Tag Archives: chocolate

Homemade Chocolate Candies


I made these for my family who recently stayed with us. I wanted something small but special that was homemade and had a gourmet quality to them. I put a few in clear gift bags and left them on their pillows as a welcome gift.


You can use any chocolate, nuts or dried fruits you like… The combinations are endless so enjoy!
I used dark and white chocolate chips, melted.
Nuts & seeds: cashews, almonds, pumpkin seeds, pecans
Dried fruit: golden raisins, dried cherries, dried cranberries
Waxed paper

Follow directions on the package to melt the chocolate. Spoon and swirl onto wax paper until they are about 1-2″ in diameter. Then pick your dried fruit and nut combinations and place them on the chocolate. Let set at room temperature or in the fridge if you need sooner. Once set you can package them in gift boxes or clear goodie bags tied with ribbon. Or, just enjoy!

Oreo Halloween Bark

Oreo Halloween Bark

Oreo Halloween Bark

I saw this idea on Pinterest and thought it looked so fun. Little did I know how addictive it is too! You can modify the Oreos and candy used by season too (ie: Christmas – use green mint Oreos and candy cane pieces with red and green sprinkles)

1 bag Oreos, broken up into quarters (use Halloween Oreos if you can find them)
2 cups pretzels – any shape, broken into pieces
24 ounce bag of almond bark (vanilla or chocolate)
1 cup candy corn
Black and orange colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9×13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it’s not enough but just try to evenly spread it. Sprinkle remaining candy corn and colored sprinkles over the almond bark while it is still wet. Do not let it harden before adding the toppings. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container. Recipe modified from the-girl-who-ate-everything.com



This year I tried something new and used the chocolate Almond Bark. Awesome!


I’ve had a few people ask about the Almond Bark. It’s a vanilla candy coating that is pretty easy to work with. I get it at Walmart in the baking section. I’ll include a photo below!


Rice Krispie Truffles


Rice Krispie Truffles

I saw the idea for this on Pinterest.com. They called them adult Rice Krispie treats and had liquor in the mix but I chose to just go with the traditional mix for mine. These are much more sophisticated than the ones we make for the kids. Also, absolutely delicious!

Just follow the Rice Krispie recipe on the marshmallow package:
8 1/2 cups Rice Krispies
1/2 stick of butter
1 package of the small marshmallows

Melt butter over low-med heat. Add marshmallows a quarter of the bag at a time and stir constantly until completely melted and no lumps. Pour marshmallows into the Rice Krispies and mix. Once thoroughly mixed, start forming into balls. Tip: spray hands with Pam and the marshmallows won’t stick to your hands as much. You can make the “truffles” as dense as you like but, keep in mind, you will be biting into them so you don’t want them too dense. Once you have the balls formed, set them aside and start on the chocolate dip. (these will yield about 50 depending in how large you make them)

Dipping sauce:
4 cups chocolate chips, I used semi-sweet but you could also use dark or white chocolate
1 T butter
1/4 cup milk

I just threw it all in a sauce pan and stirred over med-low heat until melted and no lumps. I’m sure the serious chefs/chocolatiers out there are cringing, but it is what it is. 🙂 I’m all about easy and it came out great in the end.

Now, the fun part! I used a thin wooden skewer to dip the Rice Krispie balls in the chocolate sauce. I’m sure you can use anything similar. Cover with chocolate and then twirl the skewer in your fingers to shake off the excess chocolate. Then, pour your toppings into bowls and slowly rotate the skewer in the topping until it’s covered. Pull off the decorated Rice Krispie with your fingers as you twist the skewer and then set them on a plate. Refrigerate until set. Enjoy!


Ideas for toppings: toffee bits, sprinkles, coconut, white or dark chocolate or serve on sticks as Rice Krispie pops.