Crunchy Candy Bar Caramel Corn

Crunchy Candy Bar Caramel Corn

Time: 30 minutes + 15 minutes to set up

Yield: One large jelly roll pan full

Recipe adapted from Your Homebased Mom

16 C popped popcorn (1/2 C unpopped)

1 C brown sugar

1/4 C corn syrup

1/2 C butter

1/2 t baking soda

1 t vanilla

15 fun sized candy bars (I used twix, milky way and 1000 Grands)

1 C white chocolate chips

1/2 C semi sweet chocolate chips

1 t shortening

1. Pop 16 cups of popcorn.

 

2. Into a medium sized glass bowl, or large glass measuring cup, place the butter, brown sugar and corn syrup. Heat it in the microwave for 1 minute. Stir the ingredients together with a wooden spoon. Repeat this step four more times. (Total of 5 minutes in the microwave)

Heat and stir…

Heat and stir…

Heat and stir…

and a final “heat and stir”. It should be very bubbly and hot at this point.

3. Add the baking soda, vanilla,and a dash of salt. 

4. Pour the popcorn into a large brown paper grocery sack.

5. Pour the caramel right into the bag on top of the popcorn. Stir it around with a wooden spoon. 

6. Fold the bag over and place it in the microwave, heat for 1 minute. Take the bag out of the microwave and shake it….shake it…..shake it.

 

7. Return the bag to the microwave and heat it for an additional 30 second, then shake it again. 

8. Pour the caramel corn out onto a large jelly roll pan, lined with parchment paper. 

9. Chop up the candy bars and lay them out over the caramel corn. 

10. Heat the white chocolate chips in the microwave, for 30 seconds at a time, stirring after each heating interval. Don’t let the chocolate get too hot. Add 1/2 t shortening to the melted chocolate and stir to combine. 

11. Drizzle the white chocolate over the top of the caramel corn and candy bars. 

12. Melt the semi sweet chocolate just like you melted the white chocolate. Drizzle it over the caramel corn. 

 

13. Let the chocolate set up (you can pop it into the fridge for 10 minutes to hurry along the process). Break it up into chunks and serve. Store any leftovers in an air tight container.

 

Recipe and photo source: Jamie Cook's It Up

Sunny Peanut Butter Chews

Great recipe to make with the kids!

Sunny Peanut Butter Chews

1/3

cup creamy peanut butter

3

tablespoons butter or margarine

1

bag (10 oz) marshmallows

5

cups Golden Grahams® cereal

1. Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.
2. In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.
3. Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.

Makes 18 bars 

 

Recipe and photo source: Betty Crocker.com

Peppermint Surprise Popcorn

Peppermint Surprise Popcorn

12-14 c. air popped popcorn, (don't use buttered or salted microwave popcorn)
1 lb. vanilla almond bark
2-3 squares chocolate almond bark, or 1/2 c. chocolate chips
10 Oreo cookies, roughly chopped
1/2 c. crushed peppermint candy
2 c. miniature marshmallows

Pop popcorn and remove kernels. In a double boiler over medium low heat, melt the vanilla almond bark. Add peppermint candy and Oreos, stir to combine. Pour almond bark mixture over popcorn, stir a few times to cool the almond bark, then add the marshmallows. Stir until all popcorn in coated. Pour onto parchment paper lined cookie sheet. While it is cooling, melt the chocolate almond bark or chips. Drizzle over popcorn. Cool completely before breaking apart.

*You can also melt the almond bark in the microwave if you choose.

Churro Chex Mix

If you haven't tried Hershey's Cinnamon Chips, I almost want to say, don't. You will become addicted to them. It all started with the Pumpkin Muffins topped with Gingersnaps and Cinnamon Chips. I have been looking for other recipes I can use these cinnamon chips in. Then I came across this Churro Chex Mix. It is delicious!

Churro Chex Snack Mix

9 cups rice Chex cereal
1 cup cinnamon chips (I actually added 1 1/2 c. chips and 6 Tbsp. butter)
1/4 cup butter or margarine
1/2 cups powdered sugar
1/4 granulated sugar
1 1/2 teaspoons cinnamon

In a double boiler, add chips and butter. Heat until melted. You can also use a microwavable bowl and melt the chips and butter for 1 minute; stir until smooth. Microwave about 30 seconds longer if needed.

