Holiday Treats

By Kendall Napier

Gingerbread Fudge

(pictured above)

TOTAL TIME: 1:00                                     PREP TIME: 0:05                                       SERVES: 6

INGREDIENTS                                                                            DIRECTIONS

12 oz. white chocolate, melted

1 c. sweetened condensed milk

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tbsp. red nonpareils

½ tbsp. green nonpareils

1.  In a large bowl, mix together melted white chocolate and sweetened condensed milk.  Add nutmeg, cinnamon and ginger and stir until combined. Stir in almost all nonpareils (leave some to sprinkle on top) until combined.

2.  Using a spatula, transfer fudge into a parchment-lined glass baking dish and smooth over top. Sprinkle with remaining nonpareils and let sit until firm. Transfer to the fridge to speed up the process. Cut into squares and enjoy.

Candy Cane Pretzel Bark

photo-3

TOTAL TIME: 0:20                                     PREP TIME: 0:05                                       SERVES: 12

INGREDIENTS                                                                            DIRECTIONS

12 oz. white melting chocolate, melted (or White CandiQuik)

1/2 package waffle pretzels

6 crushed candy canes (or Wilton’s Peppermint Crunch sprinkles)

1.  Line 15 x 10 jelly roll pan with foil and make sure the edges wrap around the end of the pan.  You don’t want it to move while you work.  Then spread rows of waffle pretzels over the entire pan edge to edge.

2.  Melt the white chocolate. Using a spatula, very gently spread the melted chocolate over all the pretzels. Go slowly so the pretzels don’t move.

3.  Sprinkle with crushed candy canes.

4.  Place the pan in the refrigerator for 15 minutes to set. Then start breaking apart the pretzels in sections. The waffle pretzels allows the bark to be broken apart in squares.

Peanut Clusters

photo-4

TOTAL TIME: 0:20                                     PREP TIME: 0:05                                       SERVES: 12

INGREDIENTS                                                                            DIRECTIONS

12 oz. milk chocolate chips

12 oz. butterscotch chips

16 oz. jar peanuts (skinless, unsalted)

1.  In a heavy saucepan, melt the milk chocolate chips. Melt 1 cup at a time to melt evenly.

2.  Add butterscotch chips to melted chocolate, 1 cup at a time to melt evenly. Mix thoroughly.

3.  Let cool for about 5 minutes.

4.  Stir peanuts into melted mixture. It is easier to add a small portion of peanuts at a time.

5.  Spoon a tablespoon of peanut mixture onto a wax paper lined cookie sheet. Place sheet in refrigerator for 15 minutes to set.

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