Candy Bar Popcorn

Candy Bar Popcorn
Adapted From: sixsistersstuff.com

This recipe is so versatile... ANY candy bar will do! I've been obsessed with Butterfingers this past Halloween, and it's really good melted over popcorn, but try substituting them for Heath Bars sometime... it's fabulous!!! :)

Ingredients:

8 cups popped popcorn
15 {or about 10 ounces} fun size candy bars of choice
1/4 cup butter
4 cups mini marshmallows

Preparation:

Chill candy bars in the freezer for 30 minutes. In a blender, pulse the candy bars to coarsely chop into small pieces. Place the popcorn and chopped candy bars in a large bowl; set aside. In a medium sauce pan, melt the butter over medium heat; add marshmallows and stir constantly until completely melted. Pour marshmallow mixture over popcorn mixture. Carefully stir ingredients together until candy bars slightly melt and popcorn is well coated.

16 Servings

M&M Chex Cereal Mix

M&M Chex Cereal Mix
Source: Sherrie M.

This is a fun snack for any occasion. The golden grahams add a yummy honey flavor to the mix that I love.

Ingredients:

6 1/2 cups rice chex cereal
4 1/2 cups golden grahams cereal
2 cups coconut flakes
1 cup real butter
1 cup sugar
1 cup light corn syrup
1 tsp vanilla extract

1 (9.9-ounce or larger) bag milk chocolate M&M's

Preparation:

In a large bowl, combine both cereals, and coconut flakes; set aside. In a saucepan, melt butter, sugar, and syrup over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. Remove from heat; stir in vanilla. Pour over large bowl of cereal mixture; stir until well coated. Spread chex mix onto wax paper and let cool. Sprinkle with M&Ms. (If the mixture is too hot, the M&Ms will melt!) Store in airtight container or bags.

24 Servings

Caramel Corn Pops

Caramel Corn Pops

Adding caramel to corn pops instead of popcorn makes for a more fluffy and buttery treat.

Ingredients:

1/2 cup butter
1 cup brown sugar
1 cup light corn syrup
1 tsp vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) bag Barrel O' Fun corn pops (its not a cereal)

Preparation:

Melt butter, sugar, and syrup together over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. {I use a candy thermometer to make sure the temperature doesn't go higher than 215°F} Remove from heat; stir in vanilla and condensed milk. Pour over puffed corn in a large bowl. Stir until well coated.

30 Servings

Caramel Nougat Candy

Caramel Nougat Candy

Adapted From: Taste of Home Magazine

The fluffy nougat center is what makes this candy so amazing! These are perfect for a holiday dessert tray or as a tasty gift for any occasion.

Ingredients:

2 (4-ounce) boxes Baker's premium white chocolate, broke up

1/2 cup marshmallow creme

1/2 cup creamy peanut butter

2 (11-ounce) packages caramels

2 tblsp water

2 1/2 cups chopped salted peanuts

Preparation:

In a large microwaveable bowl, melt white chocolate for 1-2 minutes; stirring after each 30 seconds. Add marshmallow creme and peanut butter; stir together. Set aside to let cool. In another microwaveable bowl, melt caramels with water for 2 1/2-3 minutes; stirring after each minute. Roll cooled nougat into 3/4-inch balls. Dip balls in caramel to coat, then roll in peanuts. Place on waxed paper-lined baking sheets; chill in refrigerator until firm. Store in an airtight container. 

Makes about 48 candies

Cake Mix Caramel Popcorn

 

Cake Mix Caramel Popcorn

Adapted From: jaseyscrazydaisy.com

Cake mix AND caramel popcorn... OH MY! I didn't think caramel corn could get any more wonderful, but it just did.

Ingredients:

1 1/2 cups unpopped popcorn kernels

1 cup butter

2 cups brown sugar

3/4 cup light corn syrup

1/2 tsp salt

1 cup white cake mix, straight from the box

1 (14-ounce) can sweetened condensed milk

1 tsp vanilla extract

Topping:

1 cup white chocolate chips

1/8 {heaping} cup white cake mix, straight from the box

sprinkles {birthday, holiday or any kind will do}

Preparation:

Pop popcorn and remove unpopped kernels. Place popcorn in a large bowl; set aside. Melt butter, sugar, syrup, salt, and 1 cup cake mix together over medium-low heat; stir constantly. Boil for 2 minutes while stirring. {I use a candy thermometer to make sure the temperature doesn't go higher than 215°F} Remove from heat; stir in condensed milk and vanilla. Pour caramel over large bowl of popcorn. Stir until well coated. Spread popcorn into a single layer on wax paper sprayed with cooking oil. Place white chocolate chips in a sealable bag; melt in microwave 20 seconds at a time, mixing lumps with fingers in between. When white chocolate is smooth, add in 1/8 heaping cup cake mix; mix well by gently squeezing bag around. Cut corner of bag; drizzle over popcorn. Immediately cover popcorn with sprinkles before white chocolate sets. When white chocolate is set, pull caramel corn apart into large chunks as desired. Store in airtight container or bags.

