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If you are looking for an easy candy recipe for the Christmas holiday, I have just the one! It does not involve hours of time or a candy thermometer! This Snowy Mint Bark is very pretty added to a cookie tray, and it tastes so good.
Snowy Mint Bark
■ 6 cups vanilla chips (3 12 oz. bags)
■ 26 Starlight mints, coarsely crushed
■ 1 box Andes mints, coarsely chopped
Line a jelly roll pan with foil. Reserve 2 Tbsp crushed starlight mints. Melt white chocolate as directed on the package. Stir in crushed Starlight mints. Spread in pan. Sprinkle with chopped Andes mints and the reserved Starlight mints. Press in slightly. Refrigerate until firm.
Invert pan, remove foil. Break into chunks.
When I make this, I place the starlight mints into a baggie, place it on a wood cutting board, then use a hammer to break up the mints. This does make a lot, so the last time I made it, I cut the recipe in half, and used a smaller cookie sheet.
I think you all have heard about or seen many ways to add bacon to a dish. It’s been such a craze, bacon in just about everything! Today I got my Taste of Home magazine, and it had recipes for various kinds of Bark, including Chocolate Bacon Bark! I am tempted to make it for Christmas just to see if anyone will eat it, even it does not personally appeal to me! But who knows, it could actually be good.
Chocolate Bacon Bark
■ 10 to 12 oz chopped chocolate
■ 9 cooked and crumbled bacon strips, plus more for topping
Line a 15x10x1 inch pan with parchment paper. Set aside. In a double boiler or a metal bowl set over hot water, melt chocolate until two-thirds melted. Remove from heat, stir until smooth. Stir the bacon into the chocolate, spread into pan. Top with additional chopped bacon. Press in slightly. Refrigerate until firm, 15 to 20 minutes. Break or cut into pieces. Store in an airtight container.
If you have a recipe to share, please send to firstname.lastname@example.org, or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks. And as I always say, happy Cooking!