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Layered Peppermint Crunch Bark

November 4, 2010 By The Recipe Mom Leave a Comment
BonAppetite Dessert Cookbook

This bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays. To crush the candies, place them in a resealable plastic bag and tap them firmly with a rolling pin. Makes 36 pieces

17 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces), divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
6 tablespoons heavy whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover tightly with aluminum foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in medium metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Pour 2?3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1?4 cup crushed candies. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer [1]; spread to cover [2]. Immediately sprinkle with remaining crushed candies [3]. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

Do Ahead: Can be made 2 weeks ahead. Refrigerate in airtight container. Let stand 15 minutes at room temperature before serving.

Technique Tip: Spreading the Chocolate

To keep the white chocolate layer from remelting when you add the bittersweet chocolate, pour out the bittersweet chocolate mixture in three thick lines down the length of the baking sheet. This speeds up the spreading so that there isn’t time for the white chocolate to melt.

—From Bon Appétit Desserts by Barbara Fairchild/Andrews McMeel Publishing
Filed Under: Candy, Chocolate, Christmas, Desserts, Recipe Cards

Budget Candy Bar Bars

April 22, 2010 By The Recipe Mom Leave a Comment
barcookies

What You Need:

1 C brown sugar, packed
2/3 C of butter
1/4 C light corn syrup
1 C of peanut butter, divided
1 tsp vanilla
3 1/2 C quick cooking oats
1 (12 oz.) pkg. semisweet chocolate baking chips
1/2 C of chopped nuts

How to Make It:

Preheat the oven to 375 and lightly spray a 13X9 baking pan with cooking spray.
Stir together in a saucepan the brown sugar, butter and corn syrup.
Place the pan over medium low heat and stirring constantly cook 2 minutes.
Remove the pan from the heat.
Stir in the 1/4 C of peanut butter and the vanilla.
Pour the mixture over the oats in a large bowl and stir until combined.
Press the mixture into the bottom only of the prepared pan.
Bake in the preheated oven for 10 minutes or until just beginning to brown.
Place the chocolate chips into a saucepan over low heat.
Add the remaining peanut butter and stirring constantly cook for 2 minutes.
Spread the mixture over the baked crust and sprinkle the top evenly with the nuts.
Cool on a wire rack until the chocolate is firm.

Makes 15 bars

These little bars are a sweet treat that can take the place of those expensive candy bars. As a dessert these will put a smile on everyone’s face while you count the dollars you saved. Use whatever baking chips you have on hand such as white or mint chocolate chips or even butterscotch. Do the same with the nuts. Whatever you have on hand will work just fine.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 14 minutes
Total Time: approximately 44 minutes

Nutritional Information: (approximate values per serving)
Calories 166; Fat 9g; Saturated Fat 4g; Carbohydrates 16g; Fiber 2g; Protein 3g;
Cholesterol 7 mg; Sodium 64 mg

Filed Under: Cakes and Cookies, Candy, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Double Chocolate Buttermilk Muffins

March 1, 2010 By The Recipe Mom Leave a Comment
choczucmuffin

chocmuffin1What You Need:

3/4 C unsalted butter, melted and cooled
1/4 C + 2 T nonfat buttermilk
1 1/2 t vanilla extract
1 large egg
1 C + 2 T of flour
5 T unsweetened cocoa powder
3/4 C sugar
2 1/4 t baking powder
1/2 t salt
3/4 C semisweet chocolate chips

How to Make It:

Allow the oven to preheat to 350 degrees.
Line a muffin tin with paper cups or spray generously with a non stick cooking spray.
Place the melted butter into mixing bowl.
Whisk in the buttermilk, vanilla and egg until well blended.
In a separate bowl sift together the flour, cocoa powder and sugar.
Sift in the baking powder and salt and to toss to combine.
Fold the chocolate chips into the flour mixture.
Pour the buttermilk mixture into the flour mixture and stir just until moist.
Fill each muffin cup 2/3 full of batter.
Bake the muffins for 18 minutes or until a pick inserted in the center comes out clean.
Place the muffin tin on a wire rack and cook for 5 minutes.
Remove the muffins from the tin and cool on the wire rack to room temperature.

