Saturday, December 26, 2009
Butterscotch Bark: A New Decadence
Here's the new recipe I tried... well, thought-up... this year for Yule and Christmas. With my new step-grandson visiting, I was careful to avoid chocolate and red food coloring, as requested. So, I came up with this super-easy variation on peppermint bark (couldn't find white peppermint candy this year, anyway). It tastes totally sinful!
Now I want to try this with other hard candies, like lemon drops or root beer barrels.
11 oz. (1 pkg.) white chocolate chips
4 oz.(1/2 cup) butterscotch hard candies, unwrapped
Place candy in a heavy plastic bag, and hit with a hammer to break up into 1/4” or smaller pieces. For best results, do your hammering with a folded towel under the bag, placed on a hard floor or cement. This will leave some candy powder, so a few layers of plastic wrap or paper towels under the bag will help.
Place white chocolate in a microwaveable bowl. Cover and microwave for 2 minutes or less, depending upon the wattage. Stir until smooth, then stir in the butterscotch.
Spread the mixture 1/4” to 1/2” thick on waxed paper placed on a cookie sheet or in the bottom of a large, flat pan . Cool in refrigerator for about 45 minutes.
Break into bite-sized pieces and store in an airtight container.