Joann over at
Creamer Chronicles is having a virtual Christmas Cookie Swap. I'm trying to decide which recipe to post.
Creme de Menthe Squares?? Rum Balls?? Toffee?? Meringue Kisses? Triple Chocolate Fudge?? Canteen Bars??
Decision made.
2 cups butter
2 cups white sugar
1/4 tsp salt
2 cups semisweet chocolate chips
1 cup finely chopped nuts (walnuts or almonds or pecans)
Directions:
1.In a large heavy bottomed saucepan, combine butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil and cook until the mixture becomes a dark amber color and the temp has reached 285 degrees. Stir occasionally. This step will take a good 5-10 minutes. Be patient.
2. While the tofee is cooking cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top and let it set for a minute or two to soften. Spread the chocolate into a thin layer once it is melted. Sprinkle the nuts over the chocolate and press in slightly.
4. Place the toffee in the refrigerator to chill until set. Break into pieces and store in an airtight container.
Creme de Menthe Squares
INGREDIENTS:
1 1/4 c. butter or margarine
1/2 c. unsweetened cocoa
3 1/2 c. powdered sugar
1 egg
1 tsp. vanilla
2 c. graham cracker crumbs
1/3 c. creme de menthe
1 1/2 c. semi-sweet chocolate chips
DIRECTIONS:
1. Bottom layer: In a saucepan combine 1/2 c. butter and cocoa. Heat and stir well. Remove from heat and add 1/2 cup powdered sugar, egg, and vanilla. Stir in graham cracker crumbs. Mix well; press into bottom of ungreased 9x13 pan.
2. Middle layer: Melt 1/2 cup butter and add creme de menthe. Mix well. Add 3 cups powdered sugar. Beat until smooth. Spread over bottom layer and refrigerate for 1 hour minimum.
3. Top layer: In saucepan, combine 1/4 cup butter and chocolate chips. Spread over mint layer. Chill for 1-2 hours. Cut into bars
These are very rich, so cut into small squares. They need to be kept in a sealed container in a cool place, even the refrigerator. You can change it up by using clear Creme de Menthe, dyeing half of the creme/sugar mixture with red food coloring and swirling it, or using different chocolate for the top layer. It's chocolate and mint, you can't mess it up!
