Double Chocolate Carmel Turtle Treats

Double Chocolate Caramel Turtle Treats

Makes 16 squares

Melt the chocolate by microwaving the chips in a small bowl until smooth, 30 to 60 seconds.

3	tablespoons  unsalted butter
1	bag  marshmallows  (10-ounce)
1/2	cup  semisweet chocolate chips
1/2	teaspoon  salt
1/4	teaspoon  vanilla extract
5	cups  Rice Krispies cereal
15	soft caramel candies , quartered
1	cup  chopped pecans , toasted
1/2	cup  semisweet chocolate chips , melted

1. PREPARE PAN Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Melt butter in large pot over low heat. Add marshmallows, semisweet chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes; stir in vanilla.
2. ASSEMBLE TREATS Off heat, stir in Rice Krispies, caramel candies, and pecans until incorporated. Scrape mixture into prepared pan and press into bottom and corners with greased spatula. Let cool completely, about 1 hour.
3. DRIZZLE CHOCOLATE Drizzle melted semisweet chips over cooled treats. Allow chocolate to cool, about 15 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Tuffles

Milk Chocolate Truffle Hearts

Makes about 35

You will need a small heart-shaped cookie cutter (measuring 1 to 1 1/2 inches across) for this recipe. Look for one in cookware shops or order it by mail. Roll leftover teaspoonfuls of firm chocolate mixture into balls and coat in extra cocoa powder or chopped nuts for quick truffles.

8	ounces  milk chocolate , chopped fine
4	ounces  bittersweet chocolate , chopped fine
2	tablespoons  unsalted butter
3/4	cup  heavy cream
2	tablespoons  cocoa powder

1. Line 9-inch-square baking pan with aluminum foil so that foil covers bottom and sides of pan and overhangs edges by at least 1 inch.
2. Place chocolates and butter in large heatproof bowl. Bring cream just to boil in small saucepan. Whisk hot cream into chocolate and butter until smooth. Scrape mixture into prepared pan, smooth into even layer, and refrigerate until set, about 1 hour.
3. Cover plate with foil or parchment paper. Using foil overhang as handles, lift chocolate mixture out of pan and transfer to cutting board. Using 1- to 1 1/2-inch heart-shaped cookie cutter, cut and lift out 30 to 35 hearts and place on prepared plate. Sift cocoa powder over hearts. Transfer to airtight container, placing candies between sheets of parchment paper, and refrigerate for up to 1 week.

Poor Man's Toffee

Poor Man’s Toffee

Makes about 15 pieces

Toffee
24	Saltine crackers
1	cup  sugar
1/2	cup  light corn syrup
1 1/2	cups  roasted salted peanuts
1	tablespoon  unsalted butter
1	teaspoon  vanilla extract
1	teaspoon  baking powder
Topping
1/2	cup  semisweet chocolate chips
4	tablespoons  unsalted butter
1	tablespoon  light corn syrup

1. For the toffee: Adjust oven rack to middle position and heat oven to 250 degrees. Line bottom of 13 by 9-inch baking dish with waxed paper and spray paper with cooking spray. Arrange crackers, in single layer, salt side down, on waxed paper.
2. Combine sugar, corn syrup, and peanuts in medium microwave-safe bowl. Microwave on highest power until sugar melts, about 2 minutes. Stir and microwave until mixture begins to boil, about 2 more minutes. Stir in butter and vanilla until butter melts. Microwave until liquid begins to brown, about 2 minutes. Stir in baking powder.
3. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly to spread, place baking dish in oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert brittle onto cutting board, peel away waxed paper, and, using hands, break into large pieces. Return pieces, toffee side up, to baking dish.
4. For the topping: Melt chips and butter until smooth. Stir in corn syrup and, using spoon, drizzle mixture over brittle. Let harden for 1 hour. (Brittle can be stored in airtight container at room temperature for up to 4 days.)