Halloweeen Pretzel Bites

Similar to my Christmas versions (here and here), these super easy pretzel bites are the perfect blend of salty and sweet.  They're cute, easy to make, and sturdy enough to store in a ziploc baggie, so they're a great make-ahead food for a Halloween party.  (see other fun Halloween ideas here)

Just line your cookie sheet with parchment paper and a single layer of the square grid pretzels (they're officially called "snap" pretzels). 

Place an unwrapped Hug or Kiss onto the center of each pretzel.  A word of warning...don't try to do both Hugs and Kisses on the same pan, as they have different melting points.  The Hugs will be a liquid mess before the Kisses are ready. 


Place the cookie sheet into a 275 degree oven and set the timer for 2 minutes and every 30 seconds thereafter.  Chocolate will be ready when it is soft enough to gently press a candy into it without much resistance.   Don't leave these unattended as they will melt very quickly if you're not watching them closely. 

How cute would these look on your party table?

Or how about these festive looking Hug/candy corn bites?! 

Just pop them in a fridge for a few minutes, then pour into a bowl or ziploc baggie and eat away! 

                         Click here for printable recipe.

posted by Lara. 

The ingredients:



HERSHEY HUG VERSION

square shaped pretzels (snap pretzels)
Hershey hugs
candy corn (or reese's pieces)



HERSHEY KISS VERSION
square  shaped pretzels
Hershey kisses
reese's pieces or autumn colored m&m's or candy corn

Directions:
Place the pretzels in a single layer on a cookie sheet lined with parchment paper.  Place one unwrapped Hershey hug or kiss in the center of each pretzel.   (NOTE:  Hugs and Kisses have different melting points, so it will not work to have them both on the same pan).    Place the cookie sheet in the oven heated to 275 degrees.    Set the timer for 2 minutes and test the chocolate by pressing a candy corn or reese's pieces into the center of the softened chocolate.  The candy should press down fairly easily as shown in the pictures.  If the chocolate is not ready yet, place it back in the oven and test readiness every 30 seconds or so.  Take particular care with the Hershey Hugs as they tend to melt very quickly.   When the chocolate is ready, remove the cookie sheet from the oven and place a candy in the center of each.  Place entire pan in refrigerator for about 10 minutes.  Remove from pan  when cooled and hardened. Store in a ziploc baggie until ready to serve. 

Be careful not to eat too many!

Enjoy!

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Cookie Dough Truffles

Day 18's holiday treat recipe is for these unforgettably decadent truffles.  Don't miss a single holiday recipe...come back every day in December for a new recipe! 

Don't be intimidated by the word "truffle" in this recipe....these creamy balls of chocolate chip cookie dough dipped into chocolate were a cinch to make and pretty doggone amazing to eat!  No need to worry about food safety issues with these either, since there are no eggs at all in this cookie dough!    They were simply sweet, creamy, pretty, chocolatey, and oh so good! 

 Recipe Source:  Tried and True Yummy Recipes

 Click here for printable recipe. 

Posted by Lara. 

The ingredients:




1/2 cup butter, softened
3/4 cup packed brown sugar
2-1/4 cups flour
1 can (14-ounces) sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans (optional)
2 packages (12-ounces each) semi sweet chocolate chips
2-3 tsp. shortening (optional, but no substitutions)  * see note #2 below

Directions:  In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk, and vanilla; mix well.   Stir in mini chocolate chips and nuts, if using.

Roll into 1 inch balls; place on parchment or wax paper lined cookie sheets. Loosely cover and freeze for 1-2 hours or until firm (the dough softens quickly and works best if frozen).

FOR DIPPING:
NOTE #1--It's very important that there not be any moisture in the bowl or spoon when melting the chocolate.  Even a tiny bit will cause the chocolate to harden and clump together. 

