Category Archives: Recipes

Baking with NECCO candies as ingredients!

Chewy Nonpareil Cookies!

Posted on April 18, 2013 | 2 Comments

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We’re on a cookie baking roll! And, we love enjoying all of our NECCO candies so much that we just love to incorporate them into as many recipes as we can.

Today’s recipe brings you a warm, chewy treat that you’ll love to share! These cookies are topped with Haviland Nonpareils, one of our fans’ favorite theater and snack time sweets. So grab a glass of milk or a mug of coffee or hot chocolate and settle down with some friends and family to indulge on these delectable desserts!

Ingredients:

  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 and ½ tsp of vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (16 Tbsp) unsalted butter, softened
  • 1 & ½ cups of bread flour
  • ¼ cup of sugar
  • 1  cup of light brown sugar
  • 1 oz of milk
  • 1 Box (or more!) of Haviland Nonpareils (in our photos we have colorful Nonpareils as we used our seasonal Easter Haviland Nonpareils)

Nonpareilsbox

Baking supplies:

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

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, beat the butter, sugar and brown sugar together at medium speed with a mixer until well blended.
  4. Beat together the egg, egg yolk, vanilla extract and milk until completely combined in the second medium mixing bowl.
  5. Add the mixture in the second medium mixing bowl to the butter/sugar mixture in the large one. Use the mixer to blend until thoroughly combined.
  6. Gradually add the dry mixture from the first medium mixing bowl into the large mixing bowl and use the mixer to blend completely until you have a light fluffy mixture.
  7. It’s often best to chill the dough for 30 minutes to an hour before you begin baking, but this is optional.
  8. Line the cookie sheets with parchment paper. Roll the dough into golf ball or slightly larger sized balls and place onto the sheet at least 2-3 inches apart. Tip: we also like to sprinkle a little extra sugar on top as well, as shown below. =)
  9. Bake for 10-12 minutes, paying attention not to burn the cookies. Remove from oven when they are golden brown around the edges.
  10. Once removed from oven, take one Haviland Nonpareil and place it on top of each ball of dough and press down slightly so it sinks into the warm dough and begins to flatten the cookie.
  11. Leave to cool for a few minutes and then move cookies onto a wire cooling rack to cool completely.
  12. Indulge! =)

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

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Marshmallow Swirled Chocolate Covered Peanut Cookies!

Posted on April 12, 2013 | 2 Comments

SugarPMarshCookie1

What more delicious way to celebrate the changing of the seasons is there than indulging in some freshly baked cookies? Stumped? Don’t worry. We’re not sure if there’s an answer to that either! =)

Today we’ll share with you an easy recipe using one of our favorite pop-able sweets: Haviland Real Chocolate Double Dipped Peanuts! This creation will make your taste buds smile and have you reaching for a cold, refreshing glass of milk! We just can’t resist baking with these Haviland Double Dipped Peanuts as their real chocolate and peanut crunch make them the perfect ingredient in nearly every recipe. So, today we bring you a recipe that creates a blend of peanut, chocolate and marshmallow that is simply irresistible!

So before you dive into your spring cleaning, whip up these yummy treats and take a moment to enjoy!

Ingredients:

  • 1  & ½ cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • 1 tsp of pure vanilla extract
  • 1 large whole egg
  • ½ cup (8 Tbsp) of unsalted butter, softened
  • ½ cup of sugar
  • ½ cup of light brown sugar
  • 4 oz. of marshmallow creme spread
  • Haviland Double Dipped Chocolate Covered Peanuts

ChocolateCoveredPeanuts

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
  • ¼ tsp,½ tsp , 1 tsp, and 1 Tbsp measuring spoons
  • whisk

