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.

Mixed Nut Brittle

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

MAKES: 20 servings

Ingredients

• 1-1/2 cups sugar
• 1 cup light corn syrup
• 1/3 cup water
• 4 cups mixed nuts
• 2 teaspoons plus 2 tablespoons butter, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

1. In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage).
2. Meanwhile, grease a 15-in. x 10-in. x 1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15-in. x 10-in. x 1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.)
3. Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; 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 Candy Clusters 

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 33 servings

Ingredients

• 8 ounces white baking chocolate, chopped
• 1 cup milk chocolate chips
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 cups chopped walnuts
• 1-1/2 cups miniature pretzels, broken

Directions

1. In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels.
2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container. Yield: about 3 dozen.

Brittle with Mixed Nuts

TOTAL TIME: Prep: 5 min. Cook: 30 min. + cooling

MAKES: 28 servings

Ingredients

• 1-1/2 teaspoons plus 3 tablespoons butter, divided
• 1-1/2 cups sugar
• 1 cup water
• 1 cup light corn syrup
• 1 can (10 ounces) mixed nuts without peanuts
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons baking soda

Directions

1. Butter a baking sheet with 1-1/2 teaspoons of butter; set aside. In a large saucepan, combine the sugar, water and corn syrup. Cook over medium heat until a candy thermometer reads 270° (soft-crack stage), stirring occasionally.
2. Add nuts; cook and stir until the mixture reaches 300° (hard-crack stage). Remove from the heat; stir in vanilla and remaining butter. Add baking soda and stir vigorously.
3. Quickly pour onto prepared baking sheet. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container. Yield: about 1-3/4 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.

Coconut Almond Candies 

TOTAL TIME: Prep: 1-1/4 hours

MAKES: 42 servings

Ingredients

• 2 cups flaked coconut, chopped
• 3 tablespoons sweetened condensed milk
• 3 tablespoons confectioners' sugar
• 2 teaspoons butter, softened
• 1 package (12 ounces) semisweet chocolate chips, divided
• 8 ounces white candy coating
• 1 tablespoon shortening
• 1 package (2-1/4 ounces) unblanched almonds

Directions

1. In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside.
2. In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups.
3. Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container. Yield: 3-1/2 dozen.

Chocolate Cookie Torte 

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling

MAKES: 8-10 servings

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Additional sugar
• FROSTING:
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup half-and-half cream
• 2 cups heavy whipping cream, whipped
• 2 teaspoons vanilla extract
• Chocolate sprinkles

Directions

1. In a bowl, cream butter and sugar. Beat in the egg, yolk and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Form into a long log; cut into eight equal pieces. Shape each into a ball; wrap in plastic wrap. Refrigerate for 1 hour.
2. Roll balls in additional sugar; place between two sheets of waxed paper. Roll each into a 6-in. circle. Remove top sheet of waxed paper; flip the circles onto ungreased baking sheets. Remove waxed paper; prick dough with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Carefully loosen cookies and cool on paper towels.
3. For frosting, melt chocolate chips with half-and-half in a heavy saucepan, stirring occasionally. Cool. Combine whipped cream and vanilla; fold into chocolate mixture. Layer cookies, spreading 1/4 cup frosting between each layer. Spread remaining frosting over sides and top. Decorate with chocolate sprinkles. Refrigerate overnight before cutting. Yield:8-10 servings.

Cream Cheese Bonbons 

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 18 servings

Ingredients

• 1 package (8 ounces) reduced-fat cream cheese
• Sugar substitute equivalent to 1/3 cup sugar
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 ounce unsweetened chocolate, grated

Directions

1. In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle.
2. Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Celestial Bars

TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling

MAKES: 48 servings

Ingredients

• 1/3 cup butter, softened
• 2 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups chopped pecans
• 2 ounces unsweetened chocolate, melted
• ICING:
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 3 to 4 tablespoons 2% milk
• 1 teaspoon vanilla extract
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 2 teaspoons shortening

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and salt; add to creamed mixture and mix well. Stir in pecans (batter will be thick).
2. Divide batter in half; stir chocolate into one portion. Alternately spoon plain and chocolate batters into a greased 13-in. x 9-in. baking pan. Swirl with a knife.
3. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. For icing, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth. Spread over bars.
5. For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over bars. Let stand until chocolate is completely set before cutting into bars. Yield: 4 dozen.