Whipped Shortbread Cookies

This is a recipe I got from a mission-serving friend. I baked some up, today, and they are delish; especially if you like shortbread. They have the shortbread flavor, but are so light, they melt on your tongue. I did use candied cherries on mine, but I'm going to experiment with other things. Maybe I'll try a piece of a candy cane, a pecan, a chocolate kiss; I don't know, but this is a keeper recipe for me.

Christmas Candy: Westover Style

Every year we make Christmas candy to give to friends, neighbors and family. Over the years we've tried lots of recipes, but there are a few that we do every year. Here is our 2017 Christmas lineup. The "new" one this year are the Oreo truffles (super easy!), everything else we've made pretty much every year since 2009...seriously, that's the year on the bottom of some of my printed recipes.

snickers fudge • caramels • english toffee • peppermint bark • oreo truffles • chocolate covered pretzels

 

Snickers Fudge

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To prepare the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Homemade Caramels

Ingredients: 
1 cup of butter (2 sticks)
4 cups sugar
2 cups Karo syrup
2 cans evaporated milk
1 tsp vanilla

Generously butter a jelly roll pan (or a 9x13'' pan if you prefer thicker caramels).
Add 2 sticks butter, sugar, and Karo syrup to a large heavy-bottom saucepan over medium heat.

Stir over medium heat until mixture begins to boil, about 5-10 minutes.
Gradually add the evaporated milk, pouring it in slowly so that the mixture maintains a constant boil.
Stir the mixture regularly, scraping the sides until it reaches a firm ball stage - 240 degrees F on a candy thermometer(This doesn’t seem to be enough for me, I cook it til it reaches 250 degrees). This part takes patience-it could take about an hour to get to the

firm ball stage--but it's sooo worth it!
Once you reach 240 degrees F remove from heat. Stir in vanilla.
Pour caramels into a buttered pan. Refrigerate until ready cooled and hardened.

Peppermint Bark

Ingredients

·         6 oz dark chocolate

·         12 oz white chocolate

·         3 tsp vegetable oil

·         10 to 12 crushed candy canes

Instructions

1.       Line the bottom and sides of an 9" x 9" square baking pan with non-stick aluminum foil.

2.       Stir half white chocolate and 1 teaspoon of vegetable oil in a double boiler.

3.       If you don’t have a double boiler, you can make your own by placing a metal bowl into a pot of boiling water.

4.       Stir the chocolate as it melts with a heat-proof spatula.

5.       Remove from over water. Stir in 1/3 crushed candy cane pieces.

6.       Spread melted chocolate out on the parchment paper.

7.       Place baking pan in the freezer for 20 minutes.

8.       Melt the dark chocolate and 1 teaspoon of vegetable oil in a metal bowl placed into a pot of boiling water.

9.       Stir the chocolate as it melts with a heat-proof spatula.

10.   Pour dark chocolate mixture in long lines over white chocolate layer.

11.   Using icing spatula, spread dark chocolate in even layer.

12.   Place baking pan in the freezer for 20 minutes.

13.   Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.

14.   Immediately sprinkle the remaining crushed candy canes evenly over the white chocolate layer while it’s still warm and soft.

15.   Gently press down on them to help them stick into the layer.

16.   Place in the freezer for about 20 minutes, or until the chocolate has set.

17.   Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil.

18.   Break into suitable pieces, keep in the fridge for up to two weeks.

19.   Peppermint bark is traditionally broken into chunks but if you want to cut into squares, dip your knife or cookie cutter in hot water.

Oreo Truffles

1 package of regular oreos (not double stuffed)

1 8 oz brick cream cheese, softened

1 pound white chocolate almond bark

In a food processor crush oreos, once they are all broken down add the softened cream cheese so it forms a dough. Chill at least one hour, roll into 1” balls, chill again. Once firm dip in melted almond bark, let cool.

*optional, drizzle food colored almond bark on top after they’re set, or festive sprinkles before they set.

English Toffee

1 LB margarine (or butter, this gives it a different flavor. Also delish)

1 C water

2 ½ C sugar

4 T corn syrup

1 bag semi sweet chocolate chips (milk chocolate won’t set up!)

Add all ingredients, except chocolate chips, to a large pot. Stir constantly as it thickens, and boil until it starts to smoke (weird, but it actually does stop steaming and will smoke!) also known as hard crack stage.

Remove from heat, pour into a jelly roll pan (ungreased) and spread to the edges by tipping the pan. Sprinkle with chocolate chips, wait until they melt then gently spread across the entire pan of toffee.

Let set until cooled, use a bread knife to break it apart into small chunks.

And last, but not least - chocolate covered pretzels. SO easy, just dip them in melted almond bark and sprinkle toppings on them before they set. They're super good plain, but we like crushed candy canes, and this year we did sweetened coconut - SO good.