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REESE'S PEANUT BUTTER BARK RECIPE
2 packages
(4 oz. each)
HERSHEY'S Semi-Sweet Chocolate Baking Bar , broken into pieces
1 tablespoon shortening
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1/2 cup roasted peanuts or toasted almonds , coarsely chopped
Directions:
1 tablespoon shortening
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1/2 cup roasted peanuts or toasted almonds , coarsely chopped
Cover cookie sheet or tray with wax paper.
Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM
(50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional
30 seconds at a time, stirring after each heating, until chocolate is
melted and smooth when stirred.
Immediately place peanut butter chips and shortening in second
microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary,
microwave at MEDIUM an additional 30 seconds at a time, stirring after
each heating, until chips are melted and mixture is smooth when stirred;
stir in peanuts.
* To toast almonds: Heat
oven to 350°F. Spread almonds in thin layer in shallow baking pan.
Bake 8 to 10 minutes, stirring occasionally, until light golden brown;
cool.
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Source (credit):https://www.hersheys.com/recipes/recipe-details.aspx?id=5857&name=REESE%27S-Peanut-Butter-Bark
REESE'S PEANUT BUTTER BARK RECIPE
PEPPERMINT CRUNCH TRUFFLES RECIPE
Ingredients:
11 oz dark chocolate (65% cacao)
8 tablespoon heavy cream
1 ½ cups of crushed Peppermint Andes
8 tablespoon heavy cream
1 ½ cups of crushed Peppermint Andes
Directions:
Place chocolate and heavy cream in a heat-proof bowl over (not directly on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
Remove
chilled truffle mixture. Using a melon-baller, scoop out chocolate
rounds. Finish forming truffles by hand and place on parchment-lined
baking sheet. Roll truffles in crushed Peppermint Andes. Give covered
truffles one last roll between the palms of your hand to gently press
the crushed Peppermint Andes into the truffle.
******************
Source (credit):http://www.bakersroyale.com/candy/peppermint-crunch-truffles/
PEPPERMINT CRUNCH TRUFFLES RECIPE
BUTTERFINGER BARS RECIPE
Ingredients:
1 cup candy corn
1/3 cup peanut butter
3/4 cup chocolate chips, for the top layer
Directions:
Line a small baking dish with aluminum
foil, parchment, or plastic wrap. Make sure you have this ready to go.
In a microwave safe bowl, melt the candy corn. Approximately 30 seconds (50-60 seconds, max).
Have your peanut butter waiting on a big
spoon and the second you take the candy corn out of the microwave, stir
in the peanut butter. If it hardens up on you too fast, place mixture
back into the microwave for 10 seconds or so, until you can stir it to
be smooth.
Take your smooth mixture and put it into
your baking dish, pushing it down with a spoon or your hands. Work
quickly. Place this into the freezer.
Next, melt your chocolate chips. If you want more/less of a chocolate layer, use more/less chips.
Remove the baking dish from the freezer,
pour melted chocolate over it. Place in freezer and allow to set up for
10 minutes or so, slice & enjoy.
******************
Source (credit):http://www.loveveggiesandyoga.com/2011/10/butterfinger-bars.html
BUTTERFINGER BARS RECIPE
WHITE CHOCOLATE+PISTACHIO FUDGE RECIPE
Ingredients:
1 14oz can sweetened condensed milk
½ cup Irish Cream
36oz white chocolate chips
½ cup raw pistachios, chopped
½ cup Irish Cream
36oz white chocolate chips
½ cup raw pistachios, chopped
Directions:
Line a 9x9 baking dish with nonstick foil. Or, if you don't have nonstick foil, lightly grease.
In a saucepan over low heat, combine the chocolate, condensed milk
and Bailey's. Stir constantly until the chocolate is completely
melted. Remove from the heat and stir in the pistachios.
Pour into the pan and let cool until set. Once set, peel off the foil and cut into one inch squares.
******************
Source (credit): http://thetwobiteclub.blogspot.com/2012/01/baileys-white-chocolate-pistachio-fudge.html
WHITE CHOCOLATE+PISTACHIO FUDGE RECIPE
CANDY BAR APPLE SALAD RECIPE
Ingredients:1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.
Yield: 12 servings (3/4 cup each).
******************
Source (credit): http://www.tasteofhome.com/Recipes/Candy-Bar-Apple-Salad
CANDY BAR APPLE SALAD RECIPE
CHOCOLATE RUM BALLS RECIPE
Ingredients:
4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick sweet butter, cut into small pieces
4 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling
4 ounces bittersweet chocolate, cut into small pieces
1 stick sweet butter, cut into small pieces
4 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling
Directions:
1. In a medium bowl, combine the 2 types of chocolate and melt over a
double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk
in the butter pieces. Whisk in the sugar and the rum.
2. Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.
2. Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.
******************
Source (credit): http://dyingforchocolate.blogspot.com/2011/08/chocolate-rum-balls.html
CHOCOLATE RUM BALLS RECIPE
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