Pretzel Hugs

So easy too!

 

Pretzel Hugs

1 bag Hershey's kisses HUGS
1 lb bag pretzel squares
Parchment paper
Cookie sheet


Preheat oven to 300 degrees. Place wax paper on cookie sheet. Place a single layer of pretzel squares onto the wax paper. Top each pretzel with one hug. Place in the oven for 2-3 minutes....YES just 2-3 minutes. You want the hug to be a little glossy, but not melted. If they melt, you will have a big mess! Remove from oven, let sit for 1-2 more minutes to let the hug soften a little more. Top each hug with another pretzel square. Place the pretzels in the fridge for 15-20 minutes to let cool and firm. You can let them cool at room temp but will take longer to do so. These are also good with any of the kisses....may try with the pumpkin spice flavored kisses next!

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Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk

1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

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Kiss Pies

Kiss Pies - New England Food

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Granulated sugar
Powdered sugar for dusting


1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo below). Take a knife and cut a 2 1/2-3 inch circle around kiss (or a round cookie cutter or top of a drinking glass). Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

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Watermelon Fudge

Watermelon Fudge

Ingredients

• 1 (12 oz) bag white chocolate chips
• 1 (16 oz) can vanilla frosting
• 1/2-1 tsp watermelon flavoring
• pink and green food coloring
• 1 Tbsp mini chocolate chips

How to Make

1. Spray a 6x8 or 7x7 pan lightly with cooking spray.
2. Over a double boiler melt white chips. When they are just melted, remove from double boiler and stir in canned frosting and flavor oil until smooth.
3. Measure out 3/4 cup frosting mixture and using gel color, tint it green. Return the remaining mixture back to the double boiler, OFF the heat, to keep it from setting up.
4. Spread the green mixture evenly in pan. Place in freezer 2-3 minutes.
5. Measure out 1/2 cup white frosting mixture and spread that on top of the green layer.
6. Freeze again for 2-3 minutes.
7. Tint the remaining frosting mixture pink and spread on top of the white layer. Sprinkle mini chips on top, pressing lightly into fudge.
8. Chill for at least 30 minutes before cutting into triangles.

Notes

You can adjust the amount of flavor oil to suit your taste. Store in refrigerator in an airtight container for up to a week.

 

 

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Strawberry Fudge (2 ingredients)

Strawberry Fudge

1 can of Strawberry Frosting
1 bag of white chocolate chips

Melt the chips and stir in the frosting.
Spread it into a lightly greased or lined pan…
Make some pretty designs if you’re feeling fancy.
Now, if you want to get crazy, sprinkles some cute little hearts on top.  I think M&Ms would be good on top too…you know, chocolate and strawberries I hear is pretty romantic.
Pop it in the fridge for a bit and then cut it into squares.

Or hearts.

Or broken hearts if you’re feeling dramatic.
* Tip ~ use a cookie cutter for easier shape making.

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Strawberry 2 Ingredient Fudge

Ingredients

• 1 (16 oz) can of strawberry frosting
• 1 12 oz bag of white chocolate chips

How to Make

1. Prepare a 9x9 pan by spray lightly with cooking spray.
2. Over a double boiler, or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes.
5. Cut into squares to serve.

Notes:

Store in refrigerator in an airtight container for up to a week.

 

 

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White Chocolate Macadamia Magic Bars

White Chocolate Macadamia Magic Bars

    2 packages of Pillsbury White Chocolate Macadamia Nut cookie dough
    1 bag of white chocolate chips
    3/4 cup of crushed macadamia nuts
    1 can of condensed milk

1.) Line a 9x13 pan with parchment paper and lightly spray it with cooking spray. Place the break and bake cookie dough in the pan until the whole pan bottom is covered. Bake for 10 minutes at 350 degrees.

2.) Remove the half cooked dough from the oven. Sprinkle with white chocolate chips, then crushed macadamia nuts, then pour the condensed milk over the entire thing.

3.) Bake at 350 for 25 minutes or until the condensed milk just starts to brown. Let them cool completely before trying to cut. Share with friends so they will love you forever.


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