NOTE #2--The reason for the added shortening (Crisco) is that it makes the melted chocolate have a better consistency for dipping.  Technically it is optional, but I find the melted chocolate easier to work with when its added.   Do not try to substitute butter or margarine, as they contain too much moisture and the chocolate will not melt properly (see above).

NOTE #3--I recommend working with about half of the truffles at a time, leaving the other half in the freezer, as these soften quite quickly. 

In a microwave safe bowl, melt one package of chocolate chips with 1-1/2 tsp. shortening; stopping the microwave and stirring every thirty seconds until smooth and melted.

Dip the frozen dough balls in chocolate (I found it hard not to get my hands somewhat messy in the dipping process).

After dipping and swirling off the excess chocolate, immediately place the truffles back on  lined cookie sheet. 

Drizzle with excess chocolate, if desired. 

Refrigerate until firm and repeat the process with the remaining truffles and chocolate.  Makes 4-5 dozen one-inch truffles. 

Enjoy!!!

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Chocolate Covered Caramels

Day 16 of our holiday treat series brings my sister, Heather's, very first post here on Recipe Shoebox.  Normally busy as an attorney, she's taking time off to visit our sister in California right now and suddenly got the urge to make some chocolate covered caramels.  After I got over being insanely jealous that 2 of my sisters were hanging out at the beach (in December, no less) and eating homemade caramels together, I got really excited to have another sister join the Recipe Shoebox team.   Thanks Heather....

I am a huge fan of the chocolate and caramel combination and these homemade chocolate covered caramels are delicious! The texture of the caramels turned out perfectly--firm enough to hold its shape, but not too chewy. This recipe made close to 90 caramels, so it is great for sharing with your friends, neighbors and coworkers this holiday season.

Click here for printable recipe.

Posted by Heather. 

The Ingredients:

CARAMELS:
1 cup butter
2 1/4 cup brown sugar
1 cup corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla

CHOCOLATE:
3-4 cups chocolate chips
3-4 tsp Crisco

sea salt (optional)

Directions:

FOR CARAMELS: Grease 8 x 8 pan (or line with parchment paper). Melt butter over medium heat and then add brown sugar, corn syrup, and sweetened condensed milk. Stirring constantly, heat to 242-248 degrees (soft ball stage).

Remove from heat and stir in vanilla extract. Pour into prepared pan.

After the caramel has cooled and set, cut into 1 inch squares. If you cool the caramel in the refrigerator, you will need to bring it back to room temperature before you cut.

Chill the cut caramels in the refrigerator until firm.

FOR CHOCOLATE: Melt 1 cup of chocolate chips and 1 teaspoon Crisco in the microwave in 30 second intervals. Melt additional chocolate chips and Crisco as needed. We used approximately 3 1/2 cups of chocolate chips to cover almost all of the caramels (we left a few of the caramels plain).

Using a toothpick, dip the caramels into the chocolate, wiping of the excess chocolate with a spoon.

Place the chocolates on parchment paper to cool and set.

You can also sprinkle sea salt onto the chocolates if you are a fan of salted caramels.

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Easy Turtle Bites (with Rolos)

Day 12's holiday goodie recipe is one of the favorite treats we've made this season and we were excited to share them with all of you.  Come back every day in December for a new holiday recipe! 

Similar to last year's Chocolate Pretzel Bites, these Pretzel Turtle Bites were just as easy to make and Excellent (with a capital "E").    Oh, and did I mention that they're also 100% addicting?  I dare you to try and eat just one.  They're also sturdy and could easily be made ahead for a party and stored in a ziploc bag until ready to serve.  Enjoy!

 Click here for printable recipe.

The ingredients:

Snap pretzels (square shaped)
Rolo candies, unwrapped
Pecan halves (if you're allergic to nuts, try them with m&m's instead)


Directions:  Line baking sheet with parchment paper (optional).  Lay out pretzels on baking sheet, in a single layer.

Place one unwrapped Rolo candy fat side down onto each pretzel.  Place in the oven at 275 degrees for about 2.5 - 4 minutes. 

