Milk Chocolate Popcorn Recipe
"Kids of every age will love these crunchy treats! Loaded with chocolate and peanuts they make great snacks and stocking-stuffers." Original recipe yield: 14 cups.
INGREDIENTS:
12 cups popped popcorn
2 1/2 cups salted peanuts
1 (11.5 ounce) package Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup butter or margarine
DIRECTIONS:
PREHEAT oven to 300 degrees F (150 degrees C). Grease a large roasting pan. Line a large bowl or serving plate with waxed paper.
COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.
Oodle Kadoodles
"Chow mein noodles form the core of this delicious and easy snack. Add Chocolate Chips, Peanut Butter Chips, Peanuts, and Raisins for a treat that's sure to please." Original recipe yield: 4 1/2 dozen candies.
INGREDIENTS:
1 (12 ounce) package Semi-Sweet Chocolate Chips
1 (10 ounce) package REESE'S® Peanut Butter Chips
1 3/4 cups REESE'S® Creamy or Crunchy Peanut Butter
3 cups chow mein noodles
1 cup chopped peanuts
1 cup raisins
DIRECTIONS:
Line several trans or cookie sheets with wax paper.
Place chocolate chips, peanut butter chips and peanut butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are completely melted and mixture is smooth when stirred. Stir in noodles, peanuts and raisins.
Drop by heaping teaspoonfuls onto prepared trays. Refrigerate until set (about 40 minutes). For best results, store in refrigerator.
OREO® Caramel Clusters
"Delight your family tonight with this scrumptious dessert from Kraft." Original recipe yield: 20 candies.
INGREDIENTS:
28 KRAFT Caramels, unwrapped
1 tablespoon water
60 OREO Mini Bite Size Chocolate Sandwich Cookies
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
DIRECTIONS:
Melt caramels with water in small saucepan on medium-low heat, stirring frequently until melted and smooth; set aside.
Arrange chocolate sandwich cookies in 20 clusters of 3 on large lightly greased cookie sheet.
Spoon 1 tsp. caramel mixture over each cluster of cookies; drizzle each with 1 tsp. melted chocolate. Let stand until set. Remove from cookie sheet. Store in airtight container.
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