78870 peppermint and pecan chocolate bark Recipes

mint chocolate (such as ghirardelli), chopped, red-and-white-striped hard peppermint candies, chopped (about 1 generous cup), pecans, toasted, chopped

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

dry-roasted peanuts, salted whole cashews, pecan pieces, chocolate bark coating squares, cut in half, semisweet chocolate morsels, bittersweet chocolate baking squares, broken into pieces, shortening, vanilla extract

chocolate ripple biscuits, cadbury dairy peppermint milk chocolate, glace cherries, melted butter, sweetened condensed milk, coconut

chocolate cake mix, cocoa powder, eggs, prepared maxwell house instant coffee, cooled, water, ripe bananas, mashed, maxwell house instant coffee, milk, warmed, philadelphia cream cheese, softened, baker semisweet chocolate, melted, powdered sugar, chopped pecans, chocolate curls (optional)

pecan halves, chocolate chips, individually wrapped caramels , unwrapped, water, butter, softened

white chocolate (preferably guittard brand chips- they seem to melt smoother), candy canes, crushed into 1/4 inch pieces, peppermint extract (1/2 tsp. if using oil)

chocolate (milk or semi-sweet), classic toppings : dried fruits such as apricots, raisins, candied orange peel, cranberries, and cherries. toasted nuts including hazelnuts, pecans, almonds, and pistachios., contemporary toppings : caramelized cocoa nibs (see recipe), cereal, candied ginger, and dried fruits such as pineapple, blueberries, and strawberries. toasted pumpkin seeds and pine nuts.

mint chocolate, chopped (such as ghirardelli), red-and-white-striped hard peppermint candies, chopped (about 1 generous cup), pecans, toasted,chopped

pie crust, rolled out and pressed into a deep dish pie plate, sugar, dark corn syrup, unsalted butter, cut into large pieces, salt, eggs, lightly beaten and at room temperature, vanilla extract, pecan halves, chocolate chips

pecan halves (1 lb), butter, melted, sugar, salt, ground cinnamon, cayenne pepper (or less to taste), dried ancho chile powder (or less to taste), semi-sweet chocolate chips, vegetable oil, divided, milk chocolate chips, white chocolate chips, dried cherries

dry-roasted peanuts, salted whole cashews, pecan pieces, chocolate bark coating squares, cut in half, semisweet chocolate morsels, bittersweet chocolate baking squares, broken into pieces, shortening, vanilla extract

chocolate bark coating squares, divided, plastic deer candy molds (2 deer shapes per mold; deer are about 5 1/2 inches tall), pretzel twists, white vanilla bark coating square, red cinnamon candies, red satin ribbon

use chocolate crust - see crust page, peppermint candy canes, crushed, philly cream cheese, softened, sugar, flour, eggs, heavy cream, semi-sweet chocolate chips

chocolate bark, semisweet chocolate morsels, marshmallow cream, graham crackers, wax paper

sugar, brown sugar, virgin coconut oil, vanilla, eggs, cake or 2/3 cup pastry flour, baking cocoa, baking powder, salt, chopped pecans, chocolate chips

chocolate chip cheese ball, cream cheese, butter, vanilla, brown sugar, confectioners sugar, chocolate chips, chopped pecans, chocolate graham crackers