Makes about 55 pieces
These are so cute, so easy and a great teacher gift the kids can make with very little help. Drizzle with white and semisweet chocolate. You could add sprinkles, too, for a fun holiday look.
Prep time: 25 minutes
Bake time: 3-4 minutes
Note: a bag of Rolo's has about 55 pieces
55 small pretzel twists
55 Rolo candies, candies unwrapped
55 pecan halves (or your favorite nut)
1 cup chocolate chips, melted
Heat oven to 350ºF. Line baking sheets with parchment paper. Place pretzels on prepared baking sheets. Place an unwrapped Rolo on top of each pretzel. Bake 3-4 minutes (candy will retain its shape). Remove from oven. Gently press a pecan half onto each candy. Using a quick back and forth motion, drizzle each candy with melted chocolate.
Prep time: 40 minutes
Cook time: 30 minutes
Chill time: 1 hr 10 minutes
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
1 1/4 cups corn syrup
1 cup sugar
1 cup peanut butter (creamy or crunchy)
5 to 6 cups corn flakes
2 cups peanuts (optional)
16 ounces white chocolate chips
2 tablespoons shortening
Bring corn syrup and sugar to a rolling boil. Take off heat and add peanut butter. Mix well. Pour over corn flakes and peanuts. Mix well. Pour into a 9x13 inch dish. Press smooth. Cut into squares.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the lollipop sticks, dip the bars into the chocolate mixture.
Insert the stick into Styrofoam for the chocolate to cool.
Chocolate-Toffee Shortbread Fingers
Makes 48 pieces
1/2 cup toasted pecans, coarsely chopped
3/4 cup Heath Bits ‘O Brickle Toffee bits or skor or Heath bars, coarsely chopped
1 bag (12 ounces) bittersweet or semisweet chocolate chips
1 tablespoon vegetable oil
4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers (48 cookies total)
Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
Chocolate-Toffee Shortbread Fingers will keep at room temperature in an airtight container for 2 to 3 days.