Camp Fire candy cookies

CAMP FIRE Candy cookie recipes

The first step in creating these cookies is buying your Camp Fire candy from a boy or girl in Camp Fire USA. These cookies are made with Brown & Haley chocolate candies, sold by youth in many Camp Fire Councils in annual fund raisers.

CHEWY CARMEL ALMOND BROWNIES
4 sq. unsweetened chocolate
1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
1 c. flour
1/2 tsp. salt
12 Almond Caramel Clusters
1/2 c. Almond Roca Buttercrunch, crushed

Preheat oven to 350 degrees.
Grease 13x9x2-inch pan
Heat chocolate and butter in saucepan over low heat, stirring until melted.
Remove from heat.
Mix in sugar, vanilla, eggs, flour, and salt.
Spread half of the batter into the greased pan.
Flatten the Almond Caramel Clusters and arrange on top of batter.
Spread remaining batter on top of the clusters.
Sprinkle crushed Almond Roca over the entire pan.
Bake 20 to 35 minutes.

CHOCOLATE MINT GOONIES
2 egg whites
1/4 c. sugar
pinch of salt
20 Camp Fire Mints
4 c. corn flakes
3/4 c. coconut
1/2 c. chopped nuts
1 tsp. brown sugar

Preheat oven to 325 degrees.
Grease cookie sheets.
Beat the egg whites until almost stiff.
Add sugar and salt gradually, until whites stand in stiff peaks.
Set the sugared egg whites aside.
Melt Camp Fire Mints in a double boiler over hot water.
To this melted chocolate, add corn flakes, coconut, and nuts.
Blend the egg white mixture into the chocolate & stuff mixture.
Add the brown sugar.
Blend well.
Drop spoonfuls onto a well-greased cookie sheet.
Bake for 10 minutes.
Let cool about 10 minutes before removing from the cookie sheet.
Makes about 3 dozen.

PEANUT BUTTER CARAMEL CLUSTERS
3/4 cup butter or margarine (1 1/2 sticks)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 5-ounce box of Caramel Almond Clusters, chopped into small pieces

Preheat oven to 375 degrees.
Cream together butter, sugar, brown sugar, peanut butter.
Beat egg in small bowl; add egg to butter mixture along with the vanilla.
Mix together flour, baking soda, salt.
Gradually add the flour, baking soda, & salt to creamed sugar mixture.
Stir in the chopped Caramel Almond Clusters.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes.
Remove from sheets and cool on wire racks.
Makes 24 cookies, with 167 calories per cookie.

Other cookie recipes at Alice's Place:
(1) Katie Hooker's klutz-proof cookies
(2) Easter cookies: a parent & child recipe
(3) Mrs. Simon's Hungarian keflies

alicemariebeard.com

Alice Marie Beard