Easter Crockpot Candy

MAKES 12 dozen (1 Tbsp) Candies  |  ACTIVE TIME 30 Min  |  TOTAL TIME 2 Hours 30 Minutes


34.5 ounces honey roasted dry roasted peanuts (I used planters)
48 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
11.4 ounces M&M Milk Chocolate Plain
optional garnish: seasonal sprinkles (I used jimmies and nonpareils)

Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.

Turn off crockpot. Reserve 1/2 cup M&M's.

When you are ready to scoop, pour remaining M&M's into the crockpot and fold in.

Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.

Allow the candy to cool completely.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Mint Chocolate Chip Fudgy Brownies

Mint Chocolate Chip Fudgy Brownies
SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 35 Min

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tablespoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8.5 oz bag creme de menthe thins, divided

Mint Chocolate Chip Frosting
2 cups powdered sugar
4 tablespoons unsalted butter, room temperature
3 tablespoons ID
1 1/2 teaspoon mint extract, to taste
pinch salt
green food coloring
2 tablespoons mini chocolate chips

Chocolate Drizzle
1/4 cup mini chocolate chips
2 tablespoons ID French Vanilla Creamer

Preheat oven to 350°F.

Set 16 candy mints aside for garnish and unwrap and cut the remaining candy in half.

Line a 8x8 baking dish with aluminum foil sprayed with non-stick spray, set aside.

Place the butter in a large microwave safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.

Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.

Bake for 20 minutes or until a tooth pick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.

Meanwhile, prepare the frosting.

In a large mixing bowl combine the butter and powdered sugar. Beat with an electric mixer until well combined. Add the creamer and beat on low until completely combined. Add the mint extract to taste, I start with 1/2 teaspoon and work my way up until it tastes perfectly minty. Add food coloring and mix until combined. I added 1 drop of green gel food coloring. If you are using liquid, start with 1/4 teaspoon and go from there. Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.

Meanwhile: combine the 1/4 cup chocolate chips and 2 tablespoons creamer in a microwave safe bowl. Heat for 1 minute. Remove from the microwave and let the chocolate and cream melt together for about 5 minutes. Stir until smooth. Drizzle the chocolate over the frosted brownies.

Serve and enjoy!

DONNA'S NOTES: The creme de menthe candies are the chocolate and mint rectangle candies that are wrapped in silver and green foil.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Garlic Parmesan Cheesy Sausage Bombs

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 35 Minutes

2 tablespoons all-purpose flour
12 frozen white dinner roll dough balls
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
12 ounces mozzarella cheese, cut into 12 (1-ounce) pieces
1 (7 ounce) package Jones Dairy Farm Mild Pork Breakfast Sausage Links, chopped into bite size pieces  
2 tablespoons fresh shredded Parmesan cheese
1 teaspoon dried parsley

Preheat the oven to 425°F. Move the oven rack to the center. Lightly flour the counter top.

Place 12 dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile cut the cheese into 12 (1-ounce) pieces and chop the sausage into bite size pieces. Prepare a baking sheet with a silicone baking mat or parchment paper.

In a small bowl melt the butter and add the salt and the garlic powder. Stir the mixture until the it is combined. Set aside.

Toss 1 dough ball in the flour and flatten and stretch it like you are making a mini pizza. Stretch the dough to about 3” across. Add 1 cube of cheese and a 2 tablespoons of chopped sausage to the center of the dough. Pull the edges of the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and crimp the seal together.

Place the bombs on the baking sheet, crimped side down. Repeat until they are all on the baking sheet. Brush the bombs with about 1/2 of the butter and then sprinkle with the Parmesan cheese.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy.

Meanwhile, add the parsley to the remaining butter.

Remove the tray from oven and brush them with the remaining butter.Place them on a serving tray.  Serve with marinara or alone. Enjoy!

DONNA'S NOTE:  The ooey gooey cheese may escape some of your sausage bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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