Makes 12 muffins

Jumbo muffins are easy to make with this recipe. Instead of using paper liners butter 6 jumbo muffin tin cups including the rims to help round the top of the muffins. Fill the cups 2/3 full of batter and bake 25 minutes or until a pick inserted in the center comes out clean.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , ,

Banana Parfaits with Chocolate Granola

February 28, 2010 By The Recipe Mom Leave a Comment
chocolate1

chocolate1What You Need:

1 C of rolled oats
1/2 C of toasted almonds, sliced
1/3C of toasted walnuts, chopped
1 1/2 C of unsweetened coconut, toasted and shredded
1 T of brown sugar + 1/4 C of brown sugar, packed and divided
1 t of cinnamon
2 T of unsweetened cocoa powder
1/4 C honey, divided
1/4 C semisweet mini chocolate chips
1/2 C of raisins
1 (32 oz.) container of vanilla yogurt
Zest from half of an orange
6 T of unsalted butter
4 ripe bananas cut into 1/4 inch slices

How to Make It:

Line a baking sheet with parchment paper and place the rack into the center of the oven.
Allow the oven to preheat to 350 degrees.
Toss together the oats, almonds, walnuts and coconut in a mixing bowl.
Sprinkle 1 T of brown sugar, the cinnamon and the cocoa powder over the top.
Toss until all the ingredients are mixed together well.
Spread 3 T of the honey over the mixture and toss until well covered.
Spread the mixture evenly over the prepared baking sheet.
Bake the granola 15 without stirring.
Allow the granola to cool.
Dump the chocolate chips into a mixing bowl.
Add the raisins and the remaining honey and stir until well combined.
Fold in the granola mixing until all the ingredients are blended together well.
Whisk together the yogurt and orange zest.
Cover the bowl and refrigerate until ready to use.
Melt the butter in a skillet over medium heat.
Stir in the remaining brown sugar.
Cook 2 minutes, stirring constantly, until the sugar is dissolved.
Lay the banana slices into the skillet and stir gently to coat.
Cook 1 minute or until the bananas just begin to color.
Place one spoon of warm bananas into the bottom of the parfait glasses.
Add 1/2 C of the yogurt mixture.
Top with the chocolate granola.

Makes 8 servings

Filed Under: Chocolate, Desserts, Kid Friendly, Parfaits, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Crispy Chocolate Snack Balls

February 27, 2010 By The Recipe Mom 1 Comment
chockrisp

chockrispWhat You Need:

8 T of unsalted butter
1/3 C of unsweetened cocoa powder
2 (10 oz.) bags of mini marshmallows
10 C of rice crispy cereal
3/4 C of semisweet chocolate chips

How to Make It:

Heat the butter in a saucepan over medium high heat until melted.
Stir in the cocoa powder.
Place the marshmallows into the pan.
Heat for 5 minutes or until melted, stirring often.
Remove the pan from the heat.
Fold in the cereal until completely coated.
Place half of the chocolate chips into the mixture.
Stir until melted.
Add the remaining chocolate chips and stir until blended in well.
Cover a baking sheet with wax paper then lightly oil your hands.
Form the mixture into golf ball size balls.
Place the formed balls on the prepared sheet.
Cool to room temperature before eating and storing.

