Pecan Caramels

Soft Rum Caramels

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Ingredients

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Instructions

In a saucepan put the brown sugar, corn syrup, sugar and salt.
Heat in a medium fire, let it boil stir to mix evenly.
Add the cream mixture stir constantly in order not to overheat.
Take off from the heat then mix in the rum extract.
Once mixture is well blended, pour it into the prepared pan set aside to cool.
Once firma and hard, cut the candy into pieces or any desired size.
Wrap each candy into a foil or wax paper twisting both ends.
Store in a container or keep it cool in a fridge.

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Course; Candy

Toasted Almond Caramels

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Ingredients

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Instructions

Prepare the almonds and toast in a low medium heat fire until golden brown in color and aroma scent begin to smell.
Bring to boil in a saucepan the sugar, corn syrup, salt and the butter.
Stir well to evenly mix.
Take off the pan from the heat and stir in the cream into the mixture.
Stir to mix evenly, Return the pan to the medium heat and add the vanilla and almonds.
Cook and bring to boil.
Pour the mixture into a separate prepared pan and let it cool in a fridge.
When firm, cut into pieces or square size shape.

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Course; Candy / Nuts

Old Fashioned Caramels

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Ingredients

▢ 1 tablespoon butter plus 1 cup divided
▢ 2 cups sugar
▢ 1 3/4 cups light corn syrup
▢ 2 cups half-and-half cream
▢ 1 teaspoon vanilla extract
▢ 1 cup Diamond of California Chopped Pecans optional

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Instructions

Prepare a saucepan; add in the sugar, corn syrup and butter.
Heat in a medium fire then let it boil stirring constantly for few minutes or until such time it melted evenly.
Take off from the heat then stir in the cream, vanilla and the pecans into the mixture.
Pour in the mixture into the separate foiled pan then set aside to set to cool the mixture.
Once firm and hard, break the candy into pieces

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Course; Candy

Toasted Coconut Chocolate Bark

A rich and crunchy chocolate bark with toasted coconut, perfect for snacking or gifting. Simple to make and absolutely delicious!

Couverts12

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Equipment

microwave-safe bowl
cookie sheet
waxed paper
spatula
Knife

Ingredients

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Instructions

Line a cookie sheet with waxed paper and set aside.
In a large microwave-safe bowl, melt the semi-sweet and dark chocolate chips, stirring frequently to prevent burning.
Remove from the microwave and stir in half of the toasted coconut flakes.
Pour the mixture onto the prepared cookie sheet, spreading it evenly.
Sprinkle the remaining toasted coconut on top.
Chill in the refrigerator for 2 hours.
Once set, cut or break into pieces to serve.

Notes & Wine Advice

Serving Tip:

Enjoy as a sweet snack, or package in decorative bags for a homemade gift.

Wine Advice:

Pair with a sweet dessert wine like Port or a smooth coconut rum cocktail.

Nutrition values

Calories: 290 kcal | koolhydraten: 28 g | Eiwitten: 3 g | Vet: 19 g | Suiker: 20 g

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Course; Candy / Chocolate / Dessert

Cuisine; International / Global

Diets; Vegetarian

Chunky Chocolate Peanut Butter Bark

A sweet and salty chocolate peanut butter bark packed with crunchy pretzels, salted peanuts, and mini peanut butter cups.

Couverts12

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Equipment

Microwave-safe bowls
cookie sheet
wax paper
spatula
Knife

Ingredients

▢ 12 oz semi-sweet chocolate chips
▢ 12 oz peanut butter chips
▢ 6 oz salted peanuts
▢ 6 oz small pretzels chopped
▢ 12 miniature peanut butter cups unwrapped and coarsely chopped

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Instructions

Line a cookie sheet with wax paper and set aside.
In a large microwave-safe bowl, melt the semi-sweet chocolate chips, stirring frequently to prevent burning.
Remove from the microwave and stir in the salted peanuts.
Pour the mixture onto the prepared cookie sheet, spreading evenly.
In another microwave-safe bowl, melt the peanut butter chips.
Remove from the microwave and mix in the chopped pretzels.
Pour the peanut butter mixture over the chocolate layer, spreading gently.
Press the chopped miniature peanut butter cups on top.
Place the cookie sheet in the fridge to cool for 2 hours.
Once set, cut or break into pieces and serve.

Notes & Wine Advice

Serving Tip:

Serve as a sweet snack or package in decorative bags for a homemade gift.

Wine Advice:

Pair with a creamy liqueur such as Baileys or a nutty Amontillado sherry.

Nutrition values

Calories: 320 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 20 g | Suiker: 22 g

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Course; Candy / Chocolate / Dessert / Nuts

Cuisine; International / Global

Coffee Toffee Bark

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Ingredients

▢ 12 ounces semi sweet chocolate chips
▢ 4 ounces white chocolate chips
▢ 2 teaspoons finely ground coffee
▢ 6 ounces toffee bits or chips

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Instructions

Prepare a cookie sheet with waxed paper, set aside.
In a medium microwave safe bowl, melt the semi sweet chocolate chips, Pour into the cookie sheet.
In a small microwave safe bowl, melt the white chocolate chips.
Remove from microwave and stir in the coffee and the toffee.
Pour on top of semisweet layer and use a butter knife to drag through both layers and swirl together.
Cool in fridge for two hours, then cut or break into pieces to serve.

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Course; Candy / Chocolate

Mint Chocolate Bark

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Ingredients

▢ 12 ounces milk chocolate chips
▢ 6 ounces white chocolate chips
▢ Green food coloring
▢ 5 teaspoons mint extract

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Instructions

Prepare a cookie sheet with wax paper, set aside.
In a large microwave safe bowl, melt the milk chocolate chips, stirring often to prevent burning.
Remove from microwave and pour into prepared cookie sheet.
Use a spatula to create an even layer.
Set aside.
In a medium sized microwave safe bowl melt the white chocolate chips.
Remove from microwave and stir in mint extract.
Once well combined, stir in green food coloring.
Pour white chocolate on top of milk chocolate.
Use a butter knife to drag through both chocolate layers and swirl the colors together.
Cool in fridge for 2 hours, then cut or break into pieces to serve.

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Course; Candy / Chocolate

Chocolate Chip Cookie Dough Bark

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Ingredients

▢ 6 ounces white chocolate chips
▢ 12 ounces dark chocolate chips
▢ 16 store bought chocolate chip cookies
▢ 3 ounces mini milk chocolate chips

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Instructions

Prepare a cookie sheet with wax paper, set aside.
Break the chocolate chip cookies into chunks, set aside.
In a small microwave safe bowl, melt the white chocolate chips, stirring often.
Pour into prepare cookie sheet and place in fridge to chill.
In a medium microwave safe bowl melt the dark chocolate, stirring often to prevent burning.
Pour on top of white chocolate.
Put pieces of chocolate chip cookies on top of dark chocolate and place mini chocolate chips in between cookie pieces.
Chill for at least two hours.
Cut into pieces and serve.

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Course; Candy / Chocolate

Cookies and Cream Bark

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Ingredients

▢ 12 ounces white chocolate chips
▢ 18 chocolate crème filled cookies

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Instructions

Chop the sandwiches into small pieces, but not into crumbs.
Set aside.
Prepare a baking sheet with parchment paper or waxed paper.
Put the white chocolate chips in a microwave safe bowl and melt, stirring often to prevent burning.
Stir in half of the chopped chocolate cookies.
Spread in prepared cookie sheet.
Top with the other half, using a spoon to push down the cookies.
Chill for two hours and then cut.
Serve cold.

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Course; Candy / Chocolate