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News, crafts, recipes and more from the New England Confectionery Company (NECCO).


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Clark Bar Blondies!

Just last week we posted one of our favorite recipes: the Crunchy Clark Bar Cookies! They were such a hit that before moving on to another candy, we decided to create one more tasty recipe using the Clark Bar.

This week we created Clark Bar blondies! This treat is chewy and delicious, and you definitely won’t regret enjoying it with milk. Either frosted or unfrosted, these Clark Bar blondies will do the trick! YUM!

Ingredients

For blondies:

  • 2 large eggs
  • 1 cup of light brown sugar
  • 1 cup (16 Tbsp) of unsalted butter
  • 2 and ½ cups of all-purpose flour
  • ½ cup of sugar
  • 2 tsp of vanilla extract
  • 1 tsp of baking soda
  • 1 tsp of sea salt
  • 2 cups of chopped or crumbled Clark Bars

For buttercream frosting:

You can either purchase pre-made buttercream frosting or prepare it yourself with the following ingredients:

  • ½ cup of vegetable shortening
  • ½ cup (8 Tbsp) of unsalted butter
  • 2 ½ cups of powdered sugar

Baking Supplies:

  • 2 large mixing bowls and 1 medium mixing bowl
  • 1 9×13 baking pan/dish
  • mixer (stand or hand)
  • whisk
  • cutting board
  • sharp, cutting knife
  • frosting/icing spreader
  • baking pan spray

Instructions: 

For blondies:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In one of the large mixing bowls and using the mixer, mix the unsalted butter, the sugar and the brown sugar together until completely combined.
  4. Once this mix is combined, add in the eggs and vanilla extract. Using the mixer, beat until all ingredients are completely combined. Be thorough in the mixing here to avoid clumps of unmixed ingredients.
  5. Gradually add in the mixed dry ingredients of the flour, baking soda and salt. Use the mixer at a lower setting during this step. This will be a slower, gradual process to mix the ingredients.
  6. On the cutting board, chop the Clark Bars up until they are your desired size. Again, Clark Bars often crumble when chopped, but these fragments add great crunch texture to your blondies!
  7. Using your hands stir in the pieces of Clark Bar. Here you can decide the desired amount of pieces to use. More pieces add crunch to the blondies.
  8. Spray the 9×13 baking pan with the baking spray or grease and lightly flour it.
  9. In the baking pan, spread your fully mixed ingredients until they form an even layer across the pan.
  10. Bake for approximately 30 minutes. Be mindful of the time so as not to burn the blondies. However, do not take them out too soon because you do not want the inside of your blondies to be too gooey or sticky!
  11. Remove baking pan from oven and let cool at room temperature. Do not remove the blondies from the pan until they are completely cool. They will crumble easily if they aren’t set.

For buttercream frosting:

  1. If you choose to make your own frosting, in your second large mixing bowl, mix together the butter and vegetable shortening with the mixer until completely combined. This mixture should appear to be smooth, without clumps or obvious texture.
  2. Carefully add in the powdered sugar and mix until all ingredients are completely combined.
  3. When ready, spread the frosting on top of the completely cooled blondies.
  4. Using your hands, lightly sprinkle the remaining Clark Bar chopped pieces across the top of the frosting.
  5. Indulge! =)


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Candy Connections Sweepstakes!

Recently, we have had the pleasure of hearing so many happy stories of your memories and friendships made through candy, and we couldn’t wait to give you a chance to create more!

So, last Monday we unveiled our Facebook ‘Candy Connections Sweepstakes’ !

Grand Prize
Grand Prize winner will be randomly selected from the full list of entrants.

- Nikon Coolpix digital camera
- Memory Making scrapbooking kit
- NECCO Candies Prize Pack!

Second Prize
Second Prize winner will be the individual who refers this contest to the most friends. To qualify, be sure to have your friends list your name as their referral source to the Sweepstakes.
- NECCO Candies Prize Pack!

You’ve been loyal fans over the years, and we are excited for our sweet future!

Find out complete Sweepstakes rules  on our Facebook page where you can enter and start making more sweet memories!

Family. Friends. Candy. Memories.


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Crunchy Clark Bar Cookies!

The Clark Bar is one of NECCO’s most beloved candy bars. It’s a real milk chocolate candy bar filled with a real peanut butter crunch.  It’s a candy classic and fans are so passionate about the flavor and the perfect combination of chocolate and peanut butter.

We love the Clark Bar so much we couldn’t resist making a recipe with it! So, get ready to indulge on some tasty cookies and beware these are dunking delights – perfect to eat with a cold glass of milk or a warm mug of coffee!

Ingredients:

  • 1 cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp salt
  • 1 and ½ tsp vanilla extract
  • 2 egg whites
  • ½ cup (8 Tbsp) unsalted butter
  • 1 & ¼ cups of peanut butter
  • ¾ cup sugar
  • 1 & ¼ cup of light brown sugar
  • 2 & ½ Theater Boxes of Clark Bar Minis or 2 Full Sized Clark Bars (or more if you love it crunchy!)

Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk
  • cutting board
  • sharp, chopping knife

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In the large mixing bowl, add the the sugar and the brown sugar. Then, add in the butter. Using the mixer, carefully cream the butter and sugars together until ingredients are completely combined, and there are no clumps of butter in the sugar. The end result should be a light mixture.
  4. Once this mixture is near-fluffy, add in the egg whites. Using the mixer, beat in the eggs until completely combined.
  5. In the same bowl, pour in the vanilla extract and the peanut butter. Again, use the mixer to completely mix all ingredients in the bowl until completely combined. Be thorough in the mixing here to avoid clumps of unmixed ingredients.
  6. Once this mix is ready, slowly add the flour/baking soda/salt mix from the medium sized bowl in increments to the mix. Use the mixer on a lower setting to thoroughly combine these ingredients. This will be a gradual process to complete mix ingredients.
  7. On the cutting board, chop the Clark Bars to your desired size of pieces. When cutting, the Clark Bars often crumble. Don’t worry; these smaller pieces add a great peanut butter crunchy flavor and texture to the cookies!
  8. Use your hands to add the Clark Bar pieces to the cookie dough mix. Gently kneed the pieces in to ensure even coverage in all the cookies.
  9. Using your hands or a cookie scoop, gently roll pieces of the dough into small balls. Ideal size is no larger than a golf ball, but as always you can make a giant super cookie with large sized balls if you’d like!
  10. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  11. Bake for 10-12 minutes. Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven when cookies appear golden brown.
  12. Add time if needed. Once golden brown, remove cookies from oven and set aside to cool completely. Do not remove cookies from parchment paper until completely cooled to avoid crumbling.
  13. After 5-10 minutes, feel free to move cookies onto a cooling rack or other plate to complete the cooling process.
  14. Indulge! =)

Cookies can be stored in an air-tight container at room temperature.


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Sesame Place Pass Giveaway!

At NECCO, we’ve  been lucky to have involved in so many wonderful memories with our fans. As a result, we love to give back to those loyal individuals who have always supported NECCO!

For our Pennsylvania-area fans, we are going to be giving away single day admission passes to Sesame Place!

We have two sets of FOUR (4) passes, and we can’t wait to reward you!  The regular Sesame Place season ends on October 28th, with the park open for admission on weekends. There are plenty of wonderful attractions, rides, event performances and much more to entertain your family and create wonderful lasting memories.

Post in the comments why you would love to win the passes, and two (2) winners will be selected from the entries! Good luck and get ready to experience some sweet moments with loved ones that you’ll never forget!

Sesame Place Admission Passes

Note:
Giveaway includes only the admission passes. The passes are Single Day complimentary admission passes to Sesame Place in Langhorne, PA.  The passes are valid through October 28, 2012 only.  Passes are not refundable or transferable, are not for resale and are not valid for upgrade. Each individual pass allows for ONE admission to Sesame Place. Photo ID is required at the turnstiles.

Entrants must be willing to travel at their own expense. This giveaway is not affiliated, sponsored or associated with Sesame Place. Be sure to visit Sesame Place’s website for more information about the park and important policies: http://www.sesameplace.com/sesame2/

Giveaway ends on 9/19/12.

Update: Giveaway has now ended.


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Peanut Butter Nonpareil Cookies!

Though often overlooked, Haviland Real Chocolate Nonpareils are one of NECCO’s most beloved and tasty treats! They are a timeless classic and the dark chocolate packs such a sweet flavor that it makes for the perfect indulgence on its own or as an ingredient in a baking recipe!

Here we included it in a classic peanut butter cookie recipe! Enjoy making and eating this dessert! Leave your thoughts and ideas and comments. Don’t forget to post pictures if you tried it!

Ingredients:

  • 2 cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 8 Tbsp unsalted butter
  • 6 Tbsp creamy peanut butter
  • ½  cup sugar
  • 1 cup of brown sugar
  • 1 & ½ cup chopped/broken Haviland Real Chocolate Nonpareils

Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pan/sheet (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • 1 microwave-safe bowl
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk

Instructions:

  1. Be sure to pre-heat the oven for 325°F or slightly warmer to 350°F depending on the size and strength of your oven.
  2. In a microwave safe bowl, combine the unsalted butter and the creamy peanut butter. Heat in the microwave in increments of 15 to 30 seconds to assure that the mix is melted but not burning. Set aside to cool.
  3. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt until combined. Set aside.
  4. In the large mixing bowl, gently  mix together the sugar and brown sugar. After the melted unsalted butter and creamy peanut butter mix has cooled from the microwave, slowly mix this into the combined sugars. Mix ingredients until completely blended.
  5. One at a time, add the egg, egg yolk and vanilla extract to the blended sugars, peanut butter, and butter. Mix ingredients thoroughly until completely blended with no separation of ingredients.
  6. Once this mix is ready, slowly add the flour/baking soda/salt mix in increments to the mix. Use the whisk to mix these ingredients together. It should be a slow, gradual process. It will create a sticky dough; use your hands when necessary to kneed the ingredients together completely.
  7. When dough is ready, gently place in the chopped or broken Haviland Real Chocolate Nonpareil pieces.
  8. Using your hands, gently break off pieces of the dough and roll them into a small ball – no larger than a golf ball. [You can make them bigger if you want a delicious over-sized cookie! =) ]
  9. Line the cookie sheet with parchment paper, and place the dough balls 2-3 inches apart.
  10. Bake for 12 minutes. Pay close attention to the cookies to ensure they are not over-baked or burnt. The center will still be puffy and moist while the edges and the surface will begin to turn golden brown.
  11. Add time if needed. When finished, remove from oven and set aside to cool completely. Do not remove cookies from parchment paper until completely cooled to avoid crumbling the cookies before they are ready. [The waiting is the hardest part!]
  12. Indulge! =)

Tray full of fresh PB Nonpareil Cookies

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