12 Days of Baking!!! *DAY 5*

I know that during the holidays a lot of us bake cookies, and cookie bars, fudge and pies and all that yummy goodness, so I thought it would be a neat idea to have the 12 Days of Baking.

Today's recipe is for Easy Candy-Bar Treats!!!

EASY CANDY-BAR TREATS

Makes about 2-3/4 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 7 3/4 minutes

Ingredients

• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 3-1/2 cups sifted powdered sugar
• 1 teaspoon vanilla
• 30 vanilla caramels, unwrapped
• 1 tablespoon water
• 2 cups unsalted peanuts
• 1/2 cup semisweet chocolate pieces
• 1/2 cup milk chocolate pieces

Directions

1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

2. In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

3. In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

4. In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

Stove-top directions: In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan. In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan. In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Continue as directed.

12 Days of Baking!!! *DAY 3*

I know that during the holidays a lot of us bake cookies, and cookie bars, fudge and pies and all that yummy goodness, so I thought it would be a neat idea to have the 12 Days of Baking.

For today's recipe I picked some Toffee.....mmmmmm yummy.

TOFFEE BUTTER CRUNCH

Makes about 1-1/2 pounds (48 servings)

Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes

Ingredients

* 1/2 cup coarsely chopped almonds or pecans, toasted
* 1 cup butter
* 1 cup sugar
* 3 tablespoons water
* 1 tablespoon light-colored corn syrup
* 3/4 cup semisweet chocolate pieces
* 1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).