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    • #250428

      Candy Bars

      Ingredients
      3 tablespoons margarine
      1/2 cup semisweet chocolate chips
      1/4 cup peanut butter
      1/4 cup caramel topping
      4 cups miniature marshmallows
      6 cups rice krispies
      Method
      Melt margarine in large saucepan over low heat. Add chocolate chips
      and melt. Add peanut butter and caramel; stir to blend, add
      marshmallows stir constantly until all is smooth. Remove from heat
      and add Rice Krispies. Stir until Krispies are covered. Spray a 9 by
      13 inch pan with cooking spray, spread Krispie mixture in pan,
      flatten and cool. When cool cut into squares.

      Yield: 12 squares

      COCONUT CANDY

      30 vanilla wafers
      5 C. coconut, shredded
      4 T. water
      4 C. granulated sugar
      2 C. water
      1 stick cinnamon
      Red food coloring

      Grease an 8-inch square pan and line it with the wafers. In a
      blender, grind the shredded coconut with 4 tablespoons water into a
      fine paste.

      In a large pot, combine sugar, 2 cups of the water and the cinnamon
      stick. Cook over low heat, stirring gently, until sugar dissolves.

      Cover and cook over medium heat for 2 to 3 minutes to wash down sugar
      crystals from the sides of the pan.

      Uncover; continue cooking to the soft ball stage (234ºF) or until
      syrup forms a soft ball that flattens when removed from cold water.

      Remove from the heat and mix in the ground coconut. Transfer to a
      large mixing bowl and beat at medium speed of an electric mixer until
      the mixture forms a paste. Divide in half. Add a few drops of red
      food coloring to one portion and leave the other white.

      Fill the pan half full with the white coconut mixture and then top
      with the pink coconut mixture. Let cool in a dry covered container
      for 1 day. Slice into approximately 6 x 2-inch shapes. Wrap in
      plastic wrap and store in a dry container until ready to eat. This
      will keep up to 4 weeks.

      Makes four 6-inch rectangles.

      FUDGE KRISPIES

      11 1/2 oz. milk chocolate morsels
      1/2 C. butter
      1/2 C. light corn syrup
      2 tsp. vanilla extract
      1 C. confectioners’ sugar
      4 C. Rice Krispies®

      Heat chocolate morsels, butter and corn syrup over low heat until
      morsels are melted. Remove from heat. Stir in vanilla extract and
      confectioners’ sugar. Add Rice Krispies®, mixing lightly. Spread in a
      13 x 9-inch pan. Chill.

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