EASY PEASY CONFECTIONS & CANDIES – The Fancy Pants Kitchen

Matzah Crack

Francine — Thu, 11 Apr 2024 15:57:59 +0000

For the most addictive Passover dessert, try Matzah Crack! I promise you’ll be hooked!

Layers of matzah, toffee, chocolate and pecans make this easy confection a winner. It’s got to be on the dessert rotation during Passover!

Begin by lining a sheet pan with foil and then covering the foil with large pieces of matzah. Cut and piece it together to ensure complete coverage.

Make the toffee by cooking butter and brown sugar in a saucepan until it comes to a boil, whisking constantly. Continue cooking for another 3 minutes and then carefully pour the hot toffee over the matzah. Use an offset spatula to spread into an even layer.

Pop the sheet pan into a preheated oven and bake until the toffee is bubbling all over. That will take 8-10 minutes. Remove it from the oven and scatter chocolate chips all over it. Wait a few minutes and then use an offset spatula to spread the chocolate evenly. Sprinkle with the pecans and sea salt.

Refrigerate for 45 minutes, but not any longer as it will be too hard to cut through the toffee in clean pieces.

Remove sheet pan from the fridge and melt the white chocolate. Place it in a pastry bag fitted with a small tip or a baggy with a small corner cut off. Drizzle the white chocolate over the top of the crack. Refrigerate for another 10 minutes to harden the white chocolate.

Lift the crack to a cutting board and use a sharp large knife to cut into 2-inch squares.

You can refrigerate it and serve it cold right from the fridge or at room temperature.

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Lastly, if you make Matzah Crack, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Matzah Crack

Makes: 35 2-inch pieces

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 30 minutes plus chill time 55 minutes

Ingredients

4-5 lightly salted matzah (preferably the Streit’s brand – see note below)
2 sticks (1 cup) unsalted butter
1 cup firmly packed dark brown sugar
1 (12-ounce) bag semi-sweet chocolate chips
1/2 heaping cup chopped pecans, toasted
1/2 tsp sea salt flakes or kosher salt
1/2 cup white chocolate chips

Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.

Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.

To make the toffee, combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful…the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.

Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt.

Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.

Melt the white chocolate chips in a small bowl in the microwave and pour into a small pastry bag with a small round tip in it (or use a ziplock baggy with a small corner cut off). Drizzle white chocolate over the top of the bark. Refrigerate for another 10 minutes to harden the white chocolate drizzle.

Lift the foil overhang to transfer the matzah crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.

Chef’s Notes:

I love Streit’s lightly salted matzos for this recipe but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can’t find matzos, substitute Saltine crackers (not kosher for Passover, however) and omit the salt. You’ll need enough to cover the entire sheet pan.

Freezer-Friendly Instructions: The toffee can be frozen for up to 3 months: Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you’d like, remove the bark from the container and let it come to room temperature.

Recipe by Once Upon a Chef

Oh Henry’s

Francine — Tue, 28 Nov 2023 00:00:46 +0000

Oh Henry’s are a treat that are very reminiscent of growing up in Toronto, Canada. These delicious treats are named after a favorite chocolate bar, Oh Henry! which has a combination of chocolate, salted peanuts and caramel in it.

This treat uses butterscotch instead of caramel and gives texture by adding chow mein noodles. With only 4 ingredients and taking less that 15 minutes to make, it’s hard to find a more mouthwatering and simple confection!

My friend, Tammy, served these straight from her freezer up at her cottage on the lake in Collingwood, Ontario and I never forgot how good they were. Thanks for sharing this recipe, Tam!

Melt chocolate and butterscotch chips together in a large saucepan, in a double boiler, or in the microwave (my choice…just melt for a minute at a time, stir, and add more time if necessary).

Stir in the chow mein noodles and salted cocktail peanuts.

Drop little mounds from a teaspoon on to a lightly greased baking sheet.

Either refrigerate or freeze the treats until they are firm. You can keep them in the freezer and just remove however many you want to serve.

Enjoy!

Share Your Thoughts...

