Tag Archives: Haviland

Room to Grow Mother’s Day Benefit Breakfast!

Posted on May 13, 2013 | Leave a comment

RoomToGrowProgram

On Friday, NECCO attended Room to Grow‘s “Celebrating Inspirational Women and Mothers” benefit breakfast at The Taj Hotel in Boston.

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Room to Grow’s tagline is “building a strong foundation for babies in poverty.”  They are a non-profit organization committed to enriching the lives of babies born into poverty throughout their critical first three years of development. Support they provide benefits the children as well as their parents.

Throughout the morning, many women spoke about their experience as mothers and how thankful they are to have Room to Grow as part of their lives. Attendees were able to see the strong and overwhelmingly positive impact Room to Grow has made on the lives of not only those who benefit from the charity, but also on those who donate and volunteer.

RoomToGrowSign

The breakfast raised money that will support the organization’s many initiatives, from physical supplies like clothing, books and toys to extensive social work and support for children and their families. All in attendance were noticeably proud that they could help give Room to Grow the assistance it needs to complete these wonderful efforts.

Guests of this great event were treated to a SWEET surprise on their way out: Haviland Thin Mints! Room to Grow even dressed our sweets up in lovely wrapping to show their guests how much they appreciated their attendance and support.

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The ”Celebrating Inspirational Women and Mothers” benefit breakfast was a wonderful experience for NECCO, who was extremely proud to support an organization that has such a positive impact on members of our community.

Head to Room to Grow’s website and find out how you can contribute to this great charity!

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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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NECCO Candy Store Opening for Easter!

Posted on March 18, 2013 | 2 Comments

candy takeout

Following a wonderful turnout for Valentine’s Day, we will be opening our candy store at our headquarters again for one week to celebrate Easter!!

For those of you in the area, please be sure to stop by and stock up on Easter favorites like Mighty Malts Speckled Eggs and other classic candies, such as Necco Wafers, Clark Bars, Mary Janes and Sky Bars! There will even be a small “make your own mix” candy buffet. Don’t miss out!

Dates:                 Sunday March 24th– Saturday March 30th

Location:           NECCO World Headquarters
                                  135 American Legion Highway, Revere, MA

Time:                  Daily, 10:00AM – 4:00 PM

A portion of the proceeds will be donated to Room to Grow, a Boston charity whose mission is to enrich the lives of children born into poverty through their first three years of development.

Likes us on Facebook and follow us on Twitter for updates, photos and more! This is where you’ll be up to date about the store and find info about what will be on sale, potential changes in scheduling and all the most important updates!

Please stop by and celebrate Easter with your favorite childhood sweets and help us support a wonderful cause!

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UPDATED: NECCO Candy Store to Open Sunday due to Blizzard!

Posted on February 8, 2013 | Leave a comment

NeccoClassicLogo

Despite a strong blizzard headed towards to NECCO today, the candy store will still open, but will be delayed ONE day until Sunday. Hours will still be 10AM-4PM, daily!

Please stop by starting on SUNDAY FEBRUARY 10th and celebrate Valentine’s Day with your favorite sweets!

Stock up on your Valentine’s Day gifts: including Sweethearts and other classic candies, such as Necco Wafers, Clark Bars, Mary Janes and Sky Bars! There will even be a small “make your own mix” candy buffet and exclusive Vanilla Sweethearts which aren’t available in stores!

Don’t miss out!

Dates:               Sunday February 10th–Thursday February 14th

Location:           NECCO World Headquarters
135 American Legion Highway, Revere, MA

Time:                   Daily, 10:00AM – 4:00 PM

What: 
NECCO Wafers,  Chocolate NECCO Wafers, Mary Janes, Sky Bar,
Clark Bars, Clark Bites, Candy Buttons, Squirrel Nut Zippers,
Nonpareils, Chocolate Covered Raisins and Peanuts, Sweethearts,
Dazzled Sweethearts, Banana Splits, Mint Juleps, Mighty Malts,
Tropical NECCO Wafers, Haviland Thin Mints

All proceeds from store sales will be donated to Room to Grow, a Boston charity whose mission is to enrich the lives of children born into poverty through their first three years of development. Please stop by and celebrate Valentine’s Day with your favorite childhood sweets!

Likes us on Facebook and follow us on Twitter for updates, photos and more!

StoreCandy

Just a small portion of what will be available… be sure to stop by and share this with friends and family!

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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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Chocolate Mint Cookies!

Posted on October 12, 2012 | Leave a comment

As the months get chillier, we all look for some comfort foods to enjoy as we cozy up in a warm blanket or by the fire.  A never fail option is always cookies because who can say no to a warm, fresh batch of homemade cookies…. especially on a late Friday afternoon? No one!

This recipe for chocolate mint cookies is a sweet tooth’s favorite, and no store bought version could ever beat out the fresh batch you can whip up at home! They’re made using a few boxes of a NECCO classic sweet: Haviland Thin Mints. The mint is powerfully flavorful, but not overwhelming to the moist chocolate cookie underneath.

Grab your ingredients and supplies and get ready for a delicious baking journey!