20 Servings

Caramel Popcorn

Caramel Popcorn

Source: Mitzi H.

Ingredients:

1/2 cup butter
1 cup brown sugar
1 cup light corn syrup
1 tsp vanilla extract
1 (14-ounce) can sweetened condensed milk
5 to 6 bags of microwave popcorn

Preparation:

Melt butter, sugar, and syrup together over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. Remove from heat; stir in vanilla and condensed milk. Pour over large bowl of popped popcorn. Stir until well coated.

9 Servings

Pretzel Delights

Pretzel Delights
Adapted From: hersheys.com

Turtle candy is so good. This version isn't shaped like turtles, but I like it best.

Ingredients:

55 square pretzel snaps
55 pecan halves
1 (12-ounce) package Rolo candies

Preparation:

Line cookie sheet with wax paper. Make a single layer of pretzels on the wax paper. Top each pretzel with one Rolo caramel candy. Bake at 350° for 3 minutes or until Rolo begins to soften, not melt. Remove cookie sheet from oven; immediately top each one with a pecan or another pretzel. Let cool completely.

Makes about 55

Rolo Cookies

 

Rolo Cookies
Adapted From: Taste of Home Magazine

You can't eat just one! :)

Ingredients:

1 (16.5-ounce) box devil's food cake mix
2 eggs
1/2 cup canola oil
42 Rolo candies
chopped hazelnuts or walnuts

Preparation:

Mix together; cake mix, eggs and oil. Spray fingers with nonstick cooking spray (dough is sticky). Take a tablespoonful of dough; shape the dough around a piece of candy to form a ball. Dip the top into nuts. Bake on ungreased cookie sheets at 350° for 8-10 minutes or until tops are cracked. Let cool for 10 minutes before transferring to wire racks.

Makes about 42 cookies

Or from scratch…..

Rolo Cookies

Servings: 18 cookies

 

Calories: 224

Ingredients

• 1 ½ cups all-purpose flour or 1:1 gluten free flour
• 1 cup natural unsweetened cocoa powder
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• ¾ cup 1 ½ sticks unsalted butter softened to room temperature
• ⅓ cup granulated sugar
• 1 ⅓ cup light brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• Rolos unwrapped

Instructions

• Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
• Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
• In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.
• Add the egg and vanilla. Beat on medium-high speed until combined, another 1-2 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.
• With the mixer running on low speed, slowly add the dry ingredients in 3 different parts, beating well after each addition.
• Scoop the cookie dough into balls, about 1 Tablespoon each. Stuff them with Rolos by making an indent with your thumb in a dough ball and placing the Rolo inside. place another ball of dough on top and roll them together to create one larger dough ball. Place on the prepared baking sheet. Repeat with all of the dough. Place the baking sheet in the fridge for 1.5 - 2 hours to chill or in the freezer for 1 hour.
• Preheat the oven to 350°F. Line another baking sheet with parchment paper.
• Place the cookies 3 inches apart on the baking sheet. Bake in the preheated oven for 10-12 minutes, until just set on top.
• Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely
• Cookies remain soft and fresh in an airtight container for 7 days at room temperature.

Notes

• Make-ahead: make the dough up to 3 days in advance, cover and chill in the fridge until you're ready to bake. The longer you chill the dough, the better so this is a perfect make-ahead cookie.
• To store: baked cookies with the Rolos will stay fresh at room temperature in an airtight container for up to 4 days or in the fridge for up to 1 week.
• Freezer: baked cookies with the Rolos freeze well for up to 3 months. Thaw overnight in the fridge and enjoy. You can also freeze the cookie dough for up to 3 months. Stuff the cookie dough with the Rolos then place them on a baking sheet in the freezer for 30 minutes to flash freeze. Transfer them to a freezer bag and remove as much air as possible. Allow to sit a room temperature while the oven preheats then bake from frozen. Add 1-2 minutes to the bake them, if needed.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 33.1g | Protein: 3.1g | Fat: 10.2g

