Caramel Nut Clusters

Nuts of your choice
25 caramels (or so) unwrapped -- 3/4 container
2 T milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
Sea Salt

1. Spread out little nut clusters (5 or 6 nuts) on parchment paper on top of a cutting board
2. Heat caramels and milk and stir, then heat again until thoroughly melted
3. Spoon caramel on top of nuts
4. Heat chocolate chips and stir, reheat but don't overcook - until smooth
5. Spoon chocolate on top
6. Sprinkle with sea salt
7. Refridgerate

Chocolate Peanut Butter Clusters Recipe

Ingredients

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1 tablespoon creamy peanut butter
1 cup cocktail peanuts

Directions

1. Place parchment paper on cookie sheet and set aside.
2. Pour semi-sweet and milk chocolate chips and peanut butter into a large microwave-safe bowl. Heat for approximately 1 minute on 50% power. Stir and repeat until all chips are melted.
3. Add peanuts to the melted chocolate and peanut butter and stir until well combined.
4. Drop chocolate peanut butter mixture by the teaspoonful onto the parchment paper. Allow to cool in the refrigerator for approximately 30 minutes to an hour until completely firm.
5. Store in an airtight container.

Recipe:  http://www.babble.com/best-recipes/chocolate-peanut-butter-clusters-recipe/

Peppermint Bark

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!

Photo + recipe: http://www.browneyedbaker.com/2007/12/18/christmas-baking-peppermint-bark/ 

Chocolate Chip Cookie Dough Truffle

 

Ingredients

2 1/2 cups flour
1 teaspoon sea salt
1 cup (2 sticks) butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
1/3 cup milk
1 cup mini chocolate chips (or regular)
*melting chocolate (I purchase mine from A.C. Moore)

Directions

1. Cream together the butter and the sugars until light and fluffy.  Slowly add in the milk and vanilla.
2. Once the wet ingredients are fully combined, add in the flour and sea salt.  Stir until the mixture is uniform (I used an electric mixer).
3. Stir in chocolate chips.  Cover and chill for 1 hour.
4. Cover a cookie sheet with wax paper.  Form the dough into smooth, 1 inch balls and place on the sheet.  Place sheet in freezer and let chill for 30 minutes.
5. Melt chocolate on 30 second intervals in the microwave.  Once completely melted, dip the cookie dough balls completely into the chocolate.  Once the ball is covered, move it to the wax paper again.  Chill the truffles in the fridge before serving.

Recipe + Photos: http://gimmesomeoven.com/