Here you find a bunch of recipes from my family "THE ATKINSONS".
ATKS COOK VIDEOS
coming 2016
NOW LIVING IN VEGAS
Easy Toffee Peanut Clusters
116 ounces chocolate almond bark or dark chocolate
1/3 cup creamy peanut butter
1/4 cup Heath toffee bits
1/2 cup honey roasted peanuts, chopped
1/2 cup pretzels, chopped
For topping:
1/2 cup Heath toffee bits (or topping of your choice!)
Once chocolate has melted, stir in toffee bits, chopped peanuts and chopped pretzels. Using a tablespoon, fill liners with chocolate mixture. Immediately top with toffee bits or decorate as desired. Allow candy cups to cool; once the chocolate has set, remove from muffin tins and package as desired.
Line mini muffin tins with paper liners -- enough for 42 candy cups. You can line 12 at a time and pop the trays in the refrigerator for quick cooling (removing candy once hard and relining for next batch).
Place chocolate and peanut butter in a double boiler on stovetop, stirring frequently until melted. You can also place almond bark and peanut butter in a microwave safe bowl and heat as directed (be sure to stir every 20 seconds!).
Perfect Easy ROCKIN Candy
Everyone will take a second (or third) look when they see these kabobs at your next party or barbecue. Made to look just like the real deal, there won't be any leftovers of this sweet, skewered snack.
What I use (suggestions):
Cherry tomatoes: jumbo cinnamon jelly beans, cherry sours or red gumballs
Green bell peppers: gummi lime slices or green apple taffy
Pineapple: gummi lemon slices, banana taffy or candied pineapple
Mushrooms: marshmallows dusted in cocoa powder
Orange bell peppers: gummi orange slices or circus peanut candies
Meat: Snickers Peanut Butter Squares, snack-size candy bars or brownie bites
Wooden kabob skewers
Candy Kabobs
Crush a 16-oz package of Oreo cookies (a food processor is probably ideal here,
In a large bowl, mush together the crushed Oreos with an 8-oz package of cream cheese (full fat, please; these are truffles we’re talking about).
Roll the mixture into 1″ balls and set aside for the moment.
Melt about half a package of semi-sweet chocolate chips in the microwave (this works best if you microwave the chips in 30-second increments, mixing in between).
Using two forks (I used my fingers for the photo because two forks require two hands, and I would have needed a third to take a photo, but two forks is neater) gently roll each ball in the melted chocolate, and set on a wax paper-lined cookie sheet.
Add the toppings of your choice (I went with chopped walnuts, coconut and red sugar). You can either roll the balls in the toppings to cover them completely, or just sprinkle a little on top.
Let the truffles set in the refrigerator (about twenty minutes should do it).
Store covered in the refrigerator for up to a week.
If you’ve never made these, you have to. People freak out.
OREO Truffles Bombs
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Recipes from the past and present
Atkinsons ROCKIN Kitchen
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© 2000 Arthur Cory Atkinson/Blue Passion Creative Studio./Atkinson's ROCKIN Kitchen Recipes. All rights reserved
