Sweet and Salty Bark

Who doesn't like bark?  The last year or two I haven't made candy at Christmas, I think it's time to go back to it.  Bark is easy to make...melt some chocolate, pick what you want in your bark, mix it up, let it set, break it into pieces and eat!

This recipe is in the holiday edition of Kraft Food and Family.

Microwave 6oz. each semi sweet chocolate and white chocolate in a medium microwavable bowl on high for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute.  Chop 1/3 C. dry roasted peanuts, add to chocolate with 1 C. chopped pretzels; mix well.  Spread onto waxed paper covered baking sheet.  Refrigerate for 1 hour or until firm.  Break into pieces.

Crunchy Spiced Bark

Melt 3 4oz. packages  bittersweet chocolate.  Combine with 20 chopped chocolate wafer cookies, 1/2 tsp. ground cayenne pepper and 1/4 tsp. cinnamon.  Spread onto waxed paper covered baking sheet.  Refrigerate for 1 hour or until firm.  Break into pieces.  Warn people you are sharing this with about the cayenne!  LOL

Nutter Butter Truffles

Nutter Butters are one of my favorite cookies.  I love making truffles.  I normally use regular chocolate rather than the candy coating.  Wonder if the candy coating sets up better that the regular chocolate.  Guess there is one way to find out.  It would be nice to be able to make truffles in warm weather which I cannot do with regular chocolate.

1 pkg. Nutter Butter sandwich cookies
1 8oz. pkg.cream cheese
8oz. milk chocolate candy coating, melted
8oz. white candy coating, melted
3oz. bittersweet chocolate, melted

Place cookies in food processor; cover and process until finely crushed.  add cream cheese, process until blended.  Roll into 1 inch balls.

Dip half the balls in milk chocolate, allowing excess to drip off.  Place on waxed paper.  Repeat with remaining balls and white coating.  Drizzle bittersweet chocolate over truffles.  Let stand until set.  Store in an airtight container in the refrigerator.

Saltine Toffee Bark

I have tried this at some church functions.  Our pastor's Mom makes it and it is amazing.  I am going to have to hide it once I make it or I will eat the whole container myself!  Salt and sweet is the BOMB!

40 saltines
1 C. butter, cubed
3/4 C. sugar
2 C. semi sweet chocolate chips
1 pkg. (8oz) milk chocolate English toffee bits

Line a 15"x10"x1" baking pan with heavy duty foil.  Arrange saltines in a single layer on foil; set aside.

In a large heavy saucepan, over medium heat, melt butter.  Stir in sugar.  Bring to a boil, cook and stir for 1-2 minutes or until sugar is dissolved.  Pour evenly over crackers.  Bake at 350 degrees for 8-10 minutes or until bubbly.  Immediately sprinkle with chocolate chips.  Allow chips to soften for a few minutes, then spread over top.  Sprinkle with toffee bits. Cool.

Cover and refigerate for 1 hour or until set.  Break into pieces. Store in an airtight container.

Amaretto Cream Truffles

Hmmm, I see a new truffle recipe to try.  Let's hope it's not near 60 on New Years so the chocolate will set up.  It could be 60 the next day though.  Once the chocolate sets up it could be summertime for all I care!  We'll try these out and report back.

5oz. semisweet chocolate, chopped
4oz. milk chocolate, chopped
1/3 C. heavy cream
2 tbsp. Amaretto
1 tsp. vanilla
2 tbsp. sugar
2 tbsp. baking cocoa
Assorted sprinkles

Place chocolates in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolates, whisk until smooth.  Stir in Amaretto and vanilla.  Cool to room temperature, stirring occasionally.  Cover and refrigerate for 1 1/2 hours or until easy to handle.

In a small bowl, combine sugar and cocoa.  Shape chocolate mixture into 1 inch balls, roll in cocoa mixture or if desired, assorted sprinkles.  Store in an airtight container in the refrigerator.

Crunchy Chocolate Mint Balls

Adding to the Christmas baking list...if I add much more, I will need to start next week! 

1 pkg. mint chocolate chips
1/4 C. butter, softened
1 14oz. can sweetened condensed milk
1 1/4 C. chocolate wafer crumbs (about 22 wafers)
White jimmies

In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth.  Stir in milk.  Add wafer crumbs, mix to coat.  Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls; roll in jimmies.  Place on a waxed paper lined jelly roll pan; freeze until firm.  Transfer to a resealable plastic freezer bag.  May be frozen for up to 3 months.  Thaw at room temperature.

