Recipes

Directions

Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed. Pour marshmallow mixture over popcorn and Brach’s® candy in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

Directions

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, Brach’s® candies and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

Directions

Preheat oven to 400 degrees.  In a medium bowl mix apples, sugar and flour; set aside.  In a saucepan cook unwrapped caramels and milk over low heat, stirring constantly until caramels melted and mixture is smooth.  Add apple mixture and blend; pour all into pie crust.

Streusel Topping

Blend the flour and brown sugar together.  Add butter and mix until it is crumbly.  Crumble streusel topping over pie and cover with chopped walnuts.  Bake for 50 minutes.  To prevent streusel and edges of the crust from burning or scorching when top begins to brown.  Cover it loosely with a piece of aluminum foil.  Let cool for one hour.  Maybe served warm or cold.

Directions

For the cookie crust. Combine flour, oats, baking soda and salt.  In mixing bowl, beat butter for 30 seconds.  Add sugar and beat until fluffy.  Beat in oat mixture until crumbly.  Do not over mix (you may need another ½ cup or so of oats to make the mixture crumbly).

Reserve 1 cup of this crust and press the remainder in a 9 x 13 x 2 inch pan.  Bake at 350 degrees for 10 minutes.  Cool in the pan for 10 minutes.

In saucepan, cook unwrapped caramels and evaporated milk over low heat until caramels melt and mixture is smooth.  Spread over pre-baked cookie crust.  Sprinkle the nuts over the top, then the reserved crumbs and chocolate chips.  Bake at 350 degrees for 15-20 minutes or until crumbs are golden.  Cool in pan on a wire rack.  Cut into bars.

Directions
Microwave: Wash apples and dry thoroughly.  Unwrap and place Brach’s® Milk Maid® Caramels and water in small, deep microwaveable glass bowl.  Microwave at full power about 3 minutes*, stirring once or twice, until mixture is smooth.  Place each apple into bowl, spooning mixture over apple until it is completely coated insert wooden stick into stem end and remove from bowl, scraping excess coating from bottom of apple.  Place apples on greased waxed paper and chill until set.

Stove Top: Wash and dry apples.  In a small, heavy saucepan over low heat, melt Brach’s® Milk Maid® Caramels with water, stirring frequently, until mixture is smooth.  Continue as directed above.

*Recipe tested in a 500-watt microwave oven.  Because oven vary, you may need to adjust heating time.

Directions
Prepare cake mix as directed on package. Pour half of batter into greased 9 x 13 pan.  Bake for 10 minutes at 350 degrees.  Meanwhile, melt caramels, butter and milk together in sauce pan on low heat, stirring constantly until caramels are melted.  Remove cake from oven and pour caramel mixture over it.  Top with chocolate chips and pecans.  Cover remaining cake batter and return cake to oven for 30-35 minutes at 350 degrees until done. Allow to cool completely.

Chocolate Icing
• 1 can chocolate frosting
• 1/2 cup chopped pecans

Remove lid from can and microwave on high for approximately 30 seconds.  Stir in chopped pecans

Place the Milk Maid caramels between 2 sheets of waxed paper, then use a rolling pin to flatten them slightly. Separately, melt the chocolate chips in a heat-proof bowl placed atop a pot of simmering water, stirring constantly with a heatproof spatula until smooth. Remove the pot from burner, leaving the bowl on top to keep the chocolate soft. Pour the chopped nuts into a bowl. Dip each flattened caramel halfway into the melted chocolate, then into the nuts, turning it so that it is evenly coated. Place the caramels on a waxed paper-lined baking sheet and chill for 20 to 30 minutes. Makes 4 dozen.

Directions
Heat the oven to 170 degrees. Place the pretzels in a single layer on a cookie sheet lined with parchment paper, then top each with a Brach’s Star candy. Place in the oven for 4 to 6 minutes, or until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and immediately press a Brach’s Jot candy into the center of each star. Allow the treats to cool for a few minutes, then place them in the refrigerator for about 10 minutes to set. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Directions
Line a 9”x9” pan with buttered foil.  Line bottom of pan with chopped Stars.

