INGREDIENTS

13 oz. bag of Jelly Beans (can be more or less according to taste)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/4 cup sanding sugar (can be more or less or left out completely)

DIRECTIONS

parchment Paper (optional- but makes it much easier to remove cookies and clean up is easy!)

1. Preheat the oven to 375°F.
2. In a medium bowl or electric mixer bowl – add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes).
3. Add 1 egg and beat to incorporate,
4. add 2nd egg and incorporate then add 3rd egg and incorporate.
5. (4th egg is used later) Beat in the vanilla then add the baking powder, salt and flour,
6. beating on low speed until fully incorporated – you do not want to mix too long. Notice that the dough is very soft and sticky.
7. Stir in the jelly beans.
8. Using a spatula, scrape the dough out of the bowl onto a floured surface.
9. Put flour on your hands and sprinkle flour on top of the dough.
10. Then cut the dough in half… use your hand like a karate chop down the center.
11. Next take one half and roll lightly back and forth making a rope – pick it up and place it on a cookie sheet with parchment paper. Don’t be worried if the dough is so soft it bends when you pick it up.
12. Once you place it on the parchment paper you can shape it a little more.
13. Do the same with the second half.
14. Flatten them out on top a little with your palm.
15. Next beat one egg in a bowl and using a brush – brush them all over to coat them evenly.
16. Now sprinkle with sanding sugar (optional)
17. Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
18. When done – remove them from the oven.
19. Let them cool for about 10-20 minutes or until they are cool enough for you to handle.
20. Place them on a breadboard and slice them like shown in the photo – crosswise on the diagonal into about 3/4 inch slices.
21. Put them back on the cookie sheet (inside up) and bake for another 10-12 minutes until the edges are turning slightly brown. Remove from the oven and transfer to wire rack to cool

Ref: http://www.fabulousfoods.com/

Technorati Tags: Bean, Candy, Cookie, Crunch, jelly, Jelly Bean, sweets

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 pound white confectioners’ coating, cut into pieces
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
4 teaspoons half-and-half cream

DIRECTIONS

1. In a microwave-safe bowl, heat coating and peanut butter on medium for 3-4 minutes or until melted;
2. mix well.
3. Pour onto a foil-lined baking sheet coated with nonstick cooking spray;
4. spread into a thin layer.
5. In another microwave-safe bowl, heat chips and cream on high for about 30 seconds or until chips are soft;
6. stir until smooth.
7. Pour and swirl over peanut butter layer.
8. Freeze for 5 minutes or until set.
9. Break into small pieces.

Editor’s Note: The recipe was tested using a 700-watt microwave.

Technorati Tags: almonds, butter, candie's, choc, chocolate, Cookie, gourmet, nuts, Recipe, tiger

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