Munchable Crunchable Kissables Chocolate Candies Mix Recipes

Steps:

• Heat oven to 275°F Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn, pretzels and peanuts in prepared pan.
• Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
• Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes or until slightly cooled. Cool completely. Stir in candies. Store in tightly covered container in cool, dry place. About 12 cups popcorn mix.

Steps:

• In a large bowl, mix chocolate drink mix, malted milk powder and baking cocoa. In another bowl, mix confectioners' sugar and creamer., In each of four 1-pint canning jars, layer 3/4 cup nonfat dry milk powder, 3/4 cup chocolate mixture, 3 tablespoons chocolate chips, 1/3 cup confectioners' sugar mixture, 3 tablespoons chocolate chips and 1/4 cup candy canes, pouring ingredients through a large funnel or a waxed-paper cone. Press candy canes down to fit if needed., Cover and store in a cool, dry place up to 2 months (mixture will settle). To use, transfer contents of jar to a covered container; mix well., To prepare hot cocoa: Place 1/3 cup combined mix in a mug; stir in 3/4 cup hot water until blended.

Steps:

• 1. Heat oven to 350 degrees. Lightly grease cookie sheet, and set aside.
• 2. Beat butter until creamy. Gradually beat in granulated sugar. Add eggs, almond and vanilla extracts; beat until blended.
• 3. Stir together flour, cocoa, almonds, and baking powder; gradually beat into butter mixture until thouroughly blended.
• 4. Shape dough on lightly floured surface into 2 (9-inch long) rolls. Place rolls on prepared cookie sheet; flatten slightly.
• 5. Bake 20 to 25 minutes or until toothpick inserted near the center comes out clean. Cool on cookie sheet on wire rack for 1 hour.
• 6. Heat oven again to 350 degrees. Cut each roll diagonally into 1/2 inch-thick slices. Place slices, cut side down, on ungreased cookie sheet. Bake 12 to 15 minutes or until cookies are dry and crisp. Transfer cookies to wire rack, cool completely.
• 7. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, 1/2 teaspoon at a time, until desired consisency. Drizzle over cookies. Before drizzle sets, place 3 to 4 Kissables on each cookie. Allow drizzle to set.
• 8. Enjoy!
• * To toast almonds: Spread almonds on cookie sheet. Bake at 350 degrees stirring ocasionally, 8 to 10 minutes or until lightly browned; remove from cookie sheet immediatelyand cool completely.