Makes 80 balls

The more chocolate the better don’t you agree. Use chocolate flavored cereal instead of just plain rice cereal. Keep these little treasurers fresh for up to 4 days by placing them in an airtight container. Leave them stored at room temperature. Chilling will cause them to harden and they will not be eatable.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , ,

Chocolate on Chocolate Angel Food Cake

February 26, 2010 By The Recipe Mom Leave a Comment
chocangel

chocangelWhat You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Place the rack in the center of the oven and preheat the oven to 350 degrees.
Sift together the flour, confectioners’ sugar and cocoa powder
Place the egg whites and cream of tartar into a separate mixing bowl.
Add the salt and vanilla.
Use an electric mixer on medium speed and whisk together until soft peaks form.
Place the mixer on high speed and slowly add in 1/3 of the sugar mixing as you add.
When the sugar is mixed in slowly add another 1/3 of the sugar.
When that sugar is mixed in, add in the remaining sugar and mix until medium peaks form.
Fold in the flour mixture until moist and blended in well.
Pour the batter into an ungreased angel food cake pan.
Bake for 35 minutes or until the cake bounces back easily when lightly touched.
Invert the cake on a wire rack but leave the cake covered with the pan until cool.
To make the glaze place the semisweet chocolate into a mixing bowl.
Pour the syrup over the chocolate and let set.
Place the heavy cream in a saucepan.
Place the pan over medium high heat and bring it to a steady boil.
Pour the hot cream over the chocolate and whisk until smooth and creamy.
Unmold the cake and turn it right side up.
Spoon the glaze over the cake allowing it run down the sides.

Makes 8 servings

Remember not to grease your angel food cake pan. It is important for the egg whites to stick to the sides of the pan so the cake can rise. Make your cake an eye catcher by garnishing it with maraschino cherries or candied ginger.

Filed Under: Cakes and Cookies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Special Chocolate Scones

February 25, 2010 By The Recipe Mom Leave a Comment
chocchips

chocobakingsheetWhat You Need:

2 C of flour
4 T + 1 t of sugar, divided
2 t baking powder
1/2 t of salt
1 stick + 2 T of unsalted butter, cold and cut into pieces
1 C of semisweet chocolate chips
1 large egg yolk
1/2 C of half and half, chilled

How to Make It:

Set the oven temperature to 375 degrees preheating the oven.
Place the oven rack into the center of the oven.
Spray a baking sheet with a non stick cooking spray and set aside.
Place the flour and 4 T of sugar into a mixing bowl.
Add the baking powder and salt and whisk to blend.
Add the butter to the flour mixture.
Cut the butter into the mixture with a pastry blender until crumbly.
Stir in the chocolate chips.
Whisk the egg yolk and half and half together in a small mixing bowl.
Pour the egg mixture over the flour mixture.
Using a fork toss the mixture until a soft dough forms.
Lightly flour a cutting board or flat surface.
Place the dough on the flour.
Knead using your hands 6 times then form the dough into a disk.
Cut the disk into 6 equal size pieces.
Place the cut dough onto the prepared baking sheet.
Sprinkle the remaining sugar evenly over the 6 disks.
Bake for 20 minutes or until a golden brown on the bottom.
Cool on a wire rack before serving.

Makes 6 scones

Serve these special scones warm with a little cream or whipped topping. These scones are best if eaten on the day they were baked. If you have leftovers they can be reheated by wrapping them in foil and placing them on a baking sheet. Place in a preheated 350 degree oven for 5 minutes or until heated through.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Cranberry Topped Chocolate Shortbread Tart

February 24, 2010 By The Recipe Mom Leave a Comment
cranberries

cranberriesWhat You Need:

4 T of heavy whipping cream, divided
3 oz. semisweet chocolate, chopped
1 fully baked packaged shortbread crust
1/2 C of frozen cranberries
2 T of sugar

How to Make It:

