Feb 15, 2018

Shalach Minis

Some people bake the same thing for mishloach manos every year. And, of course, their friends and family look forward to getting that delicious babka or challah. Others use this opportunity to experiment with interesting new treats.  What most people agree on is the fact that small tidbits are perfect for mishloach manos. If you are like us, those little bites must always include chocolate! And if the treats can be made without turning on the oven—even better!

1 package chocolate sandwich cookie
1 package marshmallows
4 tablespoons margarine  
1lb white coating chocolate

½ lb bittersweet baking or coating chocolate

Put sandwich cookies into a large Ziploc bag. And crush until no large pieces remain.
Melt margarine and marshmallows in a medium-sized sauce pan or microwave for about 2 minutes, until marshmallows fluff up.  Add crushed cookies immediately and mix until combined.
Press mixture into silicone sphere mold or other small shape. Cool truffles until set or freeze for 10 minutes.

Melt white chocolate in a double boiler. Place all the truffles on a cooling rack over a large sheet of parchment paper. Pour chocolate over the truffles allowing excess to drip down.

Melt chocolate coating and place in a squeeze bottle or piping bag. Drizzle over the white and allow it to dry.

Store in an airtight container or freeze until needed.

These combine all our favorite flavors—chocolate, pecans and caramel

1/2 cup butter or margarine, melted (1 stick)
2 cups vanilla cookie crumbs 
12 ounces bittersweet coating or baking chocolate, chopped in pieces
1 cup pecans, lightly chopped
8 ounces caramel topping (pareve or dairy)

Line a 9”x13” pan with parchment paper. Preheat oven to 350 degrees F.

Combine melted butter or margarine and vanilla crumbs and press into bottom of lined pan. Sprinkle pecans and chopped dark chocolate into the pan.

Heat the caramel topping in a microwave for about 30 seconds to heat through. Spread over top of chocolate and pecans.

Bake for 15 minutes or until chocolate melts. Do not over bake. Allow to cool and then refrigerate for 30 minutes. Cut into 1” squares. Store in an airtight container.

Toffee is a confection of boiled sugar and nuts.  It goes well with chocolate or is delicious on its own.


1 cup chopped walnuts or pecans, divided
1 cup butter or margarine
1 cup brown sugar
1 pound bittersweet baking or coating chocolate, chopped

Grease a 9x13 pan.

Melt butter or margarine in a saucepan. Add sugar and mix well. Boil for 10-12 minutes, stirring constantly until dark golden brown.
Carefully add ½ cup of the nuts to hot sugar mixture; stir to combine. Pour into prepared pan. Sprinkle chopped chocolate on top of mixture. When melted, spread chocolate then sprinkle remaining 1/2 cup of the nuts on top. Cut into squares or bars and allow to cool.

This grown-up version of the popular rice krispie treat will satisfy the adults who are looking for a salty-sweet treat!

14 caramel candies
1 teaspoon whole milk
1 teaspoon sea salt 
4 tablespoons butter
10 ounces marshmallow fluff
3 1/2 cups rice crisp cereal

1 cup chopped Viennese Crunch

In a small saucepan over low heat, melt the caramel candies and milk. Stir until completely melted. Add the sea salt. Leave on low heat while you prepare the rest.

Melt the butter in a medium saucepan over low heat. Add the marshmallow fluff and stir until fully melted into the butter. Add in the cereal and stir until the cereal is fully coated. Gently fold in the salted caramel sauce and the Viennese Crunch chunks until just combined. You do not want the chocolate to melt completely or you will have completely chocolate treats, overpowering the salted caramel sauce.

Pour mixture into silicone molds or a lined chocolate log mold and tap gently on the countertop to settle. Allow to cool for at least 30 minutes before unmolding. Store in an airtight container to retain softness.

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