Terribly Terrific Toffee

There's something magical about brown sugar and butter that creates such a buttery treat such as toffee. This is doubly good because it adds the saltiness of a cracker that meets up to the rich bettery taste.

1 cup unsalted butter (no margarine allowed) 1 cup brown sugar 2 cups semi-sweet chocolate chips 40 saltine crackers Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk. 2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. 3 REFRIGERATE 30 min. or until chocolate is firm.

Tiger Butter Fudge

I have some fantastic candy recipes that wont keep you in the kitchen all day maki ng them. I am all for that since I am not a baker at all, candy is so pretty packaged up at Christmas time to give out to friends and family.

Makes: 2 Pounds Fudge What You'll Need: 16 (1-ounce) white chocolate baking squares, finely chopped 3/4 cup creamy peanut butter 2 cups (12 ounces) semisweet chocolate chips Combine white chocolate and peanut butter in a microwave-safe 2-quart bowl. Microwave at HIGH 2-1/2 minutes or until melted, stirring twice. Pour into a wax paper-lined 10- x 15-inch rimmed baking sheet, spreading evenly. Microwave chocolate chips in a microwave-safe 2-quart bowl at HIGH 2-1/2 minutes or until melted, stirring twice. Pour over white chocolate mixture; swirl gently with a knife. Chill until firm. Break into pieces. Store candy in an airtight container in refrigerator.

Butterfinger Blondies

That name "butterfinger" draws you that nothing else can. I dont know about you, but it's my favorite candy bar. If your a occasional baker or even you know some terminology, you know that blondies are brownies that don't have any chocolate. But's thats fine to me. The picture here and the creamy topping on top it's a definite A1 dessert in my book. Ingredients 1 cup butter 1 cup light brown sugar 1/2 cup granulated sugar 2 tsp vanilla 2 eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp coarse sea salt 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) Instructions Preheat oven to 350° Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfinger. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from oven and cool completely. Butterfinger Buttercream: Ingredients 1/2 cup room temp butter (1 stick) 1/2 cup vegetable shortening 2 1/2 – 3 cups powdered sugar 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars) Instructions Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!) Spread on your cooled blondies.

Pumpkin Whoopie Pies

I have  another wonderful pumpkin recipe that I will have to try and since I never attempted to do a whoopie pie  n my life and they seem to be popular on food channels lately.  Chefs are doing different variations of the whoopie pie and they don't look very hard to do.  This recipe looks mouth-watering and it doesn't need a special occasion to make it.

Ingredients

1 bx supermoist spice cake mix
1 c canned pumpkin (not pumpkin pie filling)
1/2 c butter, softened
get recipes @ goboldwithbutter.com
1/4 c milk
1 egg

FILLING
3 c confectioner's/powdered sugar
1 stk butter, softened
get recipes @ goboldwithbutter.com
1 pkg cream cheese, softened
1 tsp vanilla

Directions

1 Preheat oven to 375. Spray cookie sheets with cooking spray. In large bowl beat cookie ingredients on
medium until smooth. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet. Using damp hand, gently smooth out dough.

2 Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks. Cool
completely; about 15 minutes.

3 Make filling. Sift sugar into bowl and set aside. In second bowl beat butter until completely smooth
(no lumps remaining) and then add cream cheese and vanilla. Beat again until well combined and smooth, but do not over-beat or it will lose structure. (filling can be made a day ahead and stored in fridge tightly covered.

Let filling soften at room temperature before using).

4 For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie. Top with
second cookie, bottom side down. Gently press cookies together until filling spreads out to edge of pie.
5 put pies in fridge for about 30 minutes to firm up before serving.

Chocolate Toffee Cracker Crunch

If you love chocolate toffee candy I promise you this will be your favorite sweet from now on. To think its made from crackers.

Chocolate Toffee Cracker Crunch

I bought assorted crackers at the store and the ingredients I would buy for toffee. Here is my recipe.

INGREDIENTS:

1 stick of butter
1/2 cup of brown sugar
Semi-sweet chocolate bar (I used a huge bar at the counter).
Chopped walnuts
Foil
Cooking spray
Assorted crackers (they come in a box)

Pre-heat the oven to 350 deg. Melt the stick of butter till it melted and throw it the brown sugar till it boils and the liquid get thick and separates from the sides of the pan.

In the meantime melt your chocolate bar in the microwave first about 40 secs. Stir it really good. If it’s not melted, put it back for about 40 more secs. Stir it again and it should be smooth.

Line your crackers on a foil line cookie sheet sprayed with cooking spray. Have your cokie sheet ready and near the oven. Pour the liquid over the crackers really good and put it in the oven for 15 mins. Take it out. Dont worry, it will be bubbly at first…..that’s ok.

Drizzle the chocolate over the toffee covered crackers, and cover with chopped walnuts or whatever toppings you want. Cool the crackers in the fridge. The chocolate will set in on the toffee and the cracker will stay crispy.

Chocolate Chip Cookie Dough Bites

I love browsing for simple desserts, especially truffles that are rather to make and I found a cookie dough truffle. I don't know anybody that doesnt love cookie dough when baking cookies. The best part there is NO raw eggs in these truffles but you don't have to worry.  Believe me, this recipe will be added to my list for Christmas recipes I will be making.

Chocolate Chip Cookie Dough Bites

Ingredients:

1/2 cup salted butter, softened
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
1/4 tsp salt
3 Tbsp heavy cream
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup milk chocolate chips, chopped (the idea is to get them to be about 1/2 - 1/3 their original size)
1/4 cup semi-sweet chocolate chips, chopped

Optional Topping:
1/3 cup semi-sweet chocolate chips

Directions:

In the bowl of an electric mixer, whip together butter, brown sugar, granulated sugar and salt until pale and fluffy about 3 - 4 minutes. Stir in cream and vanilla extract. Add in flour and mix just until combine (dough will seem dry at first but it will come together). Mix in chopped chocolate chips. Scoop dough out 1 equal tablespoon at a time and roll into balls.

Place on parchment or wax paper. If drizzling with chocolate, place 1/3 cup semi-sweet chocolate chips in a microwave safe container and microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted chocolate into a small ziploc bag, seal bag and cut a very small tip off the corner of the bag. Drizzle chocolate over tops of truffles.

Place truffles in freezer for several minutes until chocolate sets and hardens (mine only took about 3 minutes), then enjoy! For more firm cookie dough bites, chill 1 hour in refrigerator. Store in refrigerator in an airtight container.  

Chocolate & Peanut Butter Ribbon Dessert

Again, this decadent dessert combines two of my favorite flavors of chocolate and peanut butter.   You can see it's rather to make and the end result as you can see from the pictures won't disappoint any sweet tooth. 

 12  NUTTER BUTTER Cookies, divided
2Tbsp.  butter, melted
1pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup  PLANTERS Creamy Peanut Butter
1/2cup  sugar
2tsp.  vanilla
1tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2oz.  BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.

FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

Chocolate Peanut Butter Swirl Fudge

I don't know about you, but I absolutely love the combination of peanut butter and chocolate together.  This recipe is easy to follow, and in the end result,  you will enjoy every morsel.

Ingredients

2 cups peanut butter chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons butter or margarine
Dash salt
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
Directions

In heavy saucepan, over low heat, melt peanut butter chips with 1 cup Eagle BRAND®, butter and salt.
In small saucepan, over low heat, melt chocolate chips with remaining Eagle BRAND®. Remove from heat; add vanilla extract. Stir until smooth.

Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.