The Ultimate Vampire Resource and Directory

Mint Candy



2 bags milk chocolate chips (though you can use one bag of milk and one of semisweet)

1 bag white chocolate chips (which is about 10-12 oz)

12 candy canes (normal people can alternately use a half a bag of the green-and-white mints and a half a bag of the red-and-white peppermints - I, being the mint fiend that I am, use a full bag of both)



Crush candy canes/mints. My way of doing it is this: have all the mints in a gallon-sized ziplock bag with as much air out as possible. Double or triple bag the mint-bag, also taking out the air. Find a battered old towel or two and either a hammer or a rubber mallet, wrap the bags-within-bag in the towel. Find a flat area - I suggest something concrete like a porch stoop or patio or the like, though 'Neesan used the table (which is ancient and STURDY) until I took over that part of the deal :)



Melt chocolate chips in microwave. Her suggestion for me (as I usually am pretty inept at most things cooking-related) is to have them in a microwavable bowl, heat 'em for a minute, stir, heat 'em for 30 seconds, stir, heat for another 30, lather, rinse repeat until it's well-melted.



Mix candy pieces with melted chocolate.



Melt white chocolate in a separate bowl.



Pour chocolate candy mixture onto lightly greased cookie sheet covered with aluminum foil so it's easier to break. Drizzle melted white chips on top. Swirl with a knife to create a marble pattern. Cool in the fridge or freezer. Break into pieces.

Which means I'm going to post one of my favorite recipes that my sister got from... somewhere. More for my own use than anything else, but you're welcome to use it as well (though I don't suggest making this for diabetics unless for emergencies). This is also what I'm planning on making today after returning from the store, hopefully in possession of more freaking milk chocolate chips.



Twix-Type Candy



1 sleeve crackers

1 stick butter

1 cup brown sugar

1 10 oz. bag milk chocolate chips or chunks



Spread aluminum foil over a cookie sheet and spray lightly with cooking spray. Normally I'd use canola oil, but this time I used butter-flavored.



Place crackers in a single layer on cookie sheet. A full sleeve is a little more than a sheet can handle, but you can tip either the last row or both of the end rows so that they're at 45-degree angles and can get the stuff on 'em.



Melt butter in a small saucepan. Slowly mix in brown sugar. The brown sugar won't totally dissolve in the butter, but will have little grains of it left floating at the bottom. Stir it as much as needed, and don't worry if there's a thin dark crust over it - just keep stirring up until right before you pour it.



Pour mixture on top of crackers and spread evenly. You can use the back of a spoon to do this really well. Remember to make sure that the tilted crackers also get some.



Bake on 350 degrees for 5 minutes.



Pour chocolate chips over candy. Spread chips with a knife. (I did this a slightly different way, melting the chocolate first then pouring it on top and spreading it with a spoon)



Put in fridge or freezer until set. Break apart.