Party Recipes – Sweet Snacks

Post Date November 24, 2011

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A must-have at any gathering, simple or elegant. Sweet treats give your guests something to nibble on, and can be served after a meal, as a precursor to dessert, or as the dessert itself! One thing is for sure, everyone appreciates some sweet snacks. Here are a few ideas to get you started.

 

Caramel Pecan Snack Mix

An elegant alternative to caramel corn

  • 18 Cups Crispix cereal (or similar checked cereal)
  • 1 Cup butter
  • 1 Cup brown sugar
  • 1/2 Cup corn syrup
  • 1 tsp vanilla extract
  • 2 Cups pecan halves

Grease three 15” x 10” x 1” baking pans; set aside. Toss cereal and pecans together in a large heat-proof bowl (like a huge canning pot). In a heavy 3-quart saucepan over medium heat, bring butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal and toss until well coated. Transfer to prepared pans. Bake, uncovered at 200° for one hour, stirring every 15 minutes. Cool completely. Break apart and store in an air-tight container. Makes 4 1/2 quarts.

 

Hazelnut Fudge

Who can resist fudge? Your favorite nut can be substituted for the hazelnuts.

  • 1 tsp + 3 Tbsp Butter, softened
  • 2 Cups sugar
  • 1 Cup evaporated milk
  • 1/2 tsp salt
  • 1 Cup  miniature marshmallows
  • 1 1/2 Cups  semi-sweet chocolate chips
  • 2 tsp vanilla extract
  • 1 1/2 Cups hazelnuts, toasted and ground (or your favorite nut)

Line an 8-inch square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes. Remove from the heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool. Using foil, lift fudge out of the pan; cut into 1-inch squares. Store in an airtight container in the refrigerator. Makes 64 pieces.

 

Puppy Chow

A classic stand-by loved by kids of all ages

  • 1/4 Cup  canola oil
  • 1/4 Cup creamy peanut butter
  • 1 Cup semi-sweet chocolate chips
  • 8 Cups Crispix cereal (or similar checked cereal)
  • 2 Cups  confectioners sugar

In 6-8 quart pan, heat oil over medium-low heat. Add chips and stir with spatula until melted. Remove from heat and stir in peanut butter until smooth.  Stir in Crispix until completely coated. Put powdered sugar in large bag (2 gallon) or lidded container. Put in Crispix and shake until covered. Refrigerate at least one hour. Makes 8 cups. Store in an air-tight container in the fridge.

 

Toffee Pecan Treats

Simply wonderful, and welcome at any occasion

  • 37   saltine cracker squares
  • 1 Cup  butter, cubed
  • 3/4 Cup sugar
  • 12 ounces   milk chocolate chips
  • 1 1/2 Cups  chopped pecans

Place crackers in a single layer in a foil-lined 15” x 10” x 1” baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers. Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. Sprinkle with pecans. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator. Makes about one pound.

 

Best Brownies

You can buy a box mix, or throw these together quickly with ingredients you already have.

If you don’t have frosting, just dust with powdered sugar.

 

2 Cups                      Sugar

1 Cup                        Oil, (Crisco Canola)

4                               Large Eggs

1 ½ Cups                   Flour

½ Cup + 2 Tbsp         Baking Cocoa

½ Cup                       Walnuts, chopped (Optional)

1 Container                Chocolate Frosting

 

In a large bowl mix all ingredients together with a mixer at medium speed for 3 minutes. Pour into greased 13” x 9” pan and spread evenly. Bake at 350 degrees for 25 – 30 minutes. Cool completely, then frost with the entire can of frosting. Makes 18 – 24 servings.

 

Peanut Butter Bars

Pleasing partiers for over 30 years – these tasty treats always satisfy

 

1/2 Cup          Butter, softened

1/2 Cup          Sugar

1/2 Cup          Brown Sugar

1/3 Cup          Creamy Peanut Butter (Peter Pan works best for cooking)

1                    Egg

1 Cup             Flour

1 Cup             Oatmeal

1/2 tsp            Baking Soda

1/2 tsp            Salt

1 Cup             Semisweet Chocolate Chips

Drizzle:

1/2 Cup          Powdered Sugar

1/4 Cup          Creamy Peanut Butter

2  Tbsp           Milk

 

In a medium bowl with mixer, cream butter, sugars, peanut butter, soda, salt, and vanilla. Blend in egg, flour and oatmeal. Spread evenly in a greased 9” x 13” pan. Bake at 325 degrees for 20 minutes. Immediately after removing from oven, sprinkle with chocolate chips. Wait about 5 minutes until the chips are soft, then spread evenly. Cool about one hour. In a small bowl, combine all drizzle ingredients with a spoon. Drizzle over bars and cool completely.  Makes 18 – 24 bars.

 

Lemon Bars

Refreshing and tangy – these old-time favorites are always a hit

 

1/2 Cup          Powdered Sugar

2 Cups           Flour

1 Cup             Butter, cold

4                   Eggs

2 Cups          Sugar

1 tsp             Baking Powder

1/4 tsp          Salt

2 tsp             Lemon Peel, grated

1/4 Cup         Fresh Lemon Juice

3/4 Cup +      Powdered Sugar – for dusting

 

In a medium bowl, combine 1/2 cup powdered sugar and flour. Using a pastry blender, cut butter into flour mixture until crumbly (about the size of small peas). Press mixture evenly in the bottom of an ungreased 13” x 9” baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, in a medium bowl using mixer beat together eggs, sugar, baking powder, salt, lemon peel, and lemon juice until fluffy. Pour over hot crust and bake 20 to 25 minutes longer, or until no imprint remains when touched lightly in the center. While hot, sift powdered sugar over the top. Cool in pan. Refrigerate 4 hours or overnight before cutting. Cut chilled cookies into squares. Store bars in the refrigerator until serving time. Makes 48 (1-1/2-inch) cookies.

 

Seven Layer Bars

These mouthwatering bars are simple to make, but are truly a fancy treat.

 

1/2 Cup         Butter

1 Cup            Graham Cracker Crumbs

1 Cup            Semi-sweet Chocolate Chips

1 Cup            Butterscotch Chips

1 Cup            Flaked Coconut

1 Cup            Pecan pieces

14 oz can      Sweetened Condensed Milk

 

Heat oven to 350°. Put a stick of butter in 9” x 13” pan and place in oven until melted. Remove from oven and evenly distribute each of the remaining ingredients in the order listed above. Bake at 350° for 25 minutes. Cool. Makes 24 bars.