Cookies & Creme Fudge
Line 8 or 9 inch square pan with foil. Set aside.
In large, heavy saucepan, over low heat:
3 (6 oz) packages white chocolate baking squares or 18 oz white chocolate chips
1 (14 oz.) can sweetened condensed milk
1/8 t. salt
Stir until smooth.
Fold in:
2 c. coarsely chopped Oreo cookies (about 20 cookies)
Spread evenly into prepared pan. Chill until firm.
Flip candy onto cutting board. Peel away foil. Cut into squares.
Store tightly covered at room temperatures.
This candy has always been soft and sticky.
Makes about 2 1/2 lbs.
(Cookie crumbs will muddy the white of the chocolate. If you don't want this, you'll have to place chopped cookies in a strainer to shake out crumbs. Save crumbs in freezer for pie crust recipes.)
Rocky Road Fudge
Line 8 or 9 inch pan with foil, set aside.
In large microwave bowl melt, stirring frequently:
3 c. (18 oz.) semi-sweet chocolate chips
2 c. (10 oz.) other flavored chips such as butterscotch (my favorite)
Add:
dash of salt
1/2 - 1 c. coarsely chopped nuts (peanuts, pecans, almonds...)
1 1/2 c. mini-marshmallows
Stir only until barely combined
Quickly add:
1 can (14 oz) sweetened condensed milk
2 t. vanilla extract
Stir swiftly until combined & pour into prepared pan.
Chill until set. Invert onto cutting board. Peel foil away. Cut into pieces. Store in sealed container at room temperature.
Warning: chocolate will burn in the microwave if there is even a hint of water anywhere near it. I have burned countless batches of microwave melted chocolate washing my hands, carefully drying them & then trying to melt it.
Peppermint Bark
Line cookie sheet with foil. Set aside.
Crush:
peppermint candy canes to obtain at least 1/2 c. pieces
Set aside.
In microwave melt:
3 1/2 c. (18 oz.) semi-sweet chocolate chips
Pour onto prepared cookie sheet and spread evenly.
Melt:
3 c. (16 oz) white chocolate
Spread evenly & gently over melted semi-sweet chocolate. Sprinkle evenly with crushed candy cane pieces. With the back of a spoon, press crushed candy into chocolate. Chill. Break into pieces. Store at room temperature.
Tiger Butter
Line cookie sheet with foil. Set aside.
Melt:
16 oz. white chocolate
Add:
3/4 c. creamy peanut butter
Stir until well combined. Pour onto cookie sheet and spread evenly.
Melt in separate bowl:
2 c. semi-sweet chocolate chips
Drop by spoonfuls at regular intervals over white chocolate mixture or pour in swirling/zig zag pattern over white chocolate. With butter knife gently draw swirls through the mixture. Chill until set. Break into pieces. Store at room temperature.
Jelly Nougat
Line 9 x 13" pan with parchment
Melt in saucepan, stirring until smooth:
2 T. butter
2 1/4 c. miniature marshmallows
3 c. white chocolate chips
Mix in:
2 c. gummy bears or gum drops (no black)
Spread in pan. Chill over night. Cut into squares.
Graham Cracker Toffee
Line baking sheet with graham crackers
In saucepan cook fifteen minutes on medium heat until almond-hued:
1 c. unsalted butter
1 c. sugar
1 t. vanilla
1/4 t. salt
Spread over graham crackers.
Sprinkle with:
1 1/2 c. semi-sweet chocolate chips (or add more until graham crackers are covered. Allow to melt, then spread with the back of a spoon to cover evenly with chocolate.
Sprinkle with:
1/2 c. chopped nuts
With the back of spoon press nuts into chocolate. Refrigerate.
Chocolate Chip Cookie Dough Truffles
Purchase tub of cookie dough from Papa Murphy's. This mixture contains dried or pasteurized egg rather than fresh.
Roll the cookie dough into balls and placed on waxed paper. Freeze.
When the dough has frozen, dip on melted chocolate and return to waxed paper. Chill.
Kentucky Colonels
In saucepan combine on medium heat:
1/2 lb. butter
1 lb. powdered sugar
Allow to cool to warm, then add:
1 lb. powdered sugar
8 T. whiskey or creme de menthe
2 c. chopped nuts
If using whiskey, add:
1 T. lemon juice
Blend until all ingredients are mixed. Roll into balls and refrigerate overnight.
Dip candy in melted chocolate.
