Halloween - The pioneer woman candy recipes

Author: Violette Rodriquez  

Get Jeweled Divinity Recipe from Food Network These sweet and salty Reindeer Pops make an adorable addition to any holiday cookie plate! Candy-Covered Caramel Bars are such a fun dessert idea for Halloween.

Candy-Covered Caramel Bars

Candy-Covered Caramel Bars
Candy-Covered Caramel Bars are such a fun dessert idea for Halloween. You can also use your leftover candy to make them the week after the holiday!
Total time: 60 minutes
Prep time: 25 minutes
Yields: 24 servings
Number of ingredients: 9
  • Cooking spray
  • 1 1/2 c. all-purpose flour
  • 1 1/2 c. regular or quick oats
  • 1 c. packed brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 3/4 sticks cold salted butter, cut into pieces
  • 2 13.5-ounce cans dulce de leche
  • About 3 cups chocolate candies, chopped if large (such as M&M's, Twix, Snickers and Milky Way)
How to cook:
  1. Preheat the oven to 350°. Line a 9 x 13-inch baking pan with foil and spray with cooking spray.
  2. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle into the prepared pan and pat to pack it slightly.
  3. Bake until the cookie base is light golden brown on top, watching to make sure it doesn’t burn, 30 to 35 minutes. Let cool for 15 minutes.
  4. Spoon the dulce de leche into a microwave-safe bowl and microwave to soften slightly, about 45 seconds. Scoop it on top of the cookie base and use an offset spatula to spread it out to the edges in an even layer. Sprinkle the candies on top and use your hands to gently press them into the dulce de leche. (You can mix the candies together or you can divide the bars into quadrants and use a different kind of candy for each.) If the dulce de leche isn’t soft enough for the candies to stay in place, pop the pan in the oven for 30 seconds or so and then press in the candies very gently.
  5. Chill the bars for 2 to 3 hours. Remove from the pan, place on a cutting board and use a long serrated knife to cut them into 24 small squares (they’re rich!). Serve cold or at room temperature.
Notes: 79 Best Halloween Desserts That Taste Scary Good, Choose from chocolate desserts, apple recipes, and tons of creepy, like the candy-filled Halloween bark or Ree Drummond's epic "platter

Pretzel Turtles | The Pioneer Woman

Visit http://www.foodnetworkasia.com for showtimes and exclusive recipes!Love chocolate and Duration: 1:07


Cookie Dough and Candy
Before I post my next nutritious, delicious, real-food recipe, let’s have a little fun!
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 2
  • Refrigerator Cookie Dough
  • Miniature Chocolate Candies
How to cook:
  1. Slice the cookie dough into 1 to 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a greased mini-muffin tin. Peel the wrapper from as many pieces of candy as cookies you’re going to make. (Don’t be afraid to try different combinations of candies and dough.)Bake the cookie dough in a 350-degree oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden.Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. And ridiculous.When they’re all done, carefully remove from muffin tins with a spoon and arrange on a nice decorative platter.
Notes: Jeweled Divinity, Get Jeweled Divinity Recipe from pioneer woman Christmas Candy, Christmas Desserts, Holiday Treats,. foodnetwork. Food Network. 3M followers.

Jeweled Divinity

Get Jeweled Divinity Recipe from Food Network
Provided by: Ree Drummond Bio & Top Recipes
Total time: 90 minutes
Cook time: 30 minutes
Yields: 24 servings
Number of ingredients: 6
  • Butter, for the pan
  • 2 1/2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1 1/2 cups gummy candies, such as Dots or Jujubes
How to cook:
  1. Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
  2. Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
  3. Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
  4. When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
  5. Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
  6. Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.
Notes: Classic Chocolate Cups Recipe, Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a

Sweet and Salty Reindeer Pops

Sweet and Salty Reindeer Pops
These sweet and salty Reindeer Pops make an adorable addition to any holiday cookie plate!
Total time: 90 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: American,Comfort Food
Number of ingredients: 9
  • 1/2 c. creamy peanut butter
  • 1/4 c. powdered sugar
  • 32 round, buttery crackers, such as Ritz (1 sleeve)
  • 16 wooden popsicle sticks
  • 10 -12 oz dark chocolate bars
  • 16 red candy-coated chocolate candies, like M&Ms
  • 32 small candy eyeballs
  • 1 c. mini pretzel sticks, broken into 1/2-inch pieces
  • Flaky sea salt, optional
How to cook:
  1. Place the peanut butter in a medium bowl. Sift the powdered sugar through a fine mesh strainer over top of the peanut butter. Using a rubber spatula, stir the peanut butter and sugar together to make a smooth, somewhat stiff mixture.
  2. Spread about 1 teaspoon of the peanut butter mixture on half of the crackers. Press the wooden sticks into the peanut butter mixture, then top each with one more cracker. Press the crackers to stick them together. Place in the freezer for 20 minutes.
  3. Meanwhile, chop the chocolate bars into small, similar-sized pieces. Place in a bowl set over a pot filled with about 1” of water. (Make sure that the bowl does not touch the water). Place the pot on the stove and bring the water to a simmer over medium-low heat. Stir the chocolate occasionally, until it is melted and fluid. Transfer to a tall measuring cup, for easier dipping.
  4. Line a large baking sheet with parchment or waxed paper. Remove the pops from the freezer. Dip one pop into the melted chocolate to coat completely. Remove and let the excess chocolate drip off into the measuring cup. Place the pop on the sheet tray and immediately place four little pretzel pieces up top (the antlers), two candy eyes just below, then one red candy nose. Repeat with all of the other pops. When the chocolate is shiny and still somewhat soft, sprinkle the tops of the reindeer faces with a pinch of flaky sea salt, if you like.
  5. Let firm up at room temperature for 30-45 minutes. Store in an air-tight container in a single layer, between layers of parchment paper, in a cool spot in your kitchen or in the refrigerator for up to 1 week.
Notes: Best Dessert Recipes, The Pioneer Woman Ree Drummond shares her favorite dessert recipes, including chocolate pie, cake, cookies, rolls, and more.
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