Thursday, December 22, 2011

Three "Bark" Candy Recipes

I love “Bark” candies because they’re easy and yet they have an elegance about them.  These are three very different but great recipes.  They freeze very well and they make a lot too.  Great for gifts!  Great for serving if you have last-minute company!  Great for taking to a party! 


Pringle Candy

This comes from my dear friend Delores Bailey.  It’s such a great alternative to the super-sweet stuff around the holidays since it’s more salty-sweet. 

2 packages white chocolate chips, melted 
1 can Spanish peanuts (with red skins) 
1 can regular flavor Pringles (Lays Stacks work okay too), crushed   

Stir ingredients together.  Spread on wax paper until cooled and firm.  Break into pieces.


Peppermint Bark

I honestly don’t know where this recipe came from but I have fond memories of helping my mom make it when I was a kid.  I don’t remember the crushing part (we probably used a hammer and a gallon ziplock bag).  But I do remember having to put the paper tray of almond bark in the oven to melt it (this was before microwave ovens…sure am dating myself here!).  We usually crush the peppermints very fine but if you prefer bigger pieces, that’s fine too.

1 pound white almond bark 
12 ounces peppermint candy, crushed to desired size (I use an old Oster blender for this—a food processor works well, as does a hammer!)  

Melt almond bark and stir in crushed candy.  Spread in a thin layer on wax paper until cool and firm.  Break into pieces.

You can use spearmint as well (I’ve done a batch of each so I could have some green, some pink—beautiful together!)..  The bark can also be molded in candy molds, if desired.  Try to avoid reheating the bark once you’ve stirred the peppermints into it because they will melt and become stringy.


Cranberry and Macadamia Nut Bark

This comes from my dear friend Lisa McAmis.  I have never made it so I’m uncertain of exact measurements so just pour some in.  Lisa swears by this recipe and says it’s delicious…with the given ingredients, I believe her!!

1 pound white almond bark 
Dried cranberries Macadamia nuts, coarsely chopped  

Melt bark, stir in cranberries and nuts.  Spread on wax paper until cool and firm.  Break into pieces.

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