Guest Friday: The Chocolate Diva Shares

Our amazing Chocolate Diva, Joleen Allis is sharing candy recipes with us this month.  (Thanks for expaninding my hips with these).  Next Saturday is the family Holiday Cookie Bake with my daughter & granddarlings, so think I'll whip up at least one of these to take along with the Twix bars that have been requested.

Layered Peppermint Bark           

Ingredients

• 20 ounces white chocolate, coarsely chopped, divided
• 30 peppermint candies, crushed, divided
• 10 ounces dark chocolate, coarsely chopped
• 6 tablespoons heavy cream
• 1 teaspoon peppermint extract

Directions

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

2.    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 rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.

3.    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 until firm, about 20 minutes.

4.    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.

Easy OREO Truffles      

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package Cream Cheese, softened
• 2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Directions

1.    Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.    Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3.    Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.