Oreo Truffles

1 package Oreo Cookies
1 8oz package cream cheese, softened
2 pkg bakers semi sweet baking chocolate, melted

Use a food processor to crush the cookies into fine crumbs.  Add softened cream cheese and mix well until blended.  Roll cookie mixture into 42 balls, about 1 inch in diameter.  Dip balls in melted chocolate.  Place on wax paper covered baking sheet.  Refrigerate until firm, about an hour.

Raspberry Cake

Ingredients:
2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/4 cup sugar
1/2 cup butter
3 eggs
1 tsp vanilla
3/4 cup buttermilk
1-2 cups raspberries (fresh or frozen)

Frosting:
2 8oz packages of cream cheese/softened
1/2 cup butter/softened
2 cups sifted confectioner's sugar
1 tsp vanilla
1/2 cup raspberries

Preheat 350.  Mix flour, baking powder, baking soda, salt, and cinnamon together in a small bowl and set aside.  Cream together the sugar, butter, eggs, vanilla and buttermilk.  Gradually add in flour mixture.  Mix in the raspberries.  Pour into 9x13 pan and bake for 30-35 min. 
Frosting: cream together the cream cheese and butter until creamy.  Mix in the vanilla and gradually stir in the confectioner's sugar.  Add in the raspberries.  May need more powdered sugar to thicken frosting depending how much liquid is in the raspberries.

Audrey's Pretzel Treats

Ingredients
Large Twist Pretzels
1 bag Wilton Candy Cane Candy Melts
Candy eyes
Candy mustaches

Directions:
Melt the Candy cane candy melts (can sub white chocolate if you can't find candy cane flavor).  Lay Pretzels out on parchment and cover in the melted chocolate.  Add eyes and mustache to make face.  Let cool.

Coconut Cake

2 1/2 cups flour
2 cups sugar
1/2 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 pkg instant coconut pudding mix (if you can't find this, then use a vanilla pudding mix and instead of a tsp of vanilla, use a tsp of coconut extract)
1 1/4 cups water
1/4 cup vegetable oil
4 eggs
2 cups flaked coconut

Grease a 9x13 pan.  Blend everything together and then add the coconut and pour into the pan.  Bake at 350 degrees for 35-40 min

Frosting:
1 cup butter
5 cups powdered sugar
3/4 cup cream of coconut
1/2 tsp coconut extract
toasted coconut (as desired, can use it as a garnish or mix in)

Beat butter, then add powdered sugar and cream of coconut--sometimes the cream of coconut will separate so be sure to blend it before adding it to the frosting.  Then add the coconut flakes.

Chocolate Bark

Ingredients:
16 oz dark chocolate
1 1/2 cups mini pretzels
8 oreos roughly chopped
1/3 cup toffee bits
1/2 cup M&M's
1/2 cup Marshmallows

Directions:
Line baking tray with parchment paper; set aside.  Have all ingredients chopped, prepped, and ready to go before the chocolate is melted.  Coarsley chop the chocolate to encourage smooth melting.  Heat in microwave for 2-3 minutes, checking every 30 seconds to stir until melted smooth.  Pour melted chocolate onto parchment with a spatula and smooth into a large rectangle about 10x15 inches and about 1/8 inch thick.  Evenly sprinkle with oreos, pretzels, toffee bits, M&M's, and marshmallows.  After chocolate has set, break into pieces or chop with a knife.  Bark will keep airtight at room temp for many weeks and in the fridge or freezer for many months.

Dishpan Cookies

Ingredients:

2 cups light brown sugar
1 cup white sugar
2 tsp. vanilla
2 cups oil
4 eggs
4 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup quick oats
4 cups Special K cereal
1 bag chocolate chips

Directions:

In a very large bowl cream sugars, vanilla, oil, and eggs.  Add flour, soda, and salt.  Fold in oat, Special K cereal, and chocolate chips.

Drop by 1/4 measuring cup onto ungreased cookie sheets.  This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan. 

Bake for ten to twelve minutes at 375, or until edges are lightly browned.  If you want them to be chewy bake a little less, crispy, a little more. 

Bacon Pie Crust

We had a bacon Thanksgiving so a friend gave me this awesome recipe for a bacon pie crust.  It was perfect for this cranberry apple pie.  I'm thinking it would also be good in a chicken pot pie.

