This is peppermint bark. It is pretty simple to make. I melt a bag of milk chocolate chips in the microwave (30 seconds, then stir, repeat 3-4 times until there are no chips visible). Spread it in a foil-lined cookie sheet and put it in the fridge until it hardens. Put six standard-sized candy canes in a bag and bash them with the bottom of a pint glass (or other convenient hitting implement) until they are a mix of small chunks and powder, nothing bigger than about 1/2 inch. Melt the white chocolate just like you did the milk chocolate, then before you spread it on, stir in the candy cane bits and spread away. Once it has all hardened, break it into chunks and enjoy! It may not look like much but it tastes like pepperminty heaven!
Bourbon balls from Cookbook's
recipe. No Nilla wafers here! Tempering chocolate is still not my forte but they taste a lot better than they look!
Honey caramel nut bars via Sunset magazine. These need to cool COMPLETELY before you try and cut them. Not as in wait until they're just warm. Like, the next day.
Nuts with sea salt, garlic powder and Italian spices. Easy, but these need a lot of olive oil or all of your spicy goodness will fall to the bottom of the bowl once they've cooled off. So sad. Until you get to the bottom of the bowl... These are ridiculously tasty when they are still hot.
Snappy little gingersnaps.
Yum.
2 comments:
Oh, I think the bourbon balls look great!
That's because they're staged ;) the ugly ones are on the bottom. I can only do so many and then the chocolate starts to get grainy. It kills me. And they look like mutants.
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