Lisas Sinful Chocolate Candy Recipe 55

SINFUL CHOCOLATE-CARAMEL BARS

Steps:

• 1. Break up the cookie dough and, with floured fingers, press evenly into the bottom of an ungreased 9x13-inch pan. This forms the crust.
• 2. Bake in a preheated 350-degree oven for 15 to 18 minutes, or until light golden. Cool for 15 minutes.
• 3. While crust is baking, in a large saucepan, melt 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and pecans.
• 4. Spread the cereal mixture over the cooled crust. In a small saucepan, heat the remaining chips and dip over medium heat, stirring constantly, till melted and smooth. Spread this over the cereal mixture.
• 5. Refrigerate until the top chocolate mixture is set, about 30 minutes. Cut into 6 rows by 6 rows, and store tightly covered. Enjoy!

SINFUL CHOCOLATE CARAMEL CANDY

Steps:

• 1. Lightly grease one 13 x 9 inch pan.
• 2. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
• 3. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
• 4. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
• 5. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

LISA'S SINFUL CHOCOLATE CANDY RECIPE - (5/5)

Steps:

• Melt chocolate with the butter and the sweetened condensed milk in a sauce pan. Combine the peanuts and mini-marshmellows and mix together in a large bowl. Pour the melted chocolate mixture into the nut mixture. Mix well. Spread candy mixture in a 13 X 9 pan lined with wax paper. Freeze the pan until hard. Remove from wax paper and cut up into cubes before serving.