Pistachio Cranberry Bark

Pistachio Cranberry Bark


1 cup white chocolate candy melts
1 cup dark chocolate candy melts
½ cup pistachios
½ cup dried cranberries
wax paper
Line a cookie sheet with wax paper. Set aside.
Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
Reserving about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
In the meantime melt white chocolate melts using the same 30 second interval method. Once completely melted stir in pistachios and cranberries.
Pour the white chocolate mixture over the hardened dark chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate and drizzle over the top of the bark to decorate.
Return cookie sheet to the refrigerator until the bark has hardened.
Once completely cooled and hardened remove from the fridge and break apart into pieces.
Store in a sealed container in a cool dark place so it does not melt.

Peanut Butter Fudge

 

Peanut Butter Fudge

 

Yield: 64 1-inch pieces

Ingredients

• 8 oz. unsalted butter, plus more for greasing pan
• 1 cup creamy peanut butter

• 1 tsp. vanilla extract
• 16 oz. confectioners' sugar

Directions

• Line an 8 x 8-inch baking dish with parchment paper. Lightly grease with butter. Combine the butter and peanut butter in a microwave safe bowl and cover with plastic wrap. Microwave on full power for 2 minutes. Remove from the microwave, stir, and microwave on full power for 2 minutes more.
• Carefully remove the bowl from the microwave. Add the vanilla and confectioners’ sugar to the bowl. Stir with a wooden spoon or spatula until evenly combined. The mixture will become difficult to stir and lose its sheen.
• Transfer the mixture to the prepared pan and spread into an even layer. Place an additional piece of parchment directly on the surface of the fudge. Refrigerate until cool, at least 2 hours. Use a large knife to cut into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.

Peppermint Popcorn Crunch

Peppermint Popcorn Crunch
{inspired by Nest of Posies Valentine Confetti}

2 bags microwave popcorn
1 bag candy cane candy melts
2 bags MINT M&M's, you'll use about 1.5 bags)
Christmas sprinkles

Pop the popcorn as directed on the bag. Pour onto a large, rimmed cookie sheet. Fish out as many unpopped kernels as possible.

In a glass bowl, melt the candy melts on 50% power for 1 minute, then for 30 second intervals, stirring between each time until melted. Pour over the popcorn and toss.

Add about a bag and a half of the mint M&M's and a handful of Christmas sprinkles. Toss.

Spread the mixture out on 2 cookie sheets until the candy melts have set.

Bag and give...or just plop it in a big bowl, plop yourself on the couch, and eat.