Chocolate corn chip candy Homesick Texan One Pot Dinners, Homesick

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In a medium saucepan over medium heat, stir together corn syrup and sugar. Heat and stir until boiling, and continue stirring for 1 more minute. Remove from heat and stir in peanut butter. Pour the mixture over the chips, making sure each chip gets a shot of caramel. Cool.

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Instructions for White Chocolate Candy Corn Cookies. First, in a large mixing bowl, combine both sugars, butter and oil with a hand mixer on high until light and fluffy. Next, add vanilla, eggs, and salt and mix with the hand mixer on medium until combined. Add baking soda, cornstarch, and half the flour and mix well with the hand mixer on low.

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Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in chocolate chips, nuts, and candy corn. Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart.

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Directions. In a greased 10 x 15 inch pan, place the corn chips. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level. Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot.

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In a separate bowl, mix together the flour, salt, and baking soda. Add this to the butter mixture, mixing it on low speed. Stir in the chocolate chips by hand or on low with a mixer. Chill the dough for one hour. Towards the end of the chilling time, preheat your oven to 350 degrees Fahrenheit.

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Instructions. Line a large baking sheet with parchment paper. In a double boiler heated on medium low, slowly melt the chocolate chips while occasionally stirring with a rubber or silicone spatula, about 5 minutes. Once melted, turn off the heat and with the spatula stir in the vanilla, cinnamon, and cayenne until well combined.

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Line a cookie sheet with parchment paper and set aside. Crush your corn chips in a mixing bowl and set aside. To melt the chocolate, pour chocolate chips in a microwave-safe bowl and heat for 20 seconds at a time. IMPORTANT: Stir chocolate after each heating session to ensure you don't burn it. (Usually it takes anywhere from 4 to 5 rounds in.

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Spread 1 package corn chips on the bottom of a greased 13x9-in. baking pan; sprinkle 1 cup chocolate chips over the top. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir 1 minute. Remove from heat; stir in peanut butter. Pour half the peanut butter mixture over chip mixture.

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Lightly grease a 13 x 9 inch baking dish. Pour chips into a large mixing bowl and set aside. Combine corn syrup and sugar in a medium saucepan and heat until boiling. Boil for 1 minute only. Remove from heat and stir in peanut butter until smooth. Pour over chips and toss to coat. Press into greased pan.

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Spread corn chips in a greased 15 in x 10 in by 1 in baking pan. In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute, no longer. Remove from heat and stir in the peanut butter. Stir until smooth.

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Sprinkle 1 cup of semi-sweet cholate chips over Fritos. In a heavy bottom saucepan, add sugar (1 1/2 cups) and corn syrup (1 1/2 cups). Bring to a roiling boil. Cook for 1 minute then remove from heat and stir in peanut butter (1 1/2 cups). Drizzle half of the sugar mixture over the Frito layer.

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1 1/2 cups candy corn. 1 cup white chocolate chips. In a large bowl, mix together the butter, brown sugar, granulated sugar, egg, and vanilla on medium-high speed in your stand mixer until light and fluffy (about 5 minutes). Or mix as best as you can with beaters or good ole elbow grease. Scrape down the sides of the bowl, and add cream, all.

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In a microwave-safe bowl, combine the corn syrup and sugar. Microwave on high for 1 minute then stir well. Continue microwaving in 1-minute increments until the sugar mixture comes to a boil, about 3 minutes. Remove sugar mixture from microwave and stir in peanut butter until smooth.

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Step 1: Line a baking sheet with parchment paper or a silicone baking mat and set it aside. Step 2: Combine corn syrup, 1 cup sugar, and peanut butter in a large pot over medium heat. Cook, stirring often, until everything is well combined and the mixture begins to bubble for about a minute.

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Line a baking sheet with parchment paper or a silicone baking mat. Using a small bowl, stir together flour, baking soda, and salt, set aside. Using a large mixing bowl, beat together the butter, both sugars, and vanilla extract. Add one egg at a time, beating well after adding each. Add in flour mixture 1/4 cup at a time. Add in chocolate morsels.

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Step Four: Drop by spoonful on a parchment paper lined baking tray. I usually do two tablespoonfuls. Step Five: Let the candy set up for 30 minutes. Step Six: In a microwave-safe bowl, melt the chocolate in 30 second intervals until smooth and melted. Step Seven: Using a fork, drizzle the melted chocolate over the candies. Step Eight: Top with sprinkles with desired.