In a heavy saucepan over low heat, combine rest of ingredients, stirring constantly until sugar dissolves.  Raise heat to medium high and continue stirring until mixture becomes golden and sticks together slightly. (about 5 minutes)  Pour over chocolate in prepared pan.  Let cool until chocolate hardens.  Cut or break into pieces.  Store in an airtight container.

Directions

1. Melt butter in heavy saucepan over low heat.   Add marshmallows and stir until completely melted
2. Add food coloring and flavoring, stir until well blended.
3. Remove from heat.  Add corn flakes, stir until coated with marshmallow mixture
4. Drop teaspoonfuls of mix on wax paper.  Decorate with Brach’s Peppermint Imperials.

Store covered at room temperature.

Yields 36 clusters

Optional 
After a few minutes, when chocolate has hardened slightly, with toothpick, swirl melted chocolate over top of candy for an added touch.

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
Coarsely chop 1 bag of Brach’s Fiesta Malted Milk Eggs using food processor or chopper.  Mix dry cake mix and chopped malted eggs in large bowl.  Add remaining cake mix ingredients per box. Using a small ice cream scoop, fill cupcake liners 2/3 full.  Bake for 15-20 minutes until a toothpick comes out clean.  Cool completely.
While cupcakes are cooling, add green food coloring to frosting container and stir until desired color green.  Spread frosting over each cupcake, and then arrange candy corn in flower shape, inserting one candy corn into cupcake for flower center.

Makes 24 cupcakes.

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
Coarsely chop 1 bag of Brach’s Fiesta Malted Milk Eggs using food processor or chopper.  Mix dry cake mix and chopped malted eggs in large bowl.  Add remaining cake mix ingredients per box. Using a small ice cream scoop, fill cupcake liners 2/3 full.  Bake for 15-20 minutes until a toothpick comes out clean.  Cool completely.
While cupcakes are cooling, add green food coloring to frosting container and stir until desired color green.  Spread frosting over each cupcake, and then place one Robin’s Egg Nest on top of each cupcake.

Makes 24 cupcakes.

Directions

1. Preheat oven to 350°.
2. Mix the first 6 ingredients in a bowl and then pour mixture into the glass pan.
3. Top this mixture with the cake mix. Spread an even layer across the pan.
4. Sprinkle nuts on top of the cake mix.
5. Slice butter into thin pats and place over the top of the nuts. The moisture from the butter on top and the liquid from the fruit on the bottom will cook the topping.
6. Bake for 48-53 minutes until the top is light brown.
7. While baking, unwrap the Milk Maid Caramels® and melt in a double boiler with the milk over low to medium heat.
8. Stir occasionally to achieve a smooth consistency. Keep warm.
9. Once the dessert is fully cooked, remove from the oven and drizzle the top with the melted caramel mixture.
10. Slice the Granny Smith apple and arrange as you like to garnish the dessert.

Spread cookies, pretzels and raisins into 13x9-inch rectangle on lightly greased baking sheet; set aside.

Place chocolate in small heavy saucepan; cook on very low heat until completely melted, stirring constantly. Drizzle over cookie mixture; spread with spatula to evenly coat all ingredients. Top with candy corn and sprinkles; lightly press into chocolate mixture to secure.

Cool until firm, then break into pieces. Store in airtight container at room temperature

8 to 10 servings.

Preheat oven to 350F. Unwrap caramels. Heat caramels and 1/4 cup of the evaporated milk in the microwave until caramels are melted (about 3 minutes.) Mix cake mix (dry) with butter, remaining milk and nuts. Spread 1 1/2 cups dough into an ungreased 9x13 pan. Bake for 6 minutes.

