Coconut Pecan Pralines!

Out of all of the goodies I have made this holiday season, these might be my favorites.  I am judging this by the fact that I ate three of them before I could stop myself.  I seriously need someone to get these out of my house!   They are also fairly easy to make and rather fail proof.

Here is what you will need:

2  1/2 cups sugar

1/2 cup half and half

1/2 cup corn syrup

1/2 cup butter (1 stick)

1 tsp. vanilla

pinch of salt

2  1/2 cups chopped pecans

2 cups shredded sweetened coconut

Combine the coconut and pecans and set aside.

In a heavy saucepan over medium high heat combine the sugar, butter, half and half, corn syrup, and salt.  Bring to a rolling boil.  Boil for 4 minutes, stirring continuously.   

Set off of the heat.  Add the vanilla and the coconut and pecans.  Stir and allow to sit a cool a bit before dropping.  It will start to thicken and tighten up as it cools some. 

With a small cookie scoop or Tablespoon drop onto wax paper.  Allow to set up and dry for several hours!

These are great for candy or dessert trays or gift giving!





Christmas Crack!

I don't usually name any of my recipes anything with 'crack' in the name, just because the internet and Pinterest is full of crack this and crack that.  It's been highly overused.   However, this name just fits this to a tee, because of the highly addictive nature of it!!!  This is the second batch I have made already this season and I haven't even taken it to anyone yet!    It's also so easy you won't believe.

 Here is what you need:

14 cinnamon graham crackers

1 cup butter  (2 sticks)

1 cup brown sugar

1/4 tsp. salt

1 tsp vanilla

1 cup pecans or walnuts, chopped

1 cup white chocolate chips (you can use chocolate also)

1 cup M&M candies (optional)

Preheat oven to 350 degrees.

Line a large baking sheet with parchment or nonstick foil.  Lay the graham crackers end to end on the sheet.
 Place the butter, brown sugar and salt in a heavy saucepan.   Bring to a boil, stirring constantly.  Cook for 2 minutes.  Remove from heat and add the vanilla flavoring and nuts.    Pour evenly over the graham crackers.   Place in a 350 degree oven for 10 minutes.

Remove and sprinkle with the white chocolate chips and M&M's.   You can use whatever toppings you like here.  Mini chocolate chips are good or even crushed peppermints works for a little twist!!!   Cool in the refrigerator for a couple of hours, then break in pieces.   You can break this in irregular pieces or use a pizza cutter and cut along the broken lines of the crackers to make squares!!!  This is delicious and it disappears fast!!!  

Easy Peasy Butter Toffee!!!

I love butter toffee candy and if you do also, you won't believe how easy it is to make!  It's just a few simple ingredients and very little time!!!  This would be great for gift giving!!!  The trickiest part of this is not burning the toffee mixture!!! 

 Here is what you will need:

2 cups butter (do not use margarine)

2 cups sugar

1/4 tsp. salt

1/2 tsp. vanilla flavoring

1  1/2 cups chopped pecans or walnuts

2 cups milk chocolate or semi sweet chocolate  chips

Cover a large sheet pan with nonstick foil or parchment paper.  Sprinkle evenly with the chopped nuts.

In a heavy, large sauce pan melt the butter, sugar and salt together over medium heat.  Bring to a boil stirring constantly.  After it comes to a boil turn the heat down just a little so it doesn't burn and cook, stirring constantly until it turns the color of peanut butter.  If you are using a candy thermometer it should reach 285 degrees.  Once it thickens and turns the color of peanut butter, remove from heat and add the vanilla flavoring.   This will burn quickly at this stage so be sure to get it off the heat now.   Pour mixture over the chopped nuts and spread it out evenly.  It might seem thin, but that is ok.

Let it sit for a minute or two and then sprinkle the chocolate chips even over the top.

 Let the chips set for about 5 minutes to get soft.  

When they are melted, spread the chips like icing with knife.   Then place in the refrigerator and chill for about an hour or two.  Then peel it off the paper and break into pieces.  Store in an airtight container!

It doesn't get much easier or more delicious than this!!! 

Slow Cooker Butter Toffee Bites!

