Walnut Mint Chocolate Honey Candy Recipes

WALNUT-MINT CHOCOLATE HONEY CANDY

Steps:

• Heat honey in a saucepan over medium heat until it boils.
• While stirring constantly, boil for two minutes.
• Remove from heat.
• Add coconut butter, cocoa powder, and extracts.
• Stir.
• The heat from the honey will melt the coconut butter.
• Stir until smooth.
• Add chopped walnuts and coconut (if using).
• Stir well.
• Press into a parchment paper lined 8" square cake pan.
• You might see liquid pooling on top of the mixture.
• Leave it there or pour it off as you desire. (This liquid is water or oil from the coconut butter.)
• Chill for 30 minutes.
• Pop out of pan.
• Peel off parchment paper.
• Cut into strips and then cut the strips into squares.
• Put in a refrigerator dish with lid.
• Store in refrigerator. They are especially yummy served cold, but hold up well at room temperature too (getting a little softer).

ONE BOWL IRISH MINT WALNUT BROWNIES

Steps:

• 1. FOR THE BROWNIES: Preheat oven to 350 degrees F. (325 for glass baking dish)Spray or grease a 9X13X2 inch pan LINED WITH FOIL with cooking spray or butter, and set aside till needed.
• 2. Microwave chocolate and butter or margarine in a large microwave safe dish on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• 3. Stir sugar into chocolate until well blended. Mix in eggs, peppermint extract & mint liqueur. Add salt and baking powder to flour & stir to mix, then add flour,chocolate chips & nuts to chocolate mixture, & stir till well mixed. Pour into prepared pan. Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do NOT OVER BAKE. Cool in pan & cut into squares. Frost & Top each brownie with an Andes mint candy.
• 4. TO MAKE THE FROSTING: Beat butter & cream cheese at medium speed of an electric mixer or until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in peppermint extract & mint liqueur. Add melted chocolate & stir to mix. Top brownies with chocolate sprinkles if desired. Makes about 3 cups frosting. To melt chocolate put in bowl and microwave for about 1 minute, if not completely melted do in 30 second intervals, but watch closely.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

CHOCOLATE CANDY CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

MINT CANDIED WALNUTS

Steps:

• Mix all ingredients except walnuts in heavy saucepan.
• Cook over medium-high heat until candy thermometer reachers 235°.
• Remove from heat.
• Mix in walnuts.
• Turn walnuts out onto waxed paper and quickly separate.
• Let cool completely.