Ingredients:
First Layer:
1 C. flour
1/2 C. powdered sugar
1/2 C. butter or margarine
Second Layer:
1/4 C. corn syrup
3/4 C. butter
1/2 C. packed dark brown sugar
2/3 C. sweetened condensed milk
First layer: Combine flour, confectioner’s sugar and 1/2 cup butter with pastry blender until crumbly. Press into an ungreased 8×8 square pan. Bake at 350 degrees for 20 to 25 minutes. Remove from oven and cool on wire rack.
Second layer: Melt corn syrup and butter in a heavy saucepan. Add brown sugar and sweetened condensed milk; mix well. Bring mixture to a boil and cook for 4 minutes, stirring constantly. Be sure to keep a close eye on mixture while cooking; it burns very easily when boiling. Remove from heat, then beat with a spoon until thickened. Pour the mixture over the first layer, and let chill overnight. Invert onto plastic wrap (this makes it easier to cut through the bottom). Cut into squares.
Ingredients:
29 Kraft caramels
1/4 C. condensed milk
1 stick butter
1 package large marshmallows
4 C. Rice Krispies
1 C. chopped nuts
Melt caramels, condensed milk, and butter together in a double boiler. In a separate bowl, combine Rice Krispies and nuts. Dip each marshmallow into caramel mixture and then roll into nut mixture. Place on waxed paper and allow to dry and harden.
Ingredients:
1 C. butter or margarine, softened
1 C. powdered sugar
1 egg
2 tsp. vanilla
2-1/2 C. flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 C. finely crushed candy cane mixed with 1/2 C. sugar
In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat well. Mix in flour and salt. Divide dough into two portions. Add food coloring to one portion and mix until color is evenly distributed. Cover both portions of dough with plastic wrap and refrigerate until firm.
Once dough is cold enough to work with, Break off pieces of each color (approximately a teaspoonful sized pieces) and roll by hand into 4-5″ tubes. Twist the two pieces together and bend to form a candy cane shape. Place on cookie sheets and sprinkle with candy cane/sugar mixture. Bake at 350 degrees for 6-9 minutes. Remove to wire racks to cool. Be careful when removing from the cookie sheets as they will break easily.
