PUCKER UP!
❤︎ ❤︎ ❤︎
WATCH LIVE SEGMENT HERE!
Thank you all for sharing in our excitement this week! NBC's California Live called me back into the studio (actually, my own kitchen!) to mix up two sweet treats, sure to make your Valentine's Day extra special!
ON THE MENU:
Sweetheart Toffee
A rich buttery toffee (but so easy to make!) with layers of crispy crackers, swirled chocolate, and festive sprinkles
-and-
Lover's Lemonade
A sweet, but tart frozen drink studded with heart-shaped strawberries and baby mint leaves (optional: add vodka!)
Sending you love and wishes for sweet treats in your future!
SWEETHEART TOFFEE
Ingredients:
40 saltine crackers
1 cup unsalted butter
1 cup brown sugar, packed
14 oz white candy melts (do not substitute for white chocolate!)
3 oz dark chocolate chips
3 TBS valentine sprinkles
1 tsp flaky sea salt
Non-stick cooking spray (I prefer coconut oil)
STEPS:
Preheat oven to 400 degrees.
Line an 18x12” rimmed cookie with parchment paper and spray with non-stick cooking spray.
Arrange a single layer of saltine crackers on the pan. Make sure the crackers are touching—get as many as you can in the layer, even if you need to break crackers into pieces.
In a saucepan, melt the butter and brown sugar over medium heat, stirring until sugar is dissolved, then bring to a rolling boil. Let boil, undisturbed, for five more minutes (if it feels like the mixture may burn, lift the pot off heat, and swirl a few times).
Remove the sugar mixture and carefully pour over the saltine crackers. If needed, tilt the pan to create an even layer.
Bake pan for 7-10 minutes (or until caramel mixture is bubbling). Meanwhile gently melt dark chocolate in the microwave and transfer to a small piping bag.
Remove pan from oven and immediately sprinkle with white candy melts. Let sit for a few minutes to melt, then spread the white candy melts with a spatula (if it doesn't easily melt, return pan to oven for 30-60 seconds). Drizzle dark chocolate in horizontal lines, then use a toothpick to swirl the white candy melts and dark chocolate together.
Top with sprinkles and sea salt then let cool completely. Pull parchment paper and toffee up out of pan. Peel parchment off back and use a sharp knife to cut into pieces. Store in refrigerator for up to two weeks.
LOVER’S LEMONADE & STRAWBERRY HEARTS
INGREDIENTS:
1 can frozen pink lemonade
2 cups of ice
8-10 strawberries
Mint leaves
Optional: 8 oz vodka
Martini glasses, frozen
STEPS:
To make strawberry garnish: cut a strawberry vertically into three slices (two end pieces, and one more center fleshy piece with stem attached). Use a heart-shaped cutter (we love these little ones!) to punch a heart out of each third. Set aside.
Empty entire lemonade can into a blender. Add ice (and vodka if using) and blend.
Taste, then add water if you want to dilute a bit. Re-blend.
Pour frozen lemonade into a martini glass, top with a splash of sparkling water, then garnish with a few strawberry hearts and a sprig of mint. Serve immediately.
SCRATCH “FIND PERFECT V-DAY GIFT” OFF YOUR LIST!
