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White Trash Toffee

Posted By Food on Dec 11, 2009 at 11:53AM

White Trash Toffee

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Ingredients

40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds

Directions

  1. Preheat oven to 400ºF.
  2. Place the saltines side by side on a large rimmed baking sheet.
  3. In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
  4. Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
  5. Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
  6. Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
  7. Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.

Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.

Print recipe with images | without images

White Trash Toffee

Posted By Food on Dec 11, 2009 at 11:53AM

White Trash Toffee


Ingredients

40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roasted almonds, roughly chopped

Directions

  1. Preheat oven to 400ºF.
  2. Place the saltines side by side on a large rimmed baking sheet.
  3. In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
  4. Pour butter and sugar mixture over saltines, and place in oven for 3 minutes, or until very bubbly.
  5. Sprinkle chocolate chips all over the saltine mess, and place back in the oven for 1 minute.
  6. Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
  7. Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.

Print recipe with images | without images

Peppermint Bark

Posted By Katie Sweeney on Dec 12, 2009 at 4:29PM

Peppermint Bark


Notes

This can be made up to 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving.

Ingredients

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream
3/4 teaspoon peppermint extract

Directions

  1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12-x-9-inch rectangle on foil.
  2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.
  3. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
  4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes.
  5. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
  6. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F.
  7. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
  8. Lift foil with bark onto work surface; trim edges.
  9. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

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