Tuesday, March 20, 2012

Chocolate Bonanzas


I tried to post this last night but I'm having horrible problems getting onto blogger with my computer.  So, I am now using my daughter's laptop.  Yesterday was National Chocolate Caramel Day.  We will now be celebrating it today!


These candies are delicious and so simple to make.  You can add any type of nut you want to and also anything else that peaks your interest, i.e., raisins, coconut, etc.  Make sure you decrease some of the other ingredients or increase the caramel ingredients.



14 oz. caramels (you can now buy these in the baking section unwrapped)
3 Tbs. water
1 1/2 cups chopped pecans
1 cups Rice Krispees
3 cups milk chocolate chips
1 1/2 tsp. shortening

Line two baking sheets with waxed paper.  Spray with Pam and set aside.



Melt caramels in saucepan on low heat; stir occasionally until smooth.




Place pecans and cereal into a large bowl. 

















Add melted caramel and mix until blended and well coated. Let sit and cool for about 10 minutes.












Now here is a really great tip I came up with that will make the next step incredibly easy.  Put on disposable cleaning gloves and grease your hands with butter or margarine.  I admit that I wash my hands with the gloves on first, dry them and then grease my hands.



Get your hands right into the bowl and estimate a Tbs. of mixture. Press together and shape into a one-inch-thick, round candy. Place on baking sheet. Refrigerate for 10 minutes. Rip off those gloves and your hands will be as clean as can be.









Meanwhile, melt chocolate chips and shortening in the microwave until smooth (I melt for 1 minute on high, mix and then 25 seconds on high, stirring until totally melted).

Dip candy into chocolate using a fork.  Tap off the excess chocolate and place back on same baking sheets.  If you need to put down new waxed paper, do that before dipping the candies.

Refrigerate until candies harden.  Store in the refrigerator.  Makes 2 pounds.



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