Ingredients:

1 tsp Kosher salt

2/3 cup cold water

4 oz thick cut bacon; finely diced and frozen (4-5 strips)

4 cups all-purpose flour

1 cup unsalted butter, cut into 1/4 inch thick slices and chilled

Directions:

• For the Crust: In a small bowl, stir the Salt into the Cold Water until it dissolves. In a separate bowl, use your hands to toss the Bacon with Flour until well coated. Pulse the Flour and Bacon in a food processor until coarse crumbs form. Return mixture to large bowl. Add the Butter to the Flour mixture and then press in the Butter with your fingertips until coarse crumbs form with a few bigger pieces remaining. Add the Salted Water all at once, and quickly gather the dough with your hands into a large, shaggy clump. Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap, and chill until firm, at least 1 hour and up to 3 days.

Cranberry Apple Pie

Ingredients:
1 9 inch deep dish pie crust
6 apples peeled, cored, and chopped
1 12 oz pkg fresh cranberries, roughly chopped
1 1/2 cups white sugar
1/3 cup quick cooking tapioca

Topping:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
2/3 cup unsalted butter

Directions:

Preheat oven to 325.  Invert pie shell over another pie pan of equal size.  This will keep the crust from shrinking down into the pan.  Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.

In a large bowl, combine apples, cranberries, and sugar.  Cover, and set aside for about 20 minutes.  Mix in tapioca, and set aside for 15-20 minutes, until tapioca has absorbed fruit juice.  Spread mixture into the partially baked pie shell.

In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter.  Work mixture with fingertips until crumbly.  Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg. 

Place the pie on a cookie sheet to catch drips.  Bake 45-60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.

Kayli's Brownies

Ingredients:
 

8 (1oz) squared unsweetened baking chocolate
1 cup butter
5 eggs
3 cups white sugar
1 Tbsp vanilla
1 1/2 cups all purpose flour

1 1/4 cups white sugar

1 cup heavy cream
5 (1oz) squares unsweetened baking chocolate
1/2 cup butter
1 tsp vanilla

Directions:

Preheat oven to 375 degrees. Grease a 9x13 baking pan. Place 8 oz of baking chocolate with 1 cup of butter in a microwave safe bowl and microwave on high until the chocolate is soft and the butter has melted, about 2 minutes. Sitr to mix. Place the eggs, 3 cups sugar, and 1 Tbsp of vanilla in a large bowl and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix). Spread the batter in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cook in the pan before frosting.

To make frosting, combine 1 1/4 cup of sugar with heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low and let hte mixture simmer for 7 minutes without stirring. Remove the cream mixture from the heat, and stir in 5 oz of baking chocolate and 1/2 cup butter, stirrin gto melt and blend the chocolate. Add 1 tsp vanilla; whisk until smooth. Place the frosting in the regrigerator and stir every few minutes until the frosting is chilled and thick about 30 minutes. Frost the cooled brownies and cut into squares. (I have yet to be able to make this work--I can never get it to thicken--so I just add in some powdered sugar until it's as thick as I want)

Kayli Chocolate Chip PB Cookies

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Ingredients:

1/2 cup butter

1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup rolled oats
1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees. In medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by Tbsps on to lightly greased cookie sheets. Bake for 10-12 min in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

New York Cheesecake

Ingredients:
For the crust:
5 Tbsp unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs  Its a good idea to weigh them on a kitchen scale if you have one.
1 Tbsp sugar

For the cheesecake:
2 1/2 lb (5 8oz pkgs) cream cheese, cut into 1 inch chunks, at room temperature
1/8 tsp salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp freshly squeezed lemon juice
2 tsp vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

Directions:
to make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 F.  Brush the bottom and sides of a 9 inch springform pan with 1/2 tbsp. of the melted butter.  In a medium bowl combine the graham cracker crumbs, 5 tbsp. melted butter, and sugar.  Toss with a fork until the crumbs are evenly moistened.  Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom.  Bake until fragrant and beginning to brown around the edges, about 13 minutes.  Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500F.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.  Scrape the beater and the bottom and sides of the bowl well with a rubber spatula ; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.  Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.  Scrape the bowl; add the sour cream, lemon juice, and vanilla.  Beat at low speed until combined, about 1 minute.  scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute.  Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. 

