Rocky Mountain Recipes 2-11-13 |

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Rocky Mountain Recipes 2-11-13

Chocolate Caramels

Iola Egle • Bella Vista, Ark.

1 c. Butter

1 c. Granulated Sugar

1 c. Dark Brown Sugar, packed

1 c. Light Corn Syrup

1 (14 oz) can Sweetened Condensed Milk

2 oz. Unsweetened Chocolate Baking Bar

1 t. Vanilla Extract

Line an 8-inch square baking pan with foil and spray with oil. Combine butter, granulated sugar, brown sugar and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium low heat, stirring frequently for 25-35 minutes or until mixture reaches 245 degrees on candy thermometer. Remove from heat; stir in vanilla extract. Pour into prepared pan and cool. Lift from pan. Remove foil, cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7-10 days. *If caramels become too firm to cut, soften slightly in microwave on medium power for 2 minutes.

Brickle Bars

Sharon Raasch • Imperial, Neb.

1 (18.25 oz) pkg. Yellow Cake Mix Without Pudding

1/3 c. Butter, melted

1 Egg, lightly beaten

1 (10 oz) pkg. Almond Brickle Chips

1 (14 oz) can Sweetened Condensed Milk

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Combine first 3 ingredients in a large bowl, stirring mixture well. Gently press into a 9-by-13-inch pan. Combine brickle chips, condensed milk and pecans in a medium bowl; spread over crust in pan. Bake 25 minutes. Cool in pan on a wire rack; cut into bars. Makes: 2 dozen bars

Norwegian Lemon Drops

Helen Druse • Lafayette, Colo.

1 c. Butter

3/4 c. Cornstarch

1/3 c. Powdered Sugar

A few drops of Almond Extract


1 c. Powdered Sugar

1 Tbsp. Butter

Lemon Juice

Mix first four ingredients. Refrigerate dough overnight. Roll into balls. Bake at 350 degrees for 12 to 15 minutes.

Icing: Mix and add lemon juice until right to spread.

Joe’s Candy

Patty Spellman • Yuma, Colo.

1 c. Margarine

1 oz. Flaked Coconut

1 lb. Dates, chopped

2 c. Brown Sugar, firmly packed

2 c. Nuts, chopped

4 c. Rice Krispies

Confectioner’s Sugar

In a large saucepan, cook the margarine, coconut, dates and brown sugar over low heat for 6 minutes, stirring constantly. Remove from heat. Add Rice Krispies. Let cool slightly. Roll into balls the size of walnuts. Roll each ball in confectioner’s sugar. Keep in an airtight container.

Heath Bar Dessert

Marsha Konken • Sterling, Colo.

1 package Pecan Sandie Cookies, crushed fine

1/2 c. Butter or Margarine, melted

2 c. Milk

2 pkgs. Instant Vanilla, French Vanilla or Butterscotch Pudding Mixes (your choice)

2 c. Butter Pecan or Butter Brickle Ice Cream, softened

1 t. Vanilla

1 container Non-Dairy Whipped Topping, thawed

3/4 c. Heath Toffee Bits

Combine the crushed cookies with the melted butter and press crumb mixture into 9-by-13-inch pan.

Chill while preparing the filling. Blend the milk, pudding mixes, ice cream and vanilla. Pour over the crust. Cover with the non-dairy whipped topping. Sprinkle the toffee bits over all. Refrigerate until serving time. Serves 12-15

White Chocolate Dipped Strawberries with Citrus Sugar

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Sugar

1/2 t. Orange Peel, finely grated

1/2 t. Lemon Peel, finely grated

6 oz. High Quality White Chocolate, chopped

16 Ripe Strawberries

Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water. Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate and sugar. Chill until chocolate sets, about 30 minutes.