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• Candy Bar Meringues

  From the Atlanta Journal-Constitution.

  4 extra-large egg whites, at room temperature

  1/8 teaspoon salt

  1/8 teaspoon lemon juice

  1 cup granulated sugar

  1 teaspoon vanilla extract

  30 to 36 miniature candy bars, such as Milky Way, Snickers or Mounds

  PREHEAT the oven to 250 degrees. Using an electric mixer, beat the egg whites, salt and lemon juice at medium speed until peaks form. Increase the speed to high. Gradually add the sugar, 1 tablespoon at a time, scraping the sides of the bowl as needed. Beat until just thick and glossy, not stiff. Stir in the vanilla extract.

  LINE two baking sheets with parchment paper and make sure neither oven rack is in the lowest position. Using a spoon, coat each candy all around in the meringue, letting it peak attractively on top. Place them about 1 1/2 inches apart on the baking sheets.

  BAKE 18 minutes, then rotate the sheets front to back and top to bottom. Bake 18 minutes longer.

  TURN off the heat and leave meringues in the unopened oven 30 minutes.

  SERVE warm or store in an airtight container.

  NOTE: These meringues keep well in an airtight container. When cold, the candies return to their caramel chewiness. But they’re incredible when hot, and they stay hot for a long time after leaving the oven thanks to the insulating meringue. So stick them in the oven just before dinner.

  YIELD: 30 pieces.

  
  

• Candy Bar Truffles

  12 miniature Mounds bars

  1/2 cup all-purpose flour

  2 eggs, beaten with 1 teaspoon water

  2 cups panko bread crumbs

  About 1 1/2 cups vegetable oil for frying

  Confectioners’ sugar for dusting

  RINSE the candies under cold water in a colander. Coat each with flour, shaking off the excess, then roll them in the egg mixture, letting the excess drip back into the bowl. Roll them in the panko, then place them on a rack to dry at room temperature for 5 minutes.

  ROLL them in the egg again, then again in the panko, smoothing the edges with your palms. They may begin to look rounded. Dry 5 minutes on a rack.

  ADD 1 inch of oil to a medium saucepan. Fry the truffles in the hot oil, turning as necessary, until golden. Drain and dust with confectioners’ sugar. Eat immediately.

  NOTE: These are great with ice cream. The Japanese bread crumbs make the difference. Double-coating creates a soft, thin and gently crisp covering. Panko can be found in the international food aisle at many grocery stores and at Asian food stores.

  Yield: 1 dozen.

  
  

• Pumpkin Seed Brittle

  Adapted from “Ghoulish Goodies” by Sharon Bowers (Storey, $14.95). You will need a candy thermometer for this recipe. Pepitas are hulled pumpkin seeds. You can remove them from roasted pumpkin seeds or look for them at specialty or bulk food stores.

  Butter and margarine for greasing paper

  1 cup sugar

  1/2 cup firmly packed light brown sugar

  1 cup water

  1/3 cup light corn syrup

  2 tablespoons butter

  1 cup pepitas or 1 1/4 cups dry roasted, salted peanuts

  1/2 teaspoon baking soda

  1 teaspoon vanilla extract

  LINE a baking sheet with parchment paper and grease with butter or margarine.

  COMBINE the sugars, water and corn syrup in a heavy-bottom saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved; bring to a full boil.

  CONTINUE to boil without stirring until the temperature reaches 260 degrees on a candy thermometer, about 15 to 20 minutes.

  REMOVE from heat and stir in the butter and pepitas with a wooden or heatproof spoon. Return the pan to the heat and continue to cook, stirring constantly, until the temperature reaches 295 degrees, about 5 minutes. Remove from heat and quickly stir in the baking soda and vanilla. Be careful; the vanilla will splatter.

  IMMEDIATELY pour the mixture onto the prepared baking sheet. Spread it as thin as possible with a heatproof spatula. Let stand until completely cool. Break into pieces and store in an airtight container or seal in a bag. This will keep up to 2 weeks.

  YIELD: About 24 pieces.

  
  

• Microwave Chocolate Cheesecake

  1/4 cup butter or margarine

  1 cup graham cracker crumbs

  2 (8-ounce) packages cream cheese

  1/3 cup sugar

  1/4 teaspoon salt

  1/3 cup milk

  4 eggs, beaten

  1 cup chocolate candy bars, chopped

  1 cup sour cream

  Chocolate curls to garnish (made with potato peeler from candy bars)

  PLACE butter or margarine in a 9-inch round microwave-safe baking dish. Microwave on high for 45 seconds or until melted. Stir in crumbs. Press on bottom and up sides of baking dish. Microwave on high 1 1/2 minutes, rotating every 30 seconds.

  PLACE cream cheese in a large measuring bowl or microwave-safe bowl. Microwave at 50% power for 1 minute or until softened. Whisk in sugar, salt, milk, eggs and chocolate candy. Microwave on high for 5 to 6 minutes, whisking every 2 minutes to break up any of the cheesecake that starts to set. Pour over crust. Microwave on 50% power, rotating every 2 minutes, for 6 to 8 minutes or until it is set. Mixture will firm as it chills.

  REMOVE from microwave and cool for 30 to 45 minutes. Cover with sour cream. Refrigerate for 4 hours or overnight. Garnish with chocolate curls.