Brush the sides of the springform pan with the remainng 1/2 tbsp. melted butter.  Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks.  Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads to about 150 degrees on an instant read thermometer inserted in the center, about 1 1/2 hrs.  Transfer the cake to a wire rack and cool until barely warm, 2 1/2-3 hrs.  Run a aring knife between the cake and the springform pan sides.  Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. 

To unmold the cheesecake, remove the sides of the pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen then slide the cake onto a serving plate.  Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. 

Peanut Butter Cupcakes

Ingredients:
2 cups brown sugar
1/2 cup applesauce
1/2 cup oil
1 cup creamy peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt

Directions:
Preheat oven to 350. Line cupcake pan with paper liners. In large bowl, mix together the brown sugar, applesauce, oil, and peanut butter until light and fluffy. Beat the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups. Bake for 15-20 minutes in the preheated oven, until the top of the cupcake springs back when lightly pressed. Cook in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Rich chocolate frosting:
1 1/2 cups heavy cream
2 Tbsp unsalted butter
18 oz semisweet chocolate, broken into 1/2 oz pieces (I like ghiradelli 60% chocolate chips)
2-3 cups powdered sugar

Heat the heavy cream and butter in a saucepan over medium high heat. Bring to a boil. Place the chocolate pieces in a bow. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Add in the powdered sugar one cup at a time. Stir it in and then use a mixer to blend it together well until you have the consistency and sweetness you like. Frost the cupcakes.

Red, White, and Blueberry Trifle

Ingredients:
10 oz angel food cake, cut into 1 inch cubes
2 pints strawberries, sliced
2 pints blueberries
for cream filling:
6 Tb fat free sweetened condensed milk
1 1/2 cups cold water (I used milk)
1 pkg sugar free white chocolate pudding mix
12 oz fat-free frozen whipped topping

Directions:
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14 cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least 1 hour.

Puppy Chow or Muddy Buddies

Ingredients:
9 cups corn or rice chex
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Directions:
Into a large bowl, measure cereal; set aside. In 1 quart microwavable bow. microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food storage plastic bags. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Easy Sour Cream Cheesecake

Ingredients:
1 prepared graham cracker crust
2 8oz pkgs cream cheese
1 cup white sugar
2 eggs
2 tsp vanilla extract
1 cup sour cream

Directions:
Preheat oven to 350. Cream together cream cheese and sugar. Add eggs one at a time, blending well. Add vanilla and sour cream. Pour into graham cracker crust. Bake for 60-70 minutes in oven until cake jiggles evenly across the top when lightly shaken. Let cool on counter, then place in regrigerator. Remove from pan when completely chilled, and serve.

Strawberry-Lime Cupcakes

My niece suggested we try this recipe. As soon as I saw it, I knew I had to try it out and I am so glad I did. These were soo delicious. The lime cupcake was good by itself but when the strawberry was added, oh my--I was in heaven. I adapted the recipe a little bit because I didn't like some of the reviews for the original recipe so this is a combination of the food network recipe with a recipe off of Allrecipes. Also feel free to make lemon cupcakes by replacing all things lime with all things lemon.

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp lime zest
1 tsp vanilla
3 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Strawberries

Frosting:
3 Tbsp butter, softened
4 oz cream cheese, softened
2 1/4 cups powdered sugar
2 Tbsp lime juice
1 tsp vanilla
1/4 tsp lime zest
1 Tbsp milk

Directions:
In a mixing bowl, cream the butter and sugar. Beat in eggs, one at a time. Add lime peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper lined muffin cups with 1/4 of batter. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter, cream cheese and sugar in a small mixing bowl. Add lime juice, vanilla, lime peel and milk; beat until smooth.

To assemble: Cut and remove a strawberry (coned) shape portion of cupcake from the top of each cupcake, leaving abotu 1/2 to 1 inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little piece of cake. Frost.

