Delicious Candy Recipes E-Book

Tiziana M.

• Herausgeber: Tiziana M.
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2016

Beschreibung

Over 100 delicious candy recipes

Leseprobe

Table of Contents

Title Page

Delicious Candy RecipesThe Ultimate Candy Cookbook for

Sweet Tooth

Candy Bars

Almond Chocolate Coconut Cookies I

"Light cookie with the taste of an Almond Joy candy bar." Original recipe yield: 4 dozen.

INGREDIENTS:

4 egg whites

1 cup confectioners' sugar

1 teaspoon vanilla extract

1 1/2 cups flaked coconut

1/2 cup all-purpose flour

1 cup semisweet chocolate chips

1 cup toasted and chopped almonds

DIRECTIONS:

Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.

Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

Almond Chocolate Coconut Cookies II

"These cookies are easy to make and delicious." Original recipe yield: 4 dozen.

INGREDIENTS:

1 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

4 teaspoons vanilla extract

4 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

5 cups semisweet chocolate chips

2 cups flaked coconut

2 cups chopped almonds

DIRECTIONS:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Almond Coconut Chocolate Cookie Balls

“These little cookies taste a lot like the popular candy bar.” Original recipe yield: 3 to 4 dozen.”

INGREDIENTS:

2 (1 ounce) squares unsweetened chocolate

1 (14 ounce) can sweetened condensed milk

3 cups flaked coconut

1 teaspoon vanilla extract

1 pinch salt

1 cup whole almonds

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.

Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

Babe Ruth Bars

"These taste like the candy bar." Original recipe yield: 18 bars.

INGREDIENTS:

1 cup peanut butter

1 cup white corn syrup

1/2 cup packed brown sugar

1/2 cup white sugar

6 cups cornflakes cereal

1 cup semisweet chocolate chips

2/3 cup peanuts

DIRECTIONS:

In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.

Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

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.

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 9x9 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.

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!