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


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Zombie Food S’mores!

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Summers are best spent outside with family and friends enjoying the beautiful weather, and some of the happiest memories are created around a warm campfire. And what treat is more perfect to enjoy at a glowing fire than a deliciously gooey s’more? You’re right… nothing! ;-)

In honor of National S’mores Day on this Sunday, August 10th, we decided to get a little creative and experiment with our celebration. Instead of plain chocolate, we used our caramel-filled milk chocolate Halloween treat Zombie Food to put a spooky twist on the traditional s’more. The added sweet caramel flavor is simply irresistible! We’re glad we made this delicious discovery now because come Halloween season, there’s no doubt this will be a frequently made treat! We can’t wait for you to try it!

Ingredients:

  • Graham crackers
  • Marshmallows
  • Zombie Food

InstagramPics 3639Instructions:

  1. Head on out to the campfire with all your s’mores supplies!
  2. Prep the s’more by grabbing two graham crackers and placing a Zombie Food body part on one of the crackers.
  3. Get on to roasting that marshmallow to your preferred level of charred crispiness.  [We like ours a little burnt! =) ]
  4. Remove the marshmallow from the fire and place on top of the cracker with Zombie Food on it.
  5. Place the other cracker on top and squeeze together to form the perfect s’more!
  6. Beware… it might get a little oozy! ;-)

 

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Easter Chocolate Chip Cookies!

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Even though the weather outside might not feel like it, Spring is here! This time of the year is one of our favorites because of the wonderful arrival of the Easter candy aisle! =) In honor of such a sweet-tooth excitement, we decided it’s time to bust out some of our favorite NECCO Easter candies and incorporate them into as many Springtime recipes as we can!

Today’s recipe brings you a warm, chewy treat that you’ll love to snack on and share throughout this cheerful season! This delight takes the beloved dessert classic, yummy chocolate chip cookies,  and adds in a sweet, crunchy twist, our Mighty Malts Mini Speckled Malted Milk Eggs! So don’t be afraid to head to the kitchen with a mission for deliciousness! Then, grab a glass of milk  and settle down with some friends and family to indulge on these delectable desserts!

Ingredients:

  • 2 cups of flour
  • ½ cup of sugar
  • 1 cup of brown sugar
  • 3/4 cup of butter, unsalted and softened
  • 1 Tbsp of vanilla extract
  • 1 egg
  • 1 egg yolk
  • ½ tsp of salt
  • ½ tsp of baking soda
  • 2 cups of chocolate chips
  • Mighty Malts Mini Speckled Malted Milk Eggs

MiniEggs-1ozbox

Baking supplies:

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • measuring cups and spoons
  • wooden mixing spoon
  • mixer (stand or hand)
  • chopping knife
  • whisk
  • parchment paper
  • flat cookie sheet
  • wire cooling rack

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. Line the cookie sheet with parchment paper.
  3. In your medium mixing bowl, use the whisk to stir together the flour, salt and baking soda. Set aside.
  4. In the large mixing bowl, beat the sugar, brown sugar and butter together with a mixer at medium speed until well blended.
  5. Add in the egg, egg yolk and vanilla extract into the large mixing bowl. Use the mixer to blend this mixture until the consistency is well blended and creamy.
  6. Gradually add the dry mixture from the medium mixing bowl into the large mixing bowl and use the mixer to blend until you have a light, fluffy mixture.
  7. Use the wooden mixing spoon to gently stir in the chocolate ships until spread consistently throughout the dough.
  8. Use your knife to chop the Mighty Malts Mini Speckled Malted Milk Eggs into halves and quarter pieces. Use the wooden mixing spoon again to gently mix these pieces throughout your cookie dough.
  9. Roll the dough into golf ball-sized balls [or slightly larger depending on how big you like your cookie! =)] and place onto the parchment-lined cookie sheet at least 2-3 inches apart. Leaving ample room between the cookie dough balls is key as these cookies will expand a bit as they bake!
  10. Bake for approximately 15 minutes until you notice the edges of the cookies start to turn golden brown.
  11. Leave to cool for a few minutes on the cookie sheet prior to moving them, so they do not crumble. Once cooled, transfer them onto the wire cooling rack to cool completely.
  12. Indulge! =)

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

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Clark Fudge Pudding

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Dessert time is the best time – no debating it! Our favorite candies to create sweet indulgences with are our Clark Bar and Clark BitesThe real chocolate, real peanut butter crunch of these chocolate sweets is rivaled by none, which makes them the perfect ingredients in so many recipes.

