Ingredients for Toffee Bark:
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1 cup (2 sticks) of butter
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1 cup brown sugar
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Pretzel thins- or you can use regular or mini pretzels
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2 cups of chocolate chips
Ingredients for Peppermint White Chocolate Bark:
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2, 10oz bags of white chocolate melting wafers
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½ tsp peppermint extract
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1 cup crushed ginger snap cookies
Tara's Tip: Avoid placing any cold stoneware into a hot oven. It's best to have the stoneware platter at room temperature before placing in an oven - or let the oven and stoneware heat up together.
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Directions for Toffee Bark:
- Arrange pretzels on a small sheet pan (lined with parchment or silicone baking mat) or a temp-tations platter.
- To make toffee, melt butter and brown sugar in a sauce pan and bring to a boil, stir constantly while it boils for 5 minutes.
- Pour toffee over pretzels then bake in a preheated 325°F oven for about 10 minutes, or until the toffee is bubbly all over.
- Evenly sprinkle chocolate chips over the toffee pretzels, and bake another 1-2 minutes to soften. Spread the chocolate over the toffee with a silicone spatula.
- Place the tray in the freezer for 30 minutes (minimum) to set.
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Remove from freezer and cut the bark or break it apart with your hands. Enjoy!
Directions for Peppermint White Chocolate Bark:
- Arrange pretzels on a small sheet pan (lined with parchment or silicone baking mat) or a temp-tations platter.
- Place melting wafers into a microwave safe bowl.
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Microwave for 1 minute, stir with a silicone spatula, then microwave another minute. Stir again and microwave in 30-second intervals until melted completely.
- Add peppermint extract to melted white chocolate and mix well. (Add more to taste, as needed.)
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Evenly pour the white chocolate over the pretzels and top with crushed ginger snap cookies.
- Place the tray in the freezer for 30 minutes (minimum) to set.
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Remove from freezer and cut the bark or break it apart with your hands. Enjoy!
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