These are milchig and are amazingly tasty!
- 25 vanilla cookies
- 1 sleeve chocolate graham crackers
- ¾ cup dulce de leche
- 8 oz. bittersweet chocolate, melted
- ½ cup shelled hazelnuts, toasted and chopped, divided
Line an 8-inch square pan with foil and grease the foil.
Crush vanilla cookies and chocolate graham crackers in a food processor. Add the dulce de leche, melted bittersweet chocolate and ¼ cup of the chopped toasted hazelnuts; pulse until smooth.
Press into prepared pan. Press ¼ cup more nuts on top. Chill until firm, then cut into squares.
Chocolate Chip Cookie Dough Truffles
Everyone loves chocolate chip cookie dough! We dress it up and make it perfect for mishloach manos!
- 1½ cups margarine
- 3 cups oatmeal
- 6 oz. chocolate chips
- 3 1/3 cups confectioners’ sugar
- 1½ cups coconut flakes
- 1 tsp. vanilla extract
- Sanding sugar for decorating
Mix all ingredients (besides the sanding sugar) in a large bowl by hand or with a pastry blender. Form into small balls and roll in sanding sugar. Keep refrigerated.
An easy version of a classic treat.
- 8 oz. almond paste
- zest of 1 orange
- 3 Tbs. orange juice
- 1 tsp. vanilla extract
- ¾ lb. vanilla sponge or pound cake, crumbled
- ½ tsp. almond extract
- Red and green food color
- 12 oz. bittersweet coating chocolate
Pulse together almond paste, orange zest, juice and extract in a food processor until combined. Add crumbled cake and almond extract; pulse until combined.
Divide the mixture into 3 equal portions and tint 2 of the parts with food coloring: 1 red and 1 green. Leave the third part yellow.
Pat each color into a flat 5½-inch square and stack on top of one another. Cut the stack into ¾-inch squares. Melt 12 oz. chopped semisweet chocolate. Dip the squares in the chocolate to coat. Chill until set.
This traditional treat is easy to prepare with the right tools. Stick with silicone.
- 16 oz. honey
- 1 cup sugar
- 16 oz. chopped walnuts or a combination of other nuts like pecans and almonds
In heavy saucepan, over low heat, cook honey and sugar until completely dissolved.
Add chopped nuts and simmer over low flame for an additional 20 –30 minutes, stirring frequently with a wooden spoon to prevent burning. Cook until the mixture turns medium brown or reads 220° on a candy thermometer.
Drop tablespoonfuls of the hot mixture into a small-portioned silicone muffin pan to achieve pieces that are attractive as well as delicious.
If you prefer to spread and cut the noont, try one of our heavy-duty exoglass cutters. Made of strong nylon, embedded with glass fibers, these cutters will easily cut through the sticky candy. Using a 1½-inch cutter will yield the perfect size candy. Be sure to grease the pan before spreading the candy or use a silpat non-stick mat to ensure your noont does not remain stuck to the pan. Cut the noont while still warm.
This sweet poppy-seed candy is a Purim tradition in many parts of the world. Most historians agree that the reason we use poppy seeds, or mohn, in our Purim cooking is because of its similarity to the name of Haman, the Purim villain.
- 1 cup poppy seeds (mohn)
- 1 cup honey
- ¼ cup sugar
- ¼ to ½ tsp. fresh ginger
- ½ cup chopped almonds or walnuts
Wash the poppy seeds several times and drain overnight in a cloth-lined sieve.
Prepare a silpat or sheet of greased parchment paper on your counter top. In a saucepan, combine the honey, sugar and ginger. Cook over low heat until the sugar is dissolved. Remove from the heat. Stir in the mohn and chopped nuts. Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10–13 minutes, until a drop of the mixture forms a small ball when dropped into cold water. Spread the mixture on the prepared silpat or parchment using a wet knife or spatula.
When slightly cool and hardened, cut into diamond shapes with a wet knife or cookie cutter. When cooled completely, use a spatula to lift the candies off. Wrap in cellophane or wax paper.
Praline No-Bake Bars
This tasty treat includes two of our most popular ingredients — praline paste and chocolate.
- 2 cups sugar
- 4 Tbs. cocoa
- ½ cup butter, margarine or canola oil
- ½ cup milk or non-dairy substitute like soy milk or almond milk
- ½ cup praline paste
- 4 oz. good quality bittersweet chocolate, melted
- 1 Tbs. vanilla extract
- 2½ cups old-fashioned oatmeal
Line an 8-inch square pan with foil or parchment paper and grease the paper.
In a heavy saucepan, bring the sugar, cocoa, butter and milk (or non-dairy substitutes) to a boil. Boil for 1 minute. Then add in praline, melted chocolate, vanilla and oatmeal. Mix until well combined.
Pour mixture into prepared pan. Put in fridge to harden.
These are best eaten cold, so keep them in the fridge until serving.