Candies

Mint Chocolate Bark Candy

2 C. semi-sweet chocolate chips

1 C. white chocolate chips

1 tsp. Vegetable oil

1 tsp. peppermint extract

2 drops green food coloring

• Line a cookie sheet with wax paper. Melt semisweet chips over medium-high heat (either in a bowl on top of a pot of simmering water, or in microwave). Stir until smooth. Pour melted chocolate onto wax paper in cookie sheet and spread to about ¼” thickness.
• Using the same method, melt the white chocolate chips with the oil. Add the peppermint extract and food coloring. Stir well.
• Pour the white chocolate mixture over the chocolate layer and spread to about 1/8” thickness. Drag the tip of a butter knife through the layers to create swirls.
• Refrigerate until firm (about 30 minutes).
• Remove the bark from the pan. Peel off the wax paper. Using a cutting board and sharp knife, cut into about 2 dozen bars. Store in an airtight container in the refrigerator.

From the Blog “Holiday Tasting Party Recipes” by Marcia Browder (my sister-in-law), November 2009

Pecan Toffee

1 C. butter

1 ½ C. sugar

1 T. white corn syrup

3 T. water

1 C. pecans

8 oz. Hershey Bar

Melt butter in large heavy saucepan. Add sugar, syrup and water. Cook over medium heat, add chopped pecans. Cook to 300º (hard crack), watch closely after 280º. Spread out quickly on buttered cookie sheet. Break chocolate over toffee, heat will melt it, spread evenly. May garnish with finely chopped nuts. Allow to cool (in fridge works well) then break in pieces. Store in air tight container.

From the Blog “Holiday Tasting Party Recipes” by Marcia Browder (my sister-in-law), November 2009