Salted Caramel Chocolate Pecan Bars 1 cup chopped pecans12 whole graham crackers1 cup firmly packed brown sugar3/4 cup (1 1/2 sticks) butter2 tablespoons whipping cream1 teaspoon vanilla extract1 cup semi-sweet chocolate chipskosher salt Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through. Line a cookie sheet with aluminum foil and lightly grease. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat and continue to cook until sugar is dissolved. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat. Bake at 350° for 8-10 minutes or until lightly browned and bubbly. Remove from oven and sprinkle with chocolate chips. Let sit for 5 minutes until chocolate is melted, then spread evenly over the caramel layer. Sprinkle with salt. Let cool. Chill for at least 30 minutes, then break or cut into pieces when ready to serve. Makes about 40 pieces. Recipe source: Eat. Drink. Smile.
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Cake Batter & Sprinkle Bark Ingredients 6 ounces (180 grams) high quality dark or extra dark chocolate, chopped (I used Callebaut Chocolate – Pure – Bittersweet – 1 kg) 12 ounces (360 grams) high quality white chocolate, chopped (I used Callebaut Chocolate – Pure – White – 1 kg) 3 teaspoons white cake mix sprinkles of choice (I used classic jimmies, non-pareils, and my favourite Wilton gold edible star sprinkles) Method 1. Line a baking sheet with parchment paper or a silicone baking mat. 2. Chop chocolate. 3. Melt dark chocolate either in the microwave or a double boiler. If using microwave, place chopped chocolate in a microwave-safe container (I use a Pyrex glass measuring cup), and heat for 20 second intervals, stirring each time with a silicone spatula. Be careful not to burn the chocolate–when there are just a few small bits left unmelted, you can simply continue to stir until it is completely smooth. 4. Pour melted dark chocolate onto your parchment/mat and spread (with a small offset spatula for ease) until desired thickness is achieved. Freeze for 20 minutes to set. 5. Melt your white chocolate. Whisk in cake mix slowly, stirring well until smooth. Let it sit for approximately 3 minutes (or at least until it slightly thickens). 6. Remove pan with set chocolate from the freezer and pour white chocolate on top, repeating the same spreading technique as you did with the dark chocolate. Toss sprinkles on right away. Freeze for 20 more minutes. 7. Once set, break or cut into pieces. Store in the refrigerator. 8. Try not to beat yourself up when you repeatedly sneak and snack on pieces every time you open the refrigerator for something else. 9. Enjoy! *slightly adapted from how sweet it is “cake batter chocolate bark”
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Homemade Peppermint Swirl MarshmallowsFor Printable Recipe, Click here!Makes: About 50 1-inch Marshmallows  Ingredients 3 ½ Envelopes Unflavored Gelatin 1 cup Cold Water 2 cups Sugar ½ cup Light Corn Syrup ¼ tsp. Salt 2 Egg Whites 1 teaspoon Peppermint Extract 1 tablespoon Red Food Coloring (Liquid) Confectioners sugar for dusting the pan and marshmallows  Directions Oil the bottom and sides of a 9” square baking pan.  Dust the bottom and sides of the pan with confectioners sugar.  Set aside. In the bowl of a stand mixer, combine the gelatin and ½ cup of the water.  Let it sit until the gelatin completely dissolves in the water. In a heavy-duty saucepan, combine the sugar, corn syrup, other ½ of water, and salt.  Stir the mixture over low heat until the sugar dissolves.  Increase the heat to medium and heat the mixture until it reads 240 degrees F on a candy thermometer.  This took about 20 minutes on my stove.  But it may take shorter or longer depending on your stove.  Once the mixture reaches 240 degrees F, pour it over the gelatin mixture and stir until the gelatin dissolves.   Beat the mixture on medium-high until it at least doubles in volume.  The mixture will become thick and white and look like melted marshmallows.   It takes about 8-10 minutes.  While the mixture is whipping up, whip the egg whites (in another bowl) until stiff peaks form.   Use a hand-held mixer to whip the egg whites.  However, if you don’t have a hand-held mixer, you can use your hands and normal whisk – this will take a lot of elbow grease.  You can also whip up the egg whites in your stand mixer before starting the whole marshmallow process. Add the beaten egg whites and peppermint extract into the sugar mixture, and mix until combined.  Carefully pour the mixture into the baking pan.  You won’t be able to pour the whole mixture into the pan (some of it will be stuck on the sides of the bowl).  Spread the mixture as evenly as possible.  Drizzle the red food coloring on top of the marshmallow.  Use a butter knife to swirl the red food coloring into the marshmallows.  There is no trick to this, just make random swirls in the marshmallow; the red food coloring will follow your knife and create a beautiful design.  Sift confectioners sugar on top of the marshmallow.  Chill in the refrigerator for at least 5 hours.  Run a butter knife around the sides of the pan and invert the marshmallow on a clean cutting board.  The marshmallow will not fall out; you will have to use your fingers to lift the sides of the marshmallow to get it out of the pan.  Using a sharp, large knife, cut the marshmallows into 1-inch squares.  Roll the marshmallows in confectioners sugar.  Store in an airtight containers for up to a week. Enjoy :)!
