INGREDIENTS

1 (8 ounce) package white chocolate chips
1/4 cup butter, softened
1 cup KELLOGG’S* RICE KRISPIES* Vanilla Flavour cereal

1 1/4 cups semi-sweet chocolate chips

DIRECTIONS

1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth.
2. Let cool at room temperature about 30 minutes.
3. Form white chocolate mixture into 2.5 cm (1-inch) balls.
4. Roll in cereal, pressing cereal into truffles to coat well.
5. Roll in palms to re-shape balls.
6. Refrigerate about 30 minutes, until firm.
7. Melt semi-sweet chocolate as above.
8. Dip prepared balls in chocolate to coat.
9. Lift out with fork, allowing excess chocolate to drip off.
10. Place on waxed paper lined baking sheet.
11. Let cool

Ref: http://allrecipes.com

Technorati Tags: Bars, butter, Candy, chocolate, Cookie, KELLOGG’S, nuts, Recipe, rice, Vanilla

INGREDIENTS

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 egg

3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almond

DIRECTIONS

1. Pre-heat oven to 375°F Lightly grease cookie sheets.

2. Combine dry ingredients, set aside.

3. In a large bowl, cream the butter and sugars together.

4. Beat in the eggs, one at a time, stir in the vanilla.

5. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.

6. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

7. Bake for 8 to 10 minutes.

8. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ref: RecipeZaar.com

Technorati Tags: almonds, Bars, candie's, chocolate, Cookie, gourmet, pecans, Recipe

INGREDIENTS

3/4 cup water
1 1/2 cups granulated sugar
1 1/2 fluid ounces corn syrup
2 teaspoons salt (if nuts are unsalted)
Dab of lecithin on the tip of a table knife
3 tablespoons butter

1 1/2 teaspoons vanilla extract
12 ounces warm, roasted cashews

DIRECTIONS

1. Oil kettle sides

2. Add water and bring to a boil;

3. set off heat.

4. Add sugar and stir to melt.

5. Mix in corn syrup, lecithin and salt.

6. Stir on medium to high heat, bringing to a second boil.

7. With kettle lid on, steam for 3 minutes,

8. then wash around cook line with a pastry brush dipped in cold water.

9. Put the thermometer in the syrup without additional stirring.

10. When batch begins to thicken, turn heat to medium/low and cook to 280 degrees F or soft crack.

11. At 280 degrees F, gently mix in butter.

12. Watch for a deep caramel color or hard crack at 295 degrees F.

13. Quickly remove from heat before candy begins to smoke.

14. Add vanilla and nuts, mixing well.

15. Immediately scrape the candy into a mound on a warm buttered marble slab or 18- to 23-inch bun pan, keeping it confined to a pile for heat containment.

16. With a chef’s knife or spatula, turn brittle over for even distribution of syrup.

17. Using bent-tine table forks, pluck out silver dollar-size clusters from the mass.

Technorati Tags: Bars, Candy, Cashew, Craisin, Crunch, gourmet, Recipe, SWEET