Snowman Bark

Snowman Bark is so fun and easy to make! It also makes a great Christmas gift for friends, a hostess or neighbors!  Super fun to make on a snow day with the kiddos too! Thank you Party Pinching

RM Palmer 1 pound Belgian Milk Chocolate Bullion Bar
2 cups mini marshmallows
black edible marker
orange edible marker
1 cup pretzel sticks
white nonpareils sprinkles

• Using the edible markers, make a snowman face on the mini marshmallows.
• Snap the pretzel sticks into small pieces.
• Melt the Chocolate over a double boiler until smooth.
• Pour onto a cookie sheet lined with parchment paper and IMMEDIATELY top with the marshmallows, pretzel sticks and sprinkles.
• Put in refrigerator to harden - about 20 minutes.
•  Once completely set, break into pieces. 
• You can wrap them up in cellophane bags or put them in a pretty tin as a gift too!
• Now you have an adorable treat for Christmas! 

Pecan Pie Cheesecake Fudge

Starting with a salty crunchy crust made with saltines, then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans. A must have for the holiday dessert table, bake sale or as a gift!Thank you Lady Behind the Curtain

For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
1 - 3.4 ounce instant cheesecake (or vanilla) pudding mix, DRY
1 cup pecans, chopped

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Make sure the sugar mixture is at a COMPLETE BOIL before cooking for 2 minutes.
• Remove from heat and stir in the sweetened condensed milk
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix
• Heat until melted and smooth.
• Add the marshmallow and stir until melted and smooth.
• Pour hot fudge over filling. 
• Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.

Heavenly Hash Candy

With just four ingredients, this candy recipe is easy and will make nice Christmas gifts. Thank you Syrup and Biscuits



1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

• Butter 13×9  dish.
• Spread marshmallows in an even layer in buttered dish.
• Place remaining ingredients in a medium saucepan over low heat.  
• Stir until melted.
• Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
• Chill overnight before cutting.  
• Store in refrigerator.



Easy Cranberry Cashew Fudge

Easy fudge you can make in 10 minutes. Ideal for Thanksgiving  and Holiday Gift Giving. Thank you A Little Claireification

 

1 2/3 cup packed brown sugar

2/3 cup NESTLÉ® CARNATION® Evaporated Milk

4 tbsp butter

1 tsp cinnamon

1/2 tsp salt

1 7 oz jar marshmallow cream

1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 tsp vanilla extract

1 cup dried cranberries

1 cup whole salted cashews

 

• Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
• Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
• Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
• Bring to rolling boil over medium heat, stirring constantly.
• Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
• Remove from heat.
• Stir in chocolate chips and vanilla until the chocolate melts and is blended.
• Fold in the cranberries and cashews.
• Pour into prepared pan.
• If adding any toppings, work fast as the fudge will begin to set up quickly.
• Chill in the refrigerator until completely set, 2 hours or overnight.
• Remove from pan, and cut into 1” squares.
• Store in refrigerator in an air tight container or freeze for up to 4 weeks.

Chocolate Orange Fudge

Chocolate and orange combined in a fudge is absolutely delicious. Thank you PicNic



400 g can (14 oz) Light condensed milk

100 g (3.5 oz) butter

1 Cup brown sugar

1 Terry's Chocolate Orange approx175 g, or

175 g of milk chocolate with orange essence

• Line the base of a (approx) 20 cm slice pan with baking paper.
• Combine the condensed milk, butter, and sugar in a saucepan over a low heat.
• Heat for 8 minutes, stirring every 2 minutes.
• Add the chocolate, stir until melted and well combined.
• Pour into the prepared pan and chill until set.
• Cut into small squares and store in an airtight container in the refrigerator.
• Optional: finely grate some orange zest over the top before chilling to give a nice extra texture



Halloween Truffles

Rich, creamy, and bittersweet chocolate, and the coloured sprinkles make these a great Halloween gift . Thank you Adventures in Making

 

12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars 

• Place chocolate and butter in a bowl and set aside.
• Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. 
• Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. 
• Stir mixture with whisk until smooth. 
• Pour into an 8 or 9 inch baking pan. 
• Refrigerate at least one hour, until firm enough to shape.
• Line baking sheet with parchment paper. 
• Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. 
• Place onto prepared baking sheet.
• Place sprinkles or sugars into bowls; set aside. 
• Roll each truffle in desired coating. 
• Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. 
• Store refrigerated.

*Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.

Banana Cream Fudge

An Oreo crust and sprinkles make this such a fun treat. Thank you Inside BruCrew Life

 

 

 

2 cups chocolate cookie crumbs

5 Tablespoons butter, melted

3 cups white chocolate chips

2 Tablespoons butter

1 can sweetened condensed milk (14 oz.)

1 box instant banana cream pudding mix (3.4 oz.)

1 jar marshmallow cream (7 oz.)

1/4 cup white chocolate chips, melted

1 4 cup colored sprinkles

 

• Combine the cookie crumbs and melted butter.
• Firmly press the mixture into an 8x8 pan that has been lined with parchment paper.
• Set aside.
• In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk.
• Stir over medium heat until melted and smooth.
• Add the pudding mix and stir 1-2 minutes longer.
• Spoon in the marshmallow cream and stir until melted and smooth again.
• Pour the fudge mixture onto the prepared crust.
• Refrigerate a few hours or until hard.
• Remove the fudge from the pan and cut into 42 small squares.
• Drizzle with melted white chocolate and top with sprinkles.
• Store in a loosely sealed container for 4-5 days.