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Leftover Halloween Candy Bark Yield: About 2 lbs, or 30 servings Prep Time: 15 minutes | Chill Time: 1 hour 1 pound bittersweet chocolate, chopped 3 Butterfinger candy bars (or 8 fun-size bars), cut into 1-inch pieces 3 Heath candy bars (or 6 fun-size bars), cut into ¾-inch pieces 8 Reese’s peanut butter cups, each cut into 8 wedges ¼ cup honey roasted peanuts 3 ounces white chocolate, chopped ½ cup Peanut M&M’s (Halloween colors!) or Pretzel M&M’s or Reese’s Pieces 1. Line a baking sheet with parchment paper; set aside. 2. Place the chopped bittersweet chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth. Pour the chocolate onto the prepared baking sheet and, using an offset spatula, spread into a thin layer (about ¼-inch thick – a 12×10-inch rectangle). Sprinkle the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts, making sure all pieces touch melted chocolate (so they adhere). Lightly press to make sure the candy adheres to the melted chocolate. Refrigerate for 30 minutes. 3. Melt the white chocolate using the same method as the bittersweet chocolate (in a microwave in intervals) until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern. Scatter the M&M’s (or Reese’s Pieces) over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes. 4. Cut/break the bark into irregular pieces and serve. Store leftovers in an airtight container in the refrigerator. (Recipe adapted from Bon Appetit, October 2010)
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Chocolate Truffles INGREDIENTSBasic truffle ingredients 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces 1/2 cup of heavy whipping cream 1 teaspoon of vanilla extract Optional base flavorings: Mint leaves (1 bunch, stems removed, chopped, about 1 cup) Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods) Amaretto (1-2 tablespoons) Almond extract (1 teaspoon) Truffle coatings Cocoa powder Finely chopped walnuts Finely chopped almonds METHOD 1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe. 2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.) 3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight. 4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed. Makes 30-40 chocolate truffles.
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Homemade Chocolate Caramel Cups makes about 12 mini cups 2 cups chocolate chips 1/3 cup COLD salted caramel (you obviously can use homemade too) 12 mini muffin liners Line muffin tin with liners. Melt one cup of chocolate chips and spoon about a teaspoon of chocolate into each liner. Put in the freezer to set for 20 minutes. After 2 minutes, take the chocolate out. Make sure the caramel is very cold and has been refrigerated the entire time. Moving quickly, drop a spoonful of caramel on top of the chocolate. Put back in the freezer for 20-30 minutes. After 30 minutes, melt the other cup of chocolate chips. Moving very quickly so the caramel doesn’t soften, remove muffin tray from fridge and spoon another teaspoon (or more) on top of the caramel, covering it. Bang the pan on the counter to even out the chocolate. Put back in the freezer for 20-30 minutes. Keep refrigerated.
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Harry Potter Acid Pops What you’ll need: Blow Pops agave nectar pop rocks {you’ll need 1/2 packet of pop rocks per lollipop} What to do: 1. Place a 2 tablespoons of agave nectar into a shallow dish. Place pop rocks into a separate shallow dish. 2. Dip blow pop {or similar lollipop} into agave nectar making sure it coats the entire surface. Tap off an excess. Roll dipped lollipop into the pop rocks until the surface is coated. 3. Continue process until you have desired amount of acid pops.
