Southern Protocol

I know that I’ve already given y’all a “something sweet” Halloween treat this month, but my mother just forwarded me this recipe and I burst out laughing. How hilarious are these?! Not to mention that chocolate covered strawberries are one of my favorite desserts of all time. If you’re looking for a last minute addition to your Halloween party menu this weekend, definitely use this recipe – it doesn’t even require any baking, and they’re SURE to be a super huge hit.

Literally can’t stop laughing at the picture.

Sidenote: St. Louis Entertains, the website from which this recipe hails, is always overflowing with great party tips and recipes… definitely add it to your bookmarks!

Strawberry Ghouls
-1 package of regular or organic strawberries
-1/2 package of white candy melts (or white chocolate chips)
-1/4 cup of semi-sweet chocolate chips

Wash and pat dry strawberries. Prepare a large piece of wax paper. Melt the candy melts in a double boiler, or follow the package instructions. Dip the strawberries into the melted chocolate and set on wax paper. Within a few seconds, place the chocolate chips as the “eyes” before the candy sets.

Melt the remaining chocolate chips in a double boiler and draw oval mouths with a toothpick.

It’s about this time of year that my diet starts to slide into dangerous sweet-dominant territory. I’m not even a huge sweets person, but Halloween marks the descent into the festive holiday season, and you just can’t say no to many of its treats.

My particular downfall in October is candy corn. I don’t understand how little triangles of pure sugar can make me so happy – and then so sick – but I crave the autumn mix bags. So imagine my delight when I stumbled across this recipe: Halloween Cookie Bark. It’s essentially a ton of bad for you treats all mixed into one convenient medium, and I’ll need to try it immediately!

Halloween Cookie Bark (Makes about 16 portions)
-14 to 16 whole Oreos, broken up (use the orange Halloween Oreos if you can find them!)
- 1.5 cups mini pretzels, broken into pieces
-1 pound white chocolate wafers
-1 cup candy corn
-Brown and orange colored sprinkles, as needed

Place waxed paper on large cookie sheet. Spread cookies, pretzels, and about 3/4 cup of the candy corn into a 13×9″ rectangle on the paper.

Place chocolate in glass measuring cup and heat in microwave for about 1.5 minutes. Stir and then microwave for an additional 30 seconds, or until melted and smooth.

Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and sprinkles. Work quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Reserve in air-tight container.

*If candy corn isn’t your thing (weirdo), you can swap it out for M&Ms or Reese’s Pieces… equally delicious!

Calling all lovers of salty and sweet: you’re going to NEED to be at Robot Candy Co. on King Street tonight. As if heading to a candy shop isn’t the perfect way to start off a weekend anyway, you have added incentive! Can we say free tasting? Hellooo!

Sweet Teeth creates, in my opinion, the absolute BEST indulgence in Charleston for those who crave salty-sweet. A uber-rich chocolate bar filled with oozing caramel… topped with SEA SALT. It is the Holy Grail of amazing treats (pictured above). I’ve actually never sampled any of the truffles and other scrumptious options from the local company, but perhaps I’ll get my chance tonight!

Sweet Teeth is having a free tasting at Robot Candy Company at 322 King, from 7-9 pm. There will be truffles, candies, and even their new bacon chocolate bar. I’m willing to be a risk taker for that one I believe. So save room for dessert after dinner, and head down the street for sweet samples!

No, I have not lost my mind and forgotten we’ve already done a Taste of the Week for this week. But I stumbled across this recipe – a recipe for 3 musketeers – and honestly, how could I WAIT a week to share?! This recipe actually uses light corn syrup, so it’s even a healthy option!

3 Musketeers Candy Bar (Makes 14 bars)
3 cups granulated sugar
2/4 cup light corn syrup
3/4 cup water
1/8 tsp salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 12 oz bags milk chocolate chips
Candy thermometer

In a large saucepan on medium heat, combine the sugar, corn syrup, water and salt. Stir to boiling then continue to cook using a candy thermometer.

In a glass bowl beat egg whites until they are stiff and begin to form. When the sugar solution reaches 270 degrees F, remove from heat and slowly pour in with the egg whites in a mixer while blending slowly. Continue to blend until the mixture becomes the consistency of dough – this can take up to 20 minutes.

Once the mixture reaches the dough consistency (it’s important to not add them before this point!), add the semi-sweet chocolate chips. When the chocolate is blended and the nougat is thick, press into a 9×9″ pan.

Put the pan into the fridge until firm; should take around 30 minutes. Then, with a sharp knife, cut the candy in half, then across in 7 segments to create 14 bars.

Melt the chocolate chips in the microwave for about 2 minutes, stirring halfway. Don’t overheat.

Take a fork and stab a candy bar, then dip into the chocolate. Place on wax paper to harden. Repeat this step for other 13 bars.

Let the bars harden and cool for 1-2 hours.

I know this recipe seems a bit daunting – the website actually says it’s a moderate difficulty level – but think about how happy and satisfied you will be with the results! YUMMY! A perfect treat for little dinner party favors

It’s the month of looooooove! February is pretty much dominated by all things pink, lovey-dovey and chocolate. So why not celebrate with a delicious combo of cocktails and chocolate? A chocolate martini – when done right – is the perfect adult alternative to any other bittersweet dessert. Especially with a pretty garnish like this one, you’re sure to receive as many valentines as you wish this year!

Chocolate Martini, courtesy of thatsthespirit.com
-1/2 ounce white creme de cacao
-1.5 ounces vodka
-Strawberry, sliced into “heart” shape (see picture above)
-Chocolate sprinkles
-Orange slices

Wet the rim of the martini glass with an orange slice. Place rim of glass in mound of chocolate sprinkles.

Mix vodka and creme de cacao over ice in a shaker.  Strain into garnished martini glass and add the heart-shaped strawberry.

(If you want a warm chocolate drink, try this recipe, also featured on thatsthespirit.com!)

Cheers!