Saltine Toffee

For awhile, I’ve heard my mom rave about this recipe, but I’ve been skeptical. We’ve been visiting my family for the past week, and she made a batch for us to sample.  I can’t be sure, but it’s entirely possible that I consumed at least half. Addicting stuff!!! And super easy to make. Would make an easy and delish treat for the holidays and for gift giving.

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Saltine Toffee

1 sleeve Saltine crackers
1 c butter
1 c brown sugar
1 c white chocolate chips
1 c semi-sweet chocolate chips

Preheat over to 350. Line a large cookie sheet or jelly roll pan with aluminum foil and spray foil heavily with nonstick cooking spray.

Place saltines, side-by-side, in a single layer on foil.

In a small saucepan, melt butter. Add brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers.

Bake for 5 minutes or until crackers float and sugar mixture bubbles. Remove from oven, and turn off oven.

Sprinkle white chocolate and semi-sweet chocolate chips on top & spread as it melts (Return to warm oven to complete melting, if needed).

Allow chocolate to harden. (Place cookie sheet in fridge or freezer to speed the hardening process, if desired). Break apart and serve.

Cookie Dough Truffles

This recipe is a good one I found on My Kitchen Cafe. The cookie dough does NOT contain raw eggs, so don’t fret!

I didn’t have enough semi-sweet chocolate chips for dipping, so I also tried dipping with dark chocolate, white chocolate, butterscotch, and peanut butter chips. My favorites were the dark chocolate and the peanut butter. Unfortunately, the peanut butter chips didn’t melt well (even when I added some extra half and half. Perhaps, I might try adding oil next time), nor did it ever completely harden again.

cookie-dough-truffles

Cookie Dough Truffles
adapted from Taste of Home

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional) (Note: I did not add them)

1 ½ pounds semi-sweet chocolate candy coating, chopped (Note: I experimented with semi-sweet chocolate, dark chocolate, white chocolate, butterscotch, and peanut butter chips)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.

Yield: 5 ½ dozen.

Oreo Truffles

This is a fun recipe I came across as I was making my “sweet treats” plans. So glad I did!

My hubby (okay, and me too) really enjoyed them. Admittedly, I wasn’t able to share as many as I could have because they were consumed before they ever even got close to the goody plates.

Don’t judge me until you’ve tried them yourselves!

Leigh Anne has some great step-by-step pictures on her fabulous site for this quick, fun, yummy recipe!

oreo-truffles

Oreo Truffles
from www.yourhomebasedmom.com who found it from http://www.allrecipes.com

1 16 oz. package of Oreos, divided.  (Total of 45 Oreos)
1 8 oz. package of cream cheese, softened

Crush 9 Oreos in blender and set aside.  Crush remaining 36 Oreos.

Beat cream cheese until smooth and add 36 crushed Oreos.  Beat until well mixed.

Form into 1 inch balls and then roll in remaining crushed Oreos.

Refrigerate until firm.  Enjoy!

White Chocolate Fudge

Last year while I was visiting my family, my mom and I made an impulse stop at Rocky Mountain Chocolate Factory while we were doing a little shopping. I was about 6 months pregnant at the time, and was just starting to be able to find food even remotely appealing. I felt pretty good that day, so I binged and purchased several different pieces to “sample.” Of course, I shared with my family.

Our most favorite was a white chocolate fudge that had M&M’s mixed throughout. Mom and I (mostly Mom…I supervised) set out to recreate it–or to at least find an acceptable counterfeit.

The first attempt involved melting Almond Bark and stirring in the candy before pouring it into the dish to cool. The M&M’s didn’t handle the heat very well, though, and many cracked; thus, tarnishing the lovely white almond bark with melted chocolate. The taste was good, but it wasn’t great.

We decided to try to go a “fudgy” route for round 2. We adapted Kraft’s Fantasy Fudge recipe and were pretty pleased with the results. Instead of trying to mix in the candy to the hot fudge, we opted to sprinkle them on top instead. This worked a lot better.

After I made a batch this year, I decided that they would be even better–decidedly better, in fact–if I had crushed some Oreos in the food processor and mixed those into the fudge before pouring it into my 9 x 13 pan to cool. I called my mom to share my “Aha!” She responded, “Didn’t we try that last year?” Hmmmm…. Neither of us could be quite sure, but we agreed that adding the Oreos to the mix is a must next time. Now that I’ve documented that step here, surely there will be no excuse for our faulty memories in the future–at least, not in regards to this recipe. 🙂

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White Chocolate Fudge

3 c sugar
3/4 c butter
1 – 5 oz can (about 2/3 c) evaporated milk
12 oz white chocolate, chopped
(Note: I used white chocolate chips)
1 – 7 oz jar Marshmallow Creme
1 tsp vanilla

Crushed Oreos (not pictured)
3/4 – 1 lb bag M&M’s (Note: I used the dark chocolate kind)

Lightly grease a 9 x 13 dish.

Place sugar, butter and evaporated milk in large, heavy saucepan. Bring to full, rolling boil on medium heat, stirring constantly. Boil until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

Add white chocolate and marshmallow creme. Stir until completely melted. Add vanilla and Oreos. Mix well.

Pour immediately into prepared dish and spread to form an even layer. Sprinkle with M&M’s. Using gentle pressure, press the candy into the top of the fudge.

Let stand at room temperature 4 hours or until completely cooled. Store in a tightly covered container at room temperature.

Valentine Sweets

treats

  • Sugar Cookies
  • White Chocolate Fudge
  • Oreo Truffles
  • Cookie Dough Truffles

Stay tuned for recipes!