Heat oven to 350°. In large bowl, combine cake mix and margarine; with pastry blender or fork, cut in margarine until crumbly. Sprinkle evenly in bottom of ungreased 15"x10"x1" pan; press lightly. Sprinkle with butterscotch chips, coconut, and nuts. Pour sweetened condensed milk evenly over all ingredients. Bake for 20 to 30 minutes or until light golden brown. Cool completely. Cut into bars.
In small saucepan combine all ingredients except unsweetened cocoa, mix well. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Place saucepan in bowl of ice water to speed chilling, stirring mixture occasionally. With small strainer, sift light layer of cocoa on cookie sheet. When chocolate mixture is cooled and slightly thickened, spoon into decorating bag fitted with desired decorative tip*. Squeeze small 1-inch truffles onto cocoa dusted cookie sheet. Sift remaining cocoa over truffles. Store in refrigerator. Let truffles stand at room temperature for 30 minutes before serving.
Preheat oven to 325°. Have ready 2 parchment-lined baking sheets. Sift together the flour and salt; set aside. In an electric mixer, beat butter and sugar together on medium until light and fluffy. Add egg yolk, and beat to combine. Add flour, and beat on low speed until well combined. Beat in chopped pecans. Drop by tablespoonfuls onto prepared baking sheet. Press a pecan half into the center of each cookie, if desired. Bake until golden, 10 to 12 minutes, rotating sheets halfway through; transfer to wire rack to cool.
Heat oven to 350°. Heat caramel and milk over low heat, stirring frequently until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda and salt in large bowl with spoon. Stir in egg and butter until crumbly. Press half of mixture in ungreased 9"x13" rectangular pan; bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer; drizzle with caramel mixture. Sprinkle with remaining oat mixture; press gently into caramel mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan, cool completely, cut into 8 rows by 4 rows. Melt 1 pound caramel* in microwave till soft. Pour over waxed paper lined jelly roll pan spread lightly and evenly over pan but not too thin. Mix 1 jar marshmallow fluff with powdered sugar till thickened. Spread in center of caramel leaving 2 inches of caramel on either side. Roll, refrigerate and slice. or dip in chocolate.
Line 8" or 9" square pan with aluminum foil leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter. Mix peanut butter, butter, peanuts and vanilla in medium bowl. Stir in powdered sugar, ½ cup at a time, using hands if necessary, until stiff dough forms. If dough is crumbly, work in additional peanut butter one tablespoon at a time. Pat mixture in pan. Cover and refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into squares. Cover cookie sheet with waxed paper. Melt chocolate in double boiler over hot, not boiling water. Dip 1 peanut butter square at a time into chocolate mixture. Place on cookie sheet. Refrigerate uncovered about 30 minutes or until firm. Drizzle peanut butter icing over tops of chocolate covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.
Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly to 300° on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (DO NOT BURN) Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture into ¼ inch thickness. Spread evenly with melted dark chocolate. Sprinkle with pecans. Cut into squares while still warm. Let stand at room temperature about 1 hour. Break into scored squares.
In large mixer bowl, beat softened butter and sugar until creamy. Add egg and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until mixture forms soft dough. Remove half the dough to medium bowl; blend in ground almonds, cherries and almond extract. Add cocoa and melted butter to remaining dough; blend well. Divide each dough in half. Refrigerate doughs, if necessary, until firm enough to handle. Between 2 pieces of wax paper; roll one portion almond dough into 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheet of wax paper; invert almond dough onto chocolate dough. Peel off top sheet of wax paper; roll doughs up lightly. Repeat procedure with remaining dough. Wrap both rolls in wax paper or plastic wrap and refrigerate 4 to 5 hours or until firm. Heat oven to 350°. Cut rolls into ¼ inch thick slices; place 2 inches apart on ungreased cookie sheet. Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.
Preheat oven to 350°. Place flour, oats, brown sugar, margarine, and vanilla in a food processor and pulse 4 to 5 times or until oat mixture resembles coarse meal. Press half of oat mixture into the bottom of a 9"x13" pan coated with cooking spray. Spread apricot fill over oat mixture. Sprinkle remaining oat mixture over apricot and press gently. Bake mixture for 35 minutes or until bubbly and golden brown. Cool bars completely in pan on rack.
Heat oven to 350°. Break up cookie dough into large bowl. Add cashews; mix well. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Meanwhile, cook butter in small saucepan over medium heat until light golden brown, stirring constantly. Remove from heat. Stir in all remaining icing ingredients until smooth. Immediately spoon about 1 teaspoon icing over each warm cookie. If icing becomes too thick, reheat over low heat.
Melt candy coating in double boiler over hot, not boiling water or in microwave, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated. Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand about 1 hour or until firm. Store tightly covered at room temperature.
Heat oven to 350°. Melt chocolate in microwave in 30-second intervals till smooth, or chop with food processor till fine. Set aside to cool slightly. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt. Blend into butter mixture. Stir in chocolate and nuts, if desired. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack cool completely.
Line cookie sheets with waxed paper. In double boiler melt white chocolate, stirring frequently. Add remaining ingredients; toss to coat. Spread mixture thinly on waxed paper lined cookie sheet. Cool 30 minutes or until set. Break into pieces. Red and green M&Ms or mini M&Ms may be used.
Roll marzipan into 24 small balls. Stuff 1 ball of marzipan into opening in each apricot where pit was removed. Press apricot closed, flattening slightly. Melt candy in double boiler over hot, not boiling water till smooth. Dip each apricot halfway in melted chocolate. Place on waxed paper, let stand about 5 minutes or until chocolate coating is set.
Beat peanut butter and butter in large bowl with mixer at medium speed until well blended. Beat in sugar, baking powder, and baking soda until well blended. Beat in egg and vanilla. Beat in flour at low speed just until combined. Stir in peanut butter cups. Cover with plastic wrap; refrigerate 1 hour or until firm. Preheat oven to 375°. Place cookies on ungreased baking sheet by teaspoonfuls. Bake 10 minutes or until lightly browned. Remove to wire racks; cool completely. Melt chocolate in microwave at 30-second intervals till smooth. Place in decorating bag with small writing tip or in disposable bag and cut the tip very small. Pipe chocolate decoratively onto cookies and let stand till dry.
Heat oven to 325°. Mix ¼ cup of the crushed peppermint and ¼ cup powdered sugar and set aside; beat butter, powdered sugar, remaining peppermint and vanilla in medium bowl on medium. Stir in flour and salt. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheet covered in parchment paper. Bake 12 to 15 minutes or until set, but not brown. Immediately remove from cookie sheet; roll in reserved candy mix, cool and roll again.
Heat oven to 350°. In large bowl, combine cake mix, oil and eggs; stir by hand until dough forms. Shape dough into 1 inch balls. If necessary refrigerate dough for easier handling. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes until surface of cookie is cracked. Immediately top each cookie with a candy piece pressing down firmly; remove from cookie sheets.
Preheat oven to 350°. Beat butter and ½ cup sugar in large bowl with mixer at medium speed until light and fluffy. Beat in egg yolks and salt. Gradually add flour. Beat at low speed until well blended. With buttered fingers, pat dough evenly into ungreased 10"x15" jellyroll pan. Bake 22 to 25 minutes or until light golden brown. Remove from oven; immediately spread raspberry filling over crust. Sprinkle evenly with chocolate chips. For meringue topping, beat egg whites in large bowl with electric mixer on high speed until foamy. Gradually beat in remaining ¾ cup sugar until stiff peaks form. Gently stir in almonds with rubber spatula. Spoon meringue over chocolate chips; spread evenly with small spatula. Bake 20 to 25 minutes or until golden brown. Cool completely and cut into bars. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
