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Welcome to the Recipe Page!

Most of these recipes are from friends and customers.  Enjoy!

Items with an * are available for purchase from The Sweet Shoppe!

Christmas Brickle

1 lb. White Chocolate *

1/2 lb. Peppermint Brickle *

Melt white chocolate in a microwave safe bowl on 50% power in 30 second cycles (stirring between each) until completely melted.  Stir in peppermint brickle.  Spread onto a cookie sheet lined with wax paper and refrigerate for 5 minutes.  Serve in small pieces.  Enjoy!

Toffee Brickle

1 lb Milk Chocolate *

1/2 lb Toffee Crunch  *

Melt milk chocolate in a microwave safe bowl on 50% power in 30 second cycles (stirring between each) until melted.  Stir in toffee brickle.  Spread onto a cookie sheet lined with wax paper and refrigerate for 5 minutes.  Break into pieces and enjoy!

Cookies & Cream Bark

1 lb. White Chocolate *

12 Oreo Cookies *

Melt white chocolate in a microwave safe bowl on 50% power in 30 second cycles (stirring between each) until melted.  Break up 10 Oreo cookies into small pieces and stir into white chocolate.  Spread onto a cookie sheet lined with wax paper.  Take remaining 2 cookies and crumble on the top.  Refrigerate for 5 minutes.  Break into peices and enjoy!  You may add more or less Oreo cookies to taste.

Butterscotch Treats

2 C.  Butterscotch flavored melts  *

1 C.  Peanut Butter (creamy or crunchy)

6 C.  Crispy Rice  *

Combine butterscotch melts and peanut butter in a large saucepan.  Stir over low heat until smooth.  Remove from heat, add crispy rice.  Stir until well coated.  Press mixture evenly onto buttered 13x9x2 inch pan.  Chill until firm, cut into 2 inch squares.  Yields 24.

Foolproof Dark Chocolate Fudge

18 oz. of Dark Chocolate *

1 (14oz) can Eagle Brand Sweetened Condensed Milk

Dash of salt

1/2 C. chopped nuts *

1 1/2 tsp. vanilla extract *

In heavy saucepan, over low heat, melt dark chocolate with condensed milk and salt.  Remove form heat; stir in nuts and vanilla.  Spread evenly onto wax paper lined 8 inch square pan.  Chill 2 hours or until firm.  Cut into squares and store loosely covered at room temperature.

Buckeye Candy

1 C. Peanut Butter

1/4 C. butter or margarine

1 tsp. Vanilla *

1 1/2 C. Confectioner's Sugar

1 lb. Milk Chocolate *

Cream together peanut butter and butter.  Mix in vanilla and confectioner's sugar.  Roll into 1 inch balls.  Stick toothpick into each ball.  Melt milk chocolate.  Dip each ball into chocolate, leaving top undipped.  Place on wax paper to cool.


1 lb Peters' Caramel *

1 C. Whole Pecans

1 lb. Milk Chocolate *

Place 5 whole pecans on wax paper in a cluster.  Spoon melted caramel over each cluster.  Let them set up, approximately 5 minutes.  Then spoon chocolate over the top of each cluster. 

Raspberry Hazelnut Brownies

1 19.8 ounce package fudge brownie mix

1/2 cup vegetable oil

1/4 cup water

2 large eggs

1/4 teaspoon LorAnn Chocolate Hazelnut Flavoring*

1/3 cup raspberry preserves (with or without seeds)

1/2 cup chocolate chips

Preheat oven to 350 degrees. Stir preserves in small bowl until smooth, set aside. Butter a 9x9x2-inch metal baking pan. Place mix in bowl and add vegetable oil, water, eggs and Chocolate Hazelnut flavoring. Mx until well combined. Pour half of batter in bottom of pan. Spoon raspberry preserves over top and use back of spoon to spread evenly over batter. Spoon remaining brownie batter evenly over top. Sprinkle with chocolate chips. Bake until slighly puffed and a tester inserted 2 inches from sides of pan come out almost clean, about 35-45 minutes. Cool brownies in pan

Sugar Cookies

3 1/2 cups all purpose flour

1/2 cup white sugar

2 teaspoon baking soda

3 tablespoon baking powder

1/4 teaspoon salt

1 cup shortening

2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 cup milk*

Preheat over to 375 degrees. In a medium bowl, sift together flour, white sugar, baking soda, baking powder and salt. Set aside. In a large bowl, cream together margarine and brown sugar until smooth. Beat in eggs and vanillaa. Add milk slowly until blended. Gradually add dry ingredients to mixture until completely blended. Refrigerate overnight. Roll dough out onto a floured surface. Knead dough until smooth using just enough flour to roll out dough. Roll to 1/8" thick and cut. Place on ungreased cookie sheets and bake 8-10 minutes in preheated oven. Let stand on cookie sheet two minutes before removing to cool on wire racks. Makes about 4 dozen

Salt Water Taffy

2 cups sugar

2 Tablespoons Cornstarch

1 cup light corn syrup

3/4 cup water

2 tablespoon margarine

1 teaspoon salt

1/4 teaspoon LorAnn Flavoring Oil, any flavor*

3 drops food coloring*

In a heavy saucepan, mix together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2-3 minutes. Uncover, place thermometer in pan and cook to 256-266 degree. The lower temeperature will result in a  chewier taffy, the high a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour onto greased marble slab or a shallow greased pan to cool. When cool enough to handle, grease hands and pull the warm candy with fingertips puling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss. Pull into a long rope, cut with greased scissors an wrap in waxed paper squares, twisting ends. Makes about 50 pieces.

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The Sweet Shoppe         |         10920 Plantside Drive         |         Louisville, KY 40299 |        502.261.0798