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 mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In the large sized mixing bowl, use the mixer to blend together the butter, brown sugar, and sugar until completely combined and smooth.
  4. Add in the egg to the large mixing bowl and blend with the mixer until it is a light, fluffy consistency. Repeat with the vanilla extract.
  5. 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.
  6. There are many methods to filling the dough with the Double Dipped Peanuts and marshmallow creme, so feel free to improvise! We used our hands to roll the dough into at least golf-ball sized balls (these cookies often work best if they are made larger!) and then pressed our thumbs into the center to hollow them out.
  7. Then, we dipped a few of the peanuts into the marshmallow creme, coating them completely and placed them in the hollowed center of the dough. Close the dough around the peanuts completely. More Double Dipped Peanuts can be added throughout the dough for more chocolatey peanut crunch! =)
  8. Again, improvise and make changes where you want. This recipe is great for that! Want more marshmallow creme? Add it on in! A couple extra Double Dipped Peanuts? You got it! Have fun!
  9. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  10. Bake for 10-12 minutes (judge if more time is needed). Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven when cookie edges appear golden brown.
  11. Once golden brown, remove from oven and set aside to cool completely. Once cooled, move cookies from parchment paper to a cooling rack. Don’t do this too soon or your cookies will crumble.
  12. Indulge! =)

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

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Peanut Butter Clark Bar Surprise Cookies!

Posted on March 3, 2013 | Leave a comment

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Peanut butter is one of our favorite foods , which is why we just can’t resist our Clark Bar! It’s made of real chocolate with a real crunchy peanut butter center. The crunchy blend of PB & chocolate make it a regular snack and dessert for our loyal NECCO fans!

We love the Clark Bar so much that we love to incorporate it into many of our favorite candy-inspired recipes. For this weekend delight, we whipped up some chewy peanut butter cookies with a surprise Clark Bar filling.  With every peanut buttery bite you get the surprise crunch of our classic candy bar.  These will be sure to quickly disappear from the plate, and are perfect to enjoy alongside a cold glass of milk. So take a couple minutes to whip up these simple delights and enjoy!

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 Full Sized Clark Bars (or more if you want to add some crunch!)

Clark Bar

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 1 Tbsp 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 roll the pieces of dough into small balls. Push your thumb into the ball to hollow the center and place a piece of the Clark Bar in the open space. Fold the dough around the piece of Clark Bar making sure it’s completely covered on all sides.
  9. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  10. 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.
  11. 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.
  12. After 5-10 minutes, feel free to move cookies onto a cooling rack or other plate to complete the cooling process.
  13. Indulge! =)

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

 

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Sweethearts Bark!

Posted on January 21, 2013 | Leave a comment

Sweethearts Bark & Boxes

During this loving season, many of us are looking for treats to make our celebration with our loved ones extra special. With a quick and easy no-bake recipe,  Sweethearts Bark will satisfy both the sugar and chocolate lover! This sweet snack is great for the creative baker and will be perfect to indulge upon yourself or to surprise your sweetie this Valentine’s Day season!

Ingredients:

  • 12 oz. semisweet chocolate chips
  • 12 oz. white chocolate chips
  • Red food coloring
  • Valentine’s Day themed sprinkles (optional)
  • Sweethearts ®

Sweethearts

Baking Supplies:

  • Medium sauce pan
  • Parchment paper
  • Flat baking sheet
  • Two (2) large glass mixing bowls

Instructions:

  1. Line your baking sheet with a layer of parchment paper.
  2. Fill the sauce pan with water in the medium sauce pan to a slight boil over medium heat.
  3. Once the water begins to boil, pour the semisweet chocolate chips into one of the mixing bowls. Place this bowl over the boiling pan to create a double boiler.
  4. The chocolate begins to melt rapidly, so begin stirring instantly after placing the glass bowl over the sauce pan to prevent burning.
  5. Once the chocolate is melted and smooth, remove the bowl from the sauce pan. Pour this melted mixture onto the parchment paper lined baking sheet trying to keep an even layer throughout.
  6. Place this layer into the refrigerator for 30 mins-1 hour to allow the chocolate to set. Remove from the refrigerator after this time, so the surface can become tacky and allow the two chocolate layers to stick to one another.
  7. Bring the water in the sauce pan to a boil again, and fill the second mixing bowl with the white chocolate chips. Turn the heat down and begin stirring instantly as white chocolate is more likely to seize up if heated too quickly at high temperatures.
  8. Once the white chocolate is melted and smooth, remove the bowl from the pan and add 2-3 drops of red food coloring. Stir thoroughly to spread the color throughout until it is a light pink. Too much food coloring will cause the white chocolate to seize and clump.
  9. Pour this melted white chocolate onto the chocolate layer on the parchment paper.
  10. Quickly press in Sweethearts in any manner throughout this top layer and add any additional Valentine’s Day baking sprinkles you desire.
  11. Place the entire baking sheet back into the refrigerator for both layers to set completely for at least one hour. It is often best to leave it overnight.
  12. You will know when the chocolate has set as it will peel itself completely from the wax paper. Once this occurs, you can break the bark into as many pieces and different shapes as you like!
  13. Indulge!

