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try these recipes Whip up a batch for homemade gifting december 23 - 29, 2018 What's up! 47 Easy, yummy holiday bark Peppermint Bark Ingredients • 8 ounces high-quality semisweet chocolate, broken into pieces • 2 teaspoons canola oil, divided • 1/2 teaspoon peppermint extract, divided • 8 ounces high-quality white chocolate, broken into pieces • 25 peppermint candies, crushed Directions 1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. 2. Place the semisweet chocolate and 1 teaspoon of the canola oil 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. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. 3. Place the white chocolate and the remaining 1 teaspoon canola oil 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. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve. Salted Caramel Pretzel Bark Ingredients • 8 ounces mini pretzels • 1 cup butter • 1 cup light brown sugar • 2 cups milk chocolate chips • sea salt to taste Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper. 2. Spread pretzels onto the prepared baking sheet. 3. Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels. 4. Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces. Espresso Bark Ingredients • 2 cups semisweet chocolate chips • 1 teaspoon margarine • 3/4 cup whole coffee beans • 1/4 cup chopped white chocolate Directions 1. Cover a cookie sheet with waxed paper. 2. Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed. 3. Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container. Courtesy of allrecipes.com