A Crunchy Confection Chocolate Crickets Recipes

Steps:

• In a saucepan, mix sugar, cream, chocolate and salt. Cook over medium heat, stirring constantly until chocolate is melted and sugar is dissolved. Continue cooking, stirring occasionally, until candy thermometer reads 234 degrees, or until a small amount of mixture forms a ball when dropped into ice water. Remove mixture from heat and add butter.
• Cool mixture to 120 degrees without stirring. Add vanilla and beat vigorously with a wooden spoon until candy is thick and no longer glossy -- about 7 to 10 minutes. Stir in insects. Spread evenly in a buttered loaf pan. Cool until firm. Cut into 2-inch squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Steps:

• In a large, deep saucepan, melt butter over low heat, about 4 minutes. Add mini marshmallows and cook, stirring, until melted, 6 to 8 minutes.
• Add chocolate and cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in rice cereal and peanut-butter chips until evenly distributed.
• Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes.

Steps:

• Mix all the dry ingredients for the crunchies, except for the baking soda.
• Melt the butter and syrup together.
• Add the baking soda and stir.
• Pour into the dry ingredients and mix well.
• Press into a medium sized greased baking pan, about 10 by 8 inches.Use the back of a spoon to press the mixture together and smooth the top.
• Bake for 20 minutes at 350dgrees F.
• Mix together all the ingredients for the icing
• Microwave 1 or 2 minutes until mixture is smooth.
• Pour the hot icing over the hot crunchies, tilt pan to cover the entire surface of the crunchy.
• Cut into squares when cool.