Grasshopper Squares

 A Christmas time favorite of mine. I cant decide if this is still considered a brownie or if it has transcended to candy status. What do you think?
 

Grasshopper Squares:

Ingredients:

2 ½ cups BROWNIE MIX

2 eggs

1 teaspoon vanilla

2 tablespoons vegetable oil

 For Mint Ganache

½ cup heavy cream

12 oz fine quality white chocolate chopped

4 drops crème de menth concentrate

4 drops peppermint concentrate

3 drops  green food coloring

Chocolate Ganache

1 cup heavy cream

12 oz fine quality bittersweet chocolate chopped

 Make brownie Layer:

Preheat oven to 350 F. Line an 8 inch pan with 2 pieces of foil so all edges have  foil up the sides and then grease the inside. ( this will help you “lift” out the brownies later for cutting. In a mixer bowl combine eggs, vanilla, and oil. Once combined add the BROWNIE MIX and combine. Bake for 2o minutes or until a toothpick comes out clean. Let cool completely before adding next layer.

Make Mint Ganache:

Bring cream to a simmer and pour over white chocolate. Let stand for 1 minute then mix until smooth. Add mint flavors and food coloring and mix in completely. Let stand for 30 minutes stirring occasionally. When thickened pour on top of brownie layer.

Make Chocolate Ganache:

Bring cream to a simmer and pour over chocolate. Let stand for 1 minute then mix until smooth. Let stand for 30 minutes stirring occasionally. When thickened pour on top of mint layer.

Let all layers cool completely in a fridge. Then lift brownies out of the pan by the foil edges. Peel back the foil edges and trim off all edges of the brownies to reveal the even layers. Then cut brownies into 1 inch squares. Makes 3 doz. Can be cut and layered between layers of parchment and refrigerated  for 3 weeks.

* substitute cherry or cinnamon flavoring with red food coloring for valentines!

Fast and Easy Truffles

One of the many chocolate treats I served for Halloween this year. Simple truffles rolled in toasted nuts and orange dusting sugar. These are crazy easy to make. In my opinion the easiest candies ever.
For the Truffles

2 cups heavy cream

21 ounces bittersweet chocolate, finely chopped

3 Tablespoons Grand Marnier ( this can be left out but you'll regret it! adding other flavors like almond extract or creme de menth is a nice non alcoholic alternative)

Directions: 

Heat the cream in a sauce pan until boiling and pour over chocolate in a heat proof bowl. Let stand for 1 minute and then add alcohol, if using. Whisk together until smooth and shiny. Refrigerate until hardened and use a scoop and buttered hands to shape into balls. Roll balls immediately in your coating of choice. Can be served chilled or at room temperature.

Salted Chocolate Caramels

Ordinary caramels at Halloween just won't do anymore. You won't be able to go back either after eating these dreamy treats. The beauty of it all is the flaky sea salt which perfectly balances the creamy sweetness of the chocolate caramels. I found the recipe here.  I've made these a few times and prefer a much softer version to the original recipe so I bring the temperature to 245 degrees instead of 255.