Sweethearts Bark

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Candy Button Christmas Cookies!

Posted on December 17, 2012 | 2 Comments

Keeping in with the festive spirit of our last recipe: Treelights cupcakes! Today’s sweet surprise brings you an edible Christmas Tree (and one of its most popular accessories) in the form of warm, chewy sugar cookies!

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This recipe appeals to all ages, and everyone who tries it will have a hard time stopping at just one cookie! And this baking project is great to do with kids! They’ll have a blast helping you prepare for your holiday celebration, especially when it comes to the decorating stage!

So grab the ingredients and try this time-tested dessert classic as you indulge during this wonderful, happy holiday season! =)

Ingredients:

For the cookies:

  • 2 & ½ cups of all-purpose flour
  • 2 cups of sugar
  • 1 tsp baking powder
  • 1 cup of unsalted butter
  • 2 large whole eggs
  • 1 tsp of vanilla extract
  • ½  tsp of sea salt

For the frosting & decorations:

  • 5 cups of powdered sugar, sifted
  • 7-8 Tbsp of milk
  • 1 Tbsp of vanilla extract
  • 1/3 cup of butter
  • green fine sugar crystal sprinkles
  • Candy Buttons

candybuttons

Baking Supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 2 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 or large spoon
  • rolling pin
  • Christmas tree shaped cookie cutter
  • frosting spatula

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 mixing bowl, gently whisk together the flour, baking powder, and salt. Set aside.
  3. In the large mixing bowl, use the mixer to blend together the sugar and the butter. The speed best used is medium-high, and it should be beat until the mixture is completely blended and has a fluffier texture to it. You want to blend until there are no clumps.
  4. Add the two large eggs, one at a time, into the large mixing bowl, and again using the mixer beat until the eggs are completely blended.
  5. Once this is completely combined, blend in the vanilla extract until completely combined. Thoroughly mix to avoid clumps of ingredients.
  6. Once ready, gradually stir in the dry mixture from the medium mixing bowl in increments to the mix. On a low speed, use the mixer to blend until ingredients are just combined.
  7. Place the combined dough onto a piece of the parchment paper, and then place another piece of parchment paper on top.
  8. Use the rolling pin to flatten out the dough until it is your desired thickness for you cookies. About 1/4 of an inch often works best as they will become slightly plumper with baking. Pre-rolling helps cut down chill time and your struggles with shaping and cutting.
  9. Place this flattened dough into the refrigerator to chill and set for at least 30 minutes to an hour. Be careful that it doesn’t start to harden completely.
  10. Use the Christmas tree cookie cutter to cut out the shapes for your cookies.
  11. For the bulb, you can use a bulb shaped cookie cutter or simply form a flattened circle shape and add an extra rectangle of batter on the top for the bulb.
  12. Line the baking sheets with parchment paper.
  13. Place the cut-out cookie shapes two inches apart.
  14. Bake for 8-10 minutes until the edges begin to become golden brown. It’s important to note that they won’t look like fully baked cookies at this time, just slightly golden and set.
  15. Remove cookies from the oven and let cool completely.
  16. As the cookies cool, you can prepare the frosting. In the second large mixing bowl, combine the butter, vanilla and powdered sugar. Blend until combined.
  17. Add in the milk gradually, blending as you do this so you can attain the desired consistency of your frosting.
  18. Once the cookies are cooled, spread the frosting on them using the spatula to create a semi-thick layer on the cookies.
  19. Use the sugar sprinkles shaker to coat the frosting in green. Do this over a clean plate so you can shake off excess sprinkles until you achieve your desired look.
  20. Place the Candy Buttons on the frosted and sprinkle-covered cookies to make lights and a star at the top. Be creative here and make your dream Christmas tree!
  21. For the bulb, simply frost the cooled cookie and place candy buttons across the diameter of the cookie in any design you like!. (You can also use food coloring for a different colored bulb.)
  22. Indulge! =)

Cookies can be stored in an air-tight container.

