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Chocolate Cookie Bark
For about 2dozen pieces, you’ll need
20 cream-filled chocolate sandwich cookies (about half of an 18-ounce package)
2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
1-teaspoon vanilla extract (use with semisweet chips only)
1. Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of the wooden spoon, a job kids will love.
2. Melt the white chocolate chips-or semisweet chips-in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a ½-inch thickness. Refrigerate until solid, about 1 hour.
3. Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife cut the bark into 12 bars for wrapping Store in an airtight container.
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Mint Chocolate Bark
For about 2dozen pieces, you’ll need
2cups semisweet chocolate chips
1 cup white chocolate chips
1-teaspoon vegetable oil
1-teaspoon peppermint extract
2 drops green food coloring
1. Line a cookie sheet with waxed paper; set it aside. Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a ¼-inch thickness with the back of a spoon.
2. Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of the spoon. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.
3. Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2dozen bars with a sharp knife. Store in airtight container in the refrigerator.
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Peanut Butter Buckeyes
For about 7dozen buckeyes, you’ll need
11/2 cups peanut butter
6 cups confectioners’ sugar
1 cup (2 sticks) butter, softened
½ teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate ships
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.)
2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in airtight container in the refrigerator.
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White Chocolate Snowballs
Ingredients
1 ½ cups peanut butter
½ cup (1 stick) butter, softened
1 (16-ounce) package confectioners’ sugar
2 cups white chocolate chips
1 tablespoon vegetable shortening
½ cup shelled, unsalted peanuts
1. Line 1 large baking sheet with aluminum foil and another with waxed paper; using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth. Add the sugar, ½ cup at a time; blend until smooth.
2. Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until firm, about 30 minutes.
3. Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using a toothpick for a handle, piece each ball, and then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed. Set them on the waxed-paper-lined sheet and top each with a peanut half. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.
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Caramel Crisp Bars
Ingredients
4 cups mini marshmallows
¼ cup (1/2 stick) butter
14 caramel candy squares
1teaspoon vanilla extract
6½ cups crisped-rice cereal
11/4 cups semisweet chocolate chips
1. Line a 9-by 13-inch baking pan with a piece of foil that extends at least 2 inches over each end. Grease the foil; set the pan aside. Melt the marshmallows, butter, and caramels in a large saucepan over low heat. Stir continuously until smooth, approximately 9 minutes. Remove from the heat and stir in the vanilla extract. Add the cereal and chocolate chips, mix well. Spread the mixture in the prepared pan. Let it cool completely, about 45 minutes.
2. Transfer the mixture to a cutting board by lifting up the foil. Carefully peel off the foil. Using a sharp knife cut the mixture into 12 large bars, as shown above, or 24 small bars. Store in an airtight container.
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Crunchy Nut Cluster
For 4dozen clusters, you’ll need
Candy cups
2 2/3 cups sweetened flaked coconut
2 cups pecans or 1 (6-ounce) jar macadamia nuts, chopped
1cup white or semisweet chocolate chips
For the glaze: 1/3 cup white chocolate (melted with ½ tablespoon vegetable shortening) or 1/3 cup semisweet chocolate
1. Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350º. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
2. Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips-with or semisweet-in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
3. Melted the remaining chocolate according to the package directions. Pour the contents into a zip lock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
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