Taste: Holiday Treats

I have had so much fun making and wrapping holiday treats this year for neighbors and friends. Homemade Christmas gifts are my favorite to give and receive.

In past years, I have made oyster crackers, but this year I decided to change it up a bit and give toffee and peppermint bark.

Toffee Recipe
This recipe came from my mom, but I sure you can google a similar recipe. Super easy, just make sure you let the sugar and butter mixture turn a dark amber. I made the mistake of not letting it boil long enough one time...not a good result!

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

In a heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted.

Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees.

Stir occasionally.  As soon as the toffee reaches the proper temperature, pour it out onto a baking sheet covered with aluminum foil (non stick kind is best).

Sprinkle the chocolate over the top, and let it set for a minute or two to soften.  Spread the chocolate in a thin even layer once it is melted. 
Sprinkle the nuts over the chocolate and press in slightly.  Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set.  Break into pieces, and store in an airtight container.  Servings depend on number of pieces you get
when you break it.

Peppermint Bark Recipe 

12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips

12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips

8 peppermint candy canes

Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

Prepare a cookie sheet by covering it with smooth aluminum foil.

Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Both are so incredibly easy to make. The hardest part is not eating them all before you can get the wrapped and out the door!