Try these delicious recipes made using your favorite NECCO sweets! Find even more at!

Chef Roberta's Mary Jane® Treats

Chef Roberta's Mary Jane® Treats

2-3 Delicious Apples (depending on size) washed and dried
15 Mary Jane® Candies (melted over a double boiler), yield ¼ cup
¾ cup of unsalted peanuts, coarsely chopped
2-3 wooden sticks

Mighty Malts® Chocolate Malted Milk Balls ground to a powder.

Insert wooden stick into the bottom of each apple. Dip apples into Mary Jane® mixture. Sprinkle with nuts if desired or roll in the ground chocolate malt ball mixture. Place on greased cookie sheet/wax paper. Store in refrigerator. Let stand 15 minutes at room temperature before serving.

Chocolate Mighty Malts® Malted Cheesecake

Chocolate Mighty Malts® Malted Cheesecake

(Serves 8 - 10)

For the Crust:
41 Mighty Malts® Chocolate Malted Milk Balls ( approx. 5 oz. 
by weight) 10 Chocolate wafer cookies (approx. 2 ½ oz. 
by weight) 2 ounce toasted almonds
2 ounce butter
½ teaspoon almond extract
In a food processor or blender, process the Mighty Malts® Chocolate Malted Milk Balls, chocolate wafers and almonds to a fine powder. Melt the butter in a small saucepan, combine with the almond extract and mix thoroughly with the Mighty Malts®
mixture. Pour the mixture into a 9-inch spring-form pan, bringing the mixture evenly up the sides of the pan. Chill for a least 30 minutes.

For the Filling: 
2 ½ ounce semi-sweet chocolate, coarsely chopped
1 lb. (16 oz.) package of softened cream cheese
Pinch of salt
½ cup plus 2 tablespoons sugar
3 whole large eggs
½ teaspoon almond extract

Place the chocolate in a double boiler over medium low heat until the chocolate is melted and smooth. Set aside to cool until ready to use. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the salt and sugar and beat until well combined. Then, on a moderate speed, add the eggs one by one, beating only until incorporated after each addition. Add the melted chocolate and almond extract, and blend well. Turn off the machine and scrape down the sides of the bowl. Pour the mixture into the prepared crust. Bake in a preheated 350° oven 30 minutes. Remove from the oven and allow to cool 20 minutes. In the meantime, prepare the topping.

For the Topping: 
¼ cup sugar
1 teaspoon vanilla
8 oz. container sour cream
1 can cherry pie filling or strawberries glazed, optional

In a bowl, combine ¼ cup sugar, 1 tsp. vanilla and 8 oz. container sour cream and mix well. Spread the sour cream topping on the cooled cheesecake. Return cheesecake to the oven and bake an additional 15 minutes. Cool, refrigerate, and if desired, top with a fruit of your choice (e.g. cherry pie filling or glazed strawberries). Decorate rim with malted milk balls.

Gingerbread Waffles with Mary Jane® Praline Cream

Gingerbread Waffles with Mary Jane® Praline Cream

(Serves 6 - 8)

½ cup butter or 1 stick of butter
½ cup brown sugar
¼ cup molasses
2 eggs separated
1 ½ teaspoons double-acting baking powder
1 ½ cups all-purpose flour sifted
Pinch of salt
¼ teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
Confectioner’s sugar for dusting (optional)

Melt the butter and blend with the sugar, egg yolks and molasses. Sift together the baking powder, flour, salt, cinnamon, clove and nutmeg. Add the sifted ingredients and vanilla to the yolk sugar mixture. Beat the egg whites until stiff but not dry and fold gently into the batter. Bake on a hot, oiled waffle iron for approximately 4 minutes or until crisp and golden.

Mary Jane® Praline Cream

1 ½ cups heavy cream
½ cup Mary Janes®, unwrapped and frozen solid

With an electric mixer, in a medium bowl, beat the cream until just stiff and refrigerate. In a food processor, pulverize the frozen Mary Janes® to a powder and carefully fold into the beaten cream.

To assemble, place one waffle on a plate. Spread about 2 tablespoons of the Mary Janes® Praline Cream on the waffle and top with another waffle. Place an additional two tablespoons of the cream and top with the third waffle. If desired, sift the confectioner’s sugar on top of third waffle and sprinkle with some chopped candied ginger.

