The Culinary Connoisseur
Shalach Minis
15
Feb
Feb
Some people bake the same thing for mishloach manos every
year. And, of course, their friends and family look forward to getting that
delicious babka or challah. Others use this opportunity to experiment with
interesting new treats. What most people
agree on is the fact that small tidbits are perfect for mishloach manos. If you
are like us, those little bites must always include chocolate! And if the
treats can be made without turning on the oven—even better!
year. And, of course, their friends and family look forward to getting that
delicious babka or challah. Others use this opportunity to experiment with
interesting new treats. What most people
agree on is the fact that small tidbits are perfect for mishloach manos. If you
are like us, those little bites must always include chocolate! And if the
treats can be made without turning on the oven—even better!
1 package chocolate sandwich cookie1 package marshmallows
4 tablespoons margarine
1lb white coating chocolate
½ lb bittersweet baking or coating chocolate
Put sandwich cookies into a large Ziploc bag. And crush
until no large pieces remain.
Melt margarine and marshmallows in a medium-sized sauce pan or microwave for
about 2 minutes, until marshmallows fluff up.
Add crushed cookies immediately and mix until combined.
Press mixture into silicone sphere mold or other small shape. Cool truffles
until set or freeze for 10 minutes.
until no large pieces remain.
Melt margarine and marshmallows in a medium-sized sauce pan or microwave for
about 2 minutes, until marshmallows fluff up.
Add crushed cookies immediately and mix until combined.
Press mixture into silicone sphere mold or other small shape. Cool truffles
until set or freeze for 10 minutes.
Melt white chocolate in a double boiler. Place all the
truffles on a cooling rack over a large sheet of parchment paper. Pour
chocolate over the truffles allowing excess to drip down.
truffles on a cooling rack over a large sheet of parchment paper. Pour
chocolate over the truffles allowing excess to drip down.
Melt chocolate coating and place in a squeeze bottle or
piping bag. Drizzle over the white and allow it to dry.
piping bag. Drizzle over the white and allow it to dry.
Store in an airtight container or freeze until needed.
These combine all our favorite flavors—chocolate,
pecans and caramel
pecans and caramel
1/2 cup butter or margarine, melted (1 stick)
2 cups vanilla cookie crumbs
12 ounces bittersweet coating or baking chocolate,
chopped in pieces
chopped in pieces
1 cup pecans, lightly chopped
8 ounces caramel topping (pareve or dairy)
Line a 9”x13” pan with parchment paper. Preheat oven to
350 degrees F.
350 degrees F.
Combine melted butter or margarine and vanilla crumbs and
press into bottom of lined pan. Sprinkle pecans and chopped dark chocolate into
the pan.
press into bottom of lined pan. Sprinkle pecans and chopped dark chocolate into
the pan.
Heat the caramel topping in a microwave for about 30
seconds to heat through. Spread over top of chocolate and pecans.
seconds to heat through. Spread over top of chocolate and pecans.
Bake for 15 minutes or until chocolate melts. Do not over
bake. Allow to cool and then refrigerate for 30 minutes. Cut into 1” squares.
Store in an airtight container.
bake. Allow to cool and then refrigerate for 30 minutes. Cut into 1” squares.
Store in an airtight container.
Toffee is a confection of boiled sugar and nuts. It goes well with chocolate or is delicious
on its own.
on its own.
1 cup chopped walnuts or pecans, divided
1 cup butter or margarine
1 cup brown sugar
1 pound bittersweet baking or coating chocolate, chopped
1 cup butter or margarine
1 cup brown sugar
1 pound bittersweet baking or coating chocolate, chopped
Grease a 9×13 pan.
Melt butter or margarine in a saucepan. Add sugar and mix
well. Boil for 10-12 minutes, stirring constantly until dark golden brown.
Carefully add ½ cup of the nuts to hot sugar mixture; stir to combine. Pour
into prepared pan. Sprinkle chopped chocolate on top of mixture. When melted,
spread chocolate then sprinkle remaining 1/2 cup of the nuts on top. Cut into
squares or bars and allow to cool.
well. Boil for 10-12 minutes, stirring constantly until dark golden brown.
Carefully add ½ cup of the nuts to hot sugar mixture; stir to combine. Pour
into prepared pan. Sprinkle chopped chocolate on top of mixture. When melted,
spread chocolate then sprinkle remaining 1/2 cup of the nuts on top. Cut into
squares or bars and allow to cool.
This grown-up version of the popular rice krispie
treat will satisfy the adults who are looking for a salty-sweet treat!
treat will satisfy the adults who are looking for a salty-sweet treat!
14 caramel candies
1 teaspoon whole milk
1 teaspoon sea salt
4 tablespoons butter
10 ounces marshmallow fluff
3 1/2 cups rice crisp cereal
1 cup chopped Viennese Crunch
In a small saucepan over low heat, melt the caramel
candies and milk. Stir until completely melted. Add the sea salt. Leave on low
heat while you prepare the rest.
candies and milk. Stir until completely melted. Add the sea salt. Leave on low
heat while you prepare the rest.
Melt the butter in a medium saucepan over low heat. Add
the marshmallow fluff and stir until fully melted into the butter. Add in the
cereal and stir until the cereal is fully coated. Gently fold in the salted
caramel sauce and the Viennese Crunch chunks until just combined. You do not
want the chocolate to melt completely or you will have completely chocolate
treats, overpowering the salted caramel sauce.
the marshmallow fluff and stir until fully melted into the butter. Add in the
cereal and stir until the cereal is fully coated. Gently fold in the salted
caramel sauce and the Viennese Crunch chunks until just combined. You do not
want the chocolate to melt completely or you will have completely chocolate
treats, overpowering the salted caramel sauce.
Pour mixture into silicone molds or a lined chocolate log
mold and tap gently on the countertop to settle. Allow to cool for at least 30
minutes before unmolding. Store in an airtight container to retain
softness.
mold and tap gently on the countertop to settle. Allow to cool for at least 30
minutes before unmolding. Store in an airtight container to retain
softness.