Tart Cherry and Pistachio Chocolate Bark
1 bag of Guittard extra-dark chocolate chips
1 bag of Guittard white chocolate coating
1 1/2 cups pistachio nuts
1 1/2 cups of tart dried cherries
Melt dark chocolate chips in the microwave in 30 second intervals until melted. Stir in the nuts and cherries. Spread the mixture onto waxed paper until it is about 1/4 inch thick. Melt the white chocolate in 30 second intervals and poor onto the dark chocolate. Use a knife to swirl the white chocolate and dark chocolate together to make a cool design. Place in the refrigerator for 30 minutes and enjoy. Store in the fridge away from odor using an air-tight container.
1 pound real butter
2 cups sugar
2 tablespoons water
12 ounces Guittard chocolate chips (more if you cover both sides!)
Almonds with skin on
Heat butter, sugar and water in a heavy pan to a rolling boil. Stir constantly until mixture is the color of an almond skin.
Spray a jelly-roll pan with cooking oil and sprinkle liberally with whole almonds. Pour sugar mixture over all.
Sprinkle with chocolate chips and as they melt spread with a butter knife. Sprinkle with finely chopped almonds and cool until hard and break into pieces.
Nutter Butter Ghosts and Mummies!
Milk and white Chocolate
Nutter Butters
Icing eyes
Candy painting bottle
Dip Nutter Butters in white chocolate and add icing eyes for ghosts! Dip them in milk chocolate and make lines with white chocolate using a candy painting bottle for mummies! Let them dry/cool in the fridge for 15 minutes.
Chocolate Crepes
3/4 cup flour
pinch salt
3 eggs
2 tbsp oil
3/4 cup of milk
Chocolate
Put the flour and salt in a bowl and make a well in center.
Add eggs and oil, work flour in from sides. Add milk a little at a time, beating with a whisk until smooth. Let stand 1 hour (I’m too impatient; I never do this and it works out just fine).
Heat pan and grease lightly. Pour in 2-3 tbsp of batter and swirl pan so it’s covered evenly by a thin batter. Cook slowly, lifting edges, until set and slightly browned underneath, then toss or turn and brown the other side.
Cover melted chocolate, and fold then fold again, or roll, and top with any filling, sauce, or decorate with a candy painting bottle.
Brownie Ice Cream Tower
- 1 quart vanilla ice cream
- Your favorite brownie mix
- Mini muffin pan
- Chocolate ganache
Make your favorite brownie mix and bake inside of a mini muffin pan. Top with ice cream and cover in chocolate ganache. A fun, easy recipe that will delight your guests!
Chocolate Dipped Toffee Ice Cream Cones
Dip your ice cream cone into warm water and scoop a small scoop of ice cream and place it onto your cone. Place 8 of these into the freezer and freeze for 6 hours.
Place semi-sweet chips and oil into a bowl and microwave in 30 second intervals, stirring in between. Working quickly, dip each cone into the chocolate and then into the toffee. Drizzle with melted white chocolate. Return to freezer and freeze for one hour.
Easy Peanut Butter BonBons
INGREDIENTS:
* 2 cups peanut butter
* 1/2 cup butter (4 ounces)
* 1 pound confectioners’ sugar, sifted, about 4 1/4 cups sifted
* 3 cups crispy rice cereal
* 1 cup semisweet chocolate chips
Easy, no-bake chocolate peanut butter bonbons.
In a medium saucepan, melt peanut butter with butter. In a large mixing bowl, combine confectioners’ sugar with cereal; pour hot peanut butter mixture over cereal mixture.
Blend with hands, and form into 1/2-inch balls. Chill well. Melt chocolate chips in separate pans or double boilers. Using the chocolate dipping tool, dip the candies in the melted chocolate, Swirl the tops with the dipping tool; place on waxed paper-lined cookie sheet or baking pan. Chill well before serving. Makes about 8 dozen peanut butter candies.
Chocolate Cappuccino Fudge
* 1-1/2 pkgs Guittard baking chips
* 1 can (14 oz.) sweetened condensed milk
* Dash salt
* 1/2 to 1 cup chopped nuts (optional)
* 1-1/2 teaspoons Madagascar bourbon vanilla
* 1 pkg Guittard Cappuccino Chips
* 1/2 cup whipping cream
Line 8- or 9-inch square pan with wax paper.
Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if desired, vanilla and 2/3 cup cappuccino chips. Spread evenly in prepared pan. Melt remaining 1 cup cappuccino chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.
Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. About 2-3/4 pounds.
- 1 large loaf of French bread, cubed
- 2 1/2 cups milk
- 1/2 cup cream
- 1/2 cup White Zinfandel
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 Tbsp. Madagascar Bourbon vanilla
- 1 1/2 tsp. ground cinnamon
- 6 large eggs, lightly beaten
- 8 ounces chocolate chips
Grease a 13-by 9-inch baking dish. Place the bread in the baking dish. In a large bowl, whisk together the milk, cream, and Zinfandel. In another bowl, combine the sugars, cocoa powder and cinnamon and mix well. Add this to the milk mixture and whisk together. Add the vanilla to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour at 325 degrees, or until set.
White Chocolate Haystacks
12 oz white chocolate
½ cup honey roasted peanuts
1 ½ cups thin pretzel sticks broken in ½-1 inch pieces
Melt chocolate mix all items scoop out by rounded teaspoonfuls and cool.
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