Boil in a saucepan the sugar, corn syrup and chocolate in a medium heat until it becomes smooth.
Stir frequently then add the ½ cup of cream.
Let it boil until a soft ball stage will appear.
Add another ½ cup of cream until a firm ball of mixture will appear.
Pour the mixture into another pan and let it cool overnight, once firm lift the cover foil and cut the candy into squares.
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In a pan, toast the pecan halves until brownish in color then scatter it into the separate foiled pan thenset aside.
In a large saucepan, add the syrup, the honey, sugar, salt, butter and cream.
Stir to mix evenly until such time the sugar is dissolved and the mixture blended well.
Take off from the heat then gradually add the vanilla extract and unsweetened chopped chocolate.
Stir frequently until the sugar melted and caramel becomes smooth.
Transfer the caramel mixture into the pan and pour evenly over the top of pecans.
Set aside to cool the caramelized pecans.
Once firm and hard, break into pieces and enjoy its crunchy lovely taste.
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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.
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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.
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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
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microwave-safe bowl
cookie sheet
waxed paper
spatula
knife
Line a cookie sheet with waxed paper and set aside.
In a large microwave-safe bowl, melt the semi-sweet and dark chocolate chips, stirring frequently to prevent burning.
Remove from the microwave and stir in half of the toasted coconut flakes.
Pour the mixture onto the prepared cookie sheet, spreading it evenly.
Sprinkle the remaining toasted coconut on top.
Chill in the refrigerator for 2 hours.
Once set, cut or break into pieces to serve.
Serving Tip:
Enjoy as a sweet snack, or package in decorative bags for a homemade gift.
Wine Advice:
Pair with a sweet dessert wine like Port or a smooth coconut rum cocktail.
Calories: 290 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 19 g | Fiber: 4 g | Sugar: 20 g | Salt: 0.1 g
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Microwave-safe bowls
cookie sheet
wax paper
spatula
knife
Line a cookie sheet with wax paper and set aside.
In a large microwave-safe bowl, melt the semi-sweet chocolate chips, stirring frequently to prevent burning.
Remove from the microwave and stir in the salted peanuts.
Pour the mixture onto the prepared cookie sheet, spreading evenly.
In another microwave-safe bowl, melt the peanut butter chips.
Remove from the microwave and mix in the chopped pretzels.
Pour the peanut butter mixture over the chocolate layer, spreading gently.
Press the chopped miniature peanut butter cups on top.
Place the cookie sheet in the fridge to cool for 2 hours.
Once set, cut or break into pieces and serve.
Serving Tip:
Serve as a sweet snack or package in decorative bags for a homemade gift.
Wine Advice:
Pair with a creamy liqueur such as Baileys or a nutty Amontillado sherry.
Calories: 320 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 20 g | Fiber: 3 g | Sugar: 22 g | Salt: 0.8 g
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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.
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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.
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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.
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