Candy

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Bailey's Fudge Squares

Mmm, fudge. A hit of Irish cream liqueur in the base and the topping makes these squares a very boozy treat indeed. Dark and white chocolate are swirled together to make the base, their richness interrupted only by chopped nuts of your choice. More

Cadbury Creme Scotch Eggs

The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs, but in my opinion, a slightly more complex flavor owing to the cocoa in the batter and the vanilla cookies. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a pleasant texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior. More

Bouchon Bakery Marshmallow Eggs

We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. More

Pumpkin Seed Pecan Brittle

The book presents this as more of an autumn treat, but there's no reason to confine the flavors of cinnamon, fleur de sel, and a kick of cayenne to one season. Liven up winter's monotony with the sweetly spicy crunch of this brittle. More

Beer Pretzel Caramels

The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year. More

Snacker Bars

These bars are a serious undertaking. But lucky for them, they are seriously delicious. Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel and chocolate is as classic as it is crave-able. More

Classic European Nougat

At this time of year, store shelves are full of torrone and its varieties. I spotted coffee, cranberry and pistachio versions on my last trip - I also noted the hefty price tag. Make your own, fresh, giant batch of soft, chewy (or firm!) nougat, and flavor it however you like. More

Buttermints

If you've ever been to a fair-to-middling dining establishment, you recognize these mints. The resemblance doesn't extend to flavor, however; buttery, sweet and rich, they taste like little bites of frosting. More

Mega Fun-Size Bar

I had the most incredible idea to make the tiny bars more fun: I'd melt together about 100 of the mini bars to form a monstrous Mega Fun-Size Bar! Now that sounds like fun. More

Candy Bar Salad

If Candy Bar salad sounds like some sort of new fangled concoction, think again! Candy Bar Salad has been kicking around since at least 1926 as this Ladies Home Journal advertorial for Oh Henry! candy bars shows. In this adaptation I've pared it down to the basics: tart Granny Smith apple slices, Snickers pieces, caramel drizzle, and homemade whipped cream—no lettuce leaves, mayo or Cool Whip required! More

Caramel-Masala Popcorn and Pistachios from 'Salty Snacks'

Salted caramel corn is one of those magical snacks that manages to taste better and better the more bites you take. (That is, until you've eaten a huge bowl and suddenly realize you've got yourself a major stomach ache.) It's got salt and sweetness, it's got bitter notes from the caramel, and it's got crunchy-airy corn kernels to anchor all that goodness. In Salty Snacks, Cynthia Nims takes this seemingly perfect treat to the next level with warming garam masala and rich pistachios. More

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