Kit Kat Bars
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Thread: Kit Kat Bars

  1. #1
    Registered User Sinclairwife's Avatar
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    Default Kit Kat Bars

    Kit Kat Bars

    Ritz Crackers
    1 1/2 cups graham crackers, crushed
    3/4 cup brown sugar
    1 cup white sugar
    3/4 cup butter or margarine
    1/3 cup milk
    1 cup butterscotch chips
    1 cup semisweet chocolate chips
    3/4 cup peanut butter

    Put graham crackers, brown sugar, white sugar, butter and
    milk into a saucepan and bring it to a boil. Boil for 5 minutes.
    Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
    the mixture over it. Put another layer of crackers and pour
    the remaining mixture. Add one last row of crackers.
    Melt, over low heat, the butterscotch chips, chocolate chips,
    and peanut butter. When melted, spread evenly over the top.
    When cool, cut into desired bars or squares.

  2. #2
    Registered User Sinclairwife's Avatar
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    Walnettos Caramels

    2 cup brown sugar
    2 cup white sugar
    3/4 lb. butter
    16 oz. bottle white Karo syrup
    1 can Eagle Brand sweetened condensed milk
    2 tsp. vanilla
    1 cup chopped walnuts (optional)

    Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.
    Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and nuts. Pour onto greased jelly roll pan, 12"x17". Let cool naturally.
    When cool cut into squares with kitchen shears and wrap individually in non-stick wax paper.

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    Registered User Sinclairwife's Avatar
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    Gooey Cherry Bars

    2 1/3 cups all-purpose flour
    1/3 cup white sugar
    3/4 cup butter, softened
    2 eggs, lightly beaten
    1 cup brown sugar
    1/2 teaspoon vanilla extract
    1-1/2 teaspoons baking powder
    1 (10 ounce) jar maraschino cherries,
    drained and juice reserved
    1/2 cup chopped walnuts
    2 1/2 cups confectioners' sugar
    2 tablespoons butter

    1. Preheat oven to 350F. Lightly grease a 9x13 inch baking dish.
    2. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan.
    3. Bake in preheated oven 12 to 15 minutes, until light brown.
    4. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust.
    5. Bake 25 minutes, until center is set.
    6. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into
    bars.

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    Registered User Jayne's Avatar
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    Thanks for the recipes Brenda!!!!...I think I'll make these for dh to take to work for holiday gifts!!!!!...P.S. I LOVE YOUR AVATAR!!!!!

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    Registered User Michelle's Avatar
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    Default

    These sound delicious!

  7. #6
    Registered User Sinclairwife's Avatar
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    Originally posted by teddymaker
    Thanks for the recipes Brenda!!!!...I think I'll make these for dh to take to work for holiday gifts!!!!!...P.S. I LOVE YOUR AVATAR!!!!!
    Thanks Jayne, I was needing a change of Avatar and I'm gearing up for Christmas so I've been looking for candy recipes.

  8. #7
    Registered User Sinclairwife's Avatar
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    Angel Food Candy

    1 cup sugar
    1 cup dark corn syrup
    1 Tbls vinegar
    1 Tbls baking soda
    1 pound chocolate confectionary coating melted

    In a heavy saucepan, combine sugar,corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300º(hard crack)on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a greased 13-in x 9-in x 2-in baking pan. Do not spread candy; mixture will not fill pan. When cool break into bite size pieces. Dip into melted chocolate coating, Place on waxed paper until chocolate is firm. Store in airtight containers.

    Yield 1 1/2 lbs

  9. #8
    Registered User Sinclairwife's Avatar
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    YORK PEPPERMINT BROWNIES

    1 1/2 c. butter or margarine, melted
    3 c. sugar
    1 T. vanilla
    5 eggs
    2 c. flour
    1 c. cocoa
    1 t. baking powder
    1 t. salt
    24 small York peppermint patties

    Oven: 350 (325 if using glass pan). Grease 13x9 pan. Stir together butter, sugar and vanilla.
    Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 c. batter; set aside.
    Spread remaining batter in pan. Arrange patties in single layer over batter, about 1/2" apart. Spread reserved 2 c. batter over patties.
    Bake 50-55 minutes or until brownies begin to pull away from sides of pan.