Lastly, if you make Oh Henry’s, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Oh Henry’s

Makes: 3 & 1/2 dozen cookies

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Ingredients

1 cup salted cocktail peanuts, walnuts or Brazil nuts
6 ounces chocolate chips
6 ounces butterscotch chips
3 ounces chow mein noodles

Instructions

Melt chocolate and butterscotch chips in large saucepan over very low heat, in double boiler or in microwave. Stir in noodles and nuts. Drop from a teaspoon onto a lightly greased, parchment-lined baking sheet. Refrigerate or freeze.

Recipe by Tammy Seigel

Salty Churro Toffee Snack Mix

Francine — Wed, 11 Oct 2023 14:37:19 +0000

Salty Churro Toffee Snack Mix is the most deliciously addicting treat I’ve had lately! Tiny oyster crackers (yes, that’s what we’re using and you thought they were just for clam chowdah!) are coated in a salty sweet churro toffee and then topped off with cinnamon sugar. Seriously?? Yeah, just try stopping at one mouthful!

It takes just a few minutes to make these and just a few ingredients so chop chop…get to work!

Begin by combining butter and brown sugar in a saucepan and bring to a boil. Stir in cinnamon and vanilla extract and then pour over oyster crackers.

Stir well until all of the oyster crackers are covered and then spread out on a foil-lined baking sheet. Bake for about 10 minutes or until bubbly all over.

While the crackers are baking, combine the granulated sugar, cinnamon and salt in a small bowl.

When the crackers are done baking, remove the pan from the oven and sprinkle the cinnamon sugar all over.

Let the crackers cool completely and then break into pieces.

Enjoy them immediately or store airtight for up to a week (I doubt they’ll last that long)!

Share Your Thoughts...

Lastly, if you make Salty Churro Toffee Snack Mix, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Salty Churro Toffee Snack Mix

Makes: 6 servings

Prep Time: 15 minutes

Bake Time: 10 minutes

Total Time: 25 minutes

Ingredients

5 cups Oyster Crackers
1 cup butter
1 cup light brown sugar
1 & 1/2 tsp cinnamon
1 tsp vanilla extract
2 tbsp granulated sugar
1 tsp cinnamon
1 tsp kosher salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with foil. Set aside.

Pour the oyster crackers in a large bowl and set aside.

In a medium saucepan combine the butter and brown sugar. Stirring consistently bring the mixture to a boil and boil for 2 minutes. Remove the mixture from the heat and stir in 1 & 1/2 teaspoons of cinnamon and vanilla. Pour this immediately on top of the crackers. Use a rubber spatula, stir and coat the crackers evenly with the mixture. Spread the crackers evenly onto the prepared baking sheet.

Bake for 10 – 15 minutes until bubbly all over.

While the crackers are in the oven combine the granulated sugar, cinnamon and salt. Set this aside.

When the crackers are done remove the pan from the oven and sprinkle immediately with the salty cinnamon sugar mixture evenly. Let the crackers cool and then break into pieces. Serve immediately or store airtight for up to a week.

Recipe by Cookies and Cups

Red White and Blue Strawberries

Francine — Tue, 27 Jun 2023 15:26:12 +0000

How cute are these Red White and Blue Strawberries? They are also so easy, quick and utterly mouthwatering! They are the ideal treat to bring to any Fourth of July celebration!

I can’t think of any treat that is more widely enjoyed than chocolate-dipped strawberries. These babies are dipped in white chocolate and then sprinkled with blue sanding sugar for that festive patriotic look.

The sweetness of ripe strawberries combined with white chocolate and crunchy sanding sugar makes a wonderful addition to a dessert table!

The beauty of these strawberries is that they don’t have to be perfect! Love that…

If your melted chocolate is a little thicker than you like for dipping, just spread the chocolate on using a small offset spatula.

If the blue sanding sugar isn’t in a perfect line, oh well!

If you want to do your own thing, try drizzling the white chocolate over the strawberries and sprinkle the sanding sugar over. You’ll still have a red, white and blue theme going on!

Finally, if you can’t find strawberries with the stems still attached, don’t sweat it. As you can see, I couldn’t find them and they are still adorable and delicious!

Share Your Thoughts...

