CHOCOLATE BARK

MAGIC MINT CHOCOLATE BARK
I found this on the back of my favorite Winter Dark Chocolate & Mint Morsels package.  It was so easy and the kids had fun helping me make.  Tasted very good!

1 2/3 cup (10 oz pkg) chocolate chips (used dark chocolate & mint)
1/3 cup coarsely chopped oven-roasted or toasted almonds (or broken up pretzels)

Preheat oven to 325.  Line baking sheet with foil or parchment paper (I used silicon mat).

Arrange morsels so they are touching each other in a single layer (roughly an 11x9 rectangle).

Bake 1-3 minutes or until morsels are shiny.  Morsels will retain their shape.  Remove from oven to wire rack.  With tip of butter knife or wooden pick (I used a spachula) immediately swirl morself to create a swirled pattern.

Sprinkle with nuts (or other topping).  Hold up baking sheet 3 inches above the counter and drop to settle nuts into melted morsels.  Refrigerate for 1 hour or until firm.  Break into pieces and store in fridge.

PRETZEL TURTLES

PRETZEL TURTLES
http://thepioneerwoman.com/cooking/2013/12/pretzel-turtles/

Scott saw this recipe on facebook I think and wanted to try them.  I will try anything from The Pioneer Woman :-)  They are easy to make and so tasty.  The kids enjoyed helping me make them.  We made them for Santa 2013 (in addition to the cinnamon rolls Jackson wanted to make).  Would be a fun thing to take to friends/family/neighbors at Christmas time.  Forgot to toast the pecans first.  I did some with milk and some with semi-sweet/dark mixed.  I liked the milk chocolate better which surprised me.  The semi-sweet/dark mix was too rich.  I did some on a cookie sheet with my mat and some on parchment paper.  I liked the parchment paper better because the other ones had the pattern of the mat and turned white on the bottom.  I have heard that if you add some shortening or parafain (sp) wax the chocolate will keep that smooth look. 

UPDATE: These are addicting!!!

Pretzel Turtles

Prep Time:

 5 Minutes

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 24

Print Recipe

Ingredients

• 24 whole Mini-pretzel Twists
• 24 whole Individually Wrapped Caramel Squares, Unwrapped
• 8 ounces, weight Good Quality Milk Chocolate, Melted
• 24 whole Pecan Halves

Preparation Instructions

Preheat oven to 325 degrees.

Place the pecan halves in a single layer on a baking sheet and put in the oven for 5 to 6 minutes, shaking the pan once halfway through, until they're lightly toasted. Remove them after they're toasted and put them on a plate to cool.

Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 4 to 5 minutes, or until the caramels are softened (but definitely not melting.) Remove the pan from the oven.

Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set them aside to cool completely.

Meanwhile, melt the chocolate. When the pretzel/caramels are cooled, remove them from the baking sheet. Spoon small dollops (1 1/2 teaspoon helpings) of chocolate all over the baking mat, then lightly drop each pretzel onto the middle of each dollop, making sure they're centered.

Allow them to cool completely before serving (you can hasten this along in the fridge.)

Variation: Spoon a little melted chocolate all over the tops of the turtles to cover the whole thing in chocolate.

BUTTERFINGER BITES

BUTTERFINGER BITES
http://lilyandbliss.com/2012/10/diy-butterfinger-bites/
I was shocked how much these taste like butterfingers.  We had so much junk food around the holidays I kept these in the freezer.  Taste yummy frozen.  I just used cheap candy corn.  Next time I would like to try it with Brach's since it is the only one made with real honey.  I used chocolate bark for the coating, but chocolate chips would work fine too.  I think we used about 1/2 a package.  We only put chocolate on the top.

1 ½ cups of candy corn
8 oz. peanut butter (I used creamy)
Chocolate to coat

In a microwave safe bowl heat the candy corn for one minute. Stir and keep heating for 20 second intervals until completely melted.

Stir in peanut butter. I use organic peanut butter so it was in the fridge. I placed it in the microwave and heated it by 20 second intervals again, stiring in between, until it was blended.

Take a loaf pan and line it with parchment paper. Place the candy corn mixture into the pan and let it cool completely for about 2 hours.

Once it is cooled you can remove from pan and cut into pieces (I made about 15, remember bite size!).

Heat your chocolate via the microwave or the stovetop and then dip your butterfinger bites into the chocolate, drizzle it or spoon some on the top like I did. Just put some chocolate on it!!