recipes

In a saucepan put the brown sugar, corn syrup, sugar and salt.

Heat in a medium fire, let it boil stir to mix evenly.

Add the cream mixture stir constantly in order not to overheat.

Take off from the heat then mix in the rum extract.

Once mixture is well blended, pour it into the prepared pan set aside to cool.

Once firma and hard, cut the candy into pieces or any desired size.

Wrap each candy into a foil or wax paper twisting both ends.

Store in a container or keep it cool in a fridge.

Prepare the almonds and toast in a low medium heat fire until golden brown in color and aroma scent begin to smell.

Bring to boil in a saucepan the sugar, corn syrup, salt and the butter.

Stir well to evenly mix.

Take off the pan from the heat and stir in the cream into the mixture.

Stir to mix evenly, Return the pan to the medium heat and add the vanilla and almonds.

Cook and bring to boil.

Pour the mixture into a separate prepared pan and let it cool in a fridge.

When firm, cut into pieces or square size shape.

Prepare a saucepan; add in the sugar, corn syrup and butter.

Heat in a medium fire then let it boil stirring constantly for few minutes or until such time it melted evenly.

Take off from the heat then stir in the cream, vanilla and the pecans into the mixture.

Pour in the mixture into the separate foiled pan then set aside to set to cool the mixture.

Once firm and hard, break the candy into pieces

Prepare a cookie sheet with waxed paper, set aside.

In a large microwave safe bowl melt the semi sweet chocolate and the sark chocolate, stirring often to prevent burning.

Remove from microwave.

Stir in half of the coconut and then pour into prepared cookie sheet.

Top the bark with the remaining coconut and chill in fridge for two hours.

Cut or break into pieces to serve.

Prepare a cookie sheet with wax paper, set aside.

In a large microwave safe bowl, melt the chocolate chips, Remove from microwave and stir in the peanuts.

Pour into prepared cookie sheet, set aside.

In another large bowl, melt the peanut butter chips.

Remove from microwave and mix in the pretzels.

Pour on top of chocolate layer.

Press the chopped mini peanut butter cups on top.

Place cookie sheet in fridge to cool for two hours.

Cut or break into pieces and serve.

Prepare a cookie sheet with waxed paper, set aside.

In a medium microwave safe bowl, melt the semi sweet chocolate chips, Pour into the cookie sheet.

In a small microwave safe bowl, melt the white chocolate chips.

Remove from microwave and stir in the coffee and the toffee.

Pour on top of semisweet layer and use a butter knife to drag through both layers and swirl together.

Cool in fridge for two hours, then cut or break into pieces to serve.

Prepare a cookie sheet with wax paper, set aside.

In a large microwave safe bowl, melt the milk chocolate chips, stirring often to prevent burning.

Remove from microwave and pour into prepared cookie sheet.

Use a spatula to create an even layer.

Set aside.

In a medium sized microwave safe bowl melt the white chocolate chips.

Remove from microwave and stir in mint extract.

Once well combined, stir in green food coloring.

Pour white chocolate on top of milk chocolate.

Use a butter knife to drag through both chocolate layers and swirl the colors together.

Cool in fridge for 2 hours, then cut or break into pieces to serve.

Prepare a cookie sheet with wax paper, set aside.

Break the chocolate chip cookies into chunks, set aside.

In a small microwave safe bowl, melt the white chocolate chips, stirring often.

Pour into prepare cookie sheet and place in fridge to chill.

In a medium microwave safe bowl melt the dark chocolate, stirring often to prevent burning.

Pour on top of white chocolate.

Put pieces of chocolate chip cookies on top of dark chocolate and place mini chocolate chips in between cookie pieces.

Chill for at least two hours.

Cut into pieces and serve.

Chop the sandwiches into small pieces, but not into crumbs.

Set aside.

Prepare a baking sheet with parchment paper or waxed paper.

Put the white chocolate chips in a microwave safe bowl and melt, stirring often to prevent burning.

Stir in half of the chopped chocolate cookies.

Spread in prepared cookie sheet.

Top with the other half, using a spoon to push down the cookies.

Chill for two hours and then cut.

Serve cold.

Prepare a baking sheet with waxed paper, set aside.

Place chocolate chips in a microwave safe bowl and melt, stir often to prevent burning.

Remove from microwave and stir in chopped peanut butter cookies.

Pour into baking sheet, and use a spatula to spread evenly.

Place in fridge to cool.

In a separate microwave safe bowl, place the peanut butter chips and peanut butter, melt stirring often to prevent burning.

Pour on top of chocolate layer.

Take the coarsely chopped peanut butter cups and scatter on top of peanut butter layer.

Use a spoon to press down.

Chill for two hours.

Cut into pieces and serve cold.