Sunday, November 07, 2010

Candy Bark and Pretzel Chocolate Candies

I have a huge sweet tooth, so I try not to buy candy to keep in our house (honestly it wouldn’t stay in our house, it would just be eaten--by me!). I have been planning on making some gift packages to send to some special people; when I saw a recipe for candy bark I thought it would be an easy, yet delicious, treat (and it would give me an excuse to buy some candy!). Not to toot my own horn, but my hunch was right--this candy bark is irresistible! I made two batches: The first time I followed the recipe using the candies it listed. For my second attempt I changed up some ingredients to integrate different types of candy. This recipe is very versatile and can be made to suit your favorite candy tastes; the only downside (at least for me) is it is almost too good--you can’t have “just one piece!"

Another treat that I made to include in my gift packages was Pretzel Chocolate Candies. These treats are also very simple; they are not really a recipe, but more of an idea. I saw the original concept here and decided to change it up a little bit. I used hershey kisses, peanut, and regular M&Ms. Next time I think I will also try Rolo candies, pecans, and M&Ms to create some other flavor combinations. Russell suggests that I use marshmallows and M&Ms to create a s’more effect. Whatever flavor combination you choose these are a tasty little treat!

Candy Bark

  • 16 oz. semi-sweet chocolate chips
  • 8 Reeses cups, cut into wedges
  • 15-20 mini Snickers (the really small ones), cut into pieces or 1 regular size Snickers bar cut into pieces
  • 2 Kit-Kat bars (full size) cut into pieces
  • 1/2 cup peanut M&Ms
  • 1/3 cup honey roasted peanuts
  • 3 oz. white chocolate

Line a baking sheet with foil.

Place the semi-sweet chocolate chips in a microwave safe dish. Microwave on 40-50% power for 1 minute. Remove from the microwave and stir well. Repeat this process, microwaving in 30 second-1 minute increments and stirring, until chocolate chips are smooth and have completely melted.

Pour the chocolate over the foil and spread into a thin layer using a spatula.

Evenly sprinkle the chopped candy bars, Reese cups, peanut M&Ms, and honey roasted peanuts over the melted chocolate. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and let chill for at least 30 minutes.

Melt the white chocolate in the microwave until smooth, using the same method stated above. Drizzle the white chocolate over the chilled candy bark. Return to the refrigerator and let chill for another 30 minutes.

Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.

Adapted from: Annie’s Eat: Halloween Candy Bark, originally from Bon Appetit, October 2010

Pretzel Chocolate Candies

  • small Pretzels
  • Hershey kisses
  • Peanut M&Ms and regular M&Ms

Preheat oven to 350 degrees F.

Place pretzels on a foil lined cookie sheet. Unwrap Hershey kisses and place one on top of each pretzel.

Place in the oven for 2-3 minutes- until the Hershey kisses are glossy but still hold their shape.

Remove cookie sheet from the oven and gently press a M&M on top of each Hershey kiss. Place in the refrigerator for about 30 minutes to cool and set the chocolate.