Homemade Kit Kat Bars

75 club crackers
½ pound (2 sticks) unsalted butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
½ cup milk
1⁄3 cup granulated sugar
2⁄3 cup creamy peanut butter
½ cup semisweet chocolate chips
½ cup butterscotch chips
Line 9-by-13-inch rectangular baking pan with one later of Club crackers (you may need to break some to fit). Melt butter in [...]

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Homemade Peanut Butter & S’mores Cups

Yields about 2 dozen mini peanut butter cups and 4-6 large s’mores.
For the candy shells

For the peanut butter filling

1 cup peanut butter
½ cup powdered sugar
1 teaspoon vanilla extract
For the s’mores filling

1 cup marshmallow fluff
2 graham crackers, broken in pieces
Temper the chocolate and pour into cupcake molds (either miniature or regular size) and let harden. Mix [...]

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Maple Pecan Popcorn

Makes about 10 cups
About 8 cups plain popcorn
1 cup pecans or any nuts on hand, coarsely chopped and toasted
¾ stick unsalted butter
1½ cups pure maple syrup
½ teaspoon salt
Toss popcorn and pecans in a large bowl. Line bottom of a 17-by-11-inch 4-sided sheet pan with foil, then lightly oil foil. Melt butter in a small heavy [...]

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Old Fashion Candy Apples

15 apples
2 cups white sugar
1 cup light corn syrup
1½ cups water
8 drops red food coloring
Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of [...]

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Pumpkin Seed Brittle

1 cup sugar
½ cup water
1⁄8 teaspoon fine sea salt
¾ cup raw green (hulled) pumpkin seeds (not toasted; 4 ounces)
Put a 24-by-12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar [...]

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