Drizzle mixture over cereal, stirring until evenly coated. In a small bowl, combine powdered sugar, sugar, and cinnamon. Toss the coated Chex cereal into the sugar mixture. Spread on a piece of parchment until cooled.

Recipe and photo source: The Family Kitchen

Chocolate Peanut Butter Rice Krispy Treats

Just a little twist to a classic.

Chocolate Peanut Butter Rice Krispy Treats

1/4 c. (1/2 stick) margarine or butter
6 c. miniature marshmallows
8 1/2 c. Cocoa Pebbles Cereal
1 c. Reese's Pieces Candy

Grease a 9x13 inch baking dish. Place cereal and candy pieces in a large bowl, set aside. Melt butter and marshmallows in a medium saucepan over medium heat. Pour marshmallow mix over cereal and candy and combine well. Press into baking dish and allow to cool.

Krispymallow Treats

This is a great low calorie/low fat snack. And a great way to get a little extra fiber.

Krispymallow Treats

5 c. puffed wheat cereal (I used puffed brown rice cereal that I found at Walmart)
2 c. Fiber One bran cereal (the original one)
3 c. miniature marshmallows
3 Tbsp. light whipped butter or light buttery spread

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add both cereals and stir until thoroughly coated. Using a spatula, press mixture evenly into a 9x13 inch baking dish sprayed with non stick cooking spray. Allow to cool. Cut into 25 squares.

Per serving: 46 calories, 1 g fat, 32 mg sodium, 11g carbs, 2.5 g fiber, 4g sugar, 1 g protein

Recipe source: The Hungry Girl

Chewy Chex Cereal Mix

I cannot believe I have not posted this recipe yet!! Probably because it is always gone before I can snap a picture. Be warned though, it is extremely addictive. I usually half the batch if I am just making it for my family. It will be gone before you know it.


Chewy Chex Cereal Mix

6 1/2 c. Rice Chex
4 1/2 c. Golden Grahams
1 c. sliced almonds
2 c. coconut
3/4 c. (1 1/2 sticks) real butter
1 c. sugar
1 c. light Karo syrup
1 tsp. vanilla

In a VERY LARGE bowl, combine cereal, almonds, and coconut. Set aside.

In a large saucepan, combine butter, Karo syrup, and sugar. Bring to a boil, reduce heat, and cook for three minutes.  Remove from heat and stir in vanilla. While the mixture is still hot, pour over the cereal mixture and stir well so the candy mixture coats the cereal.

Recipe Source: Our Best Bites

Peanut Butter and Chocolate Caramel Corn

Peanut Butter and Chocolate Caramel Corn

1 3.3 oz. bag Kettle Corn popcorn, popped and all unpopped kernels removed

1 c. Reese's peanut butter chips (you are fine using generic too)

6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

Preheat oven to 250 degrees F. Place popped popcorn into a large bowl.

Place butter, peanut butter chips, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn. Gently stir to coat. Place popcorn on a baking sheet that has been sprayed lightly with non stick cooking spray. Set aside while making the chocolate popcorn.

Chocolate Caramel Corn

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed

1 c. Cup semi sweet chocolate chips (I actually used some leftover Halloween candy. I just chopped up 1 cup of Crunch bars)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

Place popped popcorn into a large bowl.

Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn. Gently stir to coat. Bake in 250 oven for 30 minutes, stirring every 15 minutes.

You can do both the peanut butter and the chocolate popcorn at the same time. Just don't put them on the same baking sheet.  After 15 minutes of baking switch the baking sheets from top rack to bottom and bottom rack to top.  Be careful not to over cook them. Do not go any longer than 30 minutes or your popcorn with be really tough and hard to chew.

Remove from oven and pour onto wax paper to cool. Break into pieces and serve.

Vanilla Popcorn

Another oldie but goody.

