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HOLIDAY CANDIED FRUIT BARK
recipe by Mary T.
candied cherries, cut into halves
candied lemon
1 ½ to 2 lbs. chunk milk chocolate
cherry or raspberry extract
vegetable oil
Melt the milk chocolate in a double boiler, adding 3 to 3 ½ teaspoons of vegetable oil and just enough cherry or raspberry extract to taste. Lightly grease a shallow foil container, the size for a toaster oven is perfect. Pour melted milk chocolate; cool slightly. Top with candied cherries and lemon, lightly pressing them into the milk chocolate. Place in the refrigerator until firm. Using a knife, break into medium size pieces.
HOLIDAY PEPPERMINT BARK
recipe by Mary T.
crushed candy canes, 1 to 1 ½ cups
1 lb. chunk milk chocolate
1 lb. chunk white chocolate
peppermint extract
vegetable oil
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the milk chocolate in a double boiler, adding 2 teaspoons of vegetable oil and just enough peppermint extract to taste. Lightly grease a shallow foil container, the size for a toaster oven is perfect. Pour melted milk chocolate and cool. Melt the white chocolate in a double boiler, adding 2 teaspoons of vegetable oil. Pour evenly over the cooled milk chocolate layer; cool slightly. Sprinkle on the crushed candy canes, lightly pressing them into the white chocolate. Place in the refrigerator until firm. Using a knife, break into medium size pieces.
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