    Cool completely in pan.

  10. #9
    Registered User Sinclairwife's Avatar
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    Turtle Bars

    One 14-ounce package caramels
    1/2 cup milk
    1/2 cup melted butter
    1 German chocolate cake mix
    1 cup finely chopped pecans
    One 12-ounce package chocolate chips
    Combine caramels and 1/4 cup milk in heavy sauce pan. Cook over low heat, stirring constantly until caramels are melted. Set aside.

    Combine melted butter, dry cake mix, nuts and 1/4 cup milk and mix. Press half of mixture into greased 13 x 9-inch pan. Bake at 325 degrees for six minutes. As soon as crust is finished baking, remove from oven and immediately sprinkle chocolate chips on tops. Spread caramel mixture over chocolate chips. Sprinkle remaining cake mixture over caramel.

    Return pan to oven and bake at 325 degrees for 15 to 18 minutes.
    Cool and then cut into squares.

  11. #10
    Registered User Sinclairwife's Avatar
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    Butterscotch Fudge

    1 lb. brown sugar
    1 c. sugar
    1 c. evaporated milk
    1/2 c. butter
    1 (6 oz.) pkg. butterscotch morsels
    1 can marshmallow fluff
    1 tsp. rum extract
    1/2 tsp. vanilla
    1 c. chopped nuts

    Cook sugars, milk and butter to soft ball stage. Remove from heat and add butterscotch, marshmallow and extracts. Stir until begins to lose its gloss. Add chopped nuts and pour into a greased 13x9 inch pan. Cut into squares while warm to prevent crumbling.

  12. #11
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    Easiest Peanut Butter Fudge

    Makes 1 - 8x8 inch pan

    1/2 cup butter
    2 1/4 cups brown sugar
    1/2 cup milk
    3/4 cup peanut butter
    1 teaspoon vanilla extract
    3 1/2 cups confectioners' sugar

    Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

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    Fanny Farmer Fudge Candy

    Put together in a large bowl: 1/2 lb. butter or margarine
    3 (6 oz.) pkgs. chocolate chips
    1 pt. marshmallow fluff
    1 (8 oz.) bar German sweet chocolate
    1 tsp. vanilla

    Combine in pan 4 1/2 cups granulated sugar and 1 large can of Carnation milk and bring to a boil for 9 minutes. No longer. Add to top ingredients and beat well.
    Then add 2 cups chopped nuts if desired.
    Use a wooden spoon to mix.
    Pour into a greased 9x13 inch pan.

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    Marshmallow Crème Fudge

    (Old, old recipe taken off a jar of Kraft Marshmallow
    Crème)

    3-1/4 cups sugar
    1-1/4 cups evaporated Milk
    1 carton marshmallow crème
    7-1/2 Tbsp. margarine
    1 - 12 oz. Pkg. choc. Chips (semi-sweet)
    1-1/4 cups chopped pecans (optional)

    Cook sugar, milk and margarine. To med. Soft ball stage, (30 min. all together on med. Low direct heat), stirring constantly. Remove from heat. Then immediately add marshmallow crème, choc. Chips and nuts. Stir until marshmallow crème and choc. Chips are melted and all well blended. Pour into a buttered 9 x 13 pan. Let cool and cut into squares.

    Makes approximately 4 pounds

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    Raspberry Divinity

    3 c. sugar
    3 oz. pkg. raspberry gelatin
    1/2 c. flaked coconut
    2 egg whites, stiffly beaten
    3/4 c. light corn syrup
    1 c. chopped nuts
    3/4 c. water

    Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan.

    Top with rows of chopped nuts and coconut.

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    Strawberry Divinity

    3 c. sugar
    3/4 c. light corn syrup
    3/4 c. water
    2 egg whites, stiffly beaten
    1 (3 oz.) pkg. strawberry jello
    1 c. chopped nuts (optional)
    1/2 c. flaked coconut (optional)

    Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.

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