RECIPE FOR CANDIES RECIPES

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CUBAN LUNCH CANDIES RECIPE - FOOD.COM



Cuban Lunch Candies Recipe - Food.com image

I'm not sure where the name comes from, but these little treats are a snap to make and look really good on a Christmas sweets platter. I got the recipe from my friend Melanie, who brought these to my Christmas baking exchange. Cook time is chill time.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 80 pieces

Number Of Ingredients 5

2 cups peanut butter chips
2 cups butterscotch chips
2 cups chocolate chips
1 1/2 cups crushed ripple potato chips
1 1/2 cups peanuts (salted or unsalted)

Steps:

  • Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
  • Add crushed potato chips and peanuts.
  • Mix together with melted chips.
  • Spoon into mini cupcake paper cups.
  • (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
  • You can also add ½ cup coconut to melted chips and peanuts.
  • To speed up chilling time, pop them into the freezer for a few minutes.

Nutrition Facts : Calories 80.8, FatContent 5.1, SaturatedFatContent 2.5, CholesterolContent 0, SodiumContent 15.2, CarbohydrateContent 8, FiberContent 0.7, SugarContent 6.9, ProteinContent 1.7

LAYERED MINT CANDIES RECIPE: HOW TO MAKE IT



Layered Mint Candies Recipe: How to Make It image

These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! —Rhonda Vauble, Sac City, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield about 2 pounds (about 9-1/2 dozen).

Number Of Ingredients 6

1 tablespoon butter
1-1/2 pounds white candy coating, coarsely chopped, divided
1 cup semisweet chocolate chips
1 teaspoon peppermint extract
4 drops green food coloring, optional
3 tablespoons heavy whipping cream

Steps:

  • Line a 13x9-in. pan with foil. Grease foil with butter. , Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour. , Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.

Nutrition Facts : Calories 41 calories, FatContent 2g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 5g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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