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Treelights cupcakes!

Posted on December 7, 2012 | 5 Comments

treelightcupcakes

It’s that time of the year again where you need to get your sweet tooth in the festive spirit! We have the perfect recipe to help you do that: Treelights cupcakes – made with Candy Buttons! Bring it to your weekend holiday celebration or simply indulge to start feeling some of the seasonal joy!

Ingredients:
For the cupcakes:

  • 1 & ½ cups of sugar
  • 2 & ½ cups of cake flour
  • 1 & ½ cups of vegetable oil
  • 1 Tbsp of cocoa powder
  • 1 cup of buttermilk
  • 1 tsp of distilled white vinegar
  • 1 tsp of vanilla extract
  • 1 tsp of baking soda
  • 2 large whole eggs
  • 1 tsp of salt
  • 2 Tbsp of liquid red food coloring

For the frosting and decorations:
You can definitely use pre-made frosting here! These are the ingredients if you choose to make a cream creamy frosting.

  • 1/2 cup of unsalted butter, softened to room temperature
  • 8 oz. of cream cheese, softened to room temperature
  • 1 & ½ cups of powdered sugar, sifted to remove clumps
  • ½ tsp of vanilla extract
  • liquid green food coloring
  • Candy Buttons

candybuttons

Baking Supplies:

  • cupcake liner cups
  • metal cupcake baking tray
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1 tsp, and 1 Tbsp measuring spoons
  • whisk
  • large spoon
  • frosting pastry bag
  • small frosting spatula
  • toothpick

Instructions:

  1. Pre-heat oven to 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium mixing bowl using the whisk, combine the sugar, cocoa powder, cake flour, baking soda, cocoa powder and salt.
  3. In the large mixing bowl, use the mixer to beat together the eggs, vegetable oil, buttermilk, vanilla, distilled white vinegar and liquid red food coloring. Mix until all ingredients in the bowl are blended completely.
  4. Once the mix in the large mixing bowl is completely blended, slowly pour in the combined dry mix from the medium mixing bowl.
  5. Using the mixer, blend this mixture until completely combined.
  6. Line the cupcake trays with the cupcake liner cups.
  7. Fill each cupcake liner cup about 2/3 full using the large spoon. It’s best to take this step very slowly so as not to overflow the liners or cause a mess from the dripping spoon.
  8. Bake for approximately 18-20 minutes. You do not want to over-bake here. The best way to tell that your cupcakes are ready is to use a tooth pick to poke into the cupcake. When it comes out clean without cupcake batter on it, they are ready. Tip: it’s sometimes helpful to rotate the cupcake tray halfway through baking to ensure complete baking coverage.
  9. Remove the cupcakes from the oven and move the tray to either a wire cooling rack or a cooled counter top in order for them to cool completely.  It is often best to leave these overnight to cool. Note: It is very important to wait this out. Attempting to frost warm cupcakes will tear up the top of the cupcake.
  10. While the cupcakes cool, you can also choose to make your own frosting. Using the mixer, blend together the vanilla, butter and cream cheese.
  11. Once these are completely blended until the mix has a fluffy consistency, slowly add in the powdered sugar. If you do this gradually, it will make for easier mixing.
  12. Blend with the mixer on a low speed until completely combined and smooth.
  13. Add in the green food coloring in gradual drops, mixing on low speed as you go. It’s your decision as to the shade of green you want. Just be sure not to add too much green food coloring as it causes the frosting to become slightly more watery.
  14. Fill the frosting pastry bag with your frosting.
  15. Once cupcakes have cooled completely (often it’s best to wait until the next morning to ensure they’ve set) use the frosting pastry bag to frost the cupcakes with ample frosting. You want the entire top to be covered.
  16. Use the frosting spatula to smooth your frosting into the desired shape and finish. It might take a few tries to get the desired tree shape, but don’t get discouraged! It’s your chance to be creative, so feel free to experiment!
  17. After frosting, place the Candy Buttons sporadically around the green frosting in a pattern that matches what you would see for stringed lights on a Christmas Tree.
  18. For the star, you can use yellow Candy Buttons or, as we did, break yellow NECCO Wafers in half to create the star shape.
  19. Indulge on your Treelights Cupcakes! =)

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Clark S’mores Bars!

