It’s party time around here so lets have some fun. My cute treat box
- White box purchased from Dollar store
- Decorated with scrapbook stickers .
almond joy candy
- 14 oz sweetened coconut flakes 1 bag
- 1/2 cup powdered sugar
- 4 tbsp butter softened
- 2 tbsp corn syrup
- 20 almonds 20 to 24 – you can use raw, toasted, whatever you have
- 16 oz chocolate candy coating
- Combine coconut, powdered sugar, butter, and corn syrup in mixer bowl. Beat on low speed until thoroughly combined.
- Line large baking sheet with wax paper.
- Scoop small mounds of the coconut mixture onto the lined baking sheet (Wet your fingers if necessary to keep the mixture from sticking to you.)
- Press one almond into the top of each bar.
- Refrigerate for 30-60 minutes to allow the bars to harden slightly.
- Line another baking sheet with wax paper.
- Melt candy coating according to package instructions.
- Using a fork, dip the candy into the melted chocolate and tap gently to remove excess chocolate.
- Place on lined baking sheet to harden
- These are small grocery bags donated by our local store.
- Decorated by the kids at the library with markers,paint and stickers to hold Halloween treats.
Halloween Candy Bark
- 1 (24-ounce) bag dark chocolate chips (about 4 cups)
- 3/4 cup dry roasted peanuts
- 10 Oreo cookies, chopped
- 1/2 cup candy, such as candy corn, M&M’s, Reese’s pieces,
- 1/4 cup Halloween sprinkles
- you can add small pretzels
- Line a baking sheet with parchment paper. Place the chocolate chips in a large microwave-safe bowl and microwave on high until melted, stirring every 30 seconds, 2 to 2 1/2 minutes total.
- Pour out the chocolate – then use an offset spatula to spread it into a thin (13×9-inch) rectangle. Top liberally with the candy and sprinkles. Refrigerate the bark until firm, 30 to 40 minutes. Break or slice into bars.