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Butterfingers

Melt 1 pound candy corn in microwave (as you might with chocolate) (Use a glass dish, NOT plastic)

Mix with 16-19 ounces peanut butter

Press into pan lined with wax paper

When cool cut into pieces

Dip/cover in melted milk chocolate

 

We like 14 ounces candy corn and 16 ounces peanut butter

We also just pour chocolate onto pan and cut into pieces after

You can microwave again after you add the peanut butter if needed

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S’mores Popcorn

Ingredients:

1/2 box of Golden Graham cereal

1/2 bag of miniature marshmallows

1 & 1/2 bags of Tender White Orville Redenbacher Popcorn

A whole bag of chocolate chips – melted

Pop your popcorn.

Mix your cereal, popcorn & marshmallows in a bowl.

Melt your chocolate in a microwaveable bowl.

Spread your dry mixture on a large baking sheet.

Drizzle your melted chocolate over the dry mixture.

Wait for your chocolate to get firm, and eat!

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Key Lime White Chocolate Coconut Crunch

Ingredients:

  • 9 cups Golden Grahams Cereal
  • 1 1/4 cups white chocolate chips
  • 1/4 butter
  • 1 tbsp lime zest
  • 2 tbsp fresh key lime juice
  • 2 cupspowdered sugar
  • 1/2 cup toasted coconut*

Method:

In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.

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Homemade Big Hunk Nougat

Ingredients:

  • 3 cups dry roasted peanuts (about 18 oz) 2 cups
  • 3 jars (7 oz each) marshmallow cream 2 jars
  • 2 1/4 cups light corn syrup 1 1/3 plus 2 TBS plus a little
  • 2 1/4 cups sugar 1 1/3 plus 2 TBS plus a little
  • 1 1/2 teaspoons vanilla 1/3 tsp
  • 6 tablespoons butter 4 TBS
  • 1/4 teaspoon salt little bit

2/3 of a recipe amounts are on the right of words

 

Method:

 

Spray 11×17 baking sheet, with edges, with non-stick spray; sprinkle with peanuts, set aside.

Place marshmallow cream in large mixing bowl, set aside.

Combine corn syrup and sugar in saucepan; place over medium heat, stir constantly until mixture comes to a boil. Remove spoon; using a candy thermometer cook syrup to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with the fingers).

Remove syrup from heat and allow to cool 2 minutes. Pour syrup over marshmallow cream (do not scrape pan), add butter, vanilla and salt; fold ingredients together using a wooden spoon. Pour over peanuts and spread evenly on prepared pan. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite-size pieces and wrap in wax paper or cellophane.

Notes:

Makes approximately 187 pieces, serves approximately 62

Posted on

Butterfingers

Melt 1 pound candy corn in microwave (as you might with chocolate) (Recipe said to use glass dish — just in case you might have used a plastic one — glass really is best)

Mix with 16-19 oz peanut butter

Press into pan lined with wax paper

When cool cut into pieces

Dip/cover in melted chocolate — if desired — or not, as it is good without the chocolate