Caramel Pecan Candy (printer
friendly version)
1/3 cup plus 1/2 cup butter
20 cream filled chocolate sandwich cookies, crushed
14 oz. package caramels
3 cups pecan halves, toasted
Topping:
3/4 cup semi-sweet chocolate chips
3 Tbsp. butter
3 Tbsp. heavy whipping cream
3 Tbsp. light corn syrup
3/4 tsp. vanilla
Melt 1/3 cup butter. Stir in cookie crumbs. Press into ungreased 9" square baking dish. Bake at 325° 10-12 minutes. Cool. In a saucepan on low heat, melt caramels and remaining butter. Stir in pecans. Pour over crust. Cool.
Combine chocolate ships, butter, cream and corn syrup. Cook and stir over low heat until smooth. Add vanilla. Pour over caramel layer. Cool. Cut into 1" squares.
Pecan Bars (printer
friendly version)
1 yellow cake mix
1/2 cup melted margarine
1 egg
1 egg
1 can sweetened condensed milk (such as Eagle Brand)
1 tsp. vanilla
1 cup pecan pieces
6 oz. package Toffee Bits
Grease 9"x13" baking pan. Combine cake mix, margarine, and egg. Stir. Press into pan.
Combine remaining ingredients. Spread on top of crust. Bake at 350° 30-35 minutes.
Chocolate Brittle Surprise (printer
friendly version)
from: Jolly Holidays - Gooseberry Patch Cookbook
35 unsalted saltine crackers
1 cup brown sugar, packed
1 tsp. vanilla
1 cup butter (not margarine)
2 cups semi-sweet chocolate chips
1 cup chopped pecans
Arrange 5 rows of 7 crackers each on a greased, aluminum foil-lined baking sheet with sides (jelly roll pan). In saucepan, combine sugar, vanilla, and butter and stir over medium heat until dissolved and melted. Pour mixture over crackers. Back at 350° 17-20 minutes. Remove and sprinkle with chocolate chips. Spread chips after melted and sprinkle with nuts. Refrigerate one hour. Break into pieces. Store in air-tight containers.
Snickers Bars (printer
friendly version)
1st Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Melt and spread in 9"x13" pan. Cool in refrigerator.
2nd Layer:
1 cup sugar
1/4 cup milk
1/4 cup margarine
1/4 cup peanut butter
1 1/2 cup mashmallow creme
1 tsp. vanilla
1 1/2 cup dry roasted peanuts, chopped
Combine in saucepan sugar, milk, and margarine, and boil for 5 minutes. Add peanut butter, marshmallow creme, and vanilla, and stir until combined. Mix in peanuts and spread over first layer.
3rd Layer:
1 bag Kraft caramels (40 count)
4 Tbsp. heavy whipping cream
Melt and spread over 2nd layer.
4th Layer:
1/4 cup peanut butter
1/4 cup butterscoth chips
1 cup milk chocolate chips
Melt and spread over third layer. Refrigerate covered. Cut into small pieces.
