Making a Happy Home Monday is hosted by LL at As for me and my house…
Tips on Tuesday is hosted by Sandra at Diary of a Stay at Home Mom
1 cup powdered sugar
½ cup creamy peanut butter
4 tablespoons butter, softened
2 tablespoons bourbon extract
1 pound almond bark (white & milk both)
TIPS:*Since the almond bark can harden quickly, I work in small batches so as to get them all decorated the way I want. Sometimes I like to use half bourbon, half blackberry extract for a unique flavor or I sometimes substitute rum for bourbon.
CHOCOLATE MARSHMALLOW CARAMELS
1 cup KARO light corn syrup
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 can Eagle condensed milk
1 teaspoon pure vanilla extract
Grease a jelly roll pan, sides and all. I like to spray it really well with PURE.
In a large saucepan melt butter. Add vanilla. Stir in sugars until dissolved. Add corn syrup and condensed milk. Bring to a slow rolling boil. Boil, stirring constantly for 15 minutes.
Pour into the jelly roll pan and level. Allow to cool.
Using a pizza cutter score the tops into small squares large enough for a mini marshmallow. While the caramels are still warm, place a marshmallow on top of each one so the marshmallow will adhere into the caramel.
Using a serrated knife cut apart the cooled caramels. Melt the first batch of almond bark. Dip each caramel into almond bark and set on wax paper to harden. Drizzle the tops with melted white almond bark for contrast and sprinkle with candies.