Lastly, if you make Red White and Blue Strawberries, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Red White and Blue Strawberries

Makes: 12 strawberries

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Ingredients

12 large strawberries, with stems intact
5 ounces white chocolate melts, about a half package
1 tsp vegetable oil, optional
2 tbsp dark or light blue sanding sugar

Instructions

Wash and then dry your strawberries thoroughly. Line a baking sheet with wax paper or parchment paper and set aside.

Melt your chocolate melts in a small, deep bowl according to package instructions. Add oil if using.

Pour your sugar into a small deep bowl (if you plan to dip your berries, add enough to make the sugar deep enough for dipping).

Using the stem, dip the strawberry into the white chocolate 2/3 to 3/4 of the way up the berry. Let the excess drip off before using a spoon to sprinkle the colored sugar across the bottom 1/3 of the berry, trying to make a straight line.

Place the berries, decorated side up, on the prepared baking sheet to allow the chocolate to firm up.

Chef’s Notes:

If the white melts aren’t “drippy enough”, you can use a small offset spatula to “paint” the white chocolate onto the berries. That’s what I did.

These berries are best on the day made.

Easy Holiday Popcorn

Francine — Wed, 07 Dec 2022 23:44:30 +0000

For that quick snack that will delight everyone at the holidays, try Easy Holiday Popcorn. The beauty of this popcorn is that it’s 3 ingredients, it only takes 5 minutes to prep and it is so pretty and tasty. The kids will love it and so will the adults at the gathering!

Easy step #1: Buy your favorite brand of caramel popcorn and put it on a sheet pan lined with parchment. I love Trader Joe’s caramel corn, but Popcornopolis and Creators are great options if you can find them. Usually I like to make my own, but I’m all about quick and easy, especially when there is so much going on!

Easy step #2: Melt white chocolate chips in the microwave. No need to pull out the double boiler. Simply put the white chocolate chips into a microwaveable bowl and zap them for 30 seconds at a time, stirring in between until they are melted and smooth (usually 60 seconds).

Easy step #3: Drizzle the white chocolate all over the popcorn and then toss the popcorn so that you coat it. It doesn’t have to be drenched in the white chocolate, just enough that it touches each piece of popcorn.

Easy step #4: Sprinkle sparkly non-pareils all over. Now, here’s where you can have some fun. When it’s Christmas, use green, red and white. July 4th calls for blue, red and white. Chanukah demands turquoise, navy and white sprinkles. See where I’m headed? Sometimes the sparkly non-pareils are hard to find, so click here for a link that will get you to the ones that I used.

Easy step #5: Let sit for a bit to the white chocolate to set.

Easy step #6: Eat!!!

Share Your Thoughts...

Lastly, if you make Easy Holiday Popcorn, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Holiday Popcorn

Makes: 4 cups

Prep Time: 5 minutes

Total Time: 35 minutes

Ingredients

4 cups caramel corn (I love Trader Joe’s brand, but any favorite will work)
1 & 1/2 cups (7 ounces) white chocolate chips
Christmas or Chanukah non-pareils

Instructions

Place caramel corn on a parchment-lined baking sheet.

Put white chocolate chips in a microwave-safe bowl. Melt white chocolate chips in the microwave for 30 seconds and then stir. Continue in 30-second increments until melted and smooth. It should only take 60 seconds or so. Don’t overheat it or they could burn.

Pour chocolate over popcorn and stir to coat. Quickly sprinkle non-pareils over the top of the popcorn.

Let sit until firm. Break into small clumps and serve!

Sweet and Salty Caramel Apples

Francine — Wed, 12 Oct 2022 23:40:07 +0000

Sweet and Salty Caramel Apples are a wonderful way to welcome in Autumn and Halloween. This simple confection just got healthier (sort of), with a luscious caramel devoid of any corn syrup and made purely from maple syrup, honey and heavy cream. Sounds insanely good, right??!!

Just pick up some crunchy apples, poke some sticks or twigs in them, dip them in the caramel and drizzle in chocolate. Easy peasy!

Just combine maple syrup, honey and heavy cream in a pot and boil until it’s thickened into a caramel-like sauce. This will take 10-12 minutes. Add in the vanilla and a pinch of sea salt and then transfer the caramel to a deep medium bowl.

