5 Responses to “I’m looking for a Christmas candy recipe.?”

1. 
   susie q
   July 5th, 2009 - 9:30 am

   REINDEER MIX

   MIX TOGETHER WELL:
   2 cups M&M’s
   2 cups stick pretzels
   2 cups Cheerios
   2 cups small Rice Chex
   1 cup peanuts
   MELT:
   2 lbs. white chocolate

   Stir the cereal mixture into the melted chocolate. Pour out on wax paper and let cool. Break up into pieces.

   It was very good and colorful for Christmas. Enjoy!
2. 
   Gdain D
   July 5th, 2009 - 9:30 am

   never heard of it but from your description, i wanna try some!

   ive found something similar…

   White Chocolate Coated Party Mix

   Good Christmas snack to have for guest and parties, recipe came from a family friend.
   1 pan times are approx. (change servings and units)

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   Ingredients
   10 ounces reg Cheerios toasted oat cereal
   6 ounces Rice Chex
   8 ounces Wheat Chex
   5 ounces unsalted pretzels
   1 (1 lb) bag M&Ms plain chocolate candy
   2-3 lbs white chocolate, disks
   Directions
   1Mix cereal and pretzels in a large bowl.
   2Melt white chocolate in the microwave.
   3Stir the chocolate until it starts to coat the cereal and pretzels mixture.
   4Pour M&M’s into mixture and mix until blended well.
   5Do Not over mix.
   6Line baking sheet or cake pan with wax paper.
   7Spread mixture in pan.
   8Let mixture harden, then break apart and serve.
   9Note: Do Not let any water get into white chocolate.
3. 
   glamorousvivica
   July 5th, 2009 - 9:30 am

   INGREDIENTS
   3 cups rice or corn chex
   1 cup miniature pretzels
   1 cup salted peanuts
   1 cup pecan halves
   1 (10 ounce) package vanilla or white chips

   1 large bag of M&M’s

   DIRECTIONS

   In a large bowl, combine the cereal, pretzels and nuts; set aside. In a microwave-safe bowl, heat the chips at 70% power for 1 minute; stir. Microwave 30-45 seconds longer or until chips are melted; stir until smooth. Immediately pour over the cereal mixture and toss to coat evenly. Add M & M’s, mix. Spread on waxed paper-lined baking sheets to cool; bread into pieces.
4. 
   WIney
   July 5th, 2009 - 9:30 am

   this is not the same..but still good. 2 bags popped microwave popcorn, 1#M&M’s 1 can mixed nuts, 2 c. ricekrispies,,mix all,,melt 1# white almond bark w/ 3 tbsp. peanut butter,,stir all together, spread out on wax paper to dry, store in ziplok baggies
5. 
   edstir
   July 5th, 2009 - 9:30 am

   Chocolate Hazelnut Smooches

   Ingredients
   6 ounces whole hazelnuts
   2 teaspoons baking soda
   1/4 cup sugar
   1 cup heavy cream
   1 pound bittersweet chocolate, chopped finely
   2 tablespoon unsalted butter
   2 tablespoons Amaretto or other nut liqueur, or dark rum (optional)
   1 pound tempered chocolate for dipping
   Directions
   Preheat oven to 350 degrees F.

   Bring large pot of water to a boil and add the baking soda. Drop in the hazelnuts, bring back to a boil, and blanch 10 seconds. Drain hazelnuts in a colander, then spread out on a baking sheet in a single layer. Place in oven and roast 8 to 10 minutes until light brown. Remove from oven, place a kitchen towel over the pan, and allow to cool completely.

   Rub cooled hazelnuts between your palms; the skins should slip right off. Set aside 50 whole hazelnuts. Grind the rest very fine in a food processor fitted with the metal blade and set aside.

   Place sugar and heavy cream in a medium pot and bring to a boil. Add the chopped chocolate, let sit for 2 minutes, then whisk until smooth. Whisk in the butter. Pour the ganache into the bowl of an electric mixer and allow to cool until set. Fit the machine with a paddle and beat the set ganache on medium speed until aerated and fluffy, about 2 minutes. Beat in the reserved ground hazelnuts and the liqueur if using. Beat well to thoroughly combine.

   Load mixture into a pastry bag fitted with a 1/2-inch plain tip. Line a baking sheet with parchment or waxed paper. Pipe out 1/2-inch balls. On top of each ball, press in one of the reserved whole toasted hazelnuts until it is halfway buried. Place pan in refrigerator to chill completely.

   To coat, place tempered chocolate in a medium bowl. Line 2 baking sheets with parchment or waxed paper. Get yourself 2 forks. Place one nut-topped ball on the prongs of one fork, nut up. Lower the fork into the melted chocolate, covering completely. Lift fork up, pause 3 seconds to allow excess chocolate to drip off, then run bottom of fork along top of bowl to remove excess chocolate. Place fork on paperlined pan and use second fork to push off the candy while you withdraw the first fork (it’s easier than it sounds). Keep the nut up at all times. Repeat with remaining centers. If it’s warm out, place the finished candies in the refrigerator to set; otherwise they will set at cool room temperature (65 degrees).

   Both of these candies make great Christmas presents packed into little boxes or baskets. They are involved but can be done easily in large batches. One day of work can yield many gifts. You can make a double of triple batch of truffle ganache and divide it, beating different flavorings into different parts.

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