Chocolate Saltine Double Toffee

By Libbie Summers
Assisted by David Dempsey

My Aunt Darlene used to make a version of this midwestern holiday treat when I was a kid. She called it her “Special Toffee”. It wasn’t until last year that I knew there was a cracker inside. Some call them cookies. I prefer to think of this as Aunt Darlene’s Special Toffee 2.0. I’ve taken her recipe and raised it a toffee. 

Easy Candy Making, Saltine Cracker toffee recipe, Gifts from the kitchen, Libbie Summers recipes, Toffee Recipe, Holiday Cookies, Holiday Candy, Candy Recipes, Toffee Recipes

Chocolate Saltine Double Toffee
makes one quarter baking tray/24 crackers

What you need:
1 cup butter
1 cup dark brown sugar
24 salted saltine crackers (or you can make these using  a 1/2 sheet tray and use a full sleeve of saltines. The rest of the recipe will work with either amount)
3/4 cup Chocolate Heath Toffee Bits
1 cup semi-sweet chocolate chips

What to do:
1. Preheat oven to 400ºF. Line a 1/4 baking sheet tray with foil and spray with a non-stick cooking spray. Get a timer ready!!
2. Arrange Crackers: Line the baking tray with the crackers in a single layer.
3. Start Toffee: In a small sauce pan over medium-high heat add the butter and brown sugar. Bring to a boil. Once the mixture has started to boil DO NOT STIR. Allow to boil for 3 minutes only. Pour the hot mixture over the tray of crackers and spread to cover crackers if you need to (I never need to). Bake for 5 minutes.
4. Add Second Toffee: Remove tray from oven and spread toffee bits over the bubbling mixture. Return to the oven for 2 minutes.
5. Add Chocolate: Remove tray from the oven and sprinkle chocolate chips over the top. Let it sit for 3-5 minutes until the chocolate chips are almost completely melted. Be patient! Once melted, use a spatula to spread the chocolate evenly over the top.
6. Rest and Cool: Let the tray sit at room temperature for 30 minutes (this will help the crackers soak up all the goodness) then refrigerate until hard.

To Serve: Remove from foil and cut into uniform pieces or break apart into irregular pieces (I prefer to break apart). Package in a cute vintage tin for a lovely gift from the kitchen.

Check out these other Easy Candy Making Recipes! 
Chocolate Nut Clusters: Recipe or VIDEO
Homemade Tootsie Rolls: Recipe or VIDEO
•Beautiful Bark: Recipe and Video 

 

Chocolate Nut Clusters

By Libbie Summers
Assisted by David Dempsey

If you interested in giving candy making a try, I’d like to introduce you to this Chocolate Nut Cluster recipe. It’s a very forgiving recipe that is as delicious as it is beautiful. Bonus, it’s my father’s favorite holiday candy! The recipe makes two dozen and let me tell you 6 of these make a perfect gift, so give away 3 gifts and keep one for yourself! Happy candy making! 

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Chocolate Nut Clusters
(makes 24)

What you need: 
1 pound white candy coating, chopped
6 ounces milk chocolate chips (can sub bittersweet chocolate or semisweet chocolate)
6 ounces semisweet chocolate chips (can sub bittersweet chocolate)
2 1/2 cups dry roasted and salted nuts (I used 1 1/2 cups cashews and 1/2 cup peanuts)
Maldon Salt (optional)
Chipotle chili powder (optional)
Sprinkles (optional)

What to do:
1. Prepare Trays: Line four 1/4 baking sheet trays or two 1/2 baking sheet trays (whatever will fit into your refrigerator) with waxed paper and set aside. *note: if you don’t have enough baking sheet trays, use any flat surface that you have that will fit into your refrigerator. Plates, platters or whatever.
2. Melt Coating and Chocolate: In a pyrex bowl set over a sauce pan of simmering water (a double boiler), add the candy coating and chocolate. Heat until melted and smooth.
3. Cool Chocolate Mixture: Remove the bowl from the double boiler and allow the chocolate to cool for 5-10 minutes. This step can not be skipped. Allowing the chocolate cool for a few minutes help keep your clusters together when you scoop them out.
4. Add Nuts: Stir nuts into the slightly cooled chocolate. 5. Scoop and Set: Using a small portion scoop (about a heaping 1 tablespoon size), scoop the chocolate nut mixture onto the prepared baking sheet trays. Sprinkle the tops of each cluster with a wee bit of salt, chipotle chili powder or sprinkles if you like. Refrigerate until firm (about an hour).

Try out these other Easy Candy and Sweet Snack Recipes!
They make great gifts from the kitchen! 