Pretzel Candies

Here are two quick recipes for some salty and sweet candies.  If you have kids, these won't last so make a bunch! 

Chocolate Pretzel Rings

Place pretzel rings on greased or parchment lined baking sheet.  Place a chocolate kiss in the center of each pretzel.  Bake at 275 degrees for 2-3 mintues or until chocolate is softened.  Remove from oven.  Place an M&M on each, pressing down so chocolate fills the pretzel.  Refrigerate for 10 minutes or until choclate is firm.  This will also work with Hershey Hugs as well and Candy Cane Kisses at Christmastime!

Pecan Caramel Candies

Place mini pretzels on foil lined baking sheet.  Place a Rolo candy in the center of each pretzel.  Bake at 250 degrees for 4 minutes or until candies are softened.  They will retain their shape.  Place a pecan half on each pressing down so chocolate fills each pretzel.  Cool slightly.  Refrigerate for 10 minutes until set.

Light Chocolate Truffles

Wow!  Truffles that are WW friendly.  One of this tasty morsels is only 62 calories.  Enjoy them with no guilt!!

This recipe makes about 18 truffles.  I haven't had a ton of luck doubling truffle recipes you might be better off just making hte recipe twice or three times or four times...you get the idea.

1/3 C. semisweet chocolate chips
4oz. reduced fat cream cheese
1/3 C. plus 2 tsp. baking cocoa, divided
1 1/4 C. plus 2 tsp. confectioner's sugar

In a microwave, melt chocolate chips; stir until smooth.

In a bowl, beat cream cheese until fluffy.  Beat in 1/3 C. cocoa and melted chocolate.  Gradually beat in 1 1/4 C. confectioner's sugar.  Coat hands with confectioner's sugar; roll chocolate mixture into 1 inch balls.  Roll in remaining  cocoa or confectioner's sugar.  Refrigerate for at least 1 hour.

Chocolate Covered Oreos

This is one of those recipes that is as easy as it sounds.  Melt chocolate, dip Oreos.  I made them tonight for NYE at my sister's tomorrow.  I melted white chocolate, dipped the Oreos and then sprinkled red sugar on them.  You can use any kind of chocolate, any kind of sandwich cookie and any kind of decoration or no decoration at all.  Just be sure your fingers are made of abestos; or you have some patience to wait until the chocolate cools a bit before you dip!

Sea Salt Cashew Brittle

Cashews are probably my favorite nuts...this recipe does not require a candy thermometer.  We'll see how it goes.

1 C. sugar
1 C. light corn syrup
1 tbsp. unsalted butter
2 1/2 C. small cashews
2 tsp. baking soda
1 1/2 tsp. coarse sea salt

Line a large rimmed baking sheet with foil; butter foil.  Heat sugar, corn syrup and butter in large heavy saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.

Boil without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown.  Comtinue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color.  Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.

Remove from heat; stir in baking soda (mixture will foam up).  Immediately, pour onto baking sheet.  Working quickly, spread with metal or silicone spatula as thin as possible.  Sprinkle with salt, lightly pressing it into brittle.  Cool completely, break into pieces.  Store in an airtight container at room temperature.

Whipped Mocha Truffles

OK, this is scary, I think I may be working on a baking plan for Christmas 2011! 

1/2 C. heavy whipping cream
10oz. 60% bittersweet chocolate, chopped
1/2 tsp.  instant coffee granules or espresso powder
2 tbsp. coffee flavored liqueur
1/4 C. unsweetened cocoa or powdered sugar

Bring cream to a boil in a large saucepan over medium heat.  Remove from heat; stir in chocolate and coffee granules.  Let stand 1 minute; stir gently until melted and smooth.  Whisk in liqueur.  Pour into medium bowl.

Refrigerate 15 to 30 minutes or until cool and thickened to soft spreadable consistency, whisking occasionally.  The chocolate mixture will set up quickly so keep an eye on it.

Beat cooled chocolate mixture at medium speed 30 seconds or until a shade lighter and fluffy.  (Do not overbeat.)

Place cocoa in a small shallow bowl.  With cocoa dusted hands, pinch off walnut size pieces of chocolate mixture; roll into rough balls or nuggests.  Roll, a few at a time in cocoa to coat.  Refrigerate until firm.

