Candy Coated Milk Chocolate Pieces Cookies I Food

CHOCOLATE-COVERED ALMOND TOFFEE BARS

Steps:

• Position rack in center of oven and preheat oven to 375 degrees F.
• Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
• Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
• Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
• Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
• While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
• When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
• Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

CHOCOLATE-COVERED TOFFEE

Steps:

• Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
• In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
• Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
• The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
• Pour the toffee onto the prepared baking sheet.
• Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
• Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
• You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
• Allow the toffee to sit until it is room temperature and then break apart the pieces.
• Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
• Set up a second baking sheet with a sheet of parchment or wax paper.
• Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
• Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
• In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
• If you want to sprinkle with toasted nuts and sea salt, this is the time.
• Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
• Fill decorative bags as gifts for Valentine's Day.

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

CANDY-COATED MILK CHOCOLATE PIECES COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly cream together shortening, sugars, eggs and vanilla.
• In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well.
• Stir in 1/2 cup candies. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining candies. Bake for 10 - 12 minutes.

CANDY-COATED MILK CHOCOLATE PIECES COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly cream together shortening, sugars, eggs and vanilla.
• In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well.
• Stir in 1/2 cup candies. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining candies. Bake for 10 - 12 minutes.

CANDY-COATED MILK CHOCOLATE PIECES COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly cream together shortening, sugars, eggs and vanilla.
• In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well.
• Stir in 1/2 cup candies. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining candies. Bake for 10 - 12 minutes.

MILK CHOCOLATE TOFFEE BARS

Steps:

• Preheat oven to 350° (325° glass pan).
• Grease 9x13 pan.
• To prepare crust, cream all ingredients until very well blended.
• Press evenly into pan.
• Bake for 20 minutes or until light brown.
• Set aside to cool while making the filling.
• Heat milk and margarine on stove, stirring constantly, until thickened.
• This will take 5-10 minutes.
• Spread over crust.
• Bake for 15 minutes, until golden brown.
• Sprinkle evenly with chocolate chips.
• Return to oven for 2 minutes to melt the chocolate.
• Remove from oven and spread chocolate smooth.
• Sprinkle toffee bits on top.
• Using the back of a spoon, gently press the toffee into the melted chocolate.
• Cool completely.
• Cut into bars before refrigerating.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS

Steps:

• Put chocolate in small bowl.
• Microwave for 35 seconds.
• The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
• Lay out a piece of foil.
• Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
• Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).

CHOCOLATE COVERED SALTINE CRACKERS

Steps:

• Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan.
• Melt butter and brown sugar in pan and boil 3 minutes.
• Pour over crackers.
• Bake at 350°F for 5 minutes.
• Pour chocolate chips over and let stand 5 minutes to melt.
• Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins.
• Garnish with colored sprinkles.
• Place in refrigerator until hard.
• Break into bite-size pieces.

THE BEST DIPPING/COATING CHOCOLATE EVER!

Steps:

• Chop the paraffin into small pieces.
• Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
• When the paraffin is melted, add the chocolate.
• Stir all together.
• If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
• Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
• Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
• After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.

CANDY-COATED MILK CHOCOLATE PIECES COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly cream together shortening, sugars, eggs and vanilla.
• In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well.
• Stir in 1/2 cup candies. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining candies. Bake for 10 - 12 minutes.