Cinnamon Almond Brittle 

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 16 servings

Ingredients

• 2 cups sugar
• 3/4 cup light corn syrup
• 1/4 cup water
• 3 tablespoons butter, cubed
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups slivered almonds, toasted
• 1-1/2 teaspoons baking soda
• 1 teaspoon vanilla extract

Directions

1. Butter two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in the butter, cinnamon, salt and almonds; cook and stir until mixture reaches 300°(hard-crack stage), brushing down sides of pan with water as needed.
2. Remove from the heat; stir in baking soda and vanilla. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool; break into pieces. Store in an airtight container. Yield: about 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Jelly Bean Brittle

TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling

MAKES: 20 servings

Ingredients

• 4 tablespoons butter, divided
• 2-1/2 cups miniature jelly beans
• 3 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon salt
• 2 teaspoons baking soda

Directions

1. In a microwave-safe bowl, melt 1 tablespoon butter. Cube remaining butter and set aside. Line two 15-in. x 10-in. x 1-in. pans with foil; brush with melted butter. Arrange jelly beans evenly in pans.
2. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 240° (soft-ball stage). Stir in cubed butter and salt. Cook and stir until mixture reaches 300° (hard-crack stage). Stir in baking soda (mixture will foam). Quickly pour over jelly beans. Spread with a buttered metal spatula. Cool; break into pieces. Yield: 2-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Chocolate-Dipped Candy Canes

TOTAL TIME: Prep: 20 min. + standing Cook: 5 min.

MAKES: 12 servings

Ingredients

• 1 cup semisweet chocolate chips
• 12 candy canes (6 inches each)
• 3 ounces white baking chocolate, chopped
• Optional toppings: assorted colored sugars or sprinkles and crushed candies

Directions

1. In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper.
2. In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set.
3. Use to stir servings of hot cocoa. Yield: 1 dozen.

Nutter Butter Truffles

TOTAL TIME: Prep: 1 hour + chilling

MAKES: 48 servings

Ingredients

• 1 package (1 pound) Nutter Butter sandwich cookies
• 1 package (8 ounces) cream cheese, softened
• 8 ounces milk chocolate candy coating, melted
• 8 ounces white candy coating, melted
• 3 ounces bittersweet chocolate, melted

Directions

1. Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls.
2. Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator. Yield: 4 dozen.

Chocolate Zebra Clusters 

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 30 servings

Ingredients

• 2 cups (12 ounces) semisweet chocolate chips
• 12 ounces white candy coating, coarsely chopped, divided
• 1-1/4 cups salted peanuts
• 1-1/4 cups crisp rice cereal
• 2-1/4 cups miniature marshmallows
• 1 teaspoon shortening

Directions

1. Line two baking sheets with waxed paper; set aside. In a microwave, melt chips and 7 oz. white candy coating at 70% power; stir until smooth. Stir in peanuts and cereal. Cool slightly; fold in marshmallows. Drop by rounded tablespoonfuls onto prepared baking sheets.
2. In microwave, melt shortening and remaining candy coating; stir until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Drizzle over clusters. Refrigerate for 5 minutes or until set. Store in an airtight container. Yield: 2-1/2 dozen.

White Chocolate Cereal Bars 

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 36 servings

Ingredients

• 4 cups miniature marshmallows
• 8 ounces white baking chips (about 1-1/3 cups)
• 1/4 cup butter, cubed
• 6 cups Rice Krispies

Directions

1. In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.
2. Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.Yield: about 3 dozen.

Truffle Topiary

TOTAL TIME: Prep: 1 hour + standing Cook: 15 min. + chilling

MAKES: 44 servings

Ingredients

• 3 packages (12 ounces each) semisweet chocolate chips, divided
• 2-1/4 cups sweetened condensed milk, divided
• 1/2 teaspoon orange extract
• 1/2 to 1 teaspoon peppermint extract
• 1/2 teaspoon almond extract
• 1-1/2 pounds white candy coating, coarsely chopped, divided
• 1/2 cup ground almonds
• 12 inch-high Styrofoam cone
• Miniature silk roses, red, pink and white (tree pictured used approximately 60 roses)

Directions

1. In a microwave-safe bowl, melt one package of chocolate chips. Add 3/4 cup condensed milk; mix well. Stir in orange extract. Cover and chill for 45 minutes or until firm enough to shape. Repeat two more times with remaining chips and milk, adding peppermint extract to one portions and almond extract to the other.
2. Shaping truffles: Shape chilled mixture into 1-in. balls; place on three separate waxed paper-lined baking sheets. Chill 1-2 hours or until firm.
3. Melt 3/4 pound candy coating in a microwave-safe bowl. Dip orange-flavored balls in coating and return to waxed paper to harden. Melt remaining candy coating and dip balls once more to thoroughly cover. Let harden.
4. Melt chocolate coating in a microwave-safe bowl. Dip peppermint-flavored balls in coating and return to waxed paper to harden.
5. If desired, melt any remaining coating and drizzle over orange-and peppermint-flavored truffles, as shown in photo at left.
6. Roll the almond-flavored truffles in ground almonds.
7. Making the tree: Cover the Styrofoam cone with foil if desired. Using toothpicks, stick one end into each truffle and the other end into the cone, covering entire cone with as many truffles as will fit attractively. Fill gaps between truffles with silk roses.
8. (If necessary, you can attach the rose stems to toothpicks with small pieces of floral or masking tape and insert the toothpicks into the cone.) Yield: 44 servings, 3 per serving.

Editor's Note: White and dark chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds. It is the product used for dipping chocolate. Crafter's thoughts: —These sweets are perfect for preparing ahead—undipped, they'll stay fresh in the freezer for several months. (Thaw in refrigerator.) —Use toothpicks to dip the candies, then poke the picks into a foam scrap so the truffles' chocolate bottoms dry smoothly.

Tempting Truffles

TOTAL TIME: Prep: 10 min. + chilling

MAKES: 12 servings

Ingredients

• 1/4 cup heavy whipping cream
• 1-1/2 teaspoons butter
• 1/4 teaspoon almond extract
• 2 milk chocolate candy bars (1.55 ounces each), chopped
• 2 ounces semisweet chocolate, chopped
• 1/3 cup finely chopped hazelnuts or almonds

Directions

1. In a small saucepan, heat cream and butter over medium heat for 2-3 minutes or until bubbles form around the edge of pan, stirring constantly. Remove from the heat. Add extract, candy bars and semisweet chocolate; stir until smooth. Press plastic wrap onto surface of mixture. Refrigerate for 2 hours or until easy to handle.
2. Shape into 12 balls; roll in nuts. Refrigerate for 2 hours or until firm. Store in the refrigerator.Yield: 1 dozen.