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Oreo Cheesecake Pops (Makes 15-20 pops) You will need: 1 package Oreo cookies, divided 1 package (8 oz.) cream cheese, softened white chocolate wafers, melted lollipop sticks styrofoam block Directions: Put 5 Oreo cookies in a food processor, or food chopper, and grind the cookies to a fine crumb. Set aside. Take the rest of the cookies and break them into pieces, then put them in your food processor’s bowl. Add in the cream cheese. Process until well blended. Put the mixture in the fridge for one hour. Mold the dough into 1-inch balls and put them back in the fridge for another 20 minutes. Melt the wafers. Dip the lollipop stick in the melted candy then stick the lollipop stick in the cheesecake pop, half way, and dip the cheesecake pop in the melted candy wafers. Sprinkle the cheesecake pop with some cookie crumbs. Stick the cheesecake pop into the styrofoam block. Do this with the rest of the cookie dough and put the pops in the freezer for 2 hours. They will taste like ice cream! Serve.
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Peppermint Patties adapted from Joy of Baking 2 cups powdered sugar 1 1/2 tablespoons unsalted butter, softened 2 tablespoons evaporated milk 1/4 teaspoon vegetable oil 1/4 teaspoon vanilla extract drop of peppermint extract   1-2 cups chocolate chips In an electric mixer, beat first 5 ingredients until smooth. Scoop into a bowl and place in the refrigerator to set. Once firm, roll into one inch balls. Push down to flatten. Set in freeze for another 60 minutes. Melt chocolate chips in a double boiler. Remove patties from freezer and dip in chocolate, setting on wax paper. Freeze again until ready to eat.
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Chocolate Banana Bites 2 bananas, cut in 1-inch slices 3/4 cup milk or dark chocolate chips peanuts for garnish peanut butter for drizzling Slice bananas into 1-inch chunks and freeze for 60 minutes. In a double boiler or microwave, melt chocolate until smooth. Remove bananas from freezer and immediately dip in chocolate, placing on wax paper when finished. Drizzle with peanut butter or crushed peanuts. Freeze for 10 minutes or until ready to serve.
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Fantasy Fudge 1 ½ sticks butter3 cups granulated sugar2/3 cup evaporated milk12 oz semi-sweet chocolate chips7 oz jar marshmallow creme1 tsp vanilla extract1 cup chopped nuts (optional) 1. In large glass bowl, microwave butter until melted. Add sugar and milk; mix well. Microwave on high 5 minutes, or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on high 5 ½ minutes, stir after 3 minutes. 2. Remove from microwave and add chips. Stir until melted. Add remaining ingredients; mix well. Pour into greased 9″ square pan, or 13×9″ baking pan (depending on how thick you would like your fudge). 3. Cool completely at room temperature. Cut into squares.
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Coffee Toffee Yes, with the molasses again. After discovering how it brings out all coffee’s awesomeness in baked goods, I had to add it to this one too. Of course, if you don’t trust me that it only adds a subtle bitter tinge or are molasses-averse there are alternatives but we really liked it. And also the espresso — if a piece of candy could ever taste like a cup of coffee, this would be it. 1 cup (2 sticks or 8 ounces) butter1/2 cup light brown sugar1/2 cup white sugar1 1/2 teaspoons molasses (can swap corn syrup or honey)1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)1 1/2 teaspoons instant espresso powder1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice Line a small baking sheet (mine are 9×13, to fit in my puny oven) with parchment paper or a silicon mat and set aside. In medium heavy saucepan (I used a 3-quart) with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt and espresso together over together. Cook over medium heat, stirring occasionally with a whisk (one thatreaches into the corners is especially helpful here) until the temperature approaches 250¯F, at which point you should stir constantly until it reaches 300¯F. Pour immediately into the prepared baking sheet — you can spread it more evenly with a offset or silicon spatula but don’t worry if you have neither. Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts and then, if you’re as impatient as we are, you can slide the sheet onto a cooling rack in the freezer until the toffee is set. Break into pieces and store in an airtight container. If you’re kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.
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