Recipe of the Week
Toffee Bars, Maple Kisses,
and Chocolate-Nut Cloud Candy
1 cup brown sugar
1 cup butter
1 12 ounce bag semi-sweet chocolate chips
1 cup chopped nuts
Place one layer of crackers on greased cookie sheet. Melt butter and brown sugar together and boil for 3 minutes. Pour mixture over crackers and bake at 400 degrees for 5 minutes. Cool slightly.
Sprinkle chocolate chips over mixture in pan and allow to melt. With spatula, spread melted chocolate to cover cracker/toffee layer completely. Sprinkle with chopped nuts while chocolate still soft.
Cool slightly more and cut into bars.
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup light corn syrup
1 tablespoon butter or margarine
1 teaspoon maple flavor
1-1/2 cups chopped walnuts
In 2-quart saucepan over very low heat, heat sugars, undiluted milk, and corn syrup to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring constantly, until temperature reaches 235 F. or until a small amount of mixture dropped into very cold water forms a soft ball. (This takes about 30 minutes.) Remove candy mixture from heat.
With spoon, beat butter, maple flavor and nuts into mixture. Quickly drop mixture by teaspoonfuls onto waxed paper; cool on wire racks.
Chocolate-Nut Cloud Candy
1 cup miniature marshmallows
1 pound plain chocolate candy bars
1 cup crunchy peanut butter
8 ounces chopped nuts (any kind)
Prepare an 8-inch square pan by lining the inside with wax paper. Let the wax paper hang over the sides of the pan an inch so that you will be able to lift the candy out easily when the candy is set.
Carefully melt the chocolate in the top of a double boiler or saucepan, stirring frequently and only heating the chocolate long enough to melt the chocolate into a liquid form. Pour half of the melted milk chocolate into the bottom of your wax paper lined pan.
Place the marshmallows on top of the melted chocolate, spreading them out evenly in the pan.
Melt the peanut butter in a saucepan until it is smooth and then spoon or pour it over the top of the marshmallows.
Sprinkle half of the nuts over the top of the mixture in the pan, then cover the entire top with the remaining milk chocolate. Sprinkle the remaining nuts over the top.
Once the candy is completely cooled and set, remove the candy from the pan to a hard surface by lifting the excess wax paper that you left dangling from the pan for just this purpose. Cut the candy into pieces for serving.
Click here for more recipes
Have a recipe you’d like to share? Please send it via email to email@example.com. Contributed recipes may appear online or in the BHM newsletter.