Christmas Crunch Candy Food

CHRISTMAS CRUNCH

Steps:

• Spread a couple sheets of parchment paper, wax paper, or two silpats on the countertop then set aside.
• Add puffcorn, pretzels, and peanuts to a very large bowl - if you don't have an XL bowl, use two large bowls - then set aside.
• Add chocolate chips and coconut oil to a medium-sized, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren't completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted.
• Drizzle chocolate over puffcorn mixture then gently fold with a spatula until everything is evenly coated. Spread mixture out onto prepared surface then sprinkle with M&Ms (may not use whole bag) and press gently so they adhere to the warm chocolate. Add sprinkles then let cool completely. Transfer to treat bags or an airtight container.

CHRISTMAS CRUNCH RECIPE

Steps:

• Place parchment paper on a cookie sheet before you prepare the other items. Melt the white chocolate at your preferred method (I use a glass bowl in the microwave for 1.5-2 minutes, stirring in the middle).
• As it melts, mix the m&m's and pretzels in another bowl.
• Once the chocolate is all melted nicely, pour it into the mix. Stir.
• Spread mix unto parchment paper to cool. Allow to set for 20 minutes. To speed up the hardening process, you can place it in the freezer.
• Once cooled, break it up and serve.

CHRISTMAS CANDY CRUNCH

Steps:

• Line a baking sheet with Parchment Paper
• Combine all ingredients except almond bark in a large bowl and toss
• Place almond bark in a microwave safe bowl and heat 1 minute, stir. Continue heating in 10 second intervals and stir, until a few small pieces are left, then stir until completely smooth
• Pour melted chocolate over mixture and stir well until coated
• Spread mixture onto baking sheet and let set about 10 minutes
• Break in pieces

CHRISTMAS CRUNCH CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. , Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300° (hard-crack stage), brushing down sides of pan with a pastry brush dipped in water as needed., Remove from heat. Stir in cereal, cashews, baking soda and vanilla. Quickly pour into prepared pan. Using a buttered metal spatula, spread mixture to 1/4-in. thickness. Cool completely; break into pieces., To Make Ahead: Store candy in an airtight container up to 1 month.

CHRISTMAS CRUNCH

Steps:

• Grease one 10x15 inch baking pan.
• In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
• Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
• Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

CHRISTMAS CRUNCH MIX

Steps:

• In a large bowl, combine the Chex cereal, Cheerios, pretzels and peanuts.
• In a microwave safe bowl or the container the candy coating comes in, melt the candy coating according to package directions, usually 90 seconds to 2 minutes, stirring every 30 seconds until melted and smooth. Be sure not to over melt the candy coating as it will burn and become too thick to stir and coat the mix evenly.
• Pour the melted candy coating over the ingredients in the large bowl and toss to coat with a large spoon. Ingredients should be evenly coated in the candy coating.
• Spread the mixture out in an even layer on parchment paper. Immediately sprinkle with the sprinkles and then the M&M's. Lay gingermen cookies evenly across mixture.
• Allow mixture to cool completely. Break apart to serve. Store in an airtight container or baggie.

CHRISTMAS CRUNCH

Steps:

• 1. Melt almond bark in double boiler.
• 2. Stir peanut butter into melted almond bark.
• 3. Add pretzel pieces and mix until all pretzels are coated.
• 4. Spread thin on a foil covered cookie sheet.
• 5. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out.
• 6. Put in fridge to harden for 15 to 20 minutes. Break into pieces and store in a container.