What’s the only thing better than candy on Halloween?
That would be candy inside of blondies on Halloween, of course!
I love making fun, festive treats for basically any holiday, and Halloween is no exception. While it’s always the best excuse to eat copious amounts of candy straight-up, I always have fun finding new ways to fancy up the Halloween treats situation around here. And to me, the highest calling of your excess-Halloween-candy stash is baking it into something rich, buttery, and truly more than the sum of its cookie + candy parts.
Over the past few years, holiday truffles have become quite a tradition in my family. It’s not Christmas without a batch of truffles chilling in the fridge while I rig up some double-boilers in the kitchen. They’re something I never really consider making any other time of the year, which is the making of the best festive holiday treats.
I love making truffles because they’re pretty, decadent, and (shh!!) actually pretty easy – the perfect combo for holiday gifting and partying. They’re especially perfect for this time of year because not only do they make the most adorable, impressive, delicious Christmas gifts for family and friends, but they are also the perfect fancy bite-sized dessert for your New Year’s Eve spread! Nothing goes better with champagne than truffles, people. Let’s not fight the simple facts.
You didn’t think I was going to let a whole summer go by without s’mores-ing, did you?
Well, I may have slid in just in the nick of time, but I think I made up for lost time. Because this just might be the best, most decadent s’mores creation I’ve ever had. I mean, it’s quite frankly out of control. Inappropriate. Obnoxious. But it was also one of the best things I’ve eaten in a long, long time, so how could I deprive you, my loyal readers, of the ultimate in s’mores goodness? I could never do that to you.
I’m not going to lie to you. I almost wrote this recipe off as a total, ugh-inducing recipe fail.
See, these were supposed to be CARAMELS. Ooey-gooey, stick-to-your-teeth, smooth and glossy caramels. Nice and pretty and perfect for Valentine’s Day (because, you know, we do holidays very early in food blogger land). But apparently my candy thermometer was a bit off, because I pulled them off the heat too soon and ended up with fudge. Watching them set up, I could tell they weren’t right and I got super frustrated. But then…THEN….we tried them. And they were so absolutely amazing that I couldn’t NOT share them with you guys. Enter: bourbon salted caramel FUDGE!