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chocolate

White Trash Toffee

Posted By Food on Dec 11, 2009 at 11:53AM

White Trash Toffee

From

Ingredients

40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds

Directions

  1. Preheat oven to 400ºF.
  2. Place the saltines side by side on a large rimmed baking sheet.
  3. In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
  4. Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
  5. Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
  6. Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
  7. Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.

Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.

Print recipe with images | without images

White Trash Toffee

Posted By Food on Dec 11, 2009 at 11:53AM

White Trash Toffee


Ingredients

40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roasted almonds, roughly chopped

Directions

  1. Preheat oven to 400ºF.
  2. Place the saltines side by side on a large rimmed baking sheet.
  3. In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
  4. Pour butter and sugar mixture over saltines, and place in oven for 3 minutes, or until very bubbly.
  5. Sprinkle chocolate chips all over the saltine mess, and place back in the oven for 1 minute.
  6. Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
  7. Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.

Print recipe with images | without images

Chocolate-Covered Bacon

Posted By Anna Monette Roberts on Nov 27, 2013 at 5:04PM

Chocolate-Covered Bacon


Ingredients

1 pound thick cut bacon
12 ounces white chocolate candy melts, like Ghirardelli White Melting Wafers
12 ounces dark chocolate candy melts, like Ghirardelli Dark Melting Wafers

Directions

  1. Preheat oven to 375°F. Place bacon on a baking sheet lined with parchment paper or a half sheet pan fitted with a cooling rack. Bake in the oven until bacon is cooked (15 minutes for soft bacon, 20 minutes for crispy bacon). Let bacon cool on the pan for 5 minutes then transfer to a plate lined with paper towels.
  2. Meanwhile set up a double boiler by heating a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer. Set a heat-proof bowl over the simmering water. Add white chocolate and stir with a rubber spatula occasionally until smooth and completely melted. Remove bowl and set aside. Add a second heat-proof bowl over the simmering water. Repeat process with dark chocolate
  3. Cover another baking sheet with parchment paper. Using tongs, carefully dip half the bacon into the melted white chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with the remaining slices of bacon, dipping them in the melted dark chocolate. Reserve a few slices of bacon, crumble them, and sprinkle them atop the dipped bacon pieces. Let chocolate set at room temperature or refrigerate until chocolate is hard. Consume within a few days.

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