Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.
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Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
Can you turn leftover Halloween candy into something that you might serve at the table as dessert? Yes, and this recipe for Halloween S'moreffles (s'mores waffles) is the proof. Based on the idea of s'mores, we start by making waffles designed to taste like graham crackers. Then, instead of filling them with chocolate and marshmallow, we fill it with chopped Halloween candy for similar effect.
Sometimes simplest really is best: sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy. It's a strong hit of caramel flavor, with the delicate sweetness of cold, fresh cream.
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.
There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top.
It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook.
This spooky chocolate treat is filled with chopped up marshmallows and comes together in a flash.
Buttery chocolate-covered bourbon balls with pecans are a perfect Derby Day treat.
Crunchy, salty, sweet, and single-serving, candied cherry tomatoes taste as good as they look. Not surprisingly, the idea for these Cookfight cuties comes from Serious Eats.
Crunchy, salty, smokey, chocolatey—this bark is way to addictive for its own good.
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.
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.
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.
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.
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.
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.
All you need is butter, brown sugar, Kix, vanilla, a pinch of salt, and some chocolate to make this crispy, crunchy cereal-based version of my perennial holiday favorite Chocolate Crack.
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.
Most desserts containing bacon seem, well, a little ham-fisted, but incorporating already-candied bacon into a slightly salty, rich caramel just makes sense. The end result from Baking Out Loud: Fun Desserts with Big Flavors is toothsome, smoky, nutty and sweet.