Remove from oven and sprinkle with the chocolate chips and coconut. Drizzle caramel over chocolate-coconut mixture. Drop remaining dough by teaspoons over caramel mix, spreading evenly. Bake until cake portion in slightly dry to touch, about 15-20 minutes. Cool completely and refrigerate until firm.

This recipe serves/makes 14

Take out of the refrigerator an hour before cutting into bars.

Melt 1 bag Milk Maid Caramels with ¼ cup water in microwave until creamy, stir occasionally.

Dip cooled cookies into caramel and set on waxed paper.  When all cookies have been dipped, roll each one in chopped peanuts or nuts of your choice.  It is important to dip all cookies in caramel first or else the nuts will slide off of the cookies.

Preheat oven to 400.  Place first layer into 9x13x2 inch baking dish. Bake 8 minutes. Remove to cool.  Second layer: beat sugar into cream cheese until smooth, fold in whipped topping and candy corn. Spread over cooled pretzels. Third Layer – mix gelatin according to instructions, let sit 10 minutes.  Pour over cheese mixture, chill for 30 minutes, then ad ½ cup of candy corn.  Chill until gelatin is set.

Combine the chocolate chips, cream and butter in a double boiler and melt over medium  heat, stirring frequently.  Add Peanut Butter, stir until blended. Pour mixture into a pie pan and refrigerate for about 1 hour or until mixture is fudgy but soft.

Scoop mixture into balls about 1 to 1 ¼ inches. Insert 2 candy corn pieces into the center of each truffle and roll in chopped nuts. Place truffles in paper candy cups.  Can be kept refrigerated for 2-3 days or frozen for a few weeks.

Preheat oven to 350.  Combine crust ingredients (except marshmallows) with mixer until crumbly. Press crust into 13 x 9 greased baking pan (cooking spray is fine). Bake 12-15 minutes until light brown. Remove from oven and spread marshmallows over top and return from oven until marshmallows are puffy – about 3-4 minutes.  Allow to cool.

Combine corn syrup, margarine, vanilla and peanut butter chips in heavy saucepan on low to medium heat until melted, stirring frequently.  Combine Rice Krispies, Peanuts and candy corn in a large mixing bowl with melted mixture.  Stir well and spread over crust.  Refrigerate until firm for easy serving.

Pop popcorn for 2.5 minutes (or use your microwave’s “Popcorn” button) and take out any un-popped kernels. Put aside in a large pan that holds all three bags.  Add the Brach’s Milk Maid Caramel Apple Candy Corn and toss with the popcorn to create a mix. In a separate large pan, melt the butter slowly over low heat. Add marshmallows and melt until creamy.  Once melted, turn off fire and add vanilla flavoring (at this point you could also add food coloring if you want colored “apples”).  Pour mixture over the popcorn and Brach’s Milk Maid Caramel Apple Candy Corn and stir until the mixture is covered and coated.  Coat hands with butter or non-stick cooking spray form into balls.  Line a flat pan or serving dish with waxed paper and place the balls.  Insert the pretzel stick into the top of the ball to give the look of a “caramel apple.”  Place in the refrigerator for 2 hours or more and then serve!

Directions

Chocolate Base
Using microwave safe bowl melt Brach’s® Chocolate Stars in microwave approximately 2 minutes (time may vary). Spoon melted chocolate in bottom of 13” x 9” glass pan coated with cooking spray. Refrigerate while preparing remaining ingredients.

Middle Layer
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add chopped Brach’s® Indian Corn and crispy rice cereal, stir until well coated. Press mixture evenly onto chocolate layer using buttered spatula. Cool in refrigerator approx 30 minutes. Cut into 2” x 3” rectangles.

Topping Arrange two whole Brach’s® Indian Corn pieces on top of each rectangle. Place Brach’s® Chocolate Stars in sealed plastic bag – melt in microwave for approx 30 seconds. Cut small tip of bag and squeeze chocolate over crispy rice rectangles.