Peppermint Crunch Bark

As simple as can be, this giftable confection will be in hot demand around the holidays.

Ingredients:

3	candy canes (¼ cup/50 mL coarsely crushed)
1/2	pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery coating candy melts
1/2	pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts
1	tsp (5 mL) peppermint extract

Directions:

1. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
2. Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1 1/2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing 1/2 in./1 cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes.
4. Refrigerate at least 15 minutes or until bark is set. Break into pieces.

Yield: 32 servings

Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 13 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)

Cook's Tips: Alternate scoops of barks onto the Medium Sheet Pan. Drag the edge of the Small Spreader both crosswise and lengthwise to create the most appealing marbling effect. Tap the pan flat against the countertop to level the surface and fill in any gaps and air bubbles.

For a more professional finish, place crushed candy canes into (5-in./13-cm) Strainer; shake to remove the finer pieces of the candy canes.

Finished bark can be stored in an airtight container in the refrigerator up to several weeks.

***This was copied from The Pampered Chef website.

To purchase products, you may contact Melissa Herrera at http://pamperedchef.biz/back2table

Candy Cane Brownie Lollipops

These irresistible treats make adorable hostess gifts or take-home favors.

Ingredients:

1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
24	candy canes
10	oz (300 g) chocolate-flavored almond bark
	Additional decorations such as red jimmies (optional)

Directions:

1. Line Medium Sheet Pan with a 13-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes off to form 4½-in. (11-cm) sticks usingUtility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations (see Chef’s Corner) and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings

Nutrients per serving: (1 lollipop): Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

U.S. Diabetic exchanges per serving (1 lollipop): 1 starch, 1½ fruit, 2 fat (2½ carb)

Cook's Tips: While still slightly warm, the fudgy brownies rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Lollipops can also be decorated with colored sugars or nonpareils.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favors for a special holiday touch.

***This was copied from The Pampered Chef website.
 All products can be purchased by contacting Melissa Herrera at http://pamperedchef.biz/back2table

Snickers Salad

I have been DYING to make this salad. I had it first at MOTS & LOVED it. But, it's one of those salads you have to take to a potluck gathering or your introuble!

Snickers Salad
12 oz. tub Cool Whip, thawed
1 c. milk
1 large package french vanilla pudding mix, instant
6 Snicker Bars
3 apples, Granny Smith
Pretzels

Chop the snickers into small chunks.


In a mixing bowl, beat the milk and pudding mix for a few minutes, until mixed. Fold in the cool whip. Core & chop up the apples into bite-sized pieces ( toss with a dash of lemon juice to keep from turning brown). Add the candy bars and apples to the cool whip mixture & fold them in:


Refrigerate for a couple of hours, or overnight before serving. Add chopped pretzels to the top.

Granny's Frito Candy

When I was growing up, there was a lady that lived next door to us, Granny.
She had the best recipes, but one that has always stuck out is her Frito Candy.
My mom and I have been looking for her recipe for years, with no success.
But ALAS! My mom made rice krispie treats for Thanksgiving and added something to it that really made it taste like Frito Candy.
So Mom headed out to the store to get more marshmallows and see if this was what we have been looking for....AND IT WAS!!!

Granny's Frito Candy
INGREDIENTS:
~1 stick of butter/margarine
~2 bags of Fritos
~1 bag of mini marshmallows
~1 cup of peanut butter

DIRECTIONS:
Melt butter in a pan over med/low heat. Once melted, add the peanut butter until creamy then toss in the marshmallows until they are all melted. It should look like this:

Pour that into the bowl of Fritos & mix until coated.

Spread out onto wax paper & let cool


You can break it up into pieces and ENJOY!!!