Peanut Butter Pieces
2 sticks butter
1 pound powdered sugar
1 cup graham cracker crumbs
1 cup peanut butter
2 cups chocolate chips
Place butter in large bowl and microwave on high for 2 to 3 minutes. When butter is melted, add powdered sugar, graham cracker crumbs and peanut butter; mix until smooth. Press into 8 by 8 inch square dish. Microwave on high for 2 minutes. Place chocolate chips in large bowl and microwave on 50% power for 3 to 4 minutes; stir several times while melting. When melted, spread over peanut butter layer; chill. Cut into squares and store in an airtight container.
Last night I got a terrible craving for chocolate. I knew my dad had some in the kitchen. The craving was very strong. I just had to get up and get a few squares. I havent eaten chocolate a lot lately, in fact I’ve had very very little of it. The only chocolate I had recently was a cadburys cream egg on easter.
So at 1 AM I got up, and went out to the kitchen, and grabbed four squares of dairy milk chocolate. That satisfied me and I was able to go to sleep then.
Until this morning that was…when my dad opened the kitchen cupboard and realised his chocolate had been touched, he was like, whose been eating my chocolate? My mom asked me if I had, and I had to confess, that yes, my diet went out the window last night.
But it was so worth it. Now that I’ve had it I probably wont eat it again for a while.
ST. PATRICK’S DAY MARSHMALLOW POPS
Regular sized Marshmallows
Ghirardelli Chocolate Melting Wafers or Chocolate Chips
Wilton Candy Melts – White
Wilton Candy Melts – Green
Wilton Lollipop Sticks
For each Marshmallow Pop, find 3 marshmallows that are approximately the same size an skewer them with a lollipop stick. Place 20-25 chocolate wafers in the pan and microwave them for 30 seconds, check them, give them a stir and then microwave again for 10 seconds more. Repeat process until chocolate is almost completely melted. Use a spoon to help cover the marshmallows and also to smooth out the chocolate once it was on the marshmallows. Allow the marshmallow pops to cool and the chocolate to harden. Melt 15-20 Wilton Red, Bright White, Bright Pink and Pink Candy Melts in individual Ziploc bags. Once melted, cut the tip off the bags. Alternating colors, drizzle the melted candy melts over the Marshmallow Pops. Allow the drizzle on the Marshmallow Pops to harden before storing in an air-tight container.
8 ounces white confectionery coating, divided
8 ounces semi-sweet chocolate chips
1/2 cup salted peanuts
1/2 cup miniature marshmallows
1/2 cup crisp rice cereal
1/2 cup coconut
1/2 cup red and green candied cherries
In a heavy saucepan or double boiler, melt 6 ounces confectionery coating and all of the chocolate chips. Stir in the peanuts, marshmallows and cereal. Pour onto a greased 10 inch pizza pan or a foil-covered 10 inch circle of cardboard. Spread to even out top. Sprinkle with coconut and top with cherries. Melt remaining confectionery coating; drizzle over pizza. Refrigerate.
Makes 16 to 20 servings.
Old Time Popcorn Balls
2 quarts popped popcorn
1/2 cup molasses
1/2 cup sugar
1/3 cup water
1 tablespoon vinegar
1 tablespoon butter or margarine
1/4 teaspoon baking soda
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook over medium heat, without stirring, until candy thermometer reads 235 degrees (soft-ball stage). Add baking soda; stir well. Remove from the heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3 inch balls, dipping hands in cold water to prevent the syrup from sticking.
After shaping the popcorn balls, wrap with clear or colored plastic wrap. You can add a holiday touch by tying them with colored ribbons.
Makes 6 to 8 servings.
1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
8 to 10 wooden sticks
8 to 10 medium tart apples
In a heavy 3 quart saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (firm-ball stage), about 30 to 40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool.
For even more fun and flavor, roll the bottom of each coated apple in chopped peanuts before setting on the waxed paper to cool.
Makes 8 to 10 apples.
36 large marshmallows
1 1/2 cups (9 ounces) semi-sweet chocolate chips
1/2 cup chunky peanut butter
2 tablespoons butter (no substitutes)
Line a 9 inch square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour and spread over the marshmallows. Chill completely. Cut between marshmallows.
Makes 3 dozen.