It’s no secret kids love sweets but it takes a crafty kid to create a sweet recipe all their own. Every year creative youngsters enter our Creative Arts cooking contest in hopes of winning a ribbon with their tasty concoctions. Isaih, Olivia, and Collin did just that and their entries earned each of them ribbons. Give their yummy recipes a try for yourself or make it family activity!
MILK CHOCOLATE CARAMEL BUTTERFINGER FUDGE
by Isaiah Lucci
from Venus, TX
3rd Place–Youth Cooking, Children, Age 11
Ingredients:
⦁ 1 c. caramel bites
⦁ ¼ c. butter plus 2 T., divided
⦁ 1 T. milk
⦁ 3 c. premium milk chocolate chips
⦁ 1 (14-oz.) can sweetened condensed milk
⦁ ½ c. sifted powdered sugar
⦁ 8 oz. Butterfinger Bites
Instructions:
In top of double boiler add caramel bites, 2 tablespoons butter and 1 tablespoon milk. Stir and heat until caramel bites are melted; mix well. In microwave-safe bowl add chips, remaining butter and condensed milk. Stir. Microwave on high 1 minute. Stir well. If chips are not melted thoroughly, return to microwave and heat 30 seconds more. Stir. Stir in powdered sugar. Spread evenly into 9x 9-inch pan covered with parchment paper. Spread caramel over and using knife swirl caramel into chocolate, just enough to combine, but not completely mixed. Top with 1 (8-ounce) bag Butterfinger Bites. Using fingers, gently press bites into fudge. Place in refrigerator to firm up.
I SPY WITH MY EYE HAZELNUT CHOCOLATE MINI BAR CANDY
by Olivia Bosquez
from McKinney, TX
3rd Place–Youth Cooking, Children, Age 10
Ingredients:
⦁ 1 c. Nutella, spreadable
⦁ ½ c. eye sprinkles
⦁ 2 c. Guittard milk chocolate wafers
⦁ 1 c. hazelnuts
⦁ ½ c. M&M’s milk chocolate candies
Instructions:
Melt chocolate wafers in Wilton candy melting pot at least 10 minutes or until smooth. Roast hazelnuts in a preheated 375° oven 5-7 minutes. Make sure to spread nuts and move around halfway. Be careful not to burn. Take hazelnuts from oven and place in between two kitchen towels. Rub skin off hazelnuts. Prepare small chocolate mold with at least 6 cavities. Place inside each mold hazelnuts and M&M’s. Pour melted chocolate inside mold. While half filled, pipe a small amount of Nutella spread, then more melted chocolate into mold. Top with crushed hazelnuts and M&M’s. Let cool to solidify. Remove chocolate carefully from mold. Place in airtight container.
Yummy Cookie Bars
by Collin W. Palmer
from Royse City, TX
3rd Place–Youth Cooking, Children, Age 8
Ingredients:
⦁ ½ c. butter, softened
⦁ 1 c. brown sugar
⦁ ½ tsp. salt
⦁ ½ tsp. baking soda
⦁ 1 tsp. vanilla
⦁ 1 tsp. cinnamon
⦁ 1 egg
⦁ 2½ c. all-purpose flour
⦁ ⅓ c. chocolate chips
⦁ ⅓ c. butterscotch chips
⦁ ⅓ c. white chocolate chips
Preheat oven to 350°. In medium-sized bowl cream butter and sugar with electric beater. Add salt, baking soda, vanilla, cinnamon, and egg and mix well. Stir in flour until well blended. Stir in chocolate chips, butterscotch chips and white chocolate chips. Spread into a greased 7 × 11-inch glass pan and bake 20-25 minutes.