Category Archives: Candy

Candy, Cookies, Desserts, Recipes

Peanut Butter Brownie Cups

Leave a comment

18 Servings Prep: 20 Min. Bake: 20 Min.
    Ingredients

  1. 1 package (21-1/2 ounces) fudge brownie mix
  2. 15 to 18 miniature peanut butter cups

    3.  

    Directions

  3. Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full.
  4. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely. Yield: about 1-1/2 dozen.

    Editor’s Note: The Test Kitchen staff found Betty Crocker’s Fudge Brownie mix bakes best for this recipe.

 

Candy, Desserts, Halloween Recipes, Recipes

“Boo”-rrific Kisses

Leave a comment

 

30 Servings Prep: 20 Min. Bake: 40 Min. + Standing
    Ingredients

  1. 2 egg whites
  2. 1/2 teaspoon vanilla extract
  3. 1/4 teaspoon almond extract
  4. 1/8 teaspoon cider vinegar
  5. 1/2 cup sugar
  6. Orange food coloring, optional
  7. 1-1/2 teaspoons miniature semisweet chocolate chips

    8.  

    Directions

  8. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
  9. Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
  10. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.

 

Candy, Christmas Recipes, Desserts, Recipes

‘Tis the Season Heath Bark

Leave a comment

A New Family Favorite

 

8 oz. Dark chocolate baking bar, finely chopped of 1 1/2 C. Semi Sweet Morsels

1/4C. White Morsels

1 tsp. Vegetable Oil

1/2 C. Chopped or crushed Heath Bars

 

Line baking sheet with parchment or was paper.

 

Melt 2/3 of dark chocolate in uncovered, microwave-safe bowl on high power 45 seconds; Stir.  If pieces retain some of their original shape, microwave an additional 10-15 second intervals, stirring just until melted.  Add remaining dark chocolate and stir until melted.  Spread chocolate into 10-by-8 in. rectangle on baking sheet.

 

Microwave white morsels in small, heavy-duty  plastic bag on medium-high power for 30 seconds. Knead bag until morsels are smooth.  Add oil; knead to combine.  Cut tiny corner from bag; squeeze to drizzle over dark chocolate.  Immediately sprinkle chopped heath bars over bark.

 

Refrigerate 30 min. or until firm.  Break into 24 pieces.  Store in airtight container for up to 1week.