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

Peppermint Rice Krispie Treats

I found peppermint marshmallows at Wal-mart today and was TOTALLY excited. I have an obsession, all things peppermint!  So I thought, I could totally make rice krispie treats with them.  Then a friend of mine sent me a message with a recipe for turkey rice krispie treats.  So I of course improvised and made these...

INGREDIENTS:
3 TBS- Butter
1 pkg (10 oz)- Peppermint Marshmallows
6 Cups- Rice Krispies Cereal
1 Cup- Semi-Sweet Chocolate Chips
1/2 TBS- Oil
1/2 C- Wilton's White Chocolate Chips

DIRECTIONS:
Melt butter in pot (I used my 12" Executive Skillet) on medium heat, add marshmallows and stir until completely melted with burner on low heat.  Once melted, remove from heat and add cereal.  Mix them up well.  Oil your hands, so that the rice krispies don't stick.  Take the Large Scoop and scoop out a measured amount.  Roll it in your hands. Place on wax paper or foil and allow to cool.  Continue until all the krispies are rolled.
After they are all rolled and chilled you will be ready to either dip them or just drizzle them with the chocolate.

To Dip:
For Semi-Sweet Chocolate~ Melt the semi-sweet chocolate in a microwave dish, the Small Batter Bowl works perfect!  Add the oil and melt for about 2 minutes, in 30 second intervals.  Making sure that you stir and scrape the sides well using the Mini Mix 'N Scraper.  Take a ball at a time and dip half into the chocolate.  Allow to cool on the Stackable Cooling Rack.

For White Chocolate~ Follow same directions as above, omitting the oil.

To Drizzle:
Melt the chocolate as directed above.  Use a fork, dip it into the chocolate and basically "fling it" back and forth over the balls.

Hope you enjoy them!