Guess Again Candy Crunch Recipes

3-INGREDIENT HOMEMADE CRUNCH CUPS

Steps:

• Spray a 12-count mini muffin tin with cooking spray and set aside. (Or use half of a 24-count mini muffin tin.)
• Place the chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir chocolate chips with a spoon and continue to microwave in 30-second intervals until chocolate chips are mostly melted. Stir well to melt the chips completely.
• Add the melted butter and cereal to the melted chocolate and stir until well combined.
• Divide the mixture into the prepared mini muffin cups. Place in freezer for 10-15 minutes, until firm.
• Remove the chocolate crunch bites from the muffin tin and serve. Extras can be stored in an airtight container in the refrigerator.

CASHEW CANDY CRUNCH

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

CHOCOLATE MACADAMIA CRUNCH CANDY

Steps:

• Line a 9" square pan with foil, extending foil over edges of pan.
• Butter foil.
• Cover bottom of pan with chocolate chips.
• In a large skillet, combine both nuts, butter, sugar, and corn syrup.
• Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
• Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.
• Pour mixture over chocolate chips in pan and spread evenly.
• Cool and then refrigerate until chocolate is firm.
• Remove from pan and peel off foil.
• Break into pieces to serve.
• Store tightly covered in a cool place.

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.