Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites

1/2 cup creamy peanut butter
5 tablespoons confectioner's sugar
1 tablespoon unsalted butter, room temperature
1 cup crushed pretzel crumbs
6 ounces milk chocolate (I used half milk chocolate and half semi-sweet)

Stir together peanut butter, confectioner's sugar, butter, and crushed pretzels.
Roll into 1" balls.  Place on a parchment lined cookie sheet and freeze for 30 minutes, or until firm.
Melt chocolate over low heat, stirring until smooth.  Alternately, use the microwave on medium power, 1-3 minutes, stirring after each minute, until smooth.
Dip balls into melted chocolate, place back on cookie sheet, and refrigerate until set.
Makes 18 to 24 balls.

Crispy Smashed Roasted Potatoes with Chive Sour Cream

Crispy Smashed Roasted Potatoes with Chive Sour Cream

12 to 15 small red potatoes, 1 1/2 to 2" in diameter
salt , to taste
1/4 to 1/2 cup olive oil
1/2 cup sour cream
2 tablespoons fresh chives, minced
salt, to taste

Put the potatoes in a saucepan and cover with water.  Add salt to the water.  Bring water to a boil over high heat, cover and reduce to a simmer; cook the potatoes until they are just tender.  
Drain well.  Place the cooked potatoes on a clean kitchen towel on the counter.  Allow the potatoes to sit a few minutes to cool.  Using another clean towel, gently press down on each potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. 
Cover a rimmed baking sheet with foil; put a piece of parchment paper on top of the foil.  Transfer the flattened potatoes to the baking sheet and allow them to cool to room temperature. (At this point you may cover with plastic wrap and chill in the refrigerator. 
If chilled, removed the potatoes from the fridge and let sit at room temperature for about 30 minutes.
Heat the oven to 450 degrees.  Sprinkle the potatoes lightly with salt and pour the olive oil over them.  Lift the potatoes a bit to make sure some of the oil gets underneath and they are well coated on both sides.  
Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes.
White the potatoes are roasting, combine the sour cream and chives; season with salt and set aside.
Remove potatoes to a serving platter and top each with a dollop of the chive sour cream.  Serve hot.
 
Makes 4 to 5 servings

Chocolate Bark

Chocolate Bark

2 cups dark chocolate melting disks (I use Chocomakers)
2 cups vanilla flavored melting disks, white or color of your choice
candy flavoring oil of your choice
Add-ins of your choice (toasted nuts, toffee bits, peppermint bits, etc)
Toppings of your choice (candies, toasted nuts, sprinkles, etc)

Melt the dark chocolate pieces in the microwave according to package directions. If making a nut bark, stir in 1 to 2 cups of toasted nuts (your choice). Otherwise, stir in 1 to 2 cups of your add-ins. Spread out evenly onto a pan lined with parchment paper or non-stick foil. Place in the refrigerator to harden.

Melt the vanilla candy pieces according to package directions. Stir in about 1/4 teaspoon of your desired candy flavoring. Spread melted candy over the chocolate. Immediately sprinkle with candy bits, toasted nuts, sprinkles, etc...your choice. Place back into the refrigerator until set, then break into pieces.

Note: The photo shown is Chocolate Almond Bark.  I did not have enough of the white vanilla pieces to make 2 cups so instead I used 3 cups of the chocolate pieces and a bit over a cup of the vanilla pieces.  Normally they would be about equal amounts.  I used toasted slivered almonds as my add-in to the dark chocolate.  I used a scant 1/4 teaspoon of almond flavored oil in the white vanilla part.  I used about an ounce or so of toasted sliced almonds on top.

Sweet and Salty Crunch Bars

Sweet and Salty Crunch Bars

200 grams (about 7 oz) bittersweet chocolate, chopped
100 grams (about 3.5 oz) milk chocolate
125 grams (about 9 Tbsp) butter
3 tablespoons golden syrup
250 grams (about 9 oz) salted peanuts
4 40 gram (about 1.5 oz) Cabdbury's Crunchie bars, chopped

Put the chocolates, butter and syrup in a large saucepan and place on medium-low heat. Stir until the chocolate is melted and the mixture is smooth.

Remove pan from heat and add the peanuts and chopped Crunchie bars; stir gently to coat the nut mix.

Pour mixture onto a small foil lined baking pan and spread it out evenly.
Refrigerate for about 4 hours.

After the bars have set well, remove them from the pan and cut into small pieces. Store in an air tight container.

Note: I was able to find the Crunchie bars at a local European market. If you are unable to find them, I think a good substitute would be butterfingers.
This recipe was adapted from a recipe by Nigella Lawson.