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Monday, December 17, 2007

holiday candies

Ask anyone that knows me, and they will tell you that I LOVE sweets. In fact, when in a restaurant, I have a tendency of looking at the dessert menu FIRST! LOL. So, this time of year means lots of baking...and, well...eating for me.

I've compiled a few of my favorites for you, my wonderful readers:

Chocolate Cookie Crunch Bark

Prep Time:
20 min
Total Time:
1 hr 20 min
14 servings, one piece each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
2 Tbsp. peanut butter
10 OREO Chocolate Sandwich Cookies

PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

REFRIGERATE at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

Creamy Peanut Butter Fudge

Prep Time:
15 min
Total Time:
2 hr 30 min
24 servings, two squares each
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 can (5 oz.) evaporated milk (about 2/3 cup)
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
2 pkg. (10 oz. each) peanut butter chips
1/2 tsp. vanilla
1 cup PLANTERS COCKTAIL Peanuts, coarsely chopped

LINE 13x9-inch pan with foil. Lightly grease foil; set aside.

PLACE sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly. Boil 5 min., stirring constantly. Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently. Spread immediately into prepared pan. Sprinkle with peanuts; press lightly into fudge.

REFRIGERATE several hours or overnight. Cut into 48 squares. Store in airtight container in refrigerator. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.

Classic Chocolate Fudge

Prep time: 10 min Total time: 2hr 10 min Makes: 4 doz pieces

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate

1 can (14 oz.) sweetened condensed milk

2 tsp. vanilla

1 cup chopped PLANTERS Walnuts

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside. Microwave chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted. Blend in vanilla. Stir in walnuts.

SPREAD into prepared pan.

REFRIGERATE 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Fudge can be stored in airtight container in refrigerator up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.

check out www.kraftfoods.com for more great recipes!

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