Tag Archives: candy

How to Temper Chocolate Using a Microwave: Candy Shop Chocolate Bark Recipe

Written by Chris -

Candy Shop Bark Recipe

Here’s an easy, no-bake Halloween treat that’s sure to please! Since the chocolate is tempered (which means it won’t melt or get soft at room temperature), it’s great for parties! Just snap the bark into pieces and serve. Or, if you want to make treat bags, just place a few pieces into a festive bag and secure with a ribbon. So simple!

Don’t let tempering chocolate scare you. I use a microwave to speed up and simplify the entire process. Tempering involves raising and lowering the temperature of the chocolate to encourage strong, organized crystallization of the cocoa butter so that the finished chocolate will have a glossy look, crisp texture and will be firm to the touch.

I like to top the bark with an assortment of fun-size NESTLÉ candy bars, like BUTTERFINGER,  NESTLÉ CRUNCH, BABY RUTH and 100 GRAND. You can even fold the chopped candy bars into the chocolate after it’s been tempered. And if you’re a planner and already thinking of the winter holidays, you can substitute the candy bars with crushed gingersnaps, crushed peppermint candies, or even smoked almonds with dried cherries. You can truly customize to your personal taste.

Candy Shop Chocolate Bark

Ingredients for 40 servings:

Directions:

LINE a 10 x 15-inch rimmed baking sheet with parchment paper. Set aside 1 1/3 cups morsels.

PLACE remaining 2 2/3 cups morsels in large, microwave-safe bowl. Microwave on HIGH (100% power) for 90 seconds; stir. Continue to microwave at 15- to 30-second intervals, stirring until smooth. Transfer melted chocolate to a large, room temperature dry bowl.

Candy Shop Bark Recipe

ADD reserved 1 1/3 cups morsels to melted chocolate; stir until smooth. Let cool down, stirring occasionally, until it reaches 88° F.

Candy Shop Bark Recipe

FOLD in chopped Baby Ruth (this is optional – you could just use it as a topping).

Candy Shop Bark Recipe

POUR onto prepared baking sheet, spreading with an offset spatula until 1/8-inch thick.

Candy Shop Bark Recipe

SPRINKLE chopped Butterfinger and Crunch candy bars evenly over chocolate. Tap baking sheet on counter several times to help the candy settle.

Candy Shop Bark Recipe

PLACE white morsels in small, heavy-duty food storage bag. Microwave on MEDIUM-HIGH (70% power) for 45 seconds. Knead until smooth. If necessary, microwave an additional 5 seconds. Cut tiny corner from bag; squeeze to drizzle over bark.

Candy Shop Bark Recipe

COOL at room temperature until chocolate is completely set (this will take a couple hours). Break into pieces. Store bark in airtight container at room temperature.

Now that you’ve mastered tempering chocolate, try coating fresh strawberries, dried fruit, graham crackers or peppermint sticks! Do you have any shortcuts you’d like to share?

Related Recipes:

Candy Shop Pizza Recipe Toasted Almond Berry Bark Recipe
Candy Shop Pizza Toasted Almond Berry
Chocolate Bark

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves

Written by Liz -

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

This All Things Chocolate recipe contest was one of the hardest I’ve ever had to help judge! The first and second place winners were so close, and this third place recipe, Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves, was right on their heels. Writing about the winning recipes, on the other hand, is easy. Because they are soooo delicious.

Thank you to Amy Di from Austin, Texas for this unique recipe for chocolate bowls made of Nestlé Crunch bars, filled with sorbet (we used mango and raspberry, but how good would these be with blackberry cabernet?) and topped with sugared mint leaves. This dessert has a really great flavor,  and will delight the whole family. It’s also a great project for kids.

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves

Ingredients for 6 to 8 servings:

SUGARED MINT LEAVES

  • 1 tablespoon powdered egg whites or 1 raw egg white*
  • 1 tablespoon water
  • 6 to 8 fresh mint leaves or sprigs, washed and dried
  • Granulated sugar

NESTLÉ CRUNCH BOWLS

Directions:

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

FOR SUGARED MINT LEAVES: PLACE a cooling rack on a baking sheet. Slowly whisk together powdered egg whites and water until dissolved. Lightly coat mint leaves with egg whites using fingers or pastry brush, then coat each side with sugar. Place mint leaves on cooling rack. Leave on countertop to dry for 2 to 3 hours or overnight.

