In a large saucepan, heat sugar, peanut butter, and light corn syrup over medium heat until smooth.
Turn off heat and add in butterscotch chips. Stir continuously to melt the butterscotch into the warm mixture.
Add Corn Flakes, and mix to coat the cereal evenly.
Line cookie sheet with aluminum foil and spread mixture evenly on pan.
Heat oven to 400 degrees (F).
Sprinkle chocolate chips evenly on top of mixture and bake until chocolate chips begin to melt. This takes 15 minutes in my oven. Stay close and watch carefully so that the chocolate does not scorch.
When chocolate chips begin to melt and sides begin to bubble, remove from oven and spread chocolate evenly across candy.
Let set (about an hour) and then slice into pieces. Enjoy!
I hope your family enjoys it as much as mine does! This recipe combines the old-fashioned recipe of Corn Flake Candy with butterscotch and chocolate. I literally could make this each week and my kids and husband wouldn’t get tired of it. Lol! I love adapting older recipes and making them a little bit new. If you have a recipe that you would like to share, please do! You can always email it to me. I will also share a video of this recipe on my Instagram.
For other simple candy recipes, you can also try one of these…
Hands down, this recipe is one of the easiest and most-requested desserts I have ever made! My mom made this for us when we were kids, and then it became my signature dessert when I was a teenager. Lol- I would make it all the time! When I went to college, I continued to make it for my college friends- and then on and on. Here I am with teenagers myself, and I am still making it! The good news is that kids can easily learn to make it, too!
My aunt and uncle had a huge pecan tree in their yard- which was always nice for those of us who love pecans! Even better, my aunt would take those pecans and make a really simple but delicious pecan candy for us.
My kids and their cousins always loved climbing the tree, picking the pecans, and using the fancy rolling pecan picker that completely fascinated them. We all loved it that the kids would enjoy playing outside and picking what felt like a million pecans! The payment for their work was often chocolate pecan candy.
This recipe is easy and makes a perfect candy for gifting or for serving. I hope you enjoy this simple treat that my aunt always made for us!
2cupsGhirardelli chocolate chips (I use half semi-sweet and half milk chocolate chips)
coarse sea salt
Line a baking sheet with aluminum foil.
Spread pecan pieces evenly across baking sheet.
Slice butter and add pats of butter scattered around the pecans.
Heat oven to 250 degrees (F).
Place pecans and butter in oven and toast for 5 minutes.
Using a spatula, turn pecans and the melted butter, being sure to coat the pecans.
Bake for 5 minutes and then carefully stir pecans, turning them so that they are evenly toasted.
Repeat this step until pecans are toasted- this takes about 20 minutes total. Watch pecans carefully, as ovens vary, and remember to turn the pecans every 5 minutes.
After pecans are toasted, remove from oven and let cool.
After pecans have cooled enough to handle, melt chocolate chips in a microwave safe bowl. I typically melt chocolate chips for 30 seconds at a time, stirring in between, until chocolate is melted and smooth.
(Optional step) If you prefer, add 2 teaspoons of vegetable oil to the melted chocolate and stir until well mixed. The oil helps the chocolate have a smoother finish, but I usually leave out this step.
Stir toasted pecans and melted chocolate together in bowl and mix until pecans are well-coated.
Using a tablespoon, spoon out individual servings of the pecan mixture onto waxed paper.
Sprinkle salt onto the candy. I usually leave some unsalted for those who prefer no salt (such as my children).
Transfer to a serving dish or box/bag for gifting.
If you love a rich and creamy chocolate dessert, then this one is just for you! The name alone- Pots de Creme- sounds very fancy, but you will be surprised at how easy it is to make this decadent and delicious dessert! My college roommate and forever friend gave me the recipe after she impressed me with her fancy dessert on one of my visits to see her and her family. Her husband is half French and so he suggested this treat. She knew me well enough to know that it would be a big hit, and that we would basically eat all of the servings in one night just like our college days!
For this recipe, you only need a handful of ingredients. It is quick and easy to make- you only need to allow time for it to chill. You can find more elaborate recipes- I know they used to add in a step called a “water bath” to finish the recipe, but it just isn’t necessary to achieve the same result. I have also used a double boiler to melt the chocolate and mix in the cream, but I have found that letting the heated yolks and milks melt the chocolate in the blender is the best method for keeping it simple. As you can see in the photo below, it whips up to be so thick and rich… and so small serving sizes are ideal. I use 4-ounce ramekins and a small amount of homemade, fresh whipped cream to top the chocolate goldmine. Of course, you can use larger serving sizes and add more whipped cream plus any other topping you like. Raspberries and strawberries are always a perfect way to up the delish factor, but I am a purist when it comes to chocolate pots of cream.
12oz.bag of Ghirardelli semi-sweet chocolate chips (you can also go with darker chocolate if you like)
1 ½cupsheavy cream
6large egg yolks
Whisk the egg yolks, 1 cup of the cream, the milk, granulated sugar and salt in a medium-sized saucepan over medium heat. Continue cooking and stir constantly for about 5 minutes until it is almost boiling. The mixture should be thick enough to coat the spoon or spatula.
Place the chocolate chips into a blender and then pour the milk mixture over the chocolate chips. Use care with the hot milk mixture. If using a food processor, cover the open spout with a cloth to prevent the hot mixture from contacting skin. Blend until smooth– scrape the sides as needed to be sure it is all mixed smoothly.
Pour the chocolate mixture into ramekins and place in refrigerator to set. The pots de creme should be chilled in 2-3 hours.
When ready to serve, whip the 1/2 cup of heavy cream with confectioner’s sugar until soft peaks form. Fold in vanilla. Spoon a dollop of whipped cream on the top of each ramekin. Top with berries, if desired. Serve and enjoy!
If you would like to be more authentic in the way you serve this dessert, look for antique pots de creme serving dishes at antique or vintage shops. You can also find sets or individual pots online. The sets are tiny cups with one handle and a lid. A small spoon is used for eating from the small pots- usually a demitasse spoon. If I were to buy a set for our family to have, I would choose these…
Aren’t they so pretty? I also love the new set made by Mottaheda. The neutral color works for every occasion. But, clearly the decadence of the dessert itself stands alone no matter what you choose to serve it in- a simple ramekin works just fine, too!
I always love to hear how you like the recipes that I share! Leave a comment below and give me your thoughts. Also, if you have egg whites that are left over from making this dessert, you can use them to make this Pavlova! Sometimes it is helpful to be able to make 2 easy desserts at once for special occasions. Happy Baking!
This Willy Wonka Party wows with Oompa Loompas, Golden Tickets, Chocolate Waterfalls, and a host of Chocolate Factory Treats that delighted the children in Mr. Wonka’s edible garden! Sarah, of Crackers Art, designed this colorful party for her son after they enjoyed the book and the movie! Sarah wanted her son and his guests to feel the excitement and magic of edible toadstools and lollipop flowers, and she didn’t miss a beat! Enjoy the brilliant colors and treats in this Chocolate Factory!