candy bar party pups

CANDY BAR PARTY PUPS ARE BEST IN SHOW

 BY SANDRA DENNELER  MAY 29, 2015

These candy canines are so doggone cute, I had a hard time giving them away! I surprised my daughter’s second grade class with a great big litter of these chocolate dogs on the last day of school. The kids just loved guessing all the different types of candies that were used to make them – Twix candy bars, Hershey’s Kisses, Tootsie Rolls and chocolate chips.

They might appear a little time consuming, but they’re not really. I found that an “assembly line” method worked best. Have all of your candy unwrapped and make your Tootsie Roll tails and ears before you are ready to attach everything with the candy melt.

I love how their sweet puppy-dog eyes look up at you as if to say “Don’t eat me. I’m too cute.” Unfortunately, they are delicious. As if they weren’t adorable enough, I decided to add some tiny party hats to a few of them. They would come in Best-of-Show at any dog-themed party, for sure.

For this recipe, I used the smaller, fun size Twix bars. But now that I think about it, they would be pretty hilarious if you used the full size Twix bars, making extra-long wiener dogs!

WHAT YOU NEED

(Makes 12 chocolate dogs)Approximate time: 1 hour

• 12 small Twix candy bars
• 6 small Tootsie Rolls
• 12 Hershey’s Kisses
• 12 mini Hershey’s Kisses (found in the baking aisle)
• 48 chocolate chips
• 48 icing eyes (found at most baking or hobby and craft stores)
• ¼ cup chocolate candy melt wafers
• 3 or 4 black candy melt wafers
• Small plastic squeeze bottle

HOW-TO

STEP 1

To make the dog bodies, start by carving holes at the front of your Twix candy bars. (This is where the heads will connect.) Tear off tiny pieces of Tootsie Roll and roll to form the tails. Melt the chocolate candy melt wafers in a microwave for 30 second intervals, stirring until smooth. Pour into a small squeeze bottle. Attach the tails to the back ends of the Twix bars with a dab of candy melt. Squeeze four dollups of candy melt to the bottom corners of the Twix bars, and attach the chocolate chips for the legs. Set aside, letting everything cool and harden.

STEP 2

To make the dog heads, start by forming the ears with small pieces of Tootsie Roll. Attach the ears to the sides of the Hersey’s Kisses with dabs of candy melt. Attach the icing eyes with more candy melt. Then, attach the mini Hershey’s Kisses to the backs of the heads with more candy melt. (This will become the dog’s neck.) Allow the heads to cool and harden.

STEP 3

To attach the heads to the bodies, squeeze candy melt into the carved holes on the fronts of the Twix bars. Insert the mini Hershey’s Kisses into the holes and allow them to cool and harden. You may have to hold the heads in place for few seconds while they cool and harden.

STEP 4

Melt 3-4 black candy melt wafers in the microwave. Using a toothpick, dab the candy melt onto the tip of the Hershey’s Kisses to make the dog’s nose.

STEP 5

If desired, add some paper party hats!

Chocolate dogs will keep at room temperature for 3-5 days or may be stored in a sealed food container for up to a month.

APPLE PIE TACOS

Ingredients 

• 4 Apples peeled & sliced 
• 1/2 C Sugar 
• 2 tsp Cinnamon 
• 1/2 tsp Nutmeg
• 1/2 C Water 
• Tortilla’s (flour) 6″ size 
• Oil (for frying tortillas) 
• 1/2 c sugar-cinnamon mixture 
• Whipped cream

Directions

1. Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
2. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water.
3. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds.
4. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top. 
5. Let it "set" on an upside down muffin tin.

lucious lemon delight

CRUST:

• 1 cup flour
• 1/2 cup ground (or very finely chopped pecans)
• 1/4 cup butter, melted

LAYERS:

• 8 oz. cream cheese
• 2½ Cups thawed Cool Whip (scroll down for a homemade alternative)
• 2  small pkgs instant lemon pudding (roughly 99 grams each)
• 1 tbsp lemon juice (optional, but I like the tartness it provides)
• 3 cups milk
• 1 cup icing sugar (also known as powdered sugar or confectioners sugar)
• 3 tbsp finely chopped pecans (to sprinkle on top)

TO MAKE THE CRUST:

Combine flour, chopped pecans and melted butter.  Make sure your pecans are either ground or chopped very finely.  This will produce a crust that holds together nicely.

Stir these three ingredients until well-blended and crumbly.

Press this mixture into the bottom of a 9 x 13 baking dish.

Bake at 350ºF for 15 minutes.

Cool completely

ADDING YOUR LAYERS:

With electric beaters, mix cream cheese and icing sugar until smooth and creamy.

Fold in 1 cup of Cool Whip, and spread over crust.

*If your crust pulls apart, don’t panic.  Your pecans were likely a bit course (ask me how I know this).  Just work slowly (you may have to get your fingers in there) to spread the cream cheese layer as best as you can.

Whisk together pudding packets and milk.  Add lemon juice, and continue to stir until thick.

Spread pudding over cream cheese layer.

Spoon remaining Cool Whip over the pudding.

Sprinkle with a dusting of chopped pecans.

Refrigerate for 4 hours before serving.