You will never believe that these yummy little bites of heaven start with a Ritz cracker, but they do!!!  These are called 'Crack Cookies' by some, as in they are addictive, and they are, but I decided to give them a little nicer name...lol!    You won't believe how easy these are!  Here is what you will need:

2 cups semi sweet chocolate chips

1 lb. vanilla or chocolate candy bark (depending on how much chocolate you like)

1 (8 oz.) pkg. Heath toffee bits, divided

2 sleeves Ritz Crackers

1 cup finely chopped pecans

1 cup white chocolate chips, melted with 1 tsp. shortening

Place the semi sweet chocolate chips and the candy bark broken in pieces in a slow cooker set on low.  You can use either chocolate or vanilla candy bark.  I used vanilla and I thought it was plenty chocolate, but if you love a real deep chocolate flavor, use the chocolate bark.  Cook, covered on low for about 1 hour, stirring about halfway though or until the chocolate and bark have melted.  Add in the toffee bits and stir well. 

With a fork, dip each cracker individually, covering the whole cracker all over with the chocolate.  Shake the excess off and lay on a waxed paper.  When you get about 1/2 of a sleeve of crackers dipped, go back and sprinkle each one with a little more of the toffee bits you have left and some of the chopped nuts.  It's best to do this while they are wet and not set, so the nuts and toffee stick! Continue with the rest of the crackers until they are all dipped and sprinkled.  Allow to dry for about an hour or two.  You will know when they are dry because you can lift from the paper without any stickiness or mess.

Melt the white chocolate chips with the shortening and stir well to blend.  You can do this by placing in the microwave to 30 second intervals.  Don't over heat! When dealing with melting chocolate of any kind, be sure to use a glass bowl and make sure it's completely dry.  Any water will make the chocolate 'seize' or become grainy and it will not be smooth and satiny!  Just a helpful hint for those not used to working with melted chocolate.  Using a small spoon, drizzle each cookie with a  drizzle of white chocolate! 

When the white chocolate is completely dry and set, store in an airtight container.  If you layer, place wax paper or parchment paper between the layers! You do not need to refrigerate!





Cream Cheese Fudge!

This is one of those recipes I like to call 'easy peasy', because anyone can make it!  Homemade candy, and especially fudge can be tricky.   This recipe turns out great every time.  It's so creamy and not overly chocolate.   

Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened to room temperature (do not use light or fat free)

2 cup semisweet chocolate chips, melted

4 cups confectioner's sugar

1 tsp. vanilla

1 cups chopped walnuts or pecans

Place the cream cheese in a mixing bowl and beat with an electric mixer until it's fluffy.  Add in the melted chocolate and vanilla until blended.  Gradually add in the confectioner's sugar.  Fold in the nuts.

Line an 8"x8" dish with buttered parchment or wax paper.  Overlap it a little so you can lift the candy out once it has firmed up.   Pour the fudge in the dish and smooth the top.  Refrigerate for at least 3 hours or overnight.  

Lift it out of the pan with the paper.  Remove the paper and cut in small squares.  It's ready to serve!  Now wasn't that easy peasy!!! 



Peanut Butter Snowballs!

These are yummy little peanut butter balls dipped in white chocolate!  If you have peanut butter lovers, they will really love these.   They are also really easy to make! 

 Here is what you will need:

1 cup creamy peanut butter

6 Tbs. butter, softened to room temperature

2 cups confectioner's sugar

1  1/2 lbs. almond bark ( white candy coating)

Place the peanut butter and butter in a mixing bowl and cream together with an electric mixer.  Slowly mix in the confectioner's sugar until well blended.

With a small cookie scoop, scoop out and roll into a little less than 1 inch balls and place on a cookie sheet lined with wax paper or parchment paper.  You should get about 30 pieces.  Place in the freezer and freeze for at least 2 hours...overnight is even better! 

When you are ready to dip them, melt the almond bark in the microwave per the package directions.  If you can't find the almond bark, you can substitute the same amount white chocolate chips with 1 Tbs. shortening added.   Dip with a toothpick and place on wax or parchment paper to dry.

When you pull the toothpick out it leaves a hole in the top, with a small spoon drizzle a little of the candy coating on top to cover it.  This gives them a pretty finish on top.  These are best kept refrigerated until ready to serve!