Rolo Pretzels

here's the recipe

you need

pecan halves (I used chopped and it was fine)

rolos (caramel chocolate candy)

square pretzels

line a cookie sheet with foil.

Place pretzels on foiled cookie sheet. Place 1 rolo on top of each pretzel.

bake in oven (I put mine at 265 degrees and baked for just 4 mins)

once out of the oven, place a pecan halve on top of each rolo and press gently (since I used chopped, I used a spoon to press the rolo down)

let cool and eat them all!!

Cinnamon Sugar Popcorn

Serves 4 Hands-On Time: 03m Total Time: 06m

Ingredients

• 1 3.5-ounce package microwave popcorn or 1/2 cup popcorn kernels
• 2 tablespoons unsalted butter, melted
• 2 teaspoons sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Pop the popcorn according to the package directions.
2. In a large bowl, toss the popcorn and melted butter.
3. In a small bowl, combine the sugar and cinnamon. Sprinkle over the popcorn and toss to coat.

Chocolate Peppermint Wafers

Makes 45 Total Time: 2hr 30m

Directions

1. Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough). On a floured surface, roll each piece out ¼ inch thick. Cut into squares with a 2-inch cookie cutter. Refrigerate on baking sheets until firm.
2. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 12 to 15 minutes.
3. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Dip cookies in 4 ounces melted chocolate and sprinkle with ½ cup crushed peppermint candies. Chill until set.

Chocolate Caramel Crackers

Yes, crack. As in “made with crackers”, as in “crackly like toffee” but also in reference to the addictive nature of this stuff. I may make what seems like an elaborate cake a week these days, I might bake my own icebox wafers and fill and frost my cupcakes but these things right here? They’re the thing everyone asks for by name, and they take almost no time to make.

Thus, despite that fact that this recipe is incredibly easy to find elsewhere on the web, it only seems right to give it a home here as well. Because if there was one person out there that hasn’t made it yet that makes it after reading this, my work here will be done.

You start with a foil and parchment-lined baking sheet, a fantastic thing if you, like me, hate doing dishes. (And seriously, if you don’t hate doing dishes, who are you? And would you like to come over?) You lay out the cracker of your choice — for this week’s festivities, we used matzo but, trust me, if you try it with Saltine crackers, it just might blow your mind — in a single sheet, make a quick brown sugar caramel and bake it onto the crackers for a few minutes. Hot from the oven, you drop chocolate chips on top and when they’ve softened a minute later, spread them into a thin layer. Sprinkling it with sea salt or toasted, chopped nuts is optional, all that matters is that you share with me.

Oh, and this can be our little secret, but you might consider not putting all of the crack(ers) out when your friends and family come over. Because it might just disappear before you get any, and then you’ll wake up the next morning, well, fiending and regretful that you didn’t get any, with no choice but to make some more. Don’t say these didn’t come with a warning label.

One year ago: Lemon Yogurt Anything Cake
Two years ago: Potato Rosemary Bread

Chocolate Caramel Crack(ers)
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Marshmallows

Marshmallows

Ingredients:
4 envelopes unflavored gelatin
water
3 c. granulated sugar
1 1/4 c. light corn syrup
1/2 tsp salt
1 Tbsp vanilla extract

powdered sugar for slicing

Directions:
-In large saucepan over medium high heat, combine 3/4 c. water, sugar, corn syrup and salt.
-Meanwhile, in bowl of stand mixer place 3/4 c. water and sprinkle gelatin on top, let plump.
-Bringing sugar mixture to boil, place candy thermometer in middle of mixture, making sure not to touch the side or bottom of the pan and let keep a rolling boil until mixture passes 235 degrees, about 3-5 minutes.
-With mixer on low, carefully pour sugar mixture into mixer bowl and slowly raise beater to high speed.
-Beat sugar mixture on high for five minutes and then add vanilla. (If you'd like to add other flavors here like peppermint, color, or cocoa powder for chocolate, add now).
-Continue beating mixture for an additional 5 minutes.
-Meanwhile, oil a 9x13 pan for large marshmallows or two 10x10 pans for small marshmallows.
-When done beating, pour sugar mixture into pan(s), smooth top and tap to release extra air.
-Leave on counter overnight to form.
-Generously sprinkle working surface with powdered sugar, turn out marshmallow mixture, generously sprinkle with powdered sugar, and cut as desired, lightly coating marshmallow shapes with powdered sugar to avoid sticking.

9x13 pan makes about 96 large marshmallows that can be stored in a container for about a week.

Peppermint Stirrers

Peppermint Stirrers

Ingredients:
1 package (12) peppermint candy canes
4 oz. white chocolate

decorations of choice (nonpareils or dark chocolate)

Directions:
-With a sharp knife, chop off curved end of candy cane (save for later use, such as peppermint truffles) and set peppermint sticks aside.
-In large bowl over double boiler, stirring constantly, melt white chocolate.
-Remove from heat, mix until completely smooth.
-Using spoon, coat peppermint stick with white chocolate, leaving the smooth end exposed.
-Tap and twirl to remove excess white chocolate and lay onto wax paper to dry.
-Repeat with all peppermint sticks and if using sprinkles of any type, sprinkle liberally before they dry.
-Let dry for 2 hours before packaging or serving.

Peppermint Truffles

Peppermint Truffles
adapted from Wilton

Ingredients:
16 oz. white chocolate, divided
4 oz. pink candy melts
1/2 c. heavy cream
1/8 tsp peppermint extract
1/8 tsp vanilla extract
12 candy canes

Directions:
-In medium bowl over pan of boiling water over medium low heat, combine 12 oz. white chocolate, pink candy melts, and heavy cream.
-Stir until completely melted and smooth.
-Remove from heat, add peppermint and vanilla extracts, stir well to incorporate and place bowl in the fridge overnight (or at least 4 hours).
-Remove bowl from fridge and roll tsp of truffle filling into balls.
-Place formed balls onto wax paper lined baking sheet and place in freezer.
-Meanwhile, crush candy canes, place in small bowl and set aside.
-Melt remaining white chocolate until smooth.
-Remove truffles from freezer, roll to make sure evenness then dip into white chocolate and then into crushed candies.
-Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles.
-Let stand for 1 hour or until completely dry and serve or package in airtight container for up to a week.