Haviland® Mint Buche De Noel Yule Log

Haviland® Mint Buche De Noel Yule Log

(Makes one 12-inch long cake)

Jelly Roll Sponge Cake Ingredients:
2 tablespoons butter, melted
4 whole eggs, separated
7 tablespoons granulated sugar
Pinch of salt
2/3 Cup cake flour, sifted
2 boxes of Haviland® Chocolate Thin Mints, pureed in a food processor

In a saucepan, melt the butter. Keep warm. 
Whip the egg yolks with ½ the sugar and the pinch of salt, until the mixture forms a ribbon and is lemon yellow in color.

By hand, using a rubber spatula, gently fold the sifted flour into the egg yolks mixture and set aside.

Whip the egg whites until frothy, gradually adding rest of granulated sugar and continue to whip until medium peaks form.

Gently fold the meringue into the flour and egg mixture. Then fold in the melted butter.

Pour the sponge cake into a jelly roll pan (1/2 sheet pan) that is lined with parchment paper. Spread the sponge cake evenly.

Bake in a 425° oven for 10-12 minutes, until the cake is golden brown and springs back in the center. Be careful not to over-bake and dry out the cake.

Turn the cake onto a towel and remove the parchment paper. Roll the cake up with the towel, starting with the largest side. Cool completely.

Unroll the cake and spread with the thin mints (which have been processed in a food processor to spreading consistency). Roll up the filled sponge cake, starting with the largest side.

Using a medium star tip, pipe lines of chocolate butter-cream to cover the entire log.

Slice the ends of the cake off. Refrigerate the cake. 

Decorate with chocolate butter cream frosting and dried meringue mushrooms.

NECCO® Wafers Gingerbread House

NECCO® Wafers Gingerbread House

In celebration of NECCO®'s 150th anniversary in 1997, NECCO®'s candy experts teamed up with baking instructor Susan Logozzo to offer a step-by-step guide for creating a traditional gingerbread house with some special twists for creative decorating with candy.

This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.

5 1/2 cups unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
3 tsp. ground ginger
2 tsp. ground cloves
1 tsp. nutmeg
1 cup shortening
1 cup sugar
1 1/4 cup molasses
1 large egg
1 tsp. vanilla

In a large bowl, thoroughly blend shortening and sugar. Add molasses, egg and vanilla and beat until smooth. In another bowl, sift dry ingredients. Gradually stir dry ingredients into molasses mixture. When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended. Separate dough into 4 balls. Wrap each in plastic wrap and chill a minimum of one hour. Dough can be refrigerated for up to two weeks.

You may build your house in stages over a few days or a few weeks time. Bake pieces one day, attach pieces for construction at another time, and add decorations even later. Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4" thickness.

For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.

Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces. Using a small sharp knife, cut around edges of pattern. Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil. Cut out doors and windows. Remove paper pattern pieces and place foil directly on a flat baking sheet. Bake at 325 degrees, 10-25 minutes, depending on size of pieces. Gingerbread will darken, especially around edges, and feel firm to the touch. Remove sheet from oven and allow gingerbread pieces to cool on sheet. Gently peel gingerbread from foil. You may store pieces lying flat in a cool dry place or freeze in an appropriate container.

When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built. Spread or pipe icing on edges of each piece which will attach to one another. Press pieces firmly together and hold to form neat angles. You may release your hold when pieces are self-standing. (This should only take a minute or two.) Allow sections of the house to dry before applying the roof or candy decorations.

When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue. Store house in a cool dry place for up to four weeks.

The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim. You will need 2 - 3 batches to complete one house. Make each batch separately. Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.

3 large egg whites,
room temperature
4 3/4 cups confectioner's sugar
1/2 tsp. cream of tartar

Place egg whites in bowl. Add cream of tartar. Sift sugar directly onto egg whites. Beat 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes. Place a piece of plastic wrap directly over icing while using to prevent air from drying it. If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it.

Select candy according to size and desired color. NECCO® Wafers are ideal for the roof. In addition, NECCO® Candy Buttons®, Haviland® Chocolate Covered Raisins, Peanuts, Nonpareils and Mighty Malts® Malted Milk Balls are perfectly suited for gingerbread decoration. Spread additional icing around house to cover board. Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars® for sleds, Mary Jane® Peanut Butter Kisses and Haviland® Thin Mints.

Strawberries dipped in Chocolate Mint Sauce

Strawberries dipped in Chocolate Mint Sauce

15 Haviland® Chocolate Thin Mints (yields ½ cup)
12 Large or stem strawberries (depending on size)
5 teaspoons of Karo Syrup®

Wash the strawberries with the stem or hull attached. Place on a clean dish towel to dry. In the top of a double boiler, combine and melt the Haviland® Thin Mints with the Karo Syrup®. Dip each strawberry halfway into the chocolate mint sauce. Place on wax paper and chill until the chocolate is solidified.