Chocolate Raspberry Truffle Cake

Ingredients:For the cake:
1½ cups (4½ oz.) unsweetened cocoa powder
1 tbsp. espresso powder
1½ cups boiling water
¾ cup sour cream
1 tbsp. vanilla extract
3 sticks (12 oz.) unsalted butter, at room temperature
2½ cups plus 2 tbsp. (18¼ oz.) sugar
3 large eggs
1¾ cups plus 2 tbsp. (9¼ oz.) all-purpose flour
1¼ tsp. baking soda
¾ tsp. salt

For the raspberry filling:
16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice

For the ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature

For the raspberry frosting:
1 cup sugar
4 large egg whites
21 tbsp. unsalted butter, at room temperature
1/3 cup strained raspberry puree*
½ tsp. vanilla extract
Pink gel icing color (optional)

For the chocolate glaze:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

For garnish:
Additional fresh raspberries

*For best flavor, use fresh organic raspberries.

Directions:To make the cake, preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans, and line the bottoms with rounds of parchment paper. Combine the cocoa and espresso powder in a small bowl. Add in the boiling water and whisk together until smooth. Let cool slightly. Whisk in the sour cream.

In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, about 5 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Combine the flour, baking soda and salt in a small bowl; stir together to combine. With the mixer on low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans about 15 minutes, then transfer the cakes to a wire rack to cool completely.

To make the raspberry filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained berries with a spatula. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)

To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan and bring to a simmer. Immediately remove from the heat and pour the hot cream over the chopped chocolate. Let stand 1-2 minutes, then whisk together until a smooth, thick ganache is formed. Whisk in the butter 1 tablespoon at a time until completely incorporated. Let the ganache sit to thicken a bit so that it is suitable for spreading and piping. (To speed thickening, place the bowl in the fridge or freezer and whisk every 10 minutes to ensure even cooling until the desired consistency is reached.) Transfer about ½ cup of the thickened ganache to a pastry bag fitted with a plain round tip about ½-inch in diameter. Reserve another ½ cup of ganache in a small bowl or container. (This can be used later for decorative detailing, if desired.)

To assemble the cake, place one of the cooled cake layers on a cake board or serving platter. Spread ½ cup of the ganache in an even layer over the cake. Using the reserved ganache in the pastry bag, pipe a border around the perimeter of the cake layer. This will act as a well to help hold in the raspberry filling. Spoon some of the raspberry filling inside the ganache border in an even layer. Top with another layer of cake and repeat this process, layering with another ½ cup of ganache and additional raspberry filling. Top with the remaining cake layer.

To make the raspberry frosting, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.

Frost the top and sides of the assembled cake with the raspberry buttercream, smoothing the surface as much as possible. Chill for at least 30 minutes.

To make the chocolate glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogenous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides. Let the glaze set about 5-10 minutes. Meanwhile, bring the remaining reserved ganache to a consistency for piping. (You can microwave in 5 second intervals on low power – it won’t take long to rewarm. If you overshoot and the ganache becomes too thin, simply chill again in the fridge or freezer until it is thick enough to pipe.) Transfer the ganache to a pastry bag fitted with a decorative tip. Pipe swirls of ganache around the edge of the top of the cake and top each swirl with a fresh raspberry. Chill the cake until ready to serve

Easy Peanut Butter Cookies

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
optional: chocolate chips

Directions:
Mix all the ingredients together. If you want chocolate--I always do add the chocolate chips. Bake at 350 for 10 minutes. Easy.

Lemon Bars

Ingredients
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration

Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
2.Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
3.Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
4.Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Butter Toffee

My daughter got this recipe off of the Pioneer Woman's website. Heath and Skor bars happen to be my favorite candy bars so this was definitely a favorite of mine. Soo yummy. My picture is after they were a couple days old, they actually looked a lot more appetizing in real life. No matter how hard I tried to resist overindulging in these, I could not. Yum!

Ingredients:
16 oz butter, melted
16 oz. granulated sugar
3 oz. fluid water
1 tsp salt
1 tsp vanilla
16 oz chopped topping (nuts, candy canes, sea salt)
24 oz, weight tempered dark chocolate for coating, melted *need a candy thermometer

Directions:
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. Remove from heat and stir in vanilla until well combined. Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula to offset spatula to spread quickly before the toffee sets. Spread thin. Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over and coate the other side with the rest of the chocolate. Sprinkle o topping. Allow to set, then break into bite-size pieces. Store in airtight container.