So, I spent yesterday coated in molten chocolate and sugar and all things sweet. It was my annual holiday candy and sweet making day. Here's what it looked like:
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| Ingredients and recipes at the ready |
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| Phin was a huge help. He chopped 7 lbs of chocolate - dark and white.. |
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One of the many batches of molten chocolate
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| Phin also helped coat the Bark Balls with white chocolate |
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| Peppermint bark, setting up |
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| Finished white and dark chocolate bark balls |
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| Finished peppermint bark |
The final tally: 4lbs of
Peppermint Bark, 2 batches of
White Bark Balls, 2 batches of
Absurdly Easy Fudge (which I didn't photograph somehow), and my innovation this year, 1 batch of Dark Chocolate Bark Balls. I also baked a loaf of bread, but that's another post.
White Bark Balls are basically a peanut butter rice crispy treat coated in white chocolate. They were a runaway hit last year. So, this year I thought: why not try them with nutella instead of peanut butter and dip them in dark chocolate instead of white? I played around with the recipe a bit to get them to the right consistency and, thus, the Dark Chocolate Bark Ball was born.
Dark Chocolate Bark Balls
1 1/2 cups Rice Krispies
1 cup Nutella
1 cup confectioners’ sugar
4 tablespoons butter or margarine, at room temperature
12 ounces dark chocolate (for coating)
Mix Nutella, sugar and butter in a bowl until combined (I used a hand-held mixer). Add in Krispies and mix until combined (I used my hands). Form into balls and chill for a few hours until set. Melt dark chocolate in a double boiler or microwave until smooth. Coat balls with chocolate and put back in fridge til hard. Enjoy!
The only thing that didn't get made is 2 batches of peanut brittle, which I hope to get to on Friday. I thought it was a bad idea to start playing with molten sugar toward the end of the day when I was starting to feel wiped out. (Sugar burns are horrible!)
Do you have any Christmas baking or gift making left?