Posted on November 21, 2012 | Leave a comment

Are you rushing around trying to get everything together for Thanksgiving tomorrow? Looking for an easy, last-minute recipe to bring to the feast? Well we have a simple no-bake solution for you: Clark S’mores Bars! It’ll be a marshmallow-caramel-chocolate-y treat with the perfect hint of peanut butter that you won’t be able to resist! Perfect post-feast treat for everyone of all ages!

Ingredients:

  • 1 bag of mini marshmallows
  • 1 bag of caramel bits or 1 16 oz. tub of prepared caramel dip
  • 12 oz. (1 standard sized bag) of semisweet chocolate chips
  • 1 box of honey graham crackers
  • 2 theater boxes of Clark Bar Minis

Baking Supplies:

  • aluminum foil
  • 9×9 baking pan
  • 2 microwave safe bowls
  • chopping knife and board
  • large spoon or spatula

Instructions:

  1. Line the 9×9 baking pan with the aluminum foil. It should wrap over the sides as you’ll be adding several layers to this treat!
  2. Line the bottom of the pan with the graham crackers. Note: In order to line the entire pan, you will need to break or cut several of the crackers to fit.
  3. In the microwave in one of the microwave-safe bowls, melt the caramel in 15 second intervals until it is able to be completely stirred smoothly.
  4. Pour almost all of this melted caramel over the graham crackers. Use your spoon or spatula to make sure the graham crackers are covered completely so the additional layers will stick securely to the crackers. Leave a small amount of caramel for another thin layer.
  5. Evenly spread a layer of mini marshmallows on top of the caramel layer.
  6. Use the remaining caramel to lightly drizzle a layer over the marshmallows. Some of the marshmallows will melt slightly, this is okay! It helps create a gooey, delicious treat!
  7. In the second microwave-safe bowl, melt the semi-sweet chocolate chips in 15 second intervals. Be sure to stir thoroughly so the chocolate does not burn!
  8. Pour this chocolate over the caramel & marshmallow layers. Use the spoon to create an even layer all the way across.
  9. On the cutting board, coarsely chop up the Clark Bars into chunks.
  10. Lightly sprinkle these across the top of the chocolate layer.
  11. Place in refrigerator to chill for at least 2 hours or until completely set.
  12. Cut into bars when ready to serve.
  13. Indulge. Happy Thanksgiving! =)

 

 

 

 

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Clark Bark

Posted on November 1, 2012 | Leave a comment

We hope everyone had a safe and happy Halloween! As we begin a new month, we all need a moment to step back and indulge before we begin tackling our to-do list. And right now you’re just four easy ingredients away from a sweet that will help you do that. There’s no baking involved so you can relax just a little as you get ready to indulge!  If you’re looking for a way to use up some of those yummy Clark Bars you received last night and start off November on the sweet foot, take a chance on this CLARK BARK recipe! With bark, the fun is in the irregularity, so you can have a blast making these simple treats into whatever your creative baking heart desires!

Ingredients:

  • 12 oz. semisweet chocolate chips
  • 12 oz. white chocolate chips
  • ½ cup of creamy peanut butter
  • 2 theater boxes of Clark Bar Minis

Baking Supplies:

  • wax paper
  • 1 baking sheet
  • 1 large, 1 medium, and 1 small mixing bowl (cupcakes)
  • 3 sauce pans
  • chopping knife and board
  • measuring cup
  • 2 large spoons

Instructions:

