Melt candy coating over medium low heat, stirring until smooth.
Stir in peppermint candy.
Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes.
Break into small pieces; store in an airtight container.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch.
Spread on parchment paper lined cookie sheets.
Chill in refrigerator 8 to 10 minutes. Break into small pieces.
Store in airtight containers.
Makes 2 1/2 pounds of candy.
Melt chocolate over medium/low heat, stirring until smooth. Remove from the heat; stir in candy.
Spread on parchment paper-lined cookie sheets.\tRefrigerate for 8 to 10 minutes. Break into small pieces; store in airtight containers.
Mix the first 4 ingredients together in a large mixing bowl. Melt chocolate in microwave or in a double boiler, being careful not to overheat.
Pour over cereal mixture and blend thoroughly. Spread thin on waxed paper.
When cool, break into pieces and store in airtight container.
Makes 1 gallon of candy treats.
Melt candy in heavy kettle or double boiler.
Add nuts and Rice Krispies.
Stir gently and mix well.
Spoon onto waxed papered cookie sheet in heaping teaspoonfuls.
Place in refrigerator until firm.
Store in airtight container.
May be refrigerated.
Makes 4 to 5 dozen.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.
prinkle a bit of crushed candy cane in the bottom of
rder listed, beginning with the white chocolate or vanilla chips. If
Spray the ice cube tray with cooking spray.
Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Melt the white star candy and peanut butter together.
Add all other ingredients and mix together.
Drop by spoonfuls onto wax paper.
Refrigerate until hardened.
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.
Melt chocolate in microwave.
Add peanut butter, then add chow mein noodles.
Drop by teaspoon on wax paper and let stand an hour until cool.
Makes a delicious candy for Christmas.
Pour the heavy cream, vodka, schnapps, and white creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.
Stir the sugar, syrup and water until dissolved.
Boil to 295\u00b0 on candy thermometer; remove from heat.
Add the oil and desired food coloring.
Pour onto cookie sheet covered with 4x sugar. Break into pieces.
Cook sugar, syrup and water to hard crack stage using candy thermometer.
Remove from heat, add oil and food coloring for color desired.
Pour into large buttered pan.
Let set for 1 minute.
Cover a dough board with powdered sugar.
Pour candy on board.
Start cutting candy with scissors, work fast as candy sets fast.
Fix fruit and nuts; set aside.
Combine sugar, syrup, cream and salt; bring to boil, stirring until all sugar is dissolved. Stop stirring.
Continue boiling until mixture forms medium hard ball in cold water or 231\u00b0.
Remove from heat and beat immediately with electric mixer.
Beat until thick and creamy and candy holds form.
Add vanilla, fruit and nuts.
Press in glass pans or pans lined with foil.
Let cool and cut.
This is moist and keeps for weeks.
Makes 4 pounds.
Better as it ages.
Grease and flour 2 (9-inch) round cake pans.
Prepare white cake mix according to package directions and bake.
Cool 15 minutes.
Make holes in cake at 1/2-inch intervals.
Dissolve raspberry Jell-O in 1 cup boiling water and pour over 1 cake. Dissolve lime Jell-O in 1 cup boiling water and pour over second cake.
Chill these 4 hours.
Stack cakes and frost with Cool Whip. Decorate with Christmas candy, if desired. Store in refrigerator until serving.
In a double boiler or saucepan, slowly melt the almond bark over low heat.
Pre-measure all other ingredients and mix in a large bowl.
When all of the blocks have melted to a liquid consistency, remove from heat.
With a wooden spoon, stir in the ingredients combined in the large bowl.
Stir lightly, but quickly until every piece is coated in the white almond bark.
Drop spoonfuls of candy mixture onto wax paper.
Allow to dry completely and enjoy!
Stir until boils.
Do not stir until candy reaches 310\u00b0 on a candy thermometer.
Add 1 oil flavoring and desired color.
Pour on bed of powdered sugar.
Cut with scissors when becomes cool enough to do so.