Stay close to the oven and start testing for readiness at about 2-1/2 minutes by firmly pressing a pecan half into a Rolo.  When they're ready (soft enough to press the pecan in readily and evenly), remove from oven and immediately press in pecan halves.

  If they cool off too much before pressing in all of the pecans, carefully remove the ones that are finished and place the unfinished ones back into the oven for a minute or so.  Leave on baking sheet until completely cooled.  (we usually put them in the fridge for 10 minutes or so, to speed up the process).

Enjoy. 

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Gingerbread Nativity

I have chosen to remove the pictures and directions for this very adorable gingerbread nativity to accommodate what I deem an unreasonable request.  The end.   


I will share a couple of  helpful hints for making it though: 

1.  I recommend going to Walgreens (or other drug store) to find the needed candy.  They had a much better selection than the grocery store or even Target did.  

2.  Get the round toothpicks (not flat)

3.  Use the cookie frosting in a tube (Betty Crocker brand is good)

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Homemade Marshmallows (with picture tutorial)

December is here and Recipe Shoebox is on Day #5 of its second annual Holiday Baking series!  Stay tuned through December for a new goodie recipe every day! 

Today's recipe is a tutorial on how to make your very own homemade marshmallows.  I've included instructions for three varieties... Plain,  Peppermint Swirl,  and Cinnamon Specked Marshmallows.    The ingredient list for these are short, but it is quite a process to make them, so I recommend reading through the directions completely before starting, just so you're familiar with the steps. 

Believe me, once you've had a homemade marshmallow floating in the top of your hot chocolate, it will be hard to go back to the wimpy flavorless marshmallows you buy at the store. 

And in case you're looking for one more thing to dip into the chocolate fountain at your holiday party...look no further... 

Gift idea:  Put these in a pretty bag tied with ribbon and give them as a gift with some hot cocoa packets!    Or put them on a lollipop stick, dip into melted chocolate, allow to set and give it as a unique holiday lollipop!

Click here for printable recipe. 

Posted by Lara.

The ingredients:

Vegetable-oil cooking spray
2 cups sugar
1 Tbs. light corn syrup
4 packages (1/4 ounce each) unflavored gelatin (I found it in the Jello section)
2 large egg whites

OPTIONAL ADD-INS
FOR PEPPERMINT SWIRLED MARSHMALLOWS
several drops red food coloring
3/4 teaspoon peppermint extract
OR
FOR CINNAMON SPECKED MARSHMALLOWS
1 Tbs. ground cinnamon

Directions:

1. Coat a 9x13 pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside.   Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
   
   
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. NOTE:  The mixture will likely solidify at this stage, but it will melt as soon as it is heated, so do not stress.  Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved (mixture will be foamy). Remove from heat, and stir in peppermint extract if using; set aside.
   
   
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 14 minutes.
   
   
   
4. Pour mixture into lined pan.
   
   
   If making the swirled version, working quickly  drop dots of red food coloring across surface of marshmallow. Using a toothpick or knife, swirl food coloring into marshmallow to create a marbleized effect. 
   
   
   If your mixture seems very thick and set, try dropping a few dots of food coloring into the mixture in the bowl, folding a few times with a rubber spatula to swirl, and then pouring into lined pan.  Or you can just skip the food coloring.
   
   Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.
   
   
   Cut into squares.   NOTE:  You may need to have a cup of hot water nearby when you are cutting to dip the knife into, so the marshmallows will not stick to the knife. 
   
   
   
   
   
   If storing, dust the sticky cut sides of the marshmallows lightly in powdered sugar and store in an airtight container. 
   
   
   Makes about 4 dozen beautifully delicious homemade marshmallows!  Enjoy! 
   
   
   

   
   These homemade marshmallows are excellent in a cup of hot cocoa! 

   
   

   Recipe adapted from Virtual Goody Plate
   
   

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