Place 3 T of the cream into a saucepan.
Place the pan over medium high heat.
Bring the cream just to a simmer.
Remove the pan from the heat and add the chocolate.
Stir to cover the all the chocolate with the hot cream.
Let stand 1 minute.
Whisk until the mixture is smooth and creamy.
Add the remaining cream and whisk to blend.
Spread the filling into the shortbread crust.
Cover the pie and refrigerate for 2 hours or until firm.
Preset the oven temperature to 425 degrees preheating the oven.
Spray a cake pan well with a non stick cooking spray.
Place the frozen cranberries into a bowl.
Sprinkle the cranberries with the sugar and quickly toss to coat.
Place the cranberries in an even layer into the prepared cake pan.
Bake 5 minutes or just until the cranberries begin to thaw.
Stir the cranberries around in the sugar.
Bake an additional 5 minutes or until all the sugar has dissolved.
Remove the cranberries from the oven and stir.
Cool completely then spread the cranberries evenly over the top of the tart.

Makes 8 servings

Work quickly when coating the frozen cranberries with the sugar. You don’t want the sugar to dissolve before placing the cranberries into the oven. These candied cranberries will remain fresh for up to 4 hours at room temperature. They make a great topping for ice cream, angel food cake or even pound cake.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes, Tarts Tagged With: , , , , , , , ,

White Chocolate Almond Nibblers

February 23, 2010 By The Recipe Mom Leave a Comment
wchocolatedrop

wchocolatedropWhat You Need:

1/2 C of flour
1/4 t of baking powder
1/8 t of salt
1/2 C of light brown sugar, packed firm
3 T of egg, well beaten
1 T unsalted butter, melted
1/2 t of vanilla extract
1/3 C of white chocolate chips
1/3 C of almonds, toasted and chopped coarse

How to Make It:

Preset the oven temperature to 350 degrees and preheat.
Adjust the oven rack to the middle of the oven.
Line a loaf pan with foil allowing it to hang over the short ends of the pan.
Spray the foil with a non stick cooking spray.
Place the flour, baking soda and salt into a mixing bowl.
Toss with a fork to combine.
Dump the brown sugar into a separate bowl.
Add the egg, butter and vanilla and whisk until blended together well.
Stir the egg mixture into the flour mixture until well blended.
Fold in the white chocolate chips and the almonds.
Spread the batter into the prepared loaf pan.
Bake for 22 minutes or until the top is golden brown and dry.
Place the pan on a wire rack to cool completely.
Remove from the pan using the foil handles.
Cut into bite size squares.

Makes 24 bites

These are perfect for gift giving. Place a few in a foiled lined box for friends and family. Be sure to keep a few for you to grab when the chocolate craving strikes.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , ,

Toffee Filled Chocolate Cookies

February 22, 2010 By The Recipe Mom Leave a Comment
choctofecookie

choctofecookieWhat You Need:

12 oz. of semisweet chocolate, chopped
2 T unsalted butter
1/4 C + 2 T of all purpose flour
3/4 t of baking powder
1/2 t of salt
1 1/4 C of sugar
3 large eggs
1 1/2 t of vanilla extract
4/2 oz. chocolate covered toffee bars, chopped coarsely

How to Make It:

Place the chocolate and the butter into a microwave safe bowl.
Microwave on high power for 1 minute then stir until smooth.
Allow the chocolate to cool to lukewarm
Whisk together the flour, baking powder and salt in a mixing bowl.
Place the sugar and eggs into a separate bowl.
Mix on high speed with an electric mixer for 2 minute or until thick and pale in color.
Add the chocolate mixture and vanilla and beat to blend in well.
Reduce the speed of the mixture to and blend in the flour mixture for 30 seconds.
Fold the candy pieces into the batter.
Cover and refrigerate the batter for 25 minutes or until firm.
Place the oven rack into the center of the oven.
Set the oven temperature at 350 and allow the oven to preheat.
Line a baking sheet with parchment paper.
Using a 1/4 C measuring cup transfer the batter by cups to the line baking sheet.
Press the cookies down with a spatula to flatten.
Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.

Makes 18 large cookies

Use an ice cream scooper instead of the measuring cup to transfer the batter to the baking sheet. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check to see if they are done.

Filed Under: Cakes and Cookies, Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , ,
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