I enjoy making fun SWEET treats for my stamp classes. This was my St. Patrick’s Day tribute this month! I have made this microwave caramel corn many times for my classes. You can find the recipe in a previous post HERE. This time I also melted chocolate baking chips (not chocolate chips, the chips that get hard when cooled – I sometimes use chocolate almond bark) and drizzled it ontop, then once it cooled I did another layer with white chocolate drizzled ontop. This is so sweet it will make your teeth curl! I found the cute St. Patty’s Day pot to put the caramel corn in at Hobbly Lobby. The leprechaun on the skewer is made with Stampin’ Up punches. Recipe for Leprechaun:Paper: Garden Green, Brushed Gold, Blushing Bride, Pumpkin Pie, Basic BlackPunches: Scallop Circle #2 Big Shot Die (larger one of the two, used for the tag), 2 1/2″ Circle Punch (brushed gold circle on tag), Scallop Circle Punch (hair), 1 3/8″ Circle Punch (face), 1/2″ Circle Punch (nose and use a dimensional under it), 5 Petal Punch (mustache), Cupcake Punch (circles from this are used for the eyes), Word Window Punch (brim of hat), 1/4″ Circle Punch (ears)I hand cut the hat and buckle for the hat. Then I glued the skewer on the back side and added another 2 1/2″ Garden Green circle punch to cover up the backside where you see the skewer.
Recipe for Mint Brownies:1 C flour1 C sugar1/2 C softened butter4 eggs1 can Hersheys chocolate syrupMix until smooth. Pour in greased 9×13 pan. Bake 350 for 30 mn. Top may look wet when you take it out. Cool COMPLETELY! Next layer:2 C powdered sugar1/2 C softened butter1 T water1/2 t mint extract3 drops of green food coloringBeat until smooth. Pour over brownies. Chill until cool. (If you don’t chill this layer completely, the next layer will MELT this layer!) Next layer:6 T butter 1 C semi sweet chocolate chipsMelt on low, let cool a bit, then pour over mint layer. Chill until firm.