If you have ever attended one of my shows, classes or special events you will undoubtedly remember some of the tasty treats that I serve. Here you will find the recipes for a few of these delicious snacks. Enjoy! ~Janine

Mock Almond Roca

Preheat oven to 350’
Line a baking sheet with parchment or foil and lay out about 15 graham crackers and sprinkle with about 4 oz. sliced almonds

Combine in a sauce pan:
2 sticks butter
¾ cup light brown sugar
1 Tbsp. light corn syrup

Melt these ingredients together until rapidly boiling. Stir constantly and boil hard for 3 minutes or until it reaches 260’ on a candy thermometer.

Drizzle boiled mixture over the nuts and bake for 10-15 minutes until bubbly all the way to the center.

Remove from oven and sprinkle with chocolate chips. Once they melt, spread with a spatula to cover.  Cool and Enjoy!

Peanut Butter Butterfinger Cookies

Single Batch                                               Double Batch

¾ cup sugar                                                1 ½ cup sugar
2/3 cup packed brown sugar                      1 1/3 cup packed brown sugar
1/2 cup butter at room temp.                      1 cup butter at room temp.
2 large egg whites                                       4 large egg whites
1 ½ tsp vanilla extract                                3 tsp. vanilla extract
1 ¼ cups chunky peanut butter                  28 oz. jar of chunky peanut butter
(do not use freshly ground, natural,           see note at left!
or old-fashioned; the cheaper brands
work best)
1 cup flour                                                  2 cups flour
½ tsp. baking soda                                     1 tsp. baking soda
10 ozs. crushed Butterfinger candy bars     20 ozs. Butterfingers
(roughly ½ inch chunks)                                       (roughly ½ inch chunks)

Preheat to 350*

Line baking sheets with parchment paper.
Blend sugars, butter, egg whites and vanilla until fluffy, scraping the sides to make sure it is all incorporated. Add peanut butter and mix until well combined.  Add flour and soda until just combined. Mix in smashed butterfingers.  Mound dough in 2 tablespoon portions onto greased or parchment lined baking sheets.  Flatten slightly before baking. 
do not overblend. 

Bake at 350* for about 15 minutes. Cool on cookie sheets for 15 minutes, then transfer to cooling rack. 

I usually double the recipe.  They freeze very well!