December 31, 2011

Holiday Tray 2011: Red Velvet Cake Balls, Rosettes, Homemade Twix Bars, English Toffee, Cream Wafers and SO much more!

Another year of baking is over.  I had 24 items on my list to make this season and even around the relocation to the new state and all the unexpected repairs and things breaking down in the new house, I managed to pull off all but 6 of them.  I chose most of those six to forgo as they were similar to something else I made already (such as not making the Russian Tea Cakes as I had already made Peppermint Tea Cakes.  Or not making the stars and tree's sugar cookies as I already had the snowflake sugar cookie.)

A couple of the candy recipes are so incredibly quick and easy, I'm sure more people would make them if they knew how simple it was.  These are things like the candy dipped pretzels, toffee, and of course, the homemade Twix Bars. As a matter of fact, I'm adding the Twix 'recipe' to this post.  It happens to be one of the very very few candy bars I'll ever eat (remember, I'm not a fan of chocolate).

Twix Candy Bars

35 caramels - unwrapped
2 12-oz. bags milk chocolate chips
1/4 c water
1 box (about 40) Nabisco Lorna Doon Shortbread cookies (square) or Walkers shortbread (long stick)

Combine the caramels with the water in a small pan and melt over low heat.  Place the shortbread cookies side by side on an ungreased or lined cookie sheet.  Spoon a dab of the melted caramel on the cookie.  Place all cookies in the refrigerator until firm.  Melt the chocolate chips in a double broiler or in the microwave.  Remove cookies from the refrigerator and dip each one into the melted chocolate.  Tap off excess and place on wax paper.  Let them set up at room temperature - can take up to several hours depending on the heat and humidity of your home.Print Friendly and PDF