Irene, Here are five simple recipes to try. They all work and don't require
a thermometer. The last one is easy to make in your microwave if you don't
want to get fancy with the chocolate. If you use expensive white chocolate
you might want to take the trouble suggested in the recipe. I find that
various kinds of melted chips work just as well for these and disappear just
the same. If you try any of these, let us know how they turned out for you.
***
Never Fail Chocolate Nut Toffee (24 pieces)
1 cup chopped pecans or walnuts
1/2 cup butter
3/4 cup brown sugar
1 6 oz package chocolate chips (1 cup)
1. Press nuts on bottom of 8 inch square pan.
2. Boil butter and brown sugar for 5 minutes, stirring constantly.
3. Pour immediately over nuts.
4. Spread chocolate chips on top, and place a bread board over the pan to
hold the heat.
5. When chocolate has softened, spread evenly.
6. Keep in the refrigerator.
***
EASY RITZ TOFFEE
Prep 30 MIN
Total 2 HR 50 MIN
Servings 32
40 Ritz crackers
1 cup butter
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 tablespoon Betty Crocker candy sprinkles
Heat oven to 350F. Line 15x10x1-inch pan with foil. Spray foil with cooking
spray. Place crackers in single layer in pan.
In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat
until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9
minutes longer, stirring frequently, until light brown color. Remove from
heat. Add vanilla; stir until blended. Immediately pour mixture evenly over
crackers in pan; spread to cover.
Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle
chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread
chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool
completely, about 2 hours or until chocolate is set. Break into pieces.
Store covered in refrigerator up to 1 week.
***
CRANBERRY MACADAMIA BARK
Fill Christmas tins with this special candy to give as gifts
1 pound white confectionery coating or Almond Bark candy coating
cut into pieces
1 jar (3-1/2 ounces) macadamia nuts
1/2 cup dried cranberries
Melt coating in a saucepan over medium-low heat, stirring until smooth.
Add nuts and cranberries; mix well.
Spread onto a foil-lined baking sheet. Cool.
Break into pieces.
Yield: 1-1/4 pounds.
***
White Chocolate Macadamia Nut Bark
2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped
Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of
paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate
morsels in microwave on medium power for 2 minutes, stirring every 30
seconds, or until smooth. Pour chocolate onto prepared sheet and spread to
cover entire surface and form 1 even layer. Melt all but 1/4 cup of white
chips in microwave on medium power for 2 minutes, stirring every 30 seconds,
or until smooth. Drizzle melted white chocolate over semisweet chocolate
layer. Using a toothpick or skewer, swirl the melted chocolates together,
creating a marbled effect.
Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle
chocolate with nuts and remaining semisweet and white morsels. Gently press
toppings into melted chocolates. Refrigerate for 30 minutes, or until
chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate
into bite-size pieces.
***
WHITE CHOCOLATE HOLIDAY BARK
>From Food Network Kitchens
Pistachios and dried cranberries make this Christmas candy even more
festive.
RECIPE SUMMARY
Yield: About 1 1/2 pounds Prep time: 30 minutes
Cook time: 5 minutes
Inactive prep time: 30 minutes to 1 hour
Ease of preparation: Intermediate
INGREDIENTS
1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer
INSTRUCTIONS
Tempering the chocolate for the bark requires a double boiler. If you don't
have a double boiler, improvise one by using a saucepan and a stainless
steel bowl: Nestle the bowl into the saucepan, allowing a few inches of
space to remain between the bottom of the bowl and the bottom of the
saucepan.
Keep an extra bowl of a similar size on hand to transfer the
chocolate for cooling.
Rest the chocolate thermometer on a towel.
Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and
heat over medium-low to just below a simmer.
Put the chocolate in the top half of the double boiler
and set over the hot water.
Slowly melt the chocolate, stirring with a heat-resistant rubber spatula.
As the chocolate melts, check the temperature periodically to make sure it
stays between 82 and 86 degrees F.
If it starts to rise above this temperature,
quickly transfer the chocolate to the bowl on
