Peppermint Bark

2 pounds white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 teaspoon peppermint oil

Line an 11-by-17-inch baking sheet with parchment, and set aside.

In the top of a double boiler, melt white chocolate, stirring constantly.

With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.

Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

Rocky Road Bark

1 1/2 lbs chopped bittersweet chocolate
6 oz miniature marshmallows
1 cup unsalted peanuts, coarsely chopped
1/4 lb (half package) mini chocolate-covered graham crackers, cut into bite-sized pieces

Line jelly roll pan with foil and spray with non-stick spray. Melt chocolate and stir until smooth. Let cool slightly, about 3 minutes. Stir in marshmallows, peanuts, and graham cracker pieces. Spread evenly in pan. Cool in fridge 1-2 hours. Invert. Remove foil. Cut into 2 inch pieces. Store in airtight container at room temperature up to 2 weeks.

Poor Man's Turtles

1 package Rollos
1 large package Pecan halves
Mini Pretzels

Preheat oven to 400. Cover cookie sheet with aluminum foil. Place a single layer of mini-pretzels and cover each with a rollo. Bake for 4 minutes, or until chocolate is shiny. Remove from oven and push one pecan half into each turtle. Refrigerate until firm.

Spicy Truffles

1 cup heavy cream
1 lb. milk chocolate, chopped
1 tbsp butter
¼ cup dark rum
½ tsp cinnamon
1 tsp chili powder
1/4 tsp cayenne pepper (optional)
1 lb. milk chocolate, to cover


In a large, heavy bottomed saucepan, heat the cream over medium heat until it just begins to simmer, about 5 minutes. Add the chocolate. With a wooden spoon, stir until the chocolate melts and the mixture is smooth, about 5 minutes. Add the butter and stir to melt completely. Add the rum and mix well. Line a baking sheet with waxed paper. Pour the chocolate into the pan, spreading it evenly with a wooden spoon. Let cool completely, then refrigerate until it sets.

Remove the chocolate from the parchment paper, break it into pieces, and put it in the bowl of an electric mixer fitted with a wire whisk, Beat at low speed for 1 minute, then increase to medium and beat until is it is creamy and smooth. Transfer the mixture to pastry bag without a tip. Pipe out ½ oz truffles, each about the size of a walnut, onto a sheet of parchment paper. Refrigerate for 4 hours.

Use a four-prong fork to dip into melted chocolate, then tip the truffles onto a sheet of parchment paper. Avoid touching while the set. Refrigerate until set. Put in paper cups and store between sheets of parchment paper.

Espresso Truffles

1 cup heavy cream
1 pound bittersweet chocolate, chopped finely
2 tablespoons unsalted butter
Optional flavorings: 2 tablespoons liqueur, 2 tablespoons instant expresso, 1/2 teaspoon cinnamon or other spice, etc.
1 pound liquid tempered chocolate for dipping
2 cups cocoa powder

Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. Stir in the butter. Pour into the bowl of an electric mixer, and let cool until set.

Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or other flavorings. Load ganache into a pastry bag fitted with a halfinch plain tube. Line several baking sheet with parchment or waxed paper. Pipe the truffle mixture out to form 1/2-inch balls. Place pans in the refrigerator to chill thoroughly.

To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right. (Reverse this if you’re lefthanded) Pick up a truffle with your left hand. Touch the palm of your right hand lightly onto surface of tempered chocolate. Drop the truffle into your chocolaty right hand and roll it around to coat. Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa. Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao. (A second person can help do this continuously.) Repeat until the cocoa pan is filled with a lot of truffles.

Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa. Place finished truffles on another paperlined pan to set completely. Truffles do not need to be refrigerated.

Cream Cheese Truffles

3 cups sifted powdered sugar8 ounces cream cheese -- softened
12 ounces semi-sweet chocolate chips -- melted
3 tablespoons coffee-flavored liqueur
12 ounces semi-sweet chocolate baking squares

Add 3 cups powdered sugar gradually to cream cheese, beating with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add liqueur and mix well. Refrigerate several hours. Shape mixture into l-inch balls.

Melt baking squares and coat. Chill to set.

Peanut Butter and Jelly Thumbprints

2 cups all-purpose flour (about 9 ounces)
1/4 teaspoon salt
3/4 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chunky peanut butter
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
Cooking spray
7 tablespoons seedless strawberry preserves
1 tablespoon fresh lemon juice

Lightly spoon flour into dry measuring cups and level with a knife. Whisk together flour and salt, set aside.

Combine sugars, peanut butter, and butter in a large bowl and beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.

Preheat oven to 350°. Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.

Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

(Adapted from Cooking Light December 2007)