Halloween Bark

Halloween Bark

Graham Crackers
Almond Bark
Pretzel sticks - broke in 1/2
Nuts - chopped (pecans, pistachios)
Oreos = broke into small pieces
Mini Choc Chips
Reece's Pieces

Melt almond bark.

Layer Graham crackers on silapat on cookie sheet.  Spread almond bark over crackers.  Then add the ingredients.  Run hand over top to push ingredients into bark.  Let cook.  Break into pieces.

Quick and Easy Fudge

When I had my Christmas goodies baking day I made this fudge, in several different variations....one with pecans, one with walnuts, and one with peppermint on top. 

Quick and Easy Fudge

Cooking spray and foil
3 cups milk chocolate chips
1 can sweetened condensed milk

Line an 8x8 inch square baking pan with aluminum foil.  Spray the foil with cooking spray. 

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until its all melted and smooth. (If using nuts, stir in at this time.)  Pour into the prepared pan and spread to even out the surface.  (If using peppermint, sprinkle on the crushed peppermint candies.) Refrigerate for 2 hours.  Lift the foil out of the pan and peel off the fudge.  Cut into small squares.

*you can also add a few tablespoonfuls of peanut butter to the chips and sweetened condense milk

**I made this with different brands of milk chocolate chips, and the batch made with Ghiradelli was the best.

Glass Candy

Several years ago a friend and I got together and made this recipe for Glass Candy....it turned out pretty good and we had a lot of fun visiting and cooking.

Glass Candy

2 1/2 cup sugar
1 cup white syrup
1/2 cup water

Boil to hard crack. 

Add:
1/2 tsp cinnamon oil
red food coloring

Pour onto a greased sheet and stretch it out when cool enough. When set up break into small pieces with knife handle.

Huckie's Opera Fudge

Here is another fudge recipe, this one from Huck.  She gave this recipe to my Mom years ago.  With Christmas around the corner, let's make it!

Huckie's Opera Fudge
Source: Hilda Ethridge

2 cups sugar
1/2 cup milk
1/2 cup cream
1 tbsp. white syrup
1/2 tsp salt

Butter sides of heavy 2 quart pan.  Combine ingredients and stir over medium heat till sugar dissolves and mixture boils.  Cook till soft-ball stage.  Cool to lukewarm (110*) no stirring. 

Add
1 tbsp. butter
1 tsp vanilla

Beat till thick.  Quickly stir in 1/4 cup chopped candied cherries.  Pour into buttered pan.

Peanut Butter Fudge

Peanut Butter Fudge is a must at Christmas time!  And this recipe from my mother-n-law is easy and delicious!

Peanut Butter Fudge
Source: Lois Dotson

7 oz ja r marshmallow cream
2 cups peanut butter
1 1/2 cups sugar
3/4 cup milnot
1 tsp vanilla

Place marshmallow cream and peanut butter in a large bowl.  Mix together.  Cook sugar and milnot together until soft-ball stage (about 12 minutes).  Remove from heat.  Add vanilla and then pour over the marshmallow cream and peanut butter.  Mix well, till creamy.  Pour into a greased pan and let cool.

Bon Bons

This recipe for Bon Bons came from my Mother-n-Law, Lois.  Very easy to make and so good!  She kept these stored in the fridge and just put out on a pretty Christmas platter just before serving them.

Bon Bons
Source: Lois Dotson

2 1/2  boxes powdered sugar (16oz)
1 can Eagle brand milk
1 stick butter
1 box angel flake coconut
12 maraschino cherries - chopped

Mix well, roll into balls and chill. 
Dip into melted chocolate almond bark. 
Let cool/set up on waxed paper.