Irish Potato Candy These are so good! They’re easy to make and it makes up quite a bit. Irish Potato Candy Print Prep time 20 mins Total time 20 mins Original recipe found here: https://homemadehooplah.com/irish-potato-candy/ Author: Marsha Powell Recipe type: Candy Cuisine: Irish […]
Monster Fudge Bars
This recipe comes from Trish at www.momontimeout.com She has lots of great recipes on her blog. You might want to check it out.
- 2 cups refirgerated chocolate chip cookie dough (about 15 oz)
- ½ cup oats (old fashioned or quick oats are fine)
- 1 cup mini M&M's + more for topping
- 1 cup Reese's peanut butter chips
- 1 14 oz can sweetened condensed milk
- 1 12 oz bag semisweet chocolate chips
- 1 tsp vanilla extract
- Preheat oven to 350F (for a glass pan), 325F (for a dark pan).
- Line a 9 x 13 pan with parchment paper and set aside.
- In a large bowl, crumble up the cookie dough and stir in oats, one cup M&Ms and peanut butter chips. Mix until combined.
- Press the dough evenly into the prepared pan.
- Bake for 10 minutes.
- While dough is baking, combine sweetened condensed milk and chocolate chips in a microwave safe container. Heat on high heat for 30 seconds, stir. Repeat until smooth. Stir in vanilla extract.
- Pour the fudge mixture over the partially baked crust and carefully spread. The dough is not fully baked so make sure to evenly pour the fudge to start with.
- Sprinkle with additional mini M&Ms, the amount is up to you. I did about 1 cup.
- Return to the oven and bake for another 15 to 18 minutes or just until the edges and center begin to crack.
- Let bars cool completely on a wire rack before cutting into bars. I like to refrigerate my bars for a good hour so the fudge is nice and set up.
Pioneer Potato Candy
Years ago when the kids were still in school, my daughter came home with this recipe. It was from another mother who did as much holiday cooking and baking as I did. They’re so good, that I used to make them every year. Now, I make them for gifts.
Divide the dough up and add different flavorings.
- 1 c. warm unseasoned mashed potatoes
- ½ tsp. salt
- 2 tsp. vanilla
- 2 lbs. powdered sugar
- 1 lb. chocolate coating or dipping chocolate
- ⅔ c. ground salted peanuts or 1 c. shredded coconut
- Combine potatoes, salt, and vanilla in a 4 quart bowl. Put sugar in potatoes, stirring in 1 cup at a time. Mixture will liquefy when first sugar is added, then begins to thicken. When it is as thick as dough, knead it even through all the sugar has not been added (likewise, add more sugar if needed). After kneading, cover with damp cloth; chill until small spoonfuls can be rolled into a ball. Shape in balls. Dip in melted chocolate, then roll in nuts or coconut. Makes 2 pounds.
- We like to divide into several bowls, putting a different flavor and color in each.
Peanut Butter Chocolate Candy Squares Do you make candy to have at Thanksgiving? Or maybe for Christmas gifts? I do. I have no idea where I got this recipe because I’ve been making these for many years. Peanut Butter Chocolate Candy Squares Print Prep […]
Maple Walnut Fudge
This recipe comes from Aimee at SugarySweets.com Stop by her blog for some wonderful recipes!
- 2 cups Granulated Sugar
- ¾ cup Heavy Cream
- ¾ cup Unsalted Butter
- pinch of Salt
- 7 ounces Marshmallow Cream
- 11 ounces White Chocolate Chips
- 2 teaspoons Maple extract
- ¾ cup Walnuts, Chopped
- In a large mixing bowl, combine marshmallow cream, white chocolate morsels and maple extract. Set aside. (I put this in my electric mixing bowl with whisk attachment).
- In a large saucepan, combine sugar, heavy cream, butter and salt. Heat over medium high heat and bring to a boil, stirring constantly. Once boiling (a good rolling boil), continue boiling over medium high heat for 5 minutes (still stirring). After 5 minutes, remove from heat and pour over the marshmallow cream, white chocolate morsels and maple extract.
- Blend mixture for about 1-2 minutes until smooth (and white chocolate is melted). Fold in chopped walnuts.
- Pour into a parchment paper lined 8inch baking dish. Refrigerate 4 hours or overnight. Cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.
Chocolate Covered Cherries
I got this recipe alot of years ago from a dear friend. It makes quite a bit.
- 1½ lb. confectioners sugar
- 1 stick butter, softened
- 1 can Eagle Brand sweetened condensed milk
- Maraschino cherries, well drained
- 1 (12-oz) package semi-sweet chocolate chips
- ¼ lb. parafin
- Blend together the sugar, butter and Eagle Brand. With fingers, shape almost ¼ tsp. of this mixture around each cherry.
- Place on a cookie sheet, covered with waxed paper. Chill for 1 to 2 hours.
- Impale each candy on a toothpick and dip into the chocolate covering.
- To Make the Covering: In a double boiler, over boiling water, melt the chocolate chips and the parafin. Let cool slightly; then dip each cherry and place on the waxed paper.
- Let stand until set.
Sneaky Fruit Salad
This is great any time of the year. I found that it was also good if you wanted to use up some leftover Halloween candy.
Everyone is going to love this.
- (8 oz) container Whipped Topping
- Orange food coloring
- 1 apple, cored and chopped
- 2 (2.07 oz) Snickers candy bars, chopped
- ¼ cup chopped peanuts
- In a large bowl add whipped topping and orange food coloring. Fold in chopped apple, Snickers and peanuts. Refrigerate until time to serve.