Wednesday, December 8, 2010

Peppermint Bark

1 lb. white almond bark
6 crushed candy canes
1/2 tsp. peppermint extract
red paste food coloring (do not use liquid food coloring)

Line a cookie sheet with foil. I like to use the new non-stick foil.

In a microwave safe bowl, melt almond bark. Stir in crushed candy canes and extract. Tint until light pink with red food coloring. Do not use liquid food coloring or it will cause the chocolate to clump. Use Wilton paste coloring. Spread on foil. Chill about 1 hr. Break into pieces. Store in air tight container in refrigerator.

Toffee Bars

2 sticks butter
1 cup brown sugar, packed
1 pkg. chocolate chips
1 cup chopped pecans
36-40 saltines, depending on size of cookie sheet

Preheat oven to 375 degrees.
Line a cookie sheet with aluminum foil. I like to use the new non-stick kind.
Lay the saltine crackers on the foil.

In a heavy saucepan, melt butter and brown sugar. Bring to a boil and boil for 3 min.
Carefully pour sugar sauce over saltines. Bake for 5 min. As soon as you remove pan from oven sprinkle chocolate chips over top of crackers. Let sit for a few minutes until they begin to melt. Spread chocolate over crackers carefully with a knife. Sprinkle with nuts. Chill for 1 hr. in refrigerator. Break into squares and store in airtight container in refrigerator. Serve at room temperature.