Melt marshmallows and butter. stir in popcorn and gum drops (cut in half). Press into pan and let set...Enjoy
Yummy and oh so easy!!
Chocolate Coffee Spoons With Peppermint
Materials
2 cups white chocolate chips
1 cup peppermint candies
35 to 45 heavy-duty plastic spoons
2 teaspoons solid shortening (optional)
2 large cookie sheets
waxed paper
quart-sized food storage bag
glass 1 cup measuring cup
Instructions
Cover the cookie sheets with waxed paper.
Unwrap and place peppermint candies in food storage bag. Crush the candies with rolling pin. Place crushed candy in a medium size bowl.
Place one cup of white chocolate chips in glass measuring cup.
Microwave chocolate chips at 50% power for 1 minute. Stir the chips gently. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth.
Important Note: Do Not over-heat the chocolate.
Add 5 or 6 peppermint candy drops to each cup of chocolate and mix thoroughly.
Important Note:If you wish to thin the chocolate simply stir in thoroughly 1 teaspoon solid shortening per cup of chocolate chips.
Dip plastic spoons in melted chocolate to cover the bowl of the spoon.
Important Note: If the chocolate thickens in the measuring cup, return it to the microwave for 30 seconds at 50% power. Stir gently.
Immediately press the chocolate covered spoon into the crushed peppermint candy, holding the spoon at a diagonal.
Place the spoon on the wax covered cookie sheet and let cool.
Repeat the entire process with second cup of chocolate chips.
Let the spoons cool thoroughly before wrapping individually with cellophane paper and a ribbon.
Makes 35 to 45 chocolate coffee spoons.
Excellent Christmas gifts for any coffee lover!
Chocolate Popcorn
Ingredients
12 cups popped popcorn
2 cups salted peanuts
1 (11.5 ounce) package milk chocolate morsels
1 cup light corn syrup
1 cup butter or margarine
Directions
Preheat oven to 300 F. Grease a large roasting pan. Line a large bowl with waxed paper.
Combine popcorn and nuts in greased roasting pan.
Combine morsels, corn syrup and butter in medium, heavy-duty saucepan.
Cook over medium heat, stirring constantly, until mixture boils.
Pour over popcorn; toss well to coat.
Bake, stirring frequently, for 30 to 40 minutes.
Cool slightly in pan; remove to bowl lined with wax paper.
Store in airtight container for up to two weeks.
Christmas Chocolate Kiss Tree
Materials
One 12" X 4" Styrofoam cone
1 yard red or green 1" wide ribbon
Aluminum foil
Glue (low heat gun, non-toxic craft glue, glue stick or confectioner's glue)
7 (8 oz) bags of HERSHEY KISS Chocolates -- Holiday colors
Instructions
Cover foam cone with foil.
Decorate cone with green foil HERSHEY KISS Chocolates by gluing their flat side against the foil covered cone.
For ornaments, use the remaining silver and red HERSHEY KISSES.
Insert one end of a toothpick into the side of each HERSHEY KISS.
Insert other end into the foam cone, filling in the gaps between the green foil HERSHEY KISSES.
*Completed craft is for decorative purpose only and candy should not be eaten*
Have a fantastic day!!