ith parchment paper. Break each chocolate bar into eight equal pieces
Melt butter in a 15 x 10 x 1-inch pan.
Spread pecans evenly in pan.
Bake at 300\u00b0 for 30 minutes, stirring every 10 minutes. Place white chocolate in top of a double boiler over hot, not boiling, water.
Cook until candy melts.
Let cool 2 minutes.
Add pecans and stir until coated.
Drop by rounded teaspoonfuls onto wax paper.
Cool completely and store in airtight container.
Melt chips together over very low heat.
Once melted, add pecans.
With a tablespoon, immediately drop candy one by one onto waxed paper.
Melt sugar, butter and milk.
Bring to a boil and boil for 8 minutes.
Remove from heat.
Add morsels, pecans and marshmallow cream.
Stir until mixed good.
Pour into large cookie sheet. Makes about 4 or 5 pounds.
Very good candy.
Mix together ingredients except chocolate and paraffin wax. When mixed, refrigerate 30 minutes; roll into small balls. Refrigerate 30 minutes again.
Melt the chocolate and paraffin wax in double boiler.
Dip each ball and drop on wax paper.
Keep on low heat as wax will catch on fire.
Ice pick or small fork good to handle balls.
ith parchment paper. Break each chocolate bar into 8 equal pieces
Chocolate-Pecan Ice Cream: Line a cookie
Mix first 5 ingredients and roll into small balls; put on wax paper.
Chill.
When chilled, melt paraffin and chocolate chips together.
After cool, put toothpick into bonbons and dip into chocolate paraffin mixture and place on wax paper to set.
mall saucepan, combine the milk chocolate chips, butterscotch chips and peanut
ith remaining crackers.
Melt chocolate flavored candy coating in top of
Spread about 1 teaspoon of peanut butter on
half of crackers; top with remaining crackers.
Melt the chocolate flavored candy coating in top of double boiler.
Dip sandwich crackers in coating, allowing excess to drain off.
Place on wax paper to cool.
ivide chopped pecans and chopped chocolate among pastry-filled tart pans
o 375\u00b0F.
Combine chocolate chips and butter in microwave
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
venly on top of candy. When the chocolate chips begin to melt
ooking spray.
Place the chocolate chips in a large microwave
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers. Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
On waxed paper, place pecan halves in pairs 2-inches apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 teaspoons of caramel mixture over each pair of pecans. Let stand until set. With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yield: about 5 dozen.
Melt butter on cookie sheet.
Stir in pecans.
Place in a 350\u00b0 oven for 20 minutes.
Stir a few times.
Mix with melted chocolate.
Drop by spoonfuls on waxed cookie sheet or drop in a peanut cup mold.