Ingredients:

  • ¾ cup of butter
  • 2 & ½ cups of all-purpose flour
  • 2 Tbsp of water
  • 1 & ½ cups of light brown sugar
  • 1 & ¼ tsp of baking soda
  • ½ tsp of salt
  • 2 cups of semisweet chocolate chips
  • 2 whole eggs
  • 3 Boxes of Haviland Thin Mints

Baking Supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • 1 sauce pan
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk or large spoon
  • toothpick

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 brown sugar, butter and water. With the whisk or large spoon, stir these ingredients occasionally until they are melted.
  4. Remove the sauce pan from the heat.
  5. With the whisk or large spoon, stir the chocolate chips into the melted mixture in the sauce pan, until the chips themselves are melted. Set this completely combined mixture aside to cool for 10 minutes.
  6. After the 10 minutes has passed, pour the melted mixture into the large mixing bowl.
  7. Using the mixer, beat in the whole eggs one at a time until completely combined with the melted mixture.
  8. In the medium mixing bowl, combine the flour, baking soda and salt. Using either the dry, clean whisk or the mixer on a very low setting, gently combine these ingredients.
  9. Add in the flour, baking soda and salt mixture into the melted mixture in the larger mixing bowl.  Using the mixer, blend all ingredients until completely combined.
  10. Cover blended mixture and refrigerate the dough for at least 1 hour so it can begin to harden slightly.
  11. Using your hands or a cookie scoop, gently roll pieces of the dough into small balls. Ideal size is no larger than a walnut, but as always you can make a giant super cookie with larger sized cookie dough balls if you’d like! =)
  12. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  13. Bake for 8-10 minutes in the pre-heated oven. Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven.
  14. While cookies are still warm after removal, press one Haviland Thin Mint onto the top of each cookie. Let this sit for at least 1 minute.
  15. Because the cookies are still so warm, the Haviland Thin Mint will begin to soften and melt. Once this has happened, use the toothpick to stir and swirl the melted Haviland Thin Mint. You can be creative here and swirl to any pattern you’d like! Tip: if you made very small cookies, you may want to break the Haviland Thin Mints in half prior to placing them on the cookie. This will prevent the melted mint from stickily spilling over the edges of the cookie.
  16. Note: if the Haviland Thin Mints are not melting, place the cookie sheet with the mint covered cookies back into the warm oven for another minute.
  17. Let completed cookies partially cool and begin to harden on cookie sheets before removing them to cool completely on a cooling rack or tray.
  18. Indulge! =)

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

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Mint Chocolate Covered Strawberries!

Posted on October 3, 2012 | Leave a comment

Having guests over or are you headed out to a friendly gathering and have no time to bake? Then we have the perfect, Sweet solution for you!

Chocolate covered strawberries are a classic favorite, and one that all guests will surely enjoy. However, if you want to surprise them with some extra flavor this recipe adds a little something special to the mix! Rather than simply melting fresh chocolate chips, we melted one of our all time favorite NECCO sweets: Haviland Thin Mints! These delectable dark chocolate covered thin mints help to create the perfect mint chocolate dipping sauce!

Ingredients:

  • 12-15 ripe strawberries (depending on size)
  • 15 Haviland Thin Mints (melts to approximately 1/2 cup of melted chocolate)
  • 5 tsp of Karo syrup

Baking Supplies:

  • paper towels
  • wax paper
  • two sauce pans or one sauce pan and one heat-resistant medium mixing bowl
  • baking sheet or long, flat serving tray
  • thin spatula
  • optional: toothpicks

Instructions:

  1. Wash strawberries and then thoroughly dry them with the paper towels. Be sure the strawberries are completely dry before use as any sort of moisture will cause the melted chocolate to seize.  Set aside.
  2. Optional: For ease of lifting and dipping the strawberries and to avoid getting your hands covered in chocolate, you can insert a toothpick into the stem of each strawberry.
  3. Prepare the baking sheet or tray by lining it with wax paper.
    Tip: You will want to do this small, seemingly unimportant, step prior to melting the chocolate, so you can focus on not burning the chocolate!
  4. Fill one of the sauce pans with water and bring to a simmering boil over medium heat.
  5. Once water is ready remove pan from heat.
  6. Pour the Karo syrup and add the 15 Haviland Thin Mints into to the second sauce pan or alternatively the medium mixing bowl.
  7. Place the pan or bowl filled with chocolate on top of the sauce pan that is filled with heated water. Note: you do not want the top sauce pan to touch the water in the bottom sauce pan.
  8. This is where you must be most attentive! Using the thin spatula, quickly begin stirring the chocolate. You will notice it will begin to melt almost instantly.
  9. Pay close attention to be thorough in your stirring so burning does not occur. Watch it closely as you stir it constantly, yet carefully, until the entire mixture is completely gooey and melted.
  10. Holding a strawberry by the stem or the toothpick, dip it halfway into the double boiler of melted chocolate. Twirl each strawberry in a circular motion to attempt to cover as much of the strawberry.
  11. When lifting the strawberry from the melted chocolate, try to twirl it again slowly so that heavy, excess chocolate drops back into the pan. You can also lightly wipe the side of the strawberry you will set on the waxed paper along the side of the pan/bowl. This prevents chocolate from pooling at the base of the cooling strawberry.
  12. Place the dipped strawberry on the wax paper lined trays.
  13. Repeat until all strawberries are dipped.
  14. Chill strawberries completely until chocolate shell is solidified.
    Tip: Often it helps to place the dipped strawberries into the refrigerator for 30 minutes to help set the chocolate.
  15. Indulge! =)

Chocolate covered strawberries are best when eaten the day they were prepared!

Smile at that dirty pan – it was a sweet success!

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Peanut Butter Nonpareil Cookies!

Posted on September 6, 2012 | Leave a comment

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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