Now for the dipping…even though I like to present these apples with twigs coming out of the apples, the best way to dip them is with popsicle sticks as they hold the apple more securely. You can always pull them out and stick the twigs in after you’ve dipped them.

Swirl the apples around the caramel and let the excess caramel drip off of them. Place each apple on a parchment-lined baking sheet. Let them sit for a few minutes to firm up. Then, pipe melted chocolate onto the caramel, sprinkle some flaky sea salt and let the chocolate harden.

If you like, you can refrigerate them and then serve. They are easier to remove from the parchment if they are cold.

Bite into one or slice it, however you prefer. Enjoy!

Share Your Thoughts...

Lastly, if you make Sweet and Salty Caramel Apples, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sweet and Salty Caramel Apples

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients

6 small apples
1 cup pure maple syrup
1/2 cup honey (additional maple, if vegan)
3/4 cup heavy cream (canned coconut cream, if vegan)
1/2 teaspoon vanilla extract or vanilla bean powder
melted chocolate, for drizzling (optional)
flaky sea salt (optional)

Instructions

Insert wooden skewers or twigs into the apples. Line a baking sheet with parchment paper.

In a medium pot, combine the maple syrup, honey, and cream. Bring to a boil over high heat. Boil 10-12 minutes or until thickened to a caramel-like sauce. It should easily coat the back of a wooden spoon. Remove from the heat and stir in the vanilla and a pinch of sea salt.

Very carefully transfer the caramel to a heat-proof bowl.

Working quickly, swirl the apples in the caramel, then place on the prepared baking sheet. Repeat with remaining apples. If the caramel stiffens too much to dip, warm for 15-20 seconds in the microwave to loosen it back up.

Let the caramel set, about 10-15 minutes, then dip/drizzle each apple with melted chocolate. Let the chocolate harden (you can put them in the refrigerator), then enjoy! The apples will keep in the fridge for about 1 week.

Mummy Rice Krispie Treats

Francine — Sat, 30 Oct 2021 18:12:52 +0000

Just in case you didn’t have enough Halloween treats, be the hero of the ‘hood with these Mummy Rice Krispie Treats! These are the perfect goodies to give to the little monsters that will be stopping by!

Made with browned butter, they are an easy no-bake treat that everyone will adore.

Begin by making a typical rice krispie treat, except let’s brown the butter first, to give it a deeper, nuttier flavor. We all know how sweet rice krispie treats can be, so melting the marshmallows in the brown butter takes a tiny bit of that sweet edge off. Once the marshmallopws are melted, add the vanilla extract followed by the rice krispies. Combine until the cereal is completely coated with the melted marshmallows.

Then press the mix into a square pan. To do this more easily, I like to spray a baggie with cooking spray, stick my hand inside and push down until a tight, flat surface is made. It’s important that these bars are dense in order to dip them once cooled.

Microwave the white chocolate chips with a little bit of coconut oil until the chips are melted and smooth.

Cut the bars into 12 rectangles and start dipping! I used a small offset spatula to help coat the treats. Just dip them about 2/3 of the way and set them on a parchment-lined tray to firm up. While the white chocolate is still soft, add googly eyes.

Pour any exess white chocolate into a ziplock bag or pastry bag fitted with a small round tip. Snip off one corner (very small, don’t overdo it) and drizzle more white chocolate to look like mummies. Place them in the fridge to firm up.

Enjoy!!

Share Your Thoughts...

Lastly, if you make Mummy Rice Krispie Treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mummy Rice Krispie Treats

Makes: 12 treats

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Ingredients

1/3 cup unsalted butter
Pinch of salt
1 tsp vanilla extract
16-ounce bag of marshmallows
5 cups Rice Krispies cereal
2 cups white chocolate chips
1 tsp coconut oil
Sprinkle googly eyes

Instructions

Grease a 9 x 9-inch pan with cooking spray and set aside.

In a large pot, brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Add the marshmallows and salt and stir with a rubber spatula, scraping down the sides to make sure the marshmallows do not burn. Remove from the heat immediately and stir in the vanilla extract.

Add the Rice Krispies, folding to coat the cereal completely.

