Ann Cox Eastes from Kroger shared 2 easy candy recipes that make great gifts! For more recipe ideas, visit www.kroger.com.
CHOCOLATE CRANBERRY ALMOND CLUSTERS
1 ½ (16-oz) pkg vanilla-flavored candy coating, broken into pieces
1 (12-oz) pkg semi-sweet chocolate pieces
1 (4-oz) pkg Sweet Chocolate Baking Squares
3 c whole roasted almonds with sea salt or unsalted (or coarsely chopped)
1 (6-oz) pkg dried cranberries or dried cherries
Coarse sea salt
Place candy coating, semi-sweet chocolate pieces and sweet chocolate in a slow cooker.
Cook on low for 1 ½-2 hours (check after 1 ½ hours). Stir at least once during cooking time.
When melted stir vigorously to make smooth chocolate mixture. Add almonds and dried cranberries or cherries and stir to mix completely. Place 2 ½-inch baking cups on 2 large baking sheets or trays. Drop heaping tablespoons of chocolate mixture in each baking cup. Let set for a few minutes and sprinkle with sea salt. Chill at least 1 hour or until candy sets. May remove from paper cups and store in an airtight container. Yield: 32-36 servings
**For smaller servings use smaller baking cups and use heaping teaspoons of chocolate mixture.
1 (9 ¼ oz) pkg Fritos
1 c sugar
1 c white corn syrup
1 c creamy peanut butter
1 (12-oz) pkg semi-sweet mini chocolate chips
Spread Fritos evenly on a parchment or aluminum foil lined 9 X 13-inch baking pan. Combine sugar and corn syrup in a heavy saucepan and cook over medium heat until mixture reaches a boil. Boil for 1 minute. Remove mixture from heat and add peanut butter; stir until mixture becomes smooth. Pour evenly over Fritos. Sprinkle with chocolate chips. Spread to smooth chocolate as chips melt. Store in an airtight container.