Halloween Treats

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by H-E-B Cooking Connection

khou.com

Posted on October 29, 2012 at 8:00 AM

Updated Monday, Oct 29 at 8:02 AM

Brie with Agave Carmel Apple Salad

Prep Time: 3-5 Minutes

Cook Time: 8-12 Minutes

Ingredients:

  • 2 apples (your choice)
  • 1/4 cup of raisins
  • 1/4 cup of chopped walnuts
  • 3/4 jar of Green Valley Ranch Reserve Agave Carmel Sauce
  • Pinch of salt
  • 1 wheel of Brie Cheese

Directions:

Combine all ingredients except Brie, in large bowl, mix well and cool in the refrigerator for 15 minutes.

Preheat oven to 375 degrees.  Remove Brie from wrapper and place on an oven safe serving dish or on a foil lined baking sheet.

Bake for 8-12 minutes until cheese is softened and bulging around edges.  Remove to serving dish and top with apple salad.  Serve while warm with crackers or bread.

 

Agave Chocolate Fudge with Maldon Sea Salt

Prep Time: 5 Minutes

Cook Time: 5-8 Minutes

Set Time: At least 2 hours

Ingredients:

  • butter or non stick spray
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate chips
  • 1 jar of Green Valley Ranch Reserve Agave Chocolate Fudge Sauce
  • 3 tablespoons unsalted butter, cut into 1/2 inch pieces
  • 1 tablespoon of Maldon Sea Salt

 

Directions:

Grease an 8x8 inch baking dish with non stick spray or butter and line with parchment paper.

In a medium glass or metal bowl, combine together condensed milk, vanilla, chocolate chips, butter and GVR Agave Chocolate Fudge Sauce.

Heat 1 inch of water in a saucepan or pot until just simmering.  Place bowl with chocolate mixture over water but do not let bottom of bowl touch the water.  Stir mixture for 5-8 minutes until chocolate chips are melted and mixture is smooth.

Pour mixture into baking dish evenly and smooth top with back of spoon or spatula.  Refrigerate for at least 2 hours.  Overnight is best.

When solid, gently pull on parchment paper to loosen and remove fudge from pan.  Remove and discard parchment paper.

Warm a sharp knife under hot water and then dry cut the fudge into small squares or shapes of your liking.  Sprinkle with Maldon Sea Salt and serve. 

 

 

 

 

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