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“Carmel Crunch” ~ Caramely, chocolatey yumminess!

Carmel CrunchGood evening fellow foodies!
Tonight I made a sweet and crunchy party mix for my daughters performance group. I’m so excited for them to try it tomorrow :) You can throw in whatever cereals and snacks that you have on hand and that sounds good to you. It tastes like a caramel corn glaze with some of the pieces coated in white chocolate, such a good salty-sweet combination. This recipe can also be easily adapted for various holidays by adding in colored M&M’s, just add those before serving.

Ingredients
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
4 cups of assorted Cheerios (I used fruity, plain, multi-grain and chocolate)
2-3 cups of pretzel twists
1 cup of dried cranberries
1 cup of mini-graham pieces
1 cup of mini caramel-corn flavored rice makes
2 cups of white chocolate chips
1 cup of butter
1 1/2 cups of brown sugar
1/2 cup light corn syrup
large container to bake in-I used a disposable aluminum tin (the kind they sell to roast turkeys in, it made it very easy to stir when baking)

1. Pre-heat oven to 250 degrees.
2. In small saucepan, melt, butter, brown sugar and corn syrup. Stir until hot and bubbly.
3. Put all snack ingredients in the container you will be baking it in, pour hot caramel mixture of the cereal mix.
4. Toss gently and bake for 1 hour, tossing every 15 minutes.
5. Spread on wax paper to cool.
6. In a large pot, melt white chocolate chips on low and until melted and smooth. Take approximately 8 cups of the snack mix and pour into the melted chocolate, toss gently and replace onto wax paper to cool.
7. Store in am air-tight container if it lasts that long ;)

Enjoy!
Recipe adapted from http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=37640

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Rocky Ledge Bars aka Barhorst Bars

Good evening and Happy Holidays everyone! I hope everyone is enjoying the holiday season and getting to do a little baking :) A favorite go-to and much requested cookie recipe for me are these Rocky Ledge Bars. Everyone loves them, they are easy and you can customize them for the occasion or holiday (for Christmas, I added mini red and green M&M’s for some color) So, let’s get to it!

With a Christmas twist :)

With a Christmas twist :)

Ingredients

1 stick room temperature butter

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

1 tsp coarse salt

1 1/2 cups packed brown sugar

3 large eggs

1 tsp vanilla extract

1 cup mini marshmallows

1 cup semi-sweet chocolate chips (or substitute in some colored mini-M&M‘s)

1 cup white chocolate chips

1 cup butterscotch chips

1 cup Kraft caramel bits

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray and line with parchment paper (it makes lifting out the whole pan easier for slicing)

2. Mix together flour, baking powder, and salt in a bowl. With your electric stand mixer, cream butter and brown sugar until fluffy. Add eggs and vanilla, mix until well combined. Mix in flour mixture. Fold in HALF of the marshmallows, chocolate chips, butterscotch chips and caramel bits.

3. Spread batter in a  prepared pan. Scatter remaining marshmallows, chocolate chips (or M&M’s) butterscotch chips and caramel bits on top. Bake until golden brown and toothpick inserted in center comes out clean, about 30-35 minutes.

4. Let cool on a rack for 3-4 hours. These really need time to set-up properly, so plan accordingly. When thoroughly cool and firm, lift entire block of bars out of the pan and cut into desired shapes, triangles are a nice option.

5. Be prepared for these to disappear fast! Enjoy :)

Recipe adapted from www.marthastewart.com

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