FOR NESTLÉ CRUNCH BOWLS: BLOW up 6 to 8 balloons to the size of a small orange. Cover a baking sheet with parchment paper and clear a shelf in your freezer large enough to place the baking sheet so it will be level.

PLACE 2/3 of chopped candy bars in double boiler over hot (not boiling) water or set a large metal bowl over a saucepan of hot water. Make sure no steam or water gets into chocolate. Clip a candy thermometer to the side of pan or bowl. Do not let the chocolate exceed 110° F. Use a spatula to stir chocolate thoroughly and regularly for about 1 minute or until melted and smooth. Remove the bowl of chocolate and stir in the remaining 1/3 of chopped candy bars. This will lower the temperature of the chocolate. When the chocolate is about 84° F, place back on double boiler or saucepan to raise the temperature of the chocolate back to 86-87° F. Do NOT let the chocolate reach 88° F.

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

DIP the balloons into the melted chocolate and rock back and forth until the bottom 1/3 of the balloon is thoroughly coated. Check for thin areas and coat with more melted chocolate if needed. Place on prepared baking sheet as shown above and let sit in freezer for 30 minutes to an hour.

Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves recipe

Use scissors to cut the top of balloons and deflate them, then gently twist and pull the balloon out of the chocolate bowl.

FILL chocolate cups with a scoop of your favorite Häagen-Dazs sorbet or ice cream. Garnish with sugared mint leaves, raspberries and mango.

*Using raw eggs may increase your risk of salmonella or other food-borne illness. To reduce risk, use powdered egg whites or pasteurized eggs.

Links:

More chocolate contest recipes:

Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake
Oh Henry! Baby Cakes chocolate cheesecake recipe
Oh Henry! Baby Cakes Chocolate Cheesecake

Guaranteed Chocolate Craving: Oh Henry! Baby Cakes

Written by Liz -

Oh Henry! Baby Cakes recipe

I’m happy to announce the first runner-up to our All Things Chocolate recipe contest, and not surprisingly, it happens to be another chocolate/peanut butter/cream cheese combination! I’d also like to take a moment to thank those who submitted chocolate/peanut butter/cream cheese recipes; we had multiple submissions using those ingredients and it was a spectacularly delicious day in the test kitchen (just wait until we post about another amazing chocolate/peanut butter/cream cheese recipe that was cake frosting; it will be your new best frosting ever).

Believe me, this year the decision was tough! First place went to Peanut Butter Cookie Dough Chocolate Cheesecake, and this Oh Henry! Baby Cakes recipe came in a very close second. I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. See how easy it is in the video below.

And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!

Oh Henry! Baby Cakes recipe

Oh Henry! Baby Cakes

Ingredients:

Directions:

PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.

COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.

BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.

BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.

REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.

BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.

SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

Oh Henry! Baby Cakes recipe

Links:

More chocolate/peanut butter recipes:

Swirled Peanut Butter Chocolate Cheesecake Bars recipe
Swirled Peanut Butter Chocolate Cheesecake Bars
Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake

Let the Sunshine In! Mini Lemon Cup Candies

Written by Jenny -

Mini Lemon Cup Candies recipe

Lemons make me smile! Why? Well, for starters, their color brings brightness to a dreary day and their citrusy aroma relaxes me instantly. Wouldn’t you agree that dusting (not one of my favorite tasks) is made better with lemon-scented furniture polish?

This “pucker up” fruit is packed with flavor inside and out. Lemon juice or zest adds a spark of flavor to many sweet or savory recipes and drinks. Refreshing and simple, just a thin slice of fresh lemon transforms an ordinary glass of water to another level. I would have to say the same for these Mini Lemon Cup Candies, but all you need is some lemon rind. These bite-size candies are perfect for a shower or a day that needs some sunshine!

Mini Lemon Cup Candies

Ingredients for 42 candies:

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 2 tablespoons plus 1 1/2 teaspoons  light corn syrup
  • 42 1-inch paper liners
  • Rind of 1 lemon, grated
  • 1 to 2 drops of yellow food coloring (optional)
  • Powdered sugar for kneading
  • 2 teaspoons vegetable oil
  • Yellow decorator sugar

Directions:

Step 1: Mini Lemon Cup Candies recipe

MELT 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted, as shown above.

Step 2: Mini Lemon Cup Candies recipe

Add corn syrup; stir until well combined. Mixture will be a little grainy. Gather up and form a ball as shown above. Wrap with plastic wrap and let stand for at least 1 hour or until cool. Do not skip this step!

PLACE paper liners on baking sheet.

