Almond Roca - Pioneer Woman

16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
2 cups chocolate chips
2 cups toasted almonds

Preparation Instructions
*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. I mostly eyeballed this to get the right color.

Remove from heat and add toasted almonds until well combined.

Pour the mixture onto cookie sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin. Sprinkle Chocolate Chips on top, once melted spread. Top with more toasted almonds.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

The best almond roca. No seperating.

Peppermint Bark - Fake Ginger

12 ounces semisweet chocolate, finely chopped
12 ounces white chocolate, finely chopped (or vanilla almond bark)
1/4 cup whipping cream
1 tsp Peppermint extract
6 oz peppermint candies

Line a 13 x 9 baking pan with foil and coat with cooking spray.

Melt the semisweet chocolate and whipping cream and stir until smooth. Add the peppermint extract and mix well. Pour the dark chocolate into the baking pan and evenly smooth out. Place in the fridge for about 15 minutes to firm.

While the chocolate is chilling, crush peppermints in a large, heavy duty plastic storage bag. Make sure you have smaller and larger pieces.

Melt the white chocolate and stir until smooth. Remove the semisweet chocolate from the fridge and pour the white chocolate over top. Place in fridge to firm for about 1 hour. Remove and cut to your desired shape and size.

Store in the refrigerator in an airtight container.

Buckeye's - All Recipes

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

Directions
1.Line a baking sheet with waxed paper; set aside.
2.In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3.Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4.Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Easy Pretzel Turtles - Our Best Bite Blog

small pretzels
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews, and m&m's
Optional: almond bark or white chocolate for drizzling

Place pretzels on cookie sheet. Place a Rolo on top of each pretzel. Put in oven 350 degrees for 3 - 4 minutes. Once they come out of the oven place a pecan half on top and press into the Rolo. Drizzle melted candy melts over top to decorate.

Crockpot Candy - Fake Ginger Blog

2 pound white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peants

Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.

Drop spoonfuls of the candy onto wax paper and allow to cool completely.

Makes 8 - 9 dozen drops