Vanilla Popcorn

1 cube (1/2 cup) butter
1 c. sugar
3/4 c. light corn syrup
1 Tbsp vanilla (yes this is 1 Tbsp and not a tsp.)
Air-popped popcorn

Melt butter in a medium saucepan. Add sugar and corn syrup, and bring to a boil over medium heat. While stirring constantly, boil for 1 minute. Remove from heat and add vanilla. Pour over air-popped popcorn and stir well until all pieces are coated.

Bloodshot Eyeballs

Anyone that knows me knows how much I LOVE Halloween. I especially love to make fun and spooky food. I had fun making these eyeballs.

Bloodshot Eyeballs

2 c. confectioners sugar, divided
1/2 c. creamy peanut butter
3 Tbsp. butter, softened
1/2 lb. white candy coating (Almond bark)
24 Reese's pieces or M&M's
1 Tbsp. water
1/4 to 1/2 tsp. red food coloring

In a small mixing bowl, combine 1 cup confectioners sugar, butter and peanut butter. Shape into 1 inch balls; place on a waxed paper lined pan. Chill for 30 minutes or until firm.

In a microwave safe bowl, melt white candy coating; stir until smooth. Dip balls in coating and place on waxed paper. Immediately press a candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.

In a small bowl, combine the water, food coloring and remaining confectioners sugar. Transfer to a heavy duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.  (You can use the store bought icing to get that dark red color since it is nearly impossible to get that color just by adding red food coloring.)

Pumpkin Spice and Chocolate Caramel Corn

Hershey's has now come out with pumpkin spice flavored kisses. If you like pumpkin, you have to try these. I found them at Target. If you can't find the kisses for the recipe you can substitute 1 cup of butterscotch chips.

Pumpkin Spice and Chocolate Caramel Corn

1 3.3 oz bag Kettle corn popcorn, popped and all un-popped kernels removed

1 c. dry roasted peanuts (I used pecans)

2 c. unwrapped pumpkin spice Hershey's kisses (about 1 10 oz. bag equals 2 cups)

6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

Chocolate Caramel Corn

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts (I used pecans)
1 Cup semi sweet chocolate chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

Recipe source: picky-palate.com

Peanut Butter Caramel Popcorn

I LOVE this popcorn. It is great all by itself or you could add stuff to it like: peanuts, marshmallows, drizzled milk chocolate, or drizzled white chocolate.

Peanut Butter Caramel Popcorn

12-16 c. popped popcorn
5 Tbsp. margarine or butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light corn syrup
1 c. peanut butter

In a saucepan, bring butter, sugar, brown sugar and corn syrup to a boil. Boil for 1 minute. Stir in the peanut butter and immediately remove from heat when mixture is smooth. Quickly pour over popped popcorn and mix well. Allow to cool. If desired, spread out on waxed paper and drizzle with chocolate.

Cinnamon Toasted Almonds

Cinnamon Toasted Almonds

2 egg whites

6 teaspoons vanilla extract

4 cups unblanched almonds

1/3 cup sugar

1/3 cup packed brown sugar

1 teaspoon salt

1/2 teaspoon ground cinnamon

In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. 

Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 250 calories, 18 g fat (1 g saturated fat), 0 cholesterol, 166 mg sodium, 16 g carbohydrate, 4 g fiber, 8 g protein. 

Recipe source: Taste of Home

Chocolate Chip Cookies

The one thing I make and never have success at is chocolate chip cookies. It doesn't matter what I do or what recipe I use, I can never get them just right. So far these cookies have come the closest to exactly what I want out of a chocolate chip cookie.

Her Chocolate Chip Cookies*
1 C sugar
½ C brown sugar
2 eggs
1 tsp vanilla
¼-½ tsp almond extract (depending on tastes--I used 1/2 tsp of course)
¾ C shortening
3 C flour
1/2 tsp salt
1 tsp baking soda
1-2 cups of chocolate chips (Use any kind you like, I used white and semi sweet)

Preheat oven to 350°.

Cream sugars, eggs, vanilla, almond and shortening. Add flour, salt and soda. Mix in chocolate chips.

