sweet and salty

A delicious sweet and salty treat for the holidays. You can substitute white candy melts for the white chocolate and shortening.

Reindeer Chow

Rice Chex cereal

Cheerios cereal

peanuts

pretzel pieces

red & green M&Ms

white chocolate

vegetable shortening

Line a large baking sheet with parchment paper or wax paper; set aside.

In a very large bowl, mix together the Rice Chex, Cheerios, peanuts, pretzels and M&amp;Ms.

In a medium bowl, melt the white chocolate and shortening in the microwave on 50% power, stirring every 30 seconds, until completely melted.

Pour the melted chocolate over the dry ingredients and quickly toss together until everything is pretty evenly coated in the white chocolate. Spread the mixture out on the prepared pan and refrigerate until it's set, about 20 minutes. Break up any chunks and store in tins or airtight containers in the refrigerator for up to 4 weeks.

Great simple Korean potato side dish (Gamja Jorim) that is often served in a meal or in lunchboxes. Kids and adults will love it and is also quite easy to make.

Korean Potato Side Dish (Gamja Jorim 감자조림)

oz baby potatoes

mushroom

soy sauce

maple syrup

Tbsp sugar

water ((initial boiling))

water ((for sauce))

vegetable oil

sesame oil

sesame seeds

Rinse potatoes. If using thick skinned potato, skin and cut into cubes.

Cook potatoes in pot with enough water to fully cover potatoes.

Once it boils, lower heat to medium and cook for about 10 min. Drain.

Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and 1 shitake.

Bring to boil and simmer, covered for 30 min or so until the liquid has reduced to 1/3.

Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste add more (up to 1 tsp) soy sauce to taste.

Reduce from 6 few more minutes while you stir potatoes.

Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.

Peanut butter-pretzel truffles created as an homage to my favorite ice cream, Chubby Hubby, by Ben &amp; Jerry's.

Peanut Butter-Pretzel Truffles

peanut butter

unsalted butter (at room temperature)

brown sugar

salt

sugar

milk chocolate chips

Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

This ice cream cake is the only ice cream cake you will ever need!

Salty Peanut Butter S'more Ice Cream Cake.

graham cracker sheets, crushed into fine crumbs

salted butter, melted

Coolhaus Campfire S'more Ice Cream, softened

sweetened condensed milk

chocolate chips

flakey sea salt, for topping ((optional))

1. Lightly&nbsp;grease an 8-9 inch springform pan.2. In a small bowl, combine the graham cracker crumbs and butter and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into the bottom of the pan until you have a smooth, even crust.3. Add the ice cream and peanut butter to a large mixing bowl. Using a spatula, mix the ice cream and peanut together until the peanut butter is swirled throughout the ice cream. Spoon the ice cream right on top of the crust and smooth it out into an even layer. Cover the cake with plastic wrap, pressing the wrap against the ice cream to help prevent ice from forming. Freeze for 4-6 hours or overnight.4. To make the fudge sauce. In a microwave safe bowl, microwave the sweetened condensed milk until warm to touch, stirring every 30 seconds. Stir un the chocolate chips until melted and smooth. Remove the plastic wrap and drizzle the fudge sauce over the ice cream cake. Return to the freeze for another 30 minutes.&nbsp;5. When ready to serve, top the cake with marshmallows or dollop with meringue. Using a blow torch, toast the marshmallow. Slice and serve immediately.

These sweet and salty treats will blow. your. mind. That is all.&nbsp;

Ruffles Krispy Treats

salted butter

mini marshmallows

vanilla extract

Ruffles Potato Chips (lightly crushed)

Combine butter and marshmallows in a mircrowave-safe bowl. Cook for 1-1½ minutes or until the butter and marshmallow are just melted, no longer.

Stir in vanilla extract and add potato chips, folding until chips are coated with the marshmallow.

Press into a greased 8x8" pan and let cool. Cut into 12 squares.

These brownies are the perfect balance of sweet and salty

Salted Caramel Brownies

chocolate (chopped)

unsalted butter,

cocoa powder

eggs

all-purpose flour

fine sea salt

heavy cream (at room temperature)

Fine sea salt (for topping brownies)

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that's okay - it will melt eventually - just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You'll probably need to warm it up a bit straight from the refrigerator.)

3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don't do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

This sweet and salty oyster cracker snack recipe mix tastes like a churro, but it&#x27;s so much easier to make at home! This easy twist on toffee cracker bars or toffee crack is a treat everyone will love!

Oyster Cracker Snack Mix

oyster crackers

butter

cinnamon, divided

Preheat the oven to 350° F.

Butter a baking sheet or line it with...

Butter a baking sheet or line it with foil then butter it. Arrange the whole package of oyster crackers in a single layer on the sheet. Mix one teaspoon cinnamon with the granulated sugar and salt. Set aside.

Heat the butter and brown sugar over medium...

Heat the butter and brown sugar over medium heat until boiling. Let it boil for exactly two minutes without stirring it. Remove from heat and stir in the vanilla extract and one teaspoon cinnamon. Pour this over the oyster crackers. Gently mix the caramel into the crackers until they're evenly coated.

Bake the crackers for 10 minutes. The mix...

Bake the crackers for 10 minutes. The mix will be golden and bubbly. Remove from the oven.

Immediately sprinkle the cinnamon/sugar/salt mixture evenly over the...

