So, I spent the whole day baking,- and I thought it might be nice to share some of the recipes I made with you!
Tomorrow–I hope to get some gingerbread boys and girls done–and then some crafting! 🙂
Easy Salted Peanut Chews
|1||pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix|
|3||tablespoons vegetable oil|
|3||cups miniature marshmallows|
|2/3||cup light corn syrup|
|1/4||cup butter or margarine|
|1||bag (10 oz) peanut butter chips|
|2||cups crisp rice cereal|
|2||cups salted peanuts|
- Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
- Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
- In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.
- 3/4 cup margarine
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar for decoration
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- 2 cups granulated sugar
- 1/2 cup maple syrup
- 1 cup milk
- 2 tbsp light corn syrup
- 1/4 tsp salt
- 2 tbsp softened butter
- 1 tsp vanilla extract
1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place sugar, maple syrup, milk, corn syrup, and salt in a medium saucepan over medium heat. Stir constantly until the sugar dissolves, then insert a candy thermometer.
3. Continue to cook, without stirring, until the candy reaches 240 degrees. Remove from the heat immediately and add the butter, stirring until the butter melts and the candy is smooth and well-combined.
4. Allow the fudge to sit, undisturbed, until it is barely lukewarm, about 110 degrees. To speed the process, it can be placed in the refrigerator and checked every 10 minutes until it is cool enough to beat.
5. Add the vanilla extract, and beat the fudge vigorously using a wooden spoon or a mixer fitted with a paddle attachment. Continue to beat the fudge until it loses its gloss and is thick, almost stiff. Stir in the nuts.
6. Pour the fudge into the prepared pan and smooth it to an even thickness. Allow it to set at room temperature. To serve, cut into 1-inch squares. Store excess fudge in an airtight container in the refrigerator.
Buckeyes (remember, I am from Ohio–we have to make these)
- 1 1/2 cups peanut butter
- 1 cup butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups confectioners’ sugar
- 4 cups semisweet chocolate chips
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
You can find the Peanut Butter Fudge Recipe here
Almond Bark Ritz
Put peanut butter between 2 Ritz crackers and dip into melted almond bark. (Purchase almond bark at any local grocery store and melt down in the microwave.) Allow to cool.
Saltine Toffee Recipe
- 37 saltine crackers
- 1 cup butter, cubed
- 3/4 cup sugar
- 2 cups semisweet chocolate chips
- 1 (1 ounce) square white baking chocolate
- 1 teaspoon shortening
- Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers.
- Bake at 350 degrees F for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. Melt white chocolate and shortening; drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.
Be sure to enter my favorite things giveaway from yesterday HERE
You can’t win, if you don’t enter– and only 2 more days to bid on that fun calendar for Stiggy’s Dogs!