  1. Line the baking sheet with a layer of wax paper.
  2. Fill one of the sauce pans with water and bring to a low boil over heat.
  3. Once the water is boiling, Pour the semisweet chocolate chips into a second sauce pan. Place this pan over the boiling pan to create a double boiler.
  4. Turn the heat down to medium-low. The chocolate will begin to melt rapidly, so begin stirring with the large spoon immediately and consistently to prevent burning.
  5. When the chocolate is melted and smooth, add in the peanut butter and mix well together until both are completely melted and combined.
  6. Remove this pan from the boiler.
  7. Pour this melted mixture onto the wax paper lined baking sheet. Try to keep a consistent level of depth. However, this is one of the best parts about bark is its free range for baking creativity!
  8. Pour the white chocolate chips into the third sauce pan. Place this pan over the boiling pan.
  9. Again, begin to immediately stir the chocolate with a second large spoon to prevent burning.
  10. When completely melted, remove this pan from heat and then pour the melted white chocolate onto the melted chocolate and peanut butter mix on the baking sheet.
  11. Use the spoon to stir the two chocolate melts together until you achieve your desired level of blend and design.
  12. Chop the Clark Bar Minis on the chopping board. Sprinkle the fragments and crumbs over the melted mix on the baking sheet. Be creative here and add as much as you like! You can even press some of the larger Clark Bar chunks deeper into the chocolate.
  13. Place the entire baking sheet into the refrigerator to set for at least one hour. It is often best to leave it overnight. Note: do NOT remove the chocolate mix from the wax paper until set or you’ll have a gooey mess on your hands!
  14. You will know when the chocolate has set as it will peel itself completely from the wax paper. Once this occurs, you can break the bark into as many pieces and different shapes as you like! Bark is intended to be free form!
  15. Indulge! =)

Clark Bark can be stored in an air-tight container.

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Eerie eyeball cupcakes!

Posted on October 26, 2012 | Leave a comment

If you’re looking for a fun holiday recipe that will both freak out your family and friends and also make their taste buds scream with joy, try whipping up a batch of these Eerie Eyeball Cupcakes – made using assorted NECCO Wafers! Get into the holiday spirit and enjoy gnawing on a perfectly creepy Halloween treat that is sure to cause a delicious scare!

Ingredients:

For the cupcakes:

  • 2 cups of all-purpose flour
  • 2 cups of sugar
  • ½ cup of cocoa powder
  • 2 teaspoons of baking soda
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1 cup of vegetable oil
  • 2 large whole eggs
  • 2 cups of butter milk
  • 2 teaspoons vanilla

For the frosting and decorations:

* You can definitely use pre-made frosting here! These are the ingredients if you choose to make a creamy frosting.

  • 5 Tbsp of unsalted, softened butter
  • 2 tsp of vanilla extract
  • 2 & ½ cups of powdered sugar
  • 8 oz. of softened cream cheese
  • tube of pre-made thin red icing
  • optional: chocolate chips
  • 1 roll of assorted NECCO Wafers

Baking Supplies:

  • cupcake liner cups
  • metal cupcake baking tray
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • ½ tsp , 1 tsp, and 1 Tbsp measuring spoons
  • whisk
  • large spoon
  • frosting pastry bag
  • small frosting spatula
  • toothpick

Instructions:

  1. Pre-heat oven to 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium mixing bowl using the whisk, combine the flour, baking powder, baking soda, cocoa powder and salt.
  3. In the large mixing bowl, use the mixer to beat together the sugar, eggs, oil, buttermilk and vanilla.
  4. Once the mix in the large mixing bowl is completely blended, slowly pour in the combined dry mix from the medium mixing bowl.
  5. Using the mixer, blend this mixture until completely combined.
  6. Line the cupcake trays with the cupcake liner cups.
  7. Fill each cupcake liner cup about 2/3 full using the large spoon. It’s best to take this step very slowly so as not to overflow the liners or cause a mess from the dripping spoon.
  8. Bake for approximately 20 minutes. You do not want to overbake here. The best way to tell that your cupcakes are ready is to use a tooth pick to poke into the cupcake. When it comes out clean without cupcake batter on it, they are ready.
  9. Remove the cupcakes from the oven and move the tray to either a wire cooling rack or a cooled counter top in order for them to cool completely.  It is often best to leave these overnight to cool. Note: It is very important to wait this out. Attempting to frost warm cupcakes will tear up the top of the cupcake.
  10. While the cupcakes cool, you can also choose to make your own frosting. Using the mixer, blend together the vanilla, butter and cream cheese.
  11. Once these are completely blended, slowly add in the powdered sugar. If you do this gradually, it will make for easier mixing.
  12. Blend until completely combined and smooth.
  13. Fill the frosting pastry bag with your frosting.
  14. Once cupcakes have cooled completely (often it’s best to wait until the next morning to ensure they’ve set) use the frosting pastry bag to frost the cupcakes with ample frosting. You want the entire top to be covered.
  15. Use the frosting spatula to smooth your frosting into the desired shape and finish.
  16. Using the red icing tube draw squiggly lines down from the center to the edge of the cupcake top. These will be your creepy eye veins! Have fun here doing whatever design you desire!
  17. Place a NECCO Wafer at the center point where all your squiggly red veins meet. This will be your eye color.
  18. Lastly, either using chocolate chips or you can break a licorice (black) NECCO Wafer into a creepy shape for your pupils. Dip the pupil into some of the leftover frosting and it will stick to the NECCO Wafer eye color.
  19. Indulge on your Eerie Eyeball Cupcakes!! =)

