Tag: MILK CHOCOLATE

CHOCOLATE MIXED NUT CLUSTERS

These super easy, bake-free little treats are the perfect addition to any Holiday Party or gift tray.

CHOCOLATE MIXED NUT CLUSTERS

1 pkg Milk Chocolate Chips
4 oz Semi-Sweetened Baking Chocolate
1 tsp Vegetable Oil
2 cups Nuts, your choice

In a sauce pan on the stove, bring 2 quarts of water to a boil, then let simmer. With another sauce pan, preferably the same size or close to it, place it on top of the sauce pan with the simmering water. Put the milk chocolate, baking chocolate and oil in the top sauce pan and stir until melted.

Add the 2 cups of mixed nuts and stir until the nuts are completely coated with the chocolate.

Line 2 cookie sheets with parchment paper. Using a medium sized spoon, place dollops of the chocolate nut mixture on cookie sheets. Place the cookie sheets in the fridge until the clusters have become completely cooled and firm. Then remove and enjoy!! These are best kept stored in the fridge.

BUTTERSCOTCH KRISPIE TREATS

My daughter had a Family Fall Festival at her preschool and they asked that we bring some treats. I made these and they were a huge hit!! Super easy, super fast and super yummy!!

BUTTERSCOTCH KRISPIE TREATS

1 cup sugar
1 cup caro syrup
1 cup peanut butter
5 cups rice cereal
1/2 bag milk chocolate chips
1/2 bag butterscotch chips
1/2 bag white chocolate chips

Pour the rice cereal into a large bowl and set aside.

Melt the sugar and caro syrup in a medium sized pan, over medium heat to dissolve the sugar. Add the peanut butter and mix until smooth. Pour over the rice cereal and mix until completely combined.

Lightly grease a 9x13inch pan or dish. Pour the mixture into the pan and using your hand covered with a greased Ziploc bag, push the cereal treats down until the top is flat.

Melt the milk chocolate chips and pour on top of the cereal treats, not completely covering the rice cereal. Melt the butterscotch chips and pour on top of the cereal treats, with the milk chocolate chips. With a spatula, smooth the chocolate and butterscotch chips until the top of the rice cereal mixture is completely covered. The two types of chips don’t need to completely mix together.

Melt the white chocolate chips. In small line patterns, drizzle over the chocolate and butterscotch chips. Using a toothpick, or pointed wooden skewer, lightly draw small lines through the white chocolate drizzle going back and forth.

Refrigerate until the chocolate is firm. Cut into pieces and serve.

MILK CHOCOLATE NUTTER BUTTER BARK

8 ounces GOOD quality milk chocolate (I used E. Guittard)
8 chopped Nutter Butter cookies (reserve a few pieces for the top)

Melt chocolate gently in the microwave. Line a cookie sheet with nonstick foil. Lay the chopped cookies on the foil. Pour the chocolate on top and spread it evenly with an offset spatula. Sprinkle on some more chopped cookies and set in the freezer to set. Cut into pieces! Yum!