Today, we bring your sweet tooth a treat from its wildest dreams: Clark Fudge Pudding. Yes, you read that right, Fudge Pudding – sugary sweet with just the right amount of peanut butter – chocolate crunch.  So, grab these few ingredients, and you’ll be on your way to the sweetest, creamiest dessert! (or anytime snack… pudding’s acceptable at brunch, right?!)

Also, did we mention it’s NO BAKE! That’s right, no setting the oven to 350, no burning those finger tips… just cool, sweet, delicious Clark fudge pudding.

Ingredients:

  • 5 & ½ cups of powdered sugar
  • 2 & ½ cups of dry milk
  • 8 oz of cream cheese, softened
  • 16 Tbsp of unsalted butter (2 sticks), softened
  • 2 tsp of vanilla extract
  • 4-6 oz of water (your judgment as to desired consistency)
  • Clark Bars or Clark Bites (your choice as to which!)

Clark Bar & Clark Bites

Baking supplies:

  • 1 large mixing bowl
  • measuring cup
  • 1 tsp
  • large mixing spoon
  • chopping knife
  • baking pan (13″ x 9″ is generic size but it’s your preference!)

Instructions:

Chop Clark Bars/Clark Bites finely with some larger pieces scattered throughout.

Chopped Clark

Mix the powdered sugar, dry milk, water, vanilla extract and softened butter and cream cheese in the large mixing bowl.

Add in most of the chopped Clark Bars/Clark Bites to your batter, leaving some pieces aside for topping.

Spread the batter evenly within your baking pan and sprinkle the remaining chopped Clark Bars/Clark Bites across the top layer of the batter.

Pudding 2Chill in the refrigerator to allow for some setting.

Pudding 3Start scooping that sweet Clark Fudge Pudding!

Pudding 5Chances are your plate will end up looking like this. Just remember, there’s no shame in going back for a second scoop… or third… or fourth…

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Brownie Cookie Sandwiches with Haviland Thin Mint Filling!

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What’s better than a cookie you ask? Two cookies. What’s better than two cookies you wonder? Well, the answer is a cookie sandwich! =)

Our decadent Haviland Thin Mints provide the filling on this indulgent chocolatey delight, and we used a pre-made brownie mix to make these cookie sandwiches irresistibly fudgey and chewy.

These little desserts will be perfect for entertaining or for treating yourself! =) With a mouth-watering chocolate flavor, accented by a hint of mint, this is one NECCO-inspired treat you just can’t miss!

Ingredients:

  • Boxed Brownie Mix (18.3 Oz)
  • 2 large whole eggs
  • ¼ cup of vegetable oil
  • 1/3 cup of all-purpose flour
  • up to 1 tsp of water (optional)
  • Haviland Thin Mints (You choose the flavor: Original, Orange or Raspberry!)

Haviland Thin Mints

Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1 tsp
  • whisk
  • cooling rack

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 large mixing bowl, gently mix together the Boxed Brownie Mix and the flour, using the whisk.
  3. Add in the 2 eggs and the vegetable oil and beat together using the mixer until completely combined.
  4. As you see fit, add small increments of water to help reduce the thickness and stickiness of the batter. Water can be left out completely. This is purely optional and open to your sweet tooth interpretation!
  5. It’s often best to chill the batter for 30 minutes before you begin baking, but this is optional. Chilled batter is easier to form into more precise shapes on the cookie sheet.
  6. Line the cookie sheets with parchment paper. Roll the dough into golf ball or slightly larger sized balls (you can flatten them slightly) and place onto the sheet at least 2-3 inches apart.
  7. Bake for approximately 12 minutes until the edges are beginning to harden. Remove these from the oven, and allow to cool.
  8. After the brownie cookies have begun to set but are still warm, take two cookies and place a Haviland Thin Mint (or two or three!) in between them and press together gently to melt the mints and create your cookie sandwiches!
  9. Cool on a cooling rack until chocolate and filling sets.
  10. Indulge! =)

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

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CookieSandwiches

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Chewy Nonpareil Cookies!

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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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