Pauladeenspinebarkcandy Recipes

PEANUT ROCKY ROAD BARK

Steps:

• Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate.
• Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted.
• Using a spoon, drizzle the white chocolate onto the bark in straight lines.
• Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

PAYDAY® BARS

Steps:

• Spray the bottom of a 9x13-inch baking dish with cooking spray.
• Spread 1/2 of the peanuts into the prepared baking dish.
• Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
• Refrigerate until chilled, 1 to 2 hours. Cut into bars.

PAULA DEEN'S PINE BARK CANDY

Steps:

• Preheat oven to 400 degrees F.
• Line a 15 by 10 by 1-inch jelly roll pan with tin foil.
• Lightly spray foil with a non-stick cooking spray.
• Place saltine crackers, salty side up, in prepared pan.
• In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.
• Remove from heat and stir in almond extract.
• Pour mixture over crackers and bake for 4 to 6 minutes.
• Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt.
• Cool slightly and transfer onto waxed paper.
• Allow to cool completely.

PARMESAN BREADSTICK CANDY CANES

Steps:

• Unroll breadstick dough; cut each strip in half lengthwise to make 16 breadsticks.
• Dip each breadstick in butter, then cheese.
• Twist slightly, shape into candy cane.
• Bake on ungreased baking sheet 14-18 min at 350 or until golden.

CHOCOLATE PEANUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.