DIRECTIONS
Place Oreos in a food processor and pulse until crushed into powder. Set aside. Turn stove onto medium heat and melt butter in a large saucepan. Add marshmallows to butter and stir until melted. Add crushed Oreos to the butter and marshmallows. Once combined, pour into a greased 8x8 baking dish. Cut into squares once the Coal Candy has cooled and set.
INGREDIENTS
½ c. sliced almonds
1 c. butter
1 c. granulated sugar
⅓ c. packed brown sugar
2 T. water
½ tsp. Baking soda
Coating:
16 oz. white chocolate candy coating
½ c. granulated sugar
1 T. cinnamon
DIRECTIONS
Preheat the oven to 350 degrees. Spread sliced almonds out on a baking sheet and bake for 9 minutes. Be careful not to let them burn. Cool and chop.
Line a separate baking sheet with parchment paper and spray with cooking spray. Sprinkle chopped almonds evenly onto parchment paper.
Melt butter in a saucepan over medium-high heat. Once melted, add water, granulated sugar and brown sugar. Bring to a boil and stir constantly until your candy thermometer reaches the hard crack stage of 300 degrees F.
Remove from heat and stir in baking soda. Immediately pour toffee over the sliced almonds onto the baking sheet. Using a greased spatula, spread toffee evenly. It will harden quickly so work fast!
If you would like to cut your toffee into squares, use a greased knife and score before toffee completely hardens. Otherwise you can wait for the toffee to harden and then break into random pieces.
Melt white chocolate in a bowl. In a separate bowl combine ½ c. granulated sugar and cinnamon. Coat each toffee piece in white chocolate and then sprinkle all sides with cinnamon/sugar mixture. Set pieces on a cooling rack until completely cooled.
INGREDIENTS
DIRECTIONS
Combine flour, salt and baking powder in a medium sized bowl. In a separate bowl warm butter and water in microwave until melted. Add butter/water to flour mixture and stir. Knead dough with your hands for several minutes until dough is well combined. Cover with plastic wrap and let rest for 15 minutes. Separate dough into approximately 17 equal sized dough pieces and shape into balls. Place dough balls back in bowl and cover for another 15 minutes. Roll dough balls separately out on a lightly floured surface until approximately 10-12 inches round. Cook each side in a skillet on medium heat until lightly browned.
