Peppermint Popcorn
1 lb. Merckens white melting bits
24 cups popped popcorn – about 3 microwave bags
½ - ¾ cup peppermint crunch
In a microwave or double boiler, melt candy coating; stir until smooth. In a large bowl combine popcorn and crushed candy. Pour coating over the top; toss to coat. Pour onto paper lined cookie sheet. When hardened, break apart.
Pastel Pretties
24 oz. Merckens while melting bits
2 cups pastel miniature marshmallows
2 cups Fruit Loops
1 cup chopped pecans
1 cup flaked coconut
In microwave or double boiler, melt candy coating. Stir in marshmallows, cereal, pecans and coconut. Drop by tablespoons onto waxed paper.
Easy Turtles
1 lb. Nestle’s Caramel
Pecans
½ lb. Merckens Cocoa Lite melting bits
Roll pieces of caramel into walnut sized balls working quickly as the heat from your hands will cause the caramel to get sticky quickly. Place on waxed paper and flatten with palm of hand – Insert pieces of pecan into caramel resembling ‘head’ and ‘legs’ of a turtle. Melt chocolate. Spoon over turtles, making sure to let caramel and pecans to peek out. Let harden.
Raspberry Fudge Balls
1 cup (6 oz.) Merckens Cocoa Dark melting bits
1 pkg. (8 oz.) cream cheese, softened
¾ cup finely crushed vanilla wafers
¼ cup seedless raspberry jam
¾ cup finely chopped almonds
In microwave or double boiler melt chocolate. Cool slightly. In mixing bowl, beat the cream cheese and melted chocolate until smooth. Stir in wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-inch balls; roll in almonds.
Mint Chip Cheese Balls (Great Hostess Gift)
4 pkgs. (8 oz. Ea.) cream cheese softened
2 cups finely chopped pecans
12 oz. Merckens Cocoa Lite melting bits finely chopped
½ cup Peppermint Crunch, crush any large pieces
Red and green sprinkles
In a mixing bowl, beat cream cheese until smooth; add the pecans, chocolate and peppermint pieces. Divide into 4 portions. Cover and refrigerate for 1 hour. Shape each portion into a ball; roll in red and green sprinkles if desired. Serve with chocolate wafers. Store in refrigerator.
Orange Cappuccino Creams
12 oz. Merckens White melting bits
6 tbsp. Whipping cream, divided use
1 ½ tsp. Orange juice
½ tsp. Orange extract
1 ½ tsp. Finely grated orange peel
¼ cup Finely chopped walnuts
2 tsp. Instant coffee granules
4 oz. Merckens Cocoa Dark Chocolate melting bits
In microwave or double boiler, melt chocolate with ¼ cup of cream, orange juice, extract and peel. Stir until smooth. Remove from heat, stir in walnuts. Cool 10 – 12 minutes. Using a small spoon fill foil or paper candy cups 2/3 full. Chill for 30 minutes. Meanwhile, combine coffee granules and remaining cream in saucepan. Cook and stir until coffee is dissolved. Add chocolate, stir until melted. Spoon ½ tsp. Over white chocolate in each cup.
Nutty Citrus Candy
1 lb. Confectioners sugar
1 pkg. (12 oz.) vanilla wafers, crushed
1 can (6 oz.) orange juice concentrate, thawed
½ cup butter, melted
1 ½ - 2 cups ground walnuts
In bowl, combine the confectioners sugar, wafer crumbs, orange juice and butter. Mix well. Shape into ¾ -inch balls, then roll in walnuts. Cover and refrigerate 24 hours before serving.
Tiger Butter
1 cup Merckens Cocoa Lite melting bits
2 cups Merckens White melting bits
2 cups Merckens Peanut Butter Flavor melting bits
½ cup chopped unsalted peanuts
Line jelly roll pan with foil. Melt 3 kinds of chocolate separately. Pour peanut butter flavor in pan, spreading level. Sprinkle on peanuts. Pour melted white and cocoa lite on top, drizzling each randomly. To marbelize, use knife to pull chocolate through in wide curves… Refrigerate until set. Break into pieces.
Cashew Caramel Clusters
1lb. Nestle’s Caramel
1 tbsp. Water
2 cups unsalted cashews
½ cup Merckens Cocoa Lite melting bits
½ cup Merckens White melting bits
Spray baking sheet with cooking spray. In double boiler, combine caramels and water, stirring until smooth. Stir in cashews until coated. Drop by teaspoonfuls onto baking sheet. Melt chocolate separately. Spoon each into separate food storage bags – seal, snip corner and drizzle over candies. Let stand until firm.
The Original Party Works Peppermint Crunch Bark
In microwave or double boiler, melt 2 lbs. Merckens White Melting Bits. Stir in 1 lb. bag of peppermint crunch. Pour on foil lined cookie sheet. Let set still until hardened. Break into pieces and MUNCH!
*Hint – any combination of chocolate/mixins can be used. 2 parts chocolate to 1 part mixins. Suggestions: M & M’s, tiny crisped rice, Heath Bar Crunch, Malted Milk Pieces, dried cranberries, dried cherries and any choice of nuts. Miniature marshmallows can be used by sprinkling on tip and stirring slightly with knife before chocolate hardens.
Coated Cookie Drops
1 pkg. (20 oz.) Oreos
1 pkg. (8 oz.) Cream cheese, softened
1 ½ lb. Merckens White Melting Bits
Red and green melting bits optional
Place the cookies in a blender or food processor – cover, process until finely crushed. Beat cream cheese and crushed cookies until blended. Roll into ¾ - inch balls. Cover and refrigerate for 1 hour. Melt chocolate in microwave or double boiler. Dip the balls to coat. Place on waxed paper until hardened. Drizzle tops with colored chocolate or edible decorations glued on with a little melted chocolate. 7 ½ dozen
Dipping – Dipping – Dipping
1 lb. Any Merckens flavor chocolate – Melt
Dip: potato chips, pretzel, pretzel rods, candy canes, marshmallows, Oreos, 2 Ritz crackers spread with peanut butter inside – etc.
NOTE: We included the word "microwave" in our instructions - Start by melting small amounts of chocolate on high, one minute at a time. Microwaves have different wattages, therefore, we cannot be responsible for mistakes and always favor the use of the double boiler method!!!
After you finish your 'goodies', come to Party Works for all of your packaging. We have cello bags, wire ties, ribbons, stickers, boxes, trays, etc. Presentation is everything!!!
