Andes Candies Brownies

These mint chocolate brownies are rich and unique – a recipe I stole from my mom.

 

 

 

 

 

Crush/cut Andes mint chocolate candies into small chunks. You’ll need a generous 2 cups of chunks.

Prepare your favorite chocolate brownie batter (from scratch or from a mix), and stir in ½ cup candy chunks. Bake brownies accordingly using a 9 x 9 pan (I like these to be thick, but since they are so rich you might prefer to use a larger pan).

When brownies have cooled, melt 1 ½ cups of remaining candy chunks, saving some for sprinkling, and pour over brownies. Sprinkle the remaining chunks on top.

Simple as that!

Closer to Christmas

Thinking ahead to holiday parties! Picture now, recipes one by one.

chocolate English toffee
thumb print cookies
cream cheese mint leaves
white chocolate fudge
peanut butter kiss cookies
chocolate mint fudge
peanut butter fudge
coconut macaroons
white chocolate pecan fudge

Chocolate Covered Pretzel Rods

A great treat for any season, any occasion, any audience. Since the toppings are prepared as needed (and there are so many toppings to choose from), you can easily choose decorations on the fly.

1. Prepare the toppings. The toppings pictured here are (from top to bottom):
–Pecans/chocolate drizzle
–Coconut shavings
–Toffee bits (chopped)
–Andes mint candies (chopped)
–Sprinkles
–White/Milk chocolate drizzle

It’s important that none of the toppings are too heavy or chunky. If you are using candy bars or nuts, make sure to grind or finely chop them so they will stick to the chocolate.

2. Get set up. I think it works best to use cookie sheets and several sheets of wax paper. You’ll also need enough refrigerator space to be sliding cookie sheets in and out without disturbing the pretzels.

Set up toppings and pretzels within reach, and lay out wax paper on cookie sheets. Keep at least one cookie sheet close. (If you are drizzling chocolate as one of your toppings, wait until later.)

3. Melt the chocolate and begin covering the pretzels. I like to use a spoon to cover and smooth the chocolate. You shouldn’t be “frosting” the pretzels – just turn the pretzel and let the chocolate fall where it needs to.

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4. Sprinkle toppings on the pretzels. As you finish covering each pretzel, lay it out on the wax paper. When a cookie sheet is full, slide it into the refrigerator to set up (about 20 – 30 minutes or until fairly hard).

Continue with the next cookie sheet. As the refrigerated pretzels harden, you can slide the wax paper onto a counter and reuse the cookie sheet.

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5. If you are going to drizzle chocolate (or anything else) on the pretzels, do it after they have set up in the refrigerator. I like to use a fork or knife to get a somewhat sloppy look, but you can also use a squeeze bottle or plastic bag with tip to a neater look.

After drizzling, place back in the fridge on wax paper.

6. Quick notes about chocolate:
It’s best to drizzle with newly melted chocolate –  when it’s the runniest.
The chunkiest toppings stick best to the thickest chocolate, so do those near the end of the chocolate batch.

I used this batch for gifts – happy holidays!

Easy Turkey Cookies

Though I like pecan pie and pumpkin bars as much as the next girl, our Thanksgiving needed a fun, kid-pleasing dessert. I think I had as much fun making these as the kids did eating them.

I used my favorite sugar cookie recipe and made regular powdered sugar frosting, though a maple frosting works well for these, too.

Candy Corn (I prefer the “Indian corn” because of the brown color and because they are not AS sweet as regular corn candy; the chocolate also adds just enough of another flavor.)

Mini Chocolate Chips (I have also seen Mini M&Ms or just  frosting for the eyes, which are both nice for color.)

I also sprinkled orange edible glitter above the eyes and used powdered sugar frosting again for the beak and feet.

Powdered Sugar Frosting

One tbsp. butter (softened)
2 cups powdered sugar
Add milk until consistency is right
1 tsp. vanilla*

This is a simple, go-to frosting recipe. If it’s too thin, add more sugar, if it’s too thick, add milk.
(I’ve use food coloring for these bowls.)

*Note that this isn’t one of those recipes where we add extra vanilla “just because” – the flavor takes well and can be too strong if you’re not careful.

**As you might expect, then, this frosting takes well with other flavors. Depending on what flavoring you are using, you might want to leave the vanilla out.