Homemade Milky Way- 5 Ingredients

I went through a bit of a milky way craze during Halloween. Once I had picked out every one from our candy stash I decided it was best just to leave it at that.
When I saw a recipe on pinterest for Three Musketeers, my brain wouldn't stop thinking and plotting. I tried to stop the obsessing, but alas, my pregnant self wanted more milky ways.

So, in order to make a milky way I took a part of two recipes, put them together, and here I am once again... eating too much candy.

I used this recipe for the nougat part, and this recipe for the caramel.

CARAMEL
1 bag of caramel bits (from the baking aisle)
2 TBSP of heavy cream

Combine in a microwave safe bowl, Microwave for 60 seconds, then stir. Microwave again for 60 seconds. Stir together until the cream and caramel are completely combined. (You may have to microwave it a little bit longer, depending on your microwave.)

Pour it to onto wax paper that has been sprayed with non stick spray and set in to an 8x8 pan. Put it in your freezer for about 30 minutes to let it cool and set.

NOUGAT
2 cups of semi-sweet chocolate chips
8 ounce tub of cool whip

Melt chocolate chips at 50% power in a microwave safe bowl for 1 minute. Stir. Repeat until it's smooth. :) (I think my microwave did it in 3 minutes.) Let the chocolate cool for a bit. You will get a more spongey texture when you are done.
Beat melted chocolate chips for 30 seconds to a minute to incorporate some air into the chocolate.
Add all of the cool whip and beat together for 60 seconds.
Spread evenly on to cooled caramel. Put it in the freezer for 30 minutes.

After both are set, cover a cutting board or your counter with more wax paper. Turn the nougat and caramel out on to the new wax paper. 
Using a hot knife, cut into "fun size" or bite size pieces. Place the wax paper with the nougat and caramel back in to one of your 8x8 pans and stick it back in the freezer to set back up. Another 30 minutes will do.

Melt some milk chocolate bark or candy melts. Separate your caramel/ nougat candy pieces, and dip each into the melted milk chocolate. Tap and place candy on a wax covered tray. It should set up pretty quickly. I like to salt mine lightly with sea salt before it sets up because I am in love with salt.

This recipe made about 24 fun size candies for us. Store finished candies in an airtight container in the refrigerator.

My husband was not happy with me when he saw that I took the shortbread part out of one of the recipes. Tomorrow I will be remaking this candy, but adding the shortbread step from the "twix" recipe. I can't see that being a bad thing... just more candy...

(Not a fantastic picture, but these are SO GOOD!)

Almond Butter Cups

I decided to try a little twist on Grandma Tomazin's Peanut Butter Cups.
My dad has switched over to Almond Butter and I was inspired to try it out in this recipe. I switched the peanut butter out and added the same amount of almond butter. I also ended up adding between 1/2 to 1 tsp of salt to the filling.
These were very rich, but oh, so very fantastic.

Buckeyes

In Ohio these little gems are lovingly referred to as Buckeyes because of the similarities in appearance to the nut of the Ohio state tree which shares their name. I like to think of them as the creamier, tastier cousin to Reese's Peanut Butter Cups.

1 pound butter, softened
2 pounds peanut butter
About 2 1/2 to 3 pounds powdered sugar
12 ounces semisweet chocolate chips
12 ounces milk chocolate chips
2 ounces paraffin (I just left this out and it was fine--you can also use dipping chocolate instead of the chocolate chips if you prefer)

Mix first 3 ingredients together and form into 1 inch balls. Let harden a bit in the fridge or freezer. When you are ready to dip the peanut butter balls, remove from freezer. Melt the chocolate chips and paraffin together in a double boiler or the microwave. With a toothpick, dip peanut butter balls in chocolate to coat, leaving about a dime sized spot on top exposed like a Buckeye. Let harden on waxed paper. Store in refrigerator or freezer.

Brown Paper Bag Pecan Brittle

Here's a fancier, yummier version of Peanut Brittle. This is probably my favorite homemade Christmas candy. It's amazing that something so simple can taste so heavenly. I usually keep a brown lunch bag right there as I'm making it to compare the color.

1 1/2 cups pecans
1 1/8 cups white sugar
1 cup butter
 
Line a cookie sheet with greased foil. Spread pecans on top. Mix sugar and butter in a large pan. Using a long handled wooden spoon, heat and stir constantly until the mixture turns exactly the color of  a brown paper bag. Pour over pecans. Cool. Break into pieces. 
*This can be made with other nuts as well--almonds are good, but pecans are my favorite.

Grandma Tomazin's Peanut Butter Cups

This brings memories of a Saturday morning in the spring in my tiny kitchen. I don't know how many chocolate covered peanut butter eggs we made that day, but I know we ate them for at least a couple of weeks.
They are the best PB cups ever!

2 cups Graham Crackers- crushed
1 1/2 cups peanut butter (chunky or creamy)
4 cups powdered sugar
3 sticks of margarine

mix together

Melt dipping chocolate and brush in to your candy mold. Fill in with peanut butter mixture, top with chocolate to seal it all off.

Ahhhh! Memories!