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Spooky Black Cat Brownies!

Posted on October 23, 2012 | Leave a comment

During Halloween season, we always see black cats pop up around more than usual. This time, they’ll even pop up right on your dessert table! We’re bringing you a fun Halloween recipe that’s simple to make, and one that your children will love to decorate! For a rich chocolate, minty taste bud explosion, give these Haviland Thin Mints Spooky Black Cat Brownies a try!

Ingredients:

  • 1 & ¼cups of sugar
  •  ½ cup of unsalted butter
  • 1 cup of all-purpose flour
  • 1/3 cup of unsweetened cocoa powder
  • ½ tsp of baking powder
  • ½ tsp of salt
  • 1 & ½ cups of bittersweet chocolate chips
  • 3 large whole eggs
  • 1 tsp vanilla extract
  • white or vanilla frosting
  • red icing pen
  • extra chocolate chips
  • 2 boxes of Haviland Thin Mints

Baking Supplies:

  • mixer
  • parchment paper
  • 8×8 square baking pan
  • 1 large mixing bowl
  • 1 medium sauce pan
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk
  • large spoon
  • small frosting spatula
  • small amount of butter for pan greasing
  • plate

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. Set the sauce pan on the stove over medium heat.
  3. In the sauce pan, add in the sugar, butter. With the large spoon, stir these ingredients occasionally until they are melted.
  4. Add the bittersweet chocolate chips to the sauce pan. Stir ingredients frequently until completely smooth.
  5. Remove the sauce pan from the heat and set aside to cool for 10 minutes.
  6. In the large mixing bowl, add in the flour, cocoa powder, baking powder and salt.
  7. Using the whisk, stir this dry mix until all ingredients are completely combined.
  8. Once the saucepan mixture has cooled off following the 10 minutes, pour this into the dry ingredients mix.
  9. Using the mixer blend these ingredients together until completely combined.
  10. Add in the 3 large whole eggs and then the vanilla extract.
  11. Again use the mixer to blend all ingredients until combined and smooth.
  12. Using the greasing butter, lighly butter the baking pan, and then line it with a layer of parchment paper. Be sure to leave a 1-2 inch overhang on each of the sides of the pan.
  13. Pour the cooled, completely combined mix from the large mixing bowl into the pan.
  14. In a grid-like format, place 16 Haviland Thin Mints into the batter. You can push them down slightly.
  15. Using the frosting spatula, cover the Haviland Thin Mints completely with the brownie batter.
  16. Place pan into the pre-heated oven and  bake until the brownies are somewhat puffed and slightly set. Depending on the strength of your oven, this is usually around 30-35 minutes.
  17. Remove from oven onto a cooling rack for 30 minutes. Note: this step is very important. You need the brownies to be warm, not hot in order to place the Haviland Thin Mints on top. If the brownies are too hot, they will melt!
  18. Take 16 more Haviland Thin Mints and place them in the same grid-like format you insert the previous 16.
  19. Let these cool for approximately another 20 minutes.
  20. Decorate the Haviland Thin Mints on top of the brownies as faces using frosting drops and the extra chocolate chips (whole or chopped) as eyes, the red icing as the mouth and whiskers, and whole chocolate chips for the ears.
  21. Set this completed and decorated brownie pan into the refrigerator for 5-10 minutes to make sure all of the chocolate is completely set before cutting.
  22. Once the time has passed, remove from the refrigerator. Grab the pieces of the parchment paper that over hang and lift the brownie mix from the pan onto a plate.
  23. Cut brownie mix into 16 even squares.
  24. Indulge. =)

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