More Sweets -

[Mama Mangia]

Almond Bark

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9?inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size peices. Makes (approx.) 1 1/2 lbs.

[Mama Mangia]

Chocolate Cream Truffles


1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.

Refrigerate at least 2 hr or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.

[Mama Mangia]

Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another minute.

Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

[Mama Mangia]

Peppermint Patties


2 cups powdered sugar
1.5 tbsp softened butter
2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 tbsp cream
8 ounces (about 1-1/3 cup) dark chocolate, chopped
1 tbsp vegetable shortening


Line a cookie sheet with wax paper or a silpat.

In a blender, cream together the sugar, butter, extracts, and cream on low
speed. After the ingredients are combined, raise the speed to medium-high
and beat for an additional 1-2 minutes until mixture holds together very
well and is creamy, not powdery.

Using a teaspoon, roll the candy into small balls and flatten them on the
wax paper or silpat with the palm of your hand into patty shapes.

When done, put them in the refrigerator to chill for 20 minutes.

Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.

Using dipping tools or two dinner forks, dip the patties into the chocolate
one by one. Drag them across the lip of the bowl to remove any excess
chocolate.

Return them to the wax paper or silpat, and place back in the refrigerator
to set the candies.

They should be ready to eat in a few hours.

Layer the patties between sheets of parchment in an airtight container.

[Mama Mangia]

3-LAYER FUDGE

TOP LAYER AND BOTTOM LAYER:
1 (12 oz.) pkg. chocolate chips
3/4 c. chunky or creamy peanut butter
1 c. salted peanuts, crushed,may omit use flavored chips or nuts of choice

Melt chips and peanut butter. Add nuts. Place in buttered 9x13 pan. Spread out and refrigerate. Repeat above ingredients for top layer.

FILLING LAYER:
2 c. sugar
Dash of salt
1/2 c. butter or margarine
1 pkg. (12 oz.) butterscotch chips (may substitute other flavored chips if preferred)
2/3 c. evaporated milk
12 lg. marshmallows or 1 c. mini marshmallows

In a saucepan, stir all ingredients except flavored chips, together until melted. Boil 5 minutes, stirring constantly over low-medium heat. Remove from heat and add flavored chips, stir until chips are melted. Pour over bottom layer of chocolate mixture and spread out, then refrigerate. Repeat above chocolate mixture. Pour over filling and spread out. Refrigerate until set. Cut into squares. Remove squares, cut into thin slices if desired. (This candy is very sweet, I recommend cutting slices about 1/8 - 1/4 inch thick.)

[Mama Mangia]

Milk Chocolate Fudge


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. Can) evaporated milk
2 tablespoons butter or margarine (butter is best)
1/4 teaspoon salt
2 cups miniature marshmallows
1 3/4 cups (11.5 oz) milk chocolate morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are completely melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

HINT: For thicker fudge, use a 9 x 5-inch loaf pan; refrigerate for 3 hours.

[Mama Mangia]

ALMOND BUTTER TOFFEE


1 cup butter or margarine
1 cup granulated sugar
1/3 cup packed brown sugar
2 tbsp water
1 cup sliced unblanched almonds
1/2 tsp baking soda
1/3 cup semisweet chocolate pieces

Grease 13x9x2-inch baking pan; set aside.

In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly.

Place candy thermometer in syrup and when it reaches 260 degrees F, stir in almonds. Boil to 300 degrees F (hard-crack stage), stirring occasionally.

Remove from heat; stir in baking soda. Working rapidly, pour candy into greased pan, top with chocolate pieces and let stand a few minutes until melted. Spread chocolate evenly. Cool in pan on rack.

TO SERVE:
Break in pieces. Store airtight with waxed paper between layers in cool, dry place 4 weeks.

Makes about 1 1/4 pounds

[Mama Mangia]

Poor Man's Turtles


60 pretzel twists -- mini
60 Rolo candies
60 pecan halves

Preheat oven to 325 degrees while preparing.

Spray cookie sheetor place pretzels on a Silpat. Place pretzels in a single layer on the sheet.

Place one Rolo candy on each pretzel.

Place in oven and bake 4 minutes.

Immediately place one pecan half on each pretzel/candy piece. (Press to spread candy and embed pecan.)

Chill until cool.

[Mama Mangia]

Seafoam Candy


2 egg whites
3 cups light brown sugar
1/4 teaspoon salt
3/4 cup water
1 teaspoon vanilla extract

In a large bowl beat the egg whites. In a large saucepan dissolve the
sugar and salt in the water. Cook without stirring, to the hard-ball stage.
Remove from heat and pour slowly over the beaten egg whites, beating
constantly. Add the vanilla extract. Continue beating until the candy cools
and will hold its shape. Drop by spoonfuls on waxed paper, or spread into a
buttered pan and mark in squares. Top with chopped nuts.

[Mama Mangia]

Cashew Truffles


1 cup plus 2 tablespoons whipping cream
1/4 cup butter
12 ounces semisweet chocolate, cut into chunks
6 ounces milk chocolate, cut into chunks
1 teaspoon vanilla extract
2 cups finely chopped cashews

In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about 3 hours* until firm enough to handle.

Form into 1-inch balls, then roll in cashews.

Store in refrigerator.