into a ball, set them on a tray and refrigerate until ready to use.
5. Melt the coating chocolate in the top of a double-boiler (or in the microwave). Add a little shortening to thin the chocolate if necessary.
6. Using a fork (or dipping tool or spoon) dip the truffle balls into the melted chocolate and tap off excess. Place on a wax paper lined baking sheet.
7. Store in the fridge in a covered container.

Recipe adapted from loveandoliveoil.com.

Cake Batter Truffles

The Messy Cook — Mon, 22 Apr 2013 14:53:53 +0000

Line a cookie sheet with parchment paper. Mix the softened butter and sugar together then add in the flour, cake mix, salt and vanilla. The mixture will be very dry at this point. Stir in 2 tablespoons sprinkles then add in the milk. The mixture should come together at this point and become a very firm dough.

Melt the white chocolate in the microwave (between 40 seconds to a minute) until smooth. Roll small balls of dough and drop them in the melted white chocolate with a spoon. Roll them around one at a time then remove them with the spoon trying to drip off most of the excess chocolate into the bowl before gently dropping them off the spoon and onto the tray. I did about five before dropping some of the remaining sprinkles on the top. This way, the chocolate was still slightly melted and the sprinkles stuck in place. I repeated this until the rest of the batter and chocolate was gone.

Let chocolate cool and harden before eating.

Recipe from Chef in Training, also found in various sources online.

Peanut Butter Oreo Fudge

specialtycake — Thu, 18 Apr 2013 15:59:46 +0000

1. Line an 8×8-inch baking dish with parchment or wax paper with overhang on all sides (for lifting out later).
2. Twist open the Oreo cookies, spread a spoonful of peanut butter on the side without the filling and sandwich both halves together again. Place the cookies in the fridge or freezer to set up a little.
3. Break or chop 12 of the peanut butter-filled Oreos into pieces, at least into quarters. Set aside.
4. Chop the chocolate into chunks. Pour sweetened condensed milk in a bowl. Add chocolate pieces and butter.
5. Place the bowl on top of a double boiler and cook for about 8-10 minutes. Stir occasionally until the mixture is melted and smooth and has thickened.
6. Pour half of the melted fudge mixture into the lined pan. Place whole filled Oreos on top and pour remaining fudge mix over the cookies. Sprinkle the top with the Oreo crumbles.
7. Let the fudge set in the fridge for at least 2 hours, then cut into 2” pieces.

Nutella Caramel Pretzel Fudge

Tanya Schroeder @lemonsforlulu — Mon, 15 Apr 2013 19:01:20 +0000

Spray an 8 x 8 inch pan with baking spray. Line with parchment paper, spray again and set aside.

In a glass bowl over a pot of simmering water or in the top of a double boiler, combine sweetened condensed milk and butter. When butter has melted, stir in vanilla. Add in chocolate chips and Nutella. Stir until chocolate chips have melted and mixture is smooth. Carefully pour fudge into prepared pan.

In a microwave safe bowl, combine caramel and cream. Microwave for 45 seconds. Stir and continue to microwave in 30 second intervals until caramel has melted completely. Pour caramel over fudge and using a sharp knife, carefully swirl in the caramel.

Sprinkle pretzels over fudge and gently press down pieces. Keep fudge in refrigerator until set, about 2 hours. Cut into squares when you are ready to serve. Store fudge in refrigerator.

Recipe adapted from Two Peas and Their Pod.

Mashed Potato Truffles

DessertForTwo — Fri, 12 Apr 2013 01:56:50 +0000

In a small bowl, add the chocolate chips. Melt them in the microwave at 50% power, or in the top of a double boiler. Melt the chocolate slowly and stir often. If doing it in the microwave, heat for 30 seconds at a time, stirring before each increment. When the chocolate has melted entirely, stir in the mashed potatoes. Add the vanilla. Stir, stir, stir. And stir til you can stir no more.

Place the mixture in the fridge to firm up for 30 minutes.

Pour your rolling mixture(s) in little bowls and have them ready. Take 1 tablespoon-sized hunks of the cold dough and roll between the palms of your hands. Roll in desired topping, then place on a baking sheet and refrigerate until firm.

They will keep in the fridge for 1 week.

Notes: Make sure you don’t use leftover mashed potatoes that contain garlic, herbs, sour cream or excessive pepper or spices. I didn’t try this recipe with instant potatoes. I used Russet potatoes that I peeled, boiled, and mashed with a splash of cream, milk, butter and salt.

Chocolate Peanut Butter Eggs

Taylor — Fri, 29 Mar 2013 02:10:21 +0000

Combine all of the ingredients except chocolate chips by hand until well-combined and chill the mixture. Form the peanut butter mixture into desired egg shapes, place on wax paper covered cookies sheets, and freeze.

Melt the chocolate chips in either a double boiler or in the microwave. Working with a few eggs at a time, cover them with chocolate and place on wax paper covered cookie sheets.

Allow the chocolate to set, placing the cookie sheets in the freezer if desired.

This is my Aunt Linda’s recipe.

Candy Strawberries

Jenelle Miller — Fri, 29 Mar 2013 01:22:05 +0000

Combine gelatin, pecans, and coconut. Stir in milk and vanilla and mix well. Chill 1 hour.

Shape into strawberry shapes and roll in red sugar.

Tint the almonds with green food coloring and insert into the top of the “berries” to make a leaf.

Notes:
I actually tinted my own sugar red, using a sandwich baggie and 1/2 cup sugar.
The cook time is actually the time it took me to make the berries.
These are very sweet, and they look nice on a plate of cookies.