Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark

2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Mocha Coconut Fudge Recipe

http://www.howsweeteats.com/2011/12/mocha-coconut-fudge/comment-page-3/#comment-170460

Mocha Coconut Fudge

YIELD: MAKES ONE 8X8 PAN

ingredients:

12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15 oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted

directions:

Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.

Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. You can also use this Lindt Coconut White Chocolate for the coconut layer.

http://www.howsweeteats.com/2011/12/mocha-coconut-fudge/comment-page-3/#comment-170460

[adapted from mother lovett's 3 minute fudge]

Strawberry Fudge Recipe

http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Ingredients

• 1 (16 oz) can of strawberry frosting
• 1 12 oz bag of white chocolate chips

How to Make

1. Prepare a 9x9 pan by spray lightly with cooking spray.
2. Over a double boiler, or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes.
5. Cut into squares to serve.

Notes

Store in refrigerator in an airtight container for up to a week.

http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Almond Joy Fudge Recipe

http://bestfriendsforfrosting.com/2012/12/almond-joy-fudge-recipe/

Almond Joy Fudge

for the Fudge Layer:

• 1 1/2 cups milk chocolate Hershey’s Kisses, unwrapped
• 1 1/2 cups chocolate candy melts (like Wilton or Almond Bark)
• 1 – 14 oz can sweetened condensed milk

Coconut Layer:

• 1 – 14 oz bag sweetened shredded coconut
• 1 cup powdered sugar
• 1/2 cup + 1 tbsp. sweetened condensed milk

Chocolate Candy Layer:

• 20 whole raw almonds
• 1 cup chocolate candy melts (like Wilton or Almond Bark)

Directions:

1. Prepare a 9×9-inch baking dish by lining it with parchment paper and lightly spraying with non-stick cooking spray. Set aside.
   
2. In a medium saucepan over low heat, stir together the Hershey’s Kisses, the chocolate melting candy, and the whole can of sweetened condensed milk until melted and smooth. The mixture should start to pull away from the edges of the pan.
3. Scrape fudge into the prepared baking dish and set aside.
4. In a large bowl, mix together the 1/2 cup + 1 tbsp. sweetened condensed milk, the coconut, and the powdered sugar. It’s best if you can use a stand mixer for this, as it really takes some “elbow grease” to mix it together thoroughly. If you choose to mix by hand, be aware, the mixture may appear dry at first, but as you continue to “work” the coconut, the consistency will improve.
5. Spread out a piece of parchment or wax paper that is approximately the size of the 9×9-inch dish. Scrape out the coconut mixture onto the paper. Use a rubber spatula or clean hands to press the coconut into a square the size of the dish. Invert the coconut square on top of the fudge and gently press down.
6. Spread the almonds evenly over top of the coconut layer.
7. Microwave the remaining melting chocolate for one minute. Stir until smooth and pour as evenly as possible over the almonds. Use a rubber spatula to gently spread the chocolate in an even layer. Let fudge cool completely to set, about 4-6 hours at room temperature or an hour in the refrigerator.
8. Cut into 1 inch squares to serve. (I found that inverting the dish onto a cutting board and cutting from the bottom, the soft layer, down to the hard chocolate layer made the cutting a little less messy.)

 http://bestfriendsforfrosting.com/2012/12/almond-joy-fudge-recipe/