The beauty and magic of the holiday season is fast approaching. And, as we prepare for this season of celebration, thoughts turn towards holiday baking. This year, if you are looking for 3 festive collection of impressive yet easy-to-make recipes, try preparing these classic chocolate desserts that have been dressed-up for the season.
Chocolate Bark, an all-time favorite, takes on a festive look when bright red, dried cranberries and colorful green pistachios are stirred into melted Baker's premium white chocolate. Once firm, this delicious Fruit Bark can be broken into individual pieces and served to guests throughout the holiday season.
Double Chocolate Orange Nut Fudge, a two-layer delight made with Baker's semi-sweet and premium whlte chocolate, bursts forth with a seasonal taste thanks to grated orange peel which is mixed into the creamy white chocolate layer. With no baking required and minimal preparation time, you'll want to make a second batch to keep for yourself!
Chocolate Peppermint One Bowl Brownies are rich, moist brownies drizzled with melted white chocolate and sprinkled with crushed peppermint candies. Kids of all ages will love seeing their favorite chocolate recipe all-dressed up for the holidays and moms will love them because with the One Bowl recipe, clean-up and preparation is a breeze.
These recipes prove that with a little creativity and plenty of chocolate on hand, even the simplest family favorites will become holiday delights.
Microwave white chocolate in large microwavable bowl on HIGH 2 to 3 minutes or until almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in almonds and cranberries. Spread on wax paper-lined cookie sheet or tray.
Refrigerate 1 hour or until firm. Break into pieces.
Makes about 1 pound.
Microwave semi-sweet chocolate and 3/4 cup of the milk in medium microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in vanilla and nuts. Spread in foil-lined 8-inch square pan.
Microwave white chocolate and remaining milk in medium microwavable bowl on HIGH 1-1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Stir in orange peel. Spread evenly over semi-sweet chocolate layer.
Refrigerate 1-1/2 hours or until firm. Cut into squares.
Makes 4 dozen.
Heat oven to 350 degrees F (325 degrees F for glass baking dish).
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased foil-lined 13x9-inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into 36 (2-3/4x1-inch) sticks. Drizzle with melted white chocolate. Sprinkle with crushed peppermint candies.
Makes 36 fudgy brownies.
Provided by Kraft Foods, Inc.
This page originally published as a FoodDay article in 1997.
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This page modified September 2007
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