Spoon the mixture into the prepared pan, pressing down into an even layer (see Chef’s Note).

Place in the fridge to set for at least 20 minutes. Once set, use a sharp knife to cut the Rice Krispie treats into 12 rectangles.

In a microwave safe bowl melt the white chocolate and coconut oil in 15 second increments, stirring in between each. Repeat until completely melted and smooth.

Prepare a sheet pan by covering it with a sheet of parchment. Dip your Rice Krispie treats about 2/3 of the way in the white chocolate to coat evenly. If necessary, use a small offset spatula to help spread the white chocolate. Set on the parchment. Place your googly eye sprinkles.

Spoon the leftover white chocolate into a piping bag or a ziploc bag and snip off a small part to

make a small hole. Drizzle the mummies with more white chocolate over the top and bottom to make them look like mummies. Place in the fridge to set for 20 minutes.

Chef’s Note:

I recommend using a rubber spatula sprayed with cooking spray or use a baggie coated in cooking spray to spread the rice krispie mixture in the pan.

Recipe from Broma Bakery

Easy Easter Popcorn

Francine — Sat, 20 Mar 2021 06:00:23 +0000

For that quick snack that will delight everyone at Easter, try Easy Easter Popcorn. The beauty of this popcorn is that it’s 3 ingredients, it only takes 5 minutes to prep and it is so pretty and tasty. The kids will love it and so will the adults at the gathering!

Easy step #5: Let sit for a bit to the white chocolate to set.

Easy step #6: Eat!!!

Share Your Thoughts...

Lastly, if you make Easy Easter Popcorn, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Easter Popcorn

Makes: 4 cups

Prep Time: 5 minutes

Total Time: 35 minutes

Ingredients

4 cups caramel corn (I love Trader Joe’s brand, but any favorite will work)
1 & 1/2 cups (7 ounces) white chocolate chips
Easter non-pareils

Instructions

Place caramel corn on a parchment-lined baking sheet.

Pour chocolate over popcorn and stir to coat. Quickly sprinkle non-pareils over the top of the popcorn.

Let sit until firm. Break into small clumps and serve!

Small Batch Pink Cinnamon Fudge

Francine — Sun, 07 Feb 2021 00:26:12 +0000

Small Batch Pink Cinnamon Fudge! It’s just a small little bite. Just a mouthful. Pink and spicy, with the heat of cinnamon. OK! This is the perfect little confection for Valentine’s Day, regardless of what your Pelaton, myfitnesspal, or WeightWatchers is telling you!!!

I’m giving you permission to splurge just a little bit on these soft, chewy little morsels! These are made with white chocolate, combined with crushed up red hots! Ooh la la…

They are so easy to make, and who can resist those cinnamon chewy hearts on the top? I certainly can’t!

Happy Valentine’s Day, loves! For more recipes for this romantic holiday, check out Beef Tenderloin in Herbed Salt Crust and French Potato Gratin with Leeks & Gruyère!

Why are we making such a small batch? To save room for the other delicious desserts that you can serve alongside these little confections, such as Iced Heart Cookies & Chocolate Lava Cakes, of course!

Feel free to double the batch. Just spread them in an 8×8-inch pan.

Share Your Thoughts...

Lastly, if you make Small Batch Pink Cinnamon Fudge, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Small Batch Pink Cinnamon Fudge

Makes: 18 pieces

Prep Time: 10 minutes

Bake Time: 8 minutes

Total Time: 20 minutes

Ingredients

1 & 1/2 cups white chocolate chips
1/2 cup sweetened condensed milk
1/2 cup marshmallow cream
1/2 cup red hot candies, crushed in food processor
18 cinnamon jelly hearts

Instructions

Line a 9×5-inch pan with foil.

Place white chocolate chips and sweetened condensed milk in a medium saucepan over low-medium heat. Stir until melted and creamy, about 5 minutes.

Add the marshmallow cream and red hots and stir until everything is melted again and the fudge has turned a reddish pink.

Pour the fudge into the prepared pan. Let cool for 10-15 minutes, then place the cinnamon hearts on the top of the fudge in a grid. Let set until completely cooled and hardened in the fridge. Cut into 18 squares. Store in an air-tight container in the fridge.