Candy Coated Caramel

Candy Coated Caramel
Adapted From: Taste of Home Magazine

Ingredients:

2 cups sugar
1 cup light corn syrup
1 cup butter, softened
1 (14-ounce) can sweetened condensed milk
6 to 12 ounces white candy coating
6 to 12 ounces chocolate candy coating
chopped walnuts (optional)

Preparation:

Melt sugar, syrup, and butter together over medium heat, stirring constantly. Then boil for 3 minutes without stirring. Remove from heat, stir in condensed milk, and return back to heat on medium/low. Stir constantly until candy thermometer reaches 215°F. Turn temperature to low to keep caramel warm. Put spoonfuls of caramel onto well-buttered cookie sheet. Sprinkle with walnuts. Let cool completely. Melt candy coating in microwave and stir. Dip caramel into white coating; drizzle with chocolate coating. Alternate candy coating and drizzling flavors, and let cool completely.

Makes about 30

Caramel Pretzel Rods

 

Caramel Pretzel Rods
Adapted From: Taste of Home Magazine

All my kids love anything to do with pretzels. Sweet and salty - the perfect combo!

Ingredients:

2 cups brown sugar
1 cup light corn syrup
1 cup butter, softened
1 (14-ounce) can sweetened condensed milk
1 (10-ounce) package pretzel rods
6 to 12 ounces white candy coating
6 to 12 ounces chocolate candy coating
chopped nuts and/or sprinkles for garnish

Preparation:

Melt brown sugar, syrup, and butter together over medium heat, stirring constantly. Then boil for 3 minutes without stirring. Remove from heat, stir in condensed milk, and return back to heat on medium/low. Stir constantly until candy thermometer reaches 215°F. Turn temperature to low to keep caramel warm. Quickly dip pretzel rods into caramel and let excess drip off. Let cool completely on well-buttered cookie sheets. Melt candy coating in microwave and stir. Dip caramel rods into white coating; drizzle with chocolate coating. Alternate candy coating and drizzling flavors. Dress them up with chopped walnuts, or holiday sprinkles. Let cool completely. Store in airtight container, or give them away as delicious neighbor gifts.

Yields about 30 rods.

No Bake Cornflake Cookies

No Bake Cornflake Cookies

Ingredients:

6 cups Corn Flakes cereal

1 cup light corn syrup

1 cup sugar

1 tsp salt

1 cup creamy peanut butter

1 tsp vanilla extract
1/2 cup chocolate chips (optional)

Instructions

• Place the cornflakes in a large bowl and set aside. 
• In a medium saucepan, combine the corn syrup, sugar, and salt. Cook over medium heat, stirring constantly to prevent scorching, until the mixture just begins to bubble. Immediately remove from the heat and stir in the peanut butter and vanilla. Stir until smooth. Pour the mixture over the corn flakes and use a large spatula to fold the mixture together.
• Once the cornflakes are well coated, use a large cookie scoop or two spoons to portion the mixture out onto wax or parchment paper. Work quickly to prevent the mixture from firming up. Allow to cool completely. Store in an airtight container at room temperature for up to a week.

Servings: 18 large cookies (or more if smaller in size)

Notes:

This recipe works with almond butter, sunflower butter, and other nut butters. 
Use a good creamy shelf peanut butter like Skippy or Jiff. Natural peanut butters are too oily for this recipe.
You can substitute Cornflakes with Frosted Flakes cereal as well. I do it all the time ;)
Optional chocolate drizzle - Melt the chocolate chips in a seal-able bag. Cut the corner of bag to drizzle the melted chocolate over cookies; let harden.

Nutrition

Calories: 216kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | 

Candy Corn Puffs

Candy Corn Puffs
Source: Mitzi H.

My husband and kids all love this snack.

Ingredients:

1 pound butter
4 tblsp water
1/2 cup light corn syrup
2 cups sugar
1 tsp vanilla extract
1 (15-ounce) bag Barrel O' Fun corn pops (its not a cereal)

Preparation:

Bring to a boil over medium-low heat; butter, water, syrup, and sugar. Boil for 2 minutes, stirring constantly. {I use a candy thermometer to make sure the temperature doesn't go higher than 220°F} Remove from heat and stir in vanilla. Pour over puffed corn in a large bowl. Stir until well coated.

Variations:

3 (7.5-ounce) bags Original Bugles (instead of corn pops)
4 (3.5-ounce) bags Chester's Puffed Corn
cashews may be added

30 Servings