Pretzel Bark

Salty and sweet are two of my all time favorite tastes together. How sad is it that I am planning my holiday baking in July as I sit in the air conditioning!?!

1 C. chopped pretzels
1/3 C. chopped toasted pecans
1 1/2 pkg. Bakers semi-sweet chocolate, melted

Stir pretzels and nuts into melted chocolate; spread onto wax paper covered baking sheet.

Refrigerate 1 hour or until firm. Break into pieces and store in an air tight container.

You can sub lightly salted crushed peanuts for the pecans if you would like.

Simply Sensational Truffles

This looks like a great truffle recipe. This entry may have some typos. Yoda (the beagle to my FB friends) has decided to supervise my posting. She is a great typist, especially when she uses all 4 paws.

2 1/2 pkg. Baker's Semi Sweet Chocolate (20 squares), divided
1 pkg. 8oz. Phildelphia cream cheese
Assorted decorations--jimmies, sprinkles, chopped peanuts, etc.

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on wax paper lined baking sheet.

Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour. Place in paper candy cups. Store in the fridge in an airtight container.

Peppermint Bark

This is one of my favorite holiday treats. Be sure to use quality white chocolate. That's a lesson I learned this past year. The cheap stuff doesn't melt nice or set up nice. It was almost crumbly even in its melted state. The Crisco is my own addition, it gives the chocolate a nice sheen.

12oz. premium white chocolate, melted
6 medium sized candy canes, broken but not crushed
2 tbsp. Crisco

Melt the chocolate and Crisco in a microwaveable bowl according to package directions. Remove from microwave and stir. Add broken canes to chocolate mixture and stir. Spread chocolate mixture onto a wax paper lined baking sheet. Refrigerate at least an hour. Break into pieces and store in the refrigerator in an airtight container.

Chocolate Cookie Bark

This is an easy twist on what to me is a traditional holiday treat. This came off of the Kraft Foods site and I have made this for work pot lucks. It doesn't last too long!

1 pkg. (8 squares) Baker's semi sweet baking chocolate
1 pkg. (6 squares) Baker's premium white baking chocolate
2 tbsp. peanut butter
10 Oreo cookies

Place semi sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following the directions on the package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl, mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times for marble effect.

Refrigerate at least one hour or until firm. Break into 14 pieces. Store in airtight container in the refrigerator.

Fannie May Fudge

Years ago I worked for a company that had a pot luck day for just about any reason you can think of...needless to say we were bringing in food at least once a month. A friend made this fudge and while I am not a huge fudge fan, this was outstanding. The recipe makes 5lbs.

4 C. sugar
1 C. milk
1 tsp vanilla
1 C. butter (do not substitute margarine)
12oz. package milk chocolate chips
12oz. package semi sweet chips
2oz. unsweetened chocolate
1 C. chopped pecans
25 large marshmallows, cut up

Boil milk, sugar, vanilla and butter for 2-3 minutes (rapid boil). Turn off heat.

Add marshmallows and stir till melted. Add chocolates one at a time until melted. Add nuts. Pour into a 9X13 or 11X15 buttered pan.

Cool and refrigerate.

Before serving, let fudge come up to room temperature and cut into squares. Try using a pizza cutter, it works great.

Spiked Chocolate Truffles

These truffles are for kids over 21.

9oz. bittersweet, semisweet, or milk chocolate, finely chopped
1/2 C. heavy cream
2 tbsp. of your favorite liqueur such as Grand Marnier, Chambord, dark rum, bourbon.
1/3 C. cocoa powder, sifted, plus additional as needed for dusting hands

1. Place the chopped chocolate in a medium mixing bowl and set aside

2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Add the liqueur and stir to combine. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.

3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.

4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.

5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.

Tips:

Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.

If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.

Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.

Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatings in variation #1.

Basic Chocolate Truffles

I went to a chocolate class last week and we made these truffles as well as others I will post here. I never knew they were this easy to make. Our chef/professor told us that for the very best truffles you need to start with the very best chocolate.

8oz. semisweet or milk chocolate, finely chopped
1/2 C. heavy cream
1/3 C/ cocoa powder, sifted, plus additional for rolling truffles

1. Place the chopped chocolate in a medium mixing bowl and set aside

2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.

3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.

4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.

5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.

Tips:

Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.

If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.

Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.

Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatins in variation #1.