Cookie Pretzel Peanut Clusters

From Simple and Delicious (Aug./Sept. 2010), page 55.

Prep: 15 min. + standing
Yield: 7-8 dozen

My Cub Scouts literally devoured these and kept asking for more, so I guess they're a hit with the kids!

1 1/4 lbs. white candy coating, coarsely chopped
3 cups pretzel sticks, broken into pieces
1 1/2 cups dry roasted peanuts
14 Oreos, broken into chunks

Melt candy coating in a large glass bowl in the microwave; stir until smooth.  Stir in the pretzels, peanuts, and cookies.

Drop by tablespoonfuls into miniature paper liners or onto waxed paper.  Let stand until set.  Store in an airtight container.

Nutrition Facts (for 8 dozen):

1 piece = 58 calories, 3 g fat (2 g saturated fat), trace cholesterol, 51 mg sodium, 7 g carbohydrate, trace fiver, 1 g protein

Notes:
- I'm not sure if it was because my peanuts were old or stale or something, but I didn't really like them in this recipe.  Next time I'd consider omitting them or replacing them with something else (cashews, Chex, cheerios, almonds, etc.).  Or maybe I'd use some that I knew were "fresh."
- Fourteen Oreos?  Ha!  I used at least 20!
- The packaging for the candy coating should give you melting instructions, but usually you start at a minute, stir, and then continue microwaving in 30-second intervals.
- I'm thinking that Mint Oreos would be really good in this.  Mmmm.

Layered Peppermint Bark

From AllRecipes.com, submitted by Carol.

Prep: 30 minutes, Ready in: 1 1/2 hours
Makes: 32 servings

20 ounces white chocolate, coarsely chopped, divided

30 peppermint candies, crushed, divided

10 ounces dark chocolate, coarsely chopped

6 Tbs. heavy cream

1 tsp. peppermint extract

Line a 9x12" baking pan with aluminum foil or parchment paper.

Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a spatula to avoid scorching. Spread the white chocolate into the prepared pan Sprinkle 1/2 of the crushed peppermints evenly over the white chocolate. Chill until firm, about 15 minutes.

Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill at least 30 minutes.

Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

Notes:

- Using a 9x12" pan produces very thick "bark," so I will likely use a jelly roll pan next time instead.

- I used two bags of white chocolate chips, which was closer to 24 ounces instead of 20.

- If you don't have two double boilers (by a fluke, I do), you can melt the white chocolate in the microwave (in two batches). Start with a minute at 50% power, and then add 15 seconds until the chocolate is smooth when stirred. You can also make a double boiler by placing a glass bowl over a pot with a little of simmering water.

- Be very careful (and quick) when spreading the final layer of white chocolate. The dark chocolate will never completely set up, so it's easy to end up swirling it into the white.

- Don't get any water into your melting chocolate! It will cause big problems. (If you do, add a little oil or shortening to help fix things.)

Chocolate Toffee Crunch Squares

From Hershey's Made Simple, page 22.

Makes 3 dozen squares.

4 cups (two 11.5-ounce packages) chocolate chips

1 cup Heath Bits 'o Brickle toffee bits

1 cup lightly salted peanuts

1 cup halved pretzel sticks

1/2 cup sweetened coconut flakes (optional)

1/2 cup white chocolate chips

1 tsp. shortening (do not use butter, margarine, spread, or oil)

Paper candy cups (optional)

Line 9-inch square pan with plastic wrap. Place chocolate chips in large microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Immediately add toffee bits, peanuts, pretzels, and coconut, if desired; stir to coat.

Spread mixture in prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.

Place white chips and shortening in a small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Using a fork, drizzle white chips mixture over chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.

Bring to room temperature. Remove chocolate mixture from pan and place right-side up on cutting board; remove plastic wrap. Cut into 1 1/2-inch squares. Place each square in a candy cup, if desired. Store in covered container in a cool place.

Variation: Chocolate Toffee Haystacks

Prepare mixture as above. Instead of spreading into square pan, drop chocolate mixture by slightly heaping tablespoons onto wax paper-lined cookie sheet or tray. Refrigerate until firm. Melt white chips as directed above; drizzle over haystacks.

Notes:

- I made my squares in an 8x8" pan. (Who owns a 9x9" anyway?)

- My squares were smaller than 1 1/2 inches, so I probably got closer to 4 dozen candies.
- I like to use one bag of milk chocolate and one bag of semi-sweet chips.