Immediately sprinkle the cinnamon/sugar/salt mixture evenly over the baked crackers and let cool.

Crack and break the oyster cracker snack mix...

Crack and break the oyster cracker snack mix into small pieces before serving.

These homemade Heath Bars are sweet, salty, and crunchy. Crispy toffee is layered with creamy milk chocolate and topped with roasted almonds.

Heath Bars

unsalted butter ((4 sticks))

dark brown sugar (packed)

(12 oz) bag milk chocolate chips (melted)

almonds

Preheat oven to lowest setting, grease a rimmed baking sheet with cooking spray, and keep warm in the oven.

In a large stockpot, bring butter, sugar, and salt to a boil over medium heat, stirring frequently (almost constantly), until temperature reaches 300 degrees F using a candy thermometer.

Remove from heat and immediately stir in vanilla.

Quickly and carefully pour the mixture onto warm greased pan.

Spread the brittle by picking up the pan and tilting it around until it covers the entire pan.

Let the brittle set until firm, but still warm, this should only take a few minutes.

Spread the melted chocolate into a thin even layer over the brittle.

Sprinkle the nuts over the chocolate, and carefully press down to ensure the almonds stick to the chocolate.

Place the toffee in the freezer until set.

Break into pieces, and store in an airtight container in the fridge or freezer.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677513083/ihtH3gVbY.mp4

Soft and chewy peanut butter cookies with butterscotch chips and topped with fleur de sel.

Salted Peanut Butter-Butterscotch Chip Cookies

baking soda

baking powder

butterscotch chips

Flaky sea salt (such as fleur de sel

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.

Using an electric mixer on medium speed, beat the butter until smooth and creamy. Add the peanut butter and beat until completely combined.

Add both sugars and beat on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat until completely incorporated. Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and beat until just incorporated, about 30 seconds. Using a rubber spatula, stir in the butterscotch chips.

Scoop 2 tablespoons of dough into balls and place them on the prepared baking sheets at least 1½ inches apart. Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes. Remove from the oven and place the sheets on cooling racks for 5 minutes. Transfer the cookies from the sheets to wire racks and allow to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Looking for sweet, salty, fluffy, crunchy and decadent chocolate treats that will hit the mark to curb your sweet &amp; salty cravings?  These Sweet &amp; Salty Pretzel Chocolate Marshmallow Clusters will definitely do the trick!

Sweet and Salty Pretzel Chocolate Marshmallow Clusters

broken pretzels

Line 2 baking sheets with parchment or waxed paper and set aside.

Place chocolate chips and peanut butter into a large microwave-safe bowl.

Microwave on high at 30 minute intervals until chips and peanut butter have melted, stirring after each interval.

Stir in pretzels, mix.

Stir in marshmallows, mix

Using a medium scoop (1.5 tablespoons) place scoops of chocolate mixture to make 30 clusters.  Use a small scoop (1 tablespoon) onto the parchment or waxed paper. Let set to firm up or place in refrigerator and cool for 10-30 minutes or until firm. Store in an airtight container.

Let them set up and devour!  You can make these smaller or larger depending on your preference.  These make a large batch, so they are perfectly festive for your Christmas party trays or gifting in nice tins or decorated box.

A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast

Leeks with bacon & mushrooms

rashers smoked streaky bacon chopped

thyme

pack chestnut mushroom quartered,

leeks

Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.

Kansas City Crunch

Rice Krispie cereal

Fritos chips

cashews

butter (2 sticks)

corn syrup

cinnamon

chili powder

cayenne pepper,

sugar sprinkles

Line a baking sheet with parchment paper, then set aside.

Pour cereal, chips and cashews into a large bowl (or two large bowls if you don’t have a bowl big enough).

In a small saucepan, add butter, sugar, corn syrup, cinnamon powder, chili powder, and cayenne pepper and bring to a simmer over medium heat. Continue simmering for 2-3 minutes then remove from heat and stir in baking soda. Continue stirring until mixture fizzes and expands in size.

Pour the butter mixture over the cereal mixture and toss to combine.

Spread mix out on the prepared baking sheet (top with sprinkles is using).

Allow mix to cool for 1 hour, then break into bite-sized pieces.

Top 12 sweet and salty recipes from across the web

The most viewed sweet and salty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Reindeer Chow

Korean Potato Side Dish (Gamja Jori...

Peanut Butter-Pretzel Truffles

Salty Peanut Butter S'more Ice Crea...

Ruffles Krispy Treats

Salted Caramel Brownies

Oyster Cracker Snack Mix

Heath Bars

Salted Peanut Butter-Butterscotch C...

Sweet and Salty Pretzel Chocolate M...

Leeks with bacon & mushrooms

Kansas City Crunch

Top 12 sweet and salty recipes from across the web

The most viewed sweet and salty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reindeer Chow

Korean Potato Side Dish (Gamja Jori...

Peanut Butter-Pretzel Truffles

Salty Peanut Butter S'more Ice Crea...

Ruffles Krispy Treats

Salted Caramel Brownies

Oyster Cracker Snack Mix

Heath Bars

Salted Peanut Butter-Butterscotch C...

Sweet and Salty Pretzel Chocolate M...

Leeks with bacon & mushrooms

Kansas City Crunch

The most viewed sweet and salty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine