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1. Candy Bar Bars
“Chocolate and peanut butter reminiscent of candy bars” Original recipe yield: 40 bars.
Ingredients:
– 2/3 cup butter
– 1 cup packed brown sugar
– 1 tablespoon vanilla extract
– 1/2 cup light corn syrup
– 4 cups quick cooking oats
– 1 cup semisweet chocolate chips
– 2/3 cup crunchy peanut butter
Directions:
– Preheat oven to 350 degrees F.
– Lightly grease a 9″ x 13″ pan.
– In a large mixing bowl, cream the butter and sugar together.
– Mix in the vanilla, corn syrup and oats.
– Pat this dough into the greased pan.
– Bake for 15-16 minutes (don’t overbake).
– Meanwhile, over low heat melt together the chocolate chips and peanut butter.
– Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top.
Cool completely and cut into bars.
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2. Cashew Caramel Bars
“This cashew-caramel combination is reminiscent of a candy bar.” Original recipe yield: 30 bars.
Ingredients:
– 3/4 cup sifted all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2 eggs
– 1/2 cup chopped cashews
– 1/2 cup packed brown sugar
– 1/2 cup white sugar
– 2 tablespoons butter
– 1 1/2 tablespoons light cream
– 1/3 cup chopped cashews
– 1/4 cup packed brown sugar
Directions:
– Preheat oven to 350 degrees F (175 degrees C).
– Grease a 9×9 inch baking pan.
– To prepare Pastry: In a large bowl, mix the eggs and both sugars together.
– Blend in the nuts and sift the flour with the baking powder and salt.
– Add to egg mixture and blend well.
– Press into the bottom of the greased pan.
– Bake for 20 to 25 minutes.
– While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
– Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown.
– Cut into bars while warm. Let cool in pan.
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3. Choco-coconut Bars
“This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.” Original recipe yield: 3 dozen.
Ingredients:
– 5 ounces sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 cups confectioners’ sugar
– 14 ounces flaked coconut
– 4 cups semisweet chocolate chips
Directions:
– Blend the condensed milk and the vanilla together in a bowl.
– Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut.
– You should have a firm mixture.
– Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
– Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted.
– Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
– Set each bar on a fork and dip into the chocolate, completely coating the bar.
– Let excess drip off, then set on waxed paper.
– Repeat for each bar.
– Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.
Enjoy!
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