Homemade Tootsie Rolls
Beautiful Bark
Homemade Caramel Corn

Kiss Me Frosting

By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Light Pink and Chambray Striped Linen from Libbie Summers Yum Yum Smile Shop

 

STOP! If you save no other recipe…save this one. Kiss Me Frosting is my go to, never fail, everyone loves it, “what the hell is in that frosting” frosting! This time of year when love is in the air Kiss me Frosting tastes even sweeter on the tongue. I love this cinnamon candy colored frosting on everything from my Hot and Heavy Baby Cakes , chocolate cookies, graham crackers, cupcakes, biscuits and my husband’s lips (I had to). BOOM!
Valentine's Day Frosting, Pink Frosting, Cinnamon Frosting, Baking, Buttercream Frosting, Libbie Summers Recipes, Frosting Recipes 

Kiss Me Frosting
(cinnamon candy buttercream)
yields about 3 1⁄2 cups

What you need:
1 cup (2 sticks ) butter, at room temperature 4 1⁄2 cups confectioners’ sugar, sifted
1⁄4 teaspoon salt
1 teaspoon vanilla paste (can sub vanilla extract)
2 tablespoons evaporated milk
1/2 heaping cup cinnamon candy/Red Hots (basically a 6 ounce box), pulsed in a food processor to a fine sugar

What to do:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Reduce speed to low and gradually add the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and evaporated milk. Beat for 2 minutes. If the frosting is too thin at this point you can add more of the confectioners’ sugar and mix for 30 seconds, or just until combined. If the frosting is too thick, add a bit more evaporated milk, 1 tablespoon at a time, and mix for 30 seconds, or just until combined. Add the crushed cinnamon candies and stir until combined (BONUS!! They will also color the frosting pink). Frosting can be made ahead and stored in the refrigerator for up to one week.

 

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Two Last Minute Gifts From The Kitchen

By Libbie Summers
Assisted by David Dempsey

Two fun gifts that require very little time, but pack a big punch! Don’t forget to package them in reuseable containers!

Everything Bagel Mix Recipe, Everything Bagels, Libbie Summers Recipes, Quick Holiday Gifts, Quick Gifts from the kitchen, Entertaining, Bagel Toppings
Everything Bagel Topping Mix
makes 2 cups

What you need:
1/3 cup black sesame seeds
1/3 cup onion flake
1/3 cup garlic flake
1/3 cup sesame seeds
1/3 cup poppy seeds
1/3 cup flake salt

What to do:
In a large sauté pan over medium-low heat, add all the ingredients and stir together. Cook, stirring constantly until spices start to become fragrant. Remove from heat to a bowl and allow to cool completely. Store in an airtight container for up to 2 months.

Uses:
•Sprinkle over a poke bowl •Top a fried egg •Mix into coleslaw •Sprinkle on a salad •Season roasted vegetables
•Make a compound butter •Sprinkle on a bloody mary •Sprinkle on avocado toast •Season popcorn •Sprinkle on mac and cheese.
•Sprinkle on fried rice •Sprinkle over white rice •Sprinkle over a hot dog •Season grilled vegetables
Spiced Cherries, Cocktail Recipes, Libbie Summers Recipes, Entertaining Ideas, Last minute Gift Ideas, Libbie Summers Entertains, Cherries, Rum, Peppers
Tipsy-Spiced Cherries

What you need:
1 cup sugar
¼ teaspoon cayenne pepper
2 cinnamon sticks
1 stem fresh rosemary (optional)
1 ¼ cups Gosling’s Black Seal® Rum
12 ounces frozen Sweet Black Cherries, thawed

What to do:
1. In a medium saucepan over medium heat, stir together the sugar and 1 ¼ cups water. Cook, stirring, until the sugar dissolves and mixture comes to a boil. Remove from heat and stir in the cayenne pepper, cinnamon sticks, rosemary (optional) and rum. Cool slightly. Add cherries and let stand 30 minutes. Remove rosemary stem. Store in airtight jars and refrigerate for 3 days before using. Will keep, refrigerated, for up to 2 months.

Uses:
•Spoon over ice cream •Make a Rum Old Fashioned •Use cherries for a Tipsy Black Forest Cake •Spoon onto chocolate mousse.

 

Ken and Barbie: Valentine’s Day

By Libbie Summers 
With David Dempsey

Once a year, on Valentine’s Day, Ken takes one for the team. 
Ken and Barbie, Barbie Dolls, Ken Dolls, Fun with Ken, Instyle Magazine, Valentine's Day

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