Form the dough into teaspoon size cookies (they will look tiny, but will puff up into the perfect bite size cookie). Bake for 6-8 minutes, until they just barely start to brown. Cool on a wire rack.


Recipe source: Confessions of a Bake-aholic

Baked Doughnuts

I love doughnuts! I have always wanted to make homemade doughnuts but didn't want to deal with deep frying them. I found this recipe for baked doughnuts but it required a doughnut pan. I have been on the lookout for doughnut pans but didn't want to pay $10 -$15 a piece for them. So I set aside this recipe and hoped some day I would get around to buying pans.
So, I was at D.I. this week and I was just about to leave when I glanced over at a cart of stuff about to be put on the shelf and what did I see? Doughnut pans!!! I was so excited. They were brand new too.They didn't have a price on them so I took them to the cashier to ask. He gave them to me for $.50 a piece. I couldn't believe it. I was so excited to make these doughnuts. So last night I made the Vanilla Cake Doughnuts and they were so good that we had to make the chocolate ones tonight. They were equally as good.

Vanilla Cake Doughnuts
1-1/4  cups all-purpose flour
1/2  teaspoon baking soda
1/4  teaspoon salt
1/2  cup low-fat buttermilk
1/3  cup packed dark-brown sugar
1  egg
4  teaspoons unsalted butter, melted
1  teaspoon vanilla extract
2-1/4  cups confectioners sugar
3  tablespoons milk
Sprinkles, toasted coconut, mini chips, cinnamon-sugar
1  tablespoon unsweetened cocoa powder

1. Heat oven to 325 degrees F. Coat a 6-indentation doughnut pan with nonstick cooking spray.

2. In large bowl, whisk flour, baking soda and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.

4. For powdered doughnuts: Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar.

5. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

6. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

7. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

8. For cinnamon-sugar doughnuts: Toss still-warm vanilla doughnuts in cinnamon-sugar to coat.

Chocolate Cake Doughnuts


1  cup all-purpose flour 
1/4  cup unsweetened cocoa powder 
1/2  teaspoon baking soda 
1/4  teaspoon salt 
1/2  cup low-fat buttermilk 
1/2  cup packed dark-brown sugar 
1  egg 
4  teaspoons unsalted butter, melted 
1  teaspoon vanilla extract 
2  cups confectioners sugar 
3  tablespoons milk
Sprinkles, toasted coconut, mini chips
1  tablespoon unsweetened cocoa powder

1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.

2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

4. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

5. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

6. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

Recipe Source: Burntapple.wordpress.com adapted from Family Circle Magazine

"3 for 100" Pumpkin Mini Muffins

With only 100 calories for 3 muffins how can you go wrong. Not to mention one of my favorite flavors....pumpkin. I love pumpkin anything. I am counting down the days until fall when I can make everything pumpkin. I am trying to keep my pumpkin obsession under control until then since it is a seasonal flavor but sometimes I just can't resist!

I tried a few different toppings on my muffins. I did semi-sweet chocolate chips, toasted pecans, low-fat granola, oats, brown sugar and just plain. My favorite was the toasted pecans or the brown sugar. These are great to have around for a quick low-calorie snack when you need a little something to get you through the day. Of course the toppings I did probably alter the calorie count slightly.

"3 for 100" Mini Pumpkin Muffins
Recipe source: Verybestbaking.com


1 cup whole-wheat or all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
1/4 cup vegetable oil
1 can (15 oz.) 100% Pure Pumpkin (not pumpkin pie filling)
2 large eggs, slightly beaten
1 1/2 cups low-fat granola cereal, crumbled

Preheat oven to 350º F. Paper-line or grease mini-muffin pans.

Combine flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

Bake for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

Nutrition Facts
Amount Per Serving (3 muffins)
Calories 100
Calories from Fat 30
% Daily Value
Total Fat 3.5g	5%
Saturated Fat 0.5g	3%
Cholesterol 20mg	7%
Sodium 85mg	15%
Carbohydrates 17g	6%
Dietary Fiber 2g	8%
Sugars 12g
Protein 2g