Put sugar and oleo in microwave bowl (butter the rim of the dish
to
prevent boiling over).
Pour water around to wet sugar. Microwave on High 8 to 11 minutes or until a light tan color.
Combine butter, brown sugar, sugar, corn syrup, and water.
Microwave on high 2-21/2 minutes until butter is melted.
Stir well to blend butter and sugar.
Stir in 1/3 cup almonds.
Microwave on high for 9-11 minutes until the temperature reaches 300\u00b0F.
Pour on to a baking sheet.
Break candy bars into small pieces and sprinkle them on top.
Sprinkle the remaining almonds on the top also.
Let toffee cool until it hardens, then break it up into small pieces and enjoy.
ugar together in a microwave safe bowl and microwave on hight for
ntil smooth. Don't add candy and nuts until these are
hich makes cracker sandwiches.
Microwave candy melts according to package directions
Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan.
Cool until firm. Lift out of pan, using foil as handles. Cut into squares.
Melt almond bark. Dip squares. Place on wax paper until set.
ips in a large microwave-safe bowl. Microwave until the chips are
ugar and corn syrup into microwave safe glass bowl. Cover with
lace candy corn in a microwave-safe bowl; heat in the microwave in
Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.
Combine sugar, water and salt in a 2-quart glass dish. Microwave on High for 4 minutes.
Stir.
Attach a microwave-safe candy thermometer to bowl.
Microwave on High to a temperature of 265\u00b0 or hard-ball stage.
Place Marshmallow Creme in a large mixing bowl.
Pour hot syrup in, a bit at a time, beating with an electric mixer until candy will hold a fairly stiff peak.
Stir in nuts, vanilla and food coloring if desired.
Drop by teaspoonfuls onto waxed paper.
archment paper.
Place candy corn in a microwave-safe bowl (not
outh on pumpkin, arrange the candy corn to your liking Put
br>Heat sugar mixture in microwave on high for 5 minutes
Melt chocolate bar in a double boiler or in microwave.
Allow to cool, but not harden.
Gently fold chocolate into cool whip.
Spoon into graham cracker crust.
Refrigerate for 2 hours or more.
Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Put candy in a bowl and microwave for 2 minutes.
Take out and stir.
If not melted completely, put back in microwave for 15 second intervals until all melted.
Take out and stir in peanut butter and nuts (any amount you want).
You can add marshmallows if you want.
Stir quickly until all melted.
Pour out on waxed paper or in pan.
Let stand until firm.
Cut into squares.
Easy and good!
hocolate chips in a small microwave safe bowl for about 20
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.