JEWELED CHOCOLATE BARK CRUNCH
Roughly bashed salted pretzels and toasted hazelnuts are stirred into melted chocolate, then decorated with crushed freeze-dried red strawberries and green pistachios for extra color and flavor to complete this delicious, sweet treat.
Provided by Food Network
Categories dessert
Time 35m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Throw the chocolate and coconut oil into a heat-resistant bowl and set over a pan of simmering water. Let them melt, about 3 minutes. Give them a stir, then add the bashed sea salted pretzels and 1.5 ounces of the chopped toasted hazelnuts and give it another stir.
- Pour the chocolatey goodness onto a baking sheet lined with parchment paper. Spread the mixture out as thin as possible, scatter over the snapped pretzels, pistachios, freeze-dried strawberries and remaining 0.5 ounce hazelnuts.
- Then all you have to do is chill it in the refrigerator for 20 minutes.
- Chop the bark into shards and serve on a platter.
CHERRY JEWEL BARS
Wonderful Christmas bars - very colourful and tasty to eat too. These look fantastic on your Christmas platter.
Provided by laursy
Categories Bar Cookie
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350 degrees.
- COMBINE flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of ungreased 15 x 10 jelly roll pan or large baking tin. Bake for 15 minutes.
- MEANWHILE, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add nuts cherries and chocolate chips. Toss mixture evenly to coat.
- SPOON this mixture evenly over the baked layer. Press down firmly to adhere layers.
- BAKE an additional 20 minutes.
- COOL and cut into 1 1/2 by 2 inch bars. Do NOT let this cool too much or you will never get them out of the pan in nice pieces.
Nutrition Facts : Calories 79.9, Fat 4.8, SaturatedFat 1.2, Cholesterol 3.9, Sodium 72.3, Carbohydrate 8.8, Fiber 0.7, Sugar 5.1, Protein 1.4
JEWEL CAKES
This recipe has won the hearts of many people all over the world. I make it wherever I go and they love it. Although it looks complicated, you will be extremely pleased with the end point. Tasty, pretty little cakes... perfect for any special moment!
Provided by Debbie Smith
Categories Bar Cookie
Time P1DT30m
Yield 64 small cakes
Number Of Ingredients 13
Steps:
- Separate eggs.
- Beat whites to a soft peak.
- Cream butter with sugar in a large bowl.
- Add egg yolks and beat.
- Stir in the flour until it disappears completely.
- Then fold in beaten egg whites.
- Grease bottom of 13x9x2" pan.
- (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
- Spread on pan, not quite to the edges.
- Bake at 350F oven about 10 minutes until golden brown.
- Slide off carefully and let cool.
- Repeat until you have made five thin layers of cake.
- In a small bowl, grind almonds until fine.
- Mix in sour cream.
- Then take 1 layer and spread 1/4 cup apricot preserves over it.
- Spread 1/3 cup of sour cream mixture on top of preserves.
- Cover with another layer of cake.
- Spread 1/4 cup raspberry preserves over top layer.
- Cover the preserves with more sour cream.
- Alternate layers between raspberry and apricot preserves.
- When all layers are put together, cover with wax paper.
- Lay flat weights on top of it- a few good sized books should do the trick.
- Leave in refridgerator with weight overnight.
- In the morning, trim off rough edges.
- Use Jewel Cake Icing to cover.
- We usually create little flowers on each of the cakes, using a dragee to make the centre.
- Cut into 64 square cakes and enjoy!
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