Leftover snickers bars from Halloween make a delicious dessert.
You’ll only need two ingredients: Snickers Bars and Apples.
Chop up the Snickers bars with a food chopper. Peel, core and slice a few apples. Place the apples in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yum
2 cups Horehound leaves (packed)
1-1/4 cup water
4 cups dark brown sugar
1/4 cup light corn syrup
Wash horehound leaves and put in saucepan. Add water and bring to boil. Reduce heat and simmer for 15 minutes, mashing occasionally with fork. Remove from heat; cover and let cool (needs to stand at least 1/2 hour to infuse.
While infusion in cooling, butter a 9×13 pan.
Drain horehound leaves into measuring cup (I use a coffee filter to strain it). Be sure to squeeze all the liquid from the leaves. Make sure you have at least 1 cup of liquid. Discard leaves.
Pour liquid into a 4 qt. saucepan. Add brown sugar and syrup. Bring to a boil and cook to 300 degrees on a candy thermometer (hard crack stage).
Pour into prepared pan and let cool. Just before it sets up, score into squares with a knife to make it easier to break apart. When cool and set, break into pieces and store in airtight container.
Note: The infusion (liquid from the leaves) can be frozen to use later.
1 (12 oz.) Pkg. Semisweet Chocolate Chips
2/3 Cup Sweetened Condensed Milk
1 Tablespoon Water
1 Teaspoon Vanilla
In saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat and stir in remaining ingredients, blending until smooth. Pour into greased 8×8 pan. Cool until firm.
Submitted by Jane.
1 cup raw peanuts or pecans
1 cup sugar
½ c light syrup (Karo)
1/8 tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking powder
1 tsp. vinegar
Butter the pan you will be using. Combine nuts, syrup, sugar and salt in microwave dish (I use Corning Ware). Stir together well with a wooden spoon. Cook 4 minutes on high. Remove and stir well – cook 4 more minutes. Remove and stir in margarine and vanilla. Cook 2 minutes. Remove and stir (quickly) in baking soda and vinegar. Pour quickly onto a buttered cookie sheet (I use a round pizza pan). Cool, break and serve!
(HINT: I enjoy making peanut brittle when it’s really cold outside. When I pour the candy onto the buttered pan, I set it outside where it will cool quickly.)
(ANOTHER HINT: Have all your ingredients measured ahead of time. You’ll be moving really quickly at the end!)
Recipe submitted by Cande.
3 cups white chocolate baking pieces
14-ounce can sweetened condensed milk (1 1/4 cups)
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice
1 cup chopped macadamia nuts (toasted if desired)
Macadamia nuts, coarsely chopped (optional)
Line an 8-by-8-by-2-inch or 9-by-9-by-2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.
Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in the 1 cup chopped macadamia nuts. Spread mixture evenly into the prepared pan. If desired, sprinkle the coarsely chopped macadamia nuts on top.
Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months. Makes 2 1/2 pounds or 64 servings.