Easy English Toffee

This simple candy recipe is on my list of gifts to give this year!

English Toffee Candy
Ingredients
1 C. granulated sugar
½ lb. Butter or margarine
3 T. water
1 tsp. Vanilla
3 small Hershey bars, chopped
¾ C. chopped pecans (optional)

Process

1. Place the first four ingredients in a heavy saucepan and cook until brown, about 10 minutes, stirring constantly to prevent burning.
   
2. Pour onto a buttered cookie sheet.
   
3. Carefully place the Hershey bars across the hot mass and spread gently as it melts.
4. Sprinkle pecans over the top.
   
5. Let cool.
   
6. When cooled break into pieces of the desired size.

Sinful Cake

There is far too much sugar in this cake so be warned!

INGREDIENTS:

* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.

3. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

4. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.

5. Refrigerate and serve right from the pan!

Candy Corn Crisped Rice Cereal Treats

This was the perfect activity for today, the day after Halloween. I cleaned up a bowl of candy decorations into a perfect snack for the kids lunch boxes. Perfect way to find a use for that extra Halloween candy!

Ingredients

1 stick butter, plus more to grease the pan
10 cups crisped rice cereal.
9 cups marshmallows
2 cups candy corn
1 cup chocolate bits (chop some candy bars or else use chips)

Process

1. Grease a large lipped cookie pan


2. In a big saucepan, melt 1 stick butter with the marshmallows. Stir frequently to prevent sticking and ensure smoothness.


3. In a large bowl, mix cereal, chocolate and candy corns.


4. Add melted marshmallow to cereal mixture and stir thoroughly to combine.


5. Spread mixture onto cookie sheet and press together and into corners of pan.


6. Refrigerate until well chilled and then cut into small pieces. Enjoy!