Step 3: Mini Lemon Cup Candies recipe

KNEAD mixture, lemon peel and 1 to 2 drops food coloring on work surface lightly dusted with powdered sugar until zest and color are worked through and mixture is smooth. Plastic gloves can be worn to prevent food coloring from dying hands.

Step 4: Mini Lemon Cup Candies recipe

Shape into forty-two 3/4-inch balls and flatten slightly. Place one in each liner as shown above. Keep covered with plastic wrap to prevent drying.

MELT remaining morsels and vegetable oil in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Step 5: Mini Lemon Cup Candies recipe

Spoon 1/2 measuring teaspoon of melted morsels onto each filling as shown above.

Step 6: Mini Lemon Cup Candies recipe

Sprinkle lightly with sugar. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator.

Tip: To keep melted morsels warm, place bowl on top of smaller bowl filled with very warm water. Do not allow water to touch bottom of bowl or allow water to get into melted morsels.

Links:

Related Links:

No-Bake Lemon Cloud Pie recipe
No-Bake Lemon Cloud Pie
Lemon Cheesecake Bars recipe
Lemon Cheesecake Bars

Easter Sweets: Beyond Plastic Eggs

 

Written by Chris -

Easter Sweets NestEggs and Jelly Beans

As I was roaming the seasonal aisles at Target, I came across some of my favorite Easter candy, Butterfinger & Crunch NestEggs and Wonka SweeTARTS Jelly Beans. Irresistible. Of course, they are perfect as Easter egg fillers, but I like to put them to use in recipes too.

If you are like me and like to bake and decorate with Easter candy, here are a few ideas…

Easy Springtime Cheesecake Recipe

This Easy Springtime Cheesecake recipe has been in my family for years! It’s our favorite. The sour cream topping adds the perfect amount of tartness! For Easter, it’s fun to incorporate Butterfinger NestEggs. A handful of NestEggs are chopped and sprinkled over the chocolate graham crust – this makes for a crumbly, yet melt-in-your-mouth crust. Once baked and cooled, garnish each slice with a NestEgg. It’s the small touches that make a difference, don’t you think?

Chocolate Indulgence Cookies Recipe

If you are looking for Easter cookies with a double-dose of chocolate, these Chocolate Indulgence Cookies might be just the thing. Chocolate heaven!

Jelly Bean Easter Bark Recipe

I love how bright and playful this Jelly Bean Easter Bark is! Make it in advance and store in an airtight container at room temperature. I’d recommend doubling the recipe as it will go fast! This recipe is compliments of our Baking Test Kitchen in Solon, OH.

Chocolate Chip Easter Baskets Recipe

One more recipe from our Baking Kitchen… These little Chocolate Chip Easter Baskets  are perfect for kids! Since the baskets are made with Toll House refrigerated cookie dough, they are a cinch to put together.

Now that my kids are on spring break, we are ready to throw our aprons on! Fun times ahead… Happy Easter to you my friends!

Links:

Related Easter Treats:

NestEgg Macaroons Recipe
NestEgg
Macaroons
Hippity Hoppity Bunny Cookies Recipe
Hippity Hoppity
Bunny Cookies

 

A Last Minute Gift of Love: Dark Chocolate Cherry Candies

Written by Jenny –

Dark Chocolate Cherry Candies Recipe

As much as I love to receive a Valentine or two, I also love to give a lot away. This year, my thought of what to give or make started quite lofty but it did not take long to tell myself, “Now just how are you going to get all that done? Get back to reality. Something simple, made with love and others in mind will do just fine!” This four-ingredient recipe for Dark Chocolate Cherry Candies covers all that. Dark chocolate, crunchy and cherry good, need I say more? Well, one more thing.

Happy Valentine’s Day!

Dark Chocolate Cherry Candies

Ingredients for 4 dozen candies:

Directions:

LINE baking sheets with wax paper.

MICROWAVE chocolate in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds;

STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in pretzels, cherries and almonds until well coated. Drop by rounded tablespoon onto prepared trays. Refrigerate for 20 minutes. Store in airtight container at room temperature.

Coarsely chopped dried apricots or sweetened dry cranberries can be substituted for the dried cherries. Your choice of nuts, instead of the almonds will work out fine too!

Links:

Dark Chocolate Truffles Recipe
Dark Chocolate
Truffles
Dark Chocolate Dipped Strawberries and Snacks Recipe
Dark Chocolate Dipped
Strawberries & Snacks
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