It is almost Christmas and I am ready except for a little baking. Christmas is my favorite day. We have family and friends over and I will be cooking a fresh 30 pound turkey. The day starts early and gets a little crazy during the gift exchange. I love watching the kids of all ages hunt for the "pickle" hidden in the tree. The other night I hosted a Ladies party and it was interesting watching some determined ladies on their knees looking for the pickle.
Hope your Christmas is great and try to eat healthy.
But Christmas only comes once a year so it is ok to eat some yummies such as Peanut Butter Bark.
This is a copycat recipe for Williams-Sonoma's popular white and dark chocolate peppermint bark. Very festive! Sorry but the picture would not copy. I am using my new computer and still learning.
This recipe is a variation on that theme, and a nice change of pace. It's delicious and beautiful, as you can see above. However, you can also be creative in your presentation, and use cookie cutters or molds to create different shapes. Imagine the oohs and ahs of all your lucky recipients!
Since this is a beginner recipe, your kids can get involved in your holiday baking too. Preparation time is only 15 minutes!
• 2 packages (4 oz. each) Hershey's Semi-Sweet Chocolate Baking Bar, broken into pieces
• 1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips
• 1 tablespoon shortening
• 1/2 cup roasted peanuts or toasted almonds, coarsely chopped
1. Cover cookie sheet or tray with wax paper.
2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.
4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.
* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
Source: Hershey's Kitchens
Merry Christmas from all of us at Adams Fruit Market.
The Plant Lady ~ Linda