A few weeks ago at our Pampered Chef party our hostess, Julianne, showed us this really easy recipe for chocolate bar candy. I decided to try this recipe at home and make some goodies to send out with our Christmas gifts. These are such a nice treat that only takes about 15 minutes. These would be great for little gifts for teachers, co-workers or anyone else on your list.
Supplies you need:
Christmas Cookie Cutters (I bought a big stack of them at the Dollar Store)
Cellophane baggies (Another Dollar Store purchase, they have Christmas ones!)
Ribbon
Recipe:
1 package 24oz. almond bark (you can use white or milk chocolate)
3/4 cup dried cranberries
2/3 cup slivered almonds
2 cups Rice Krispies
1. Put a large cutting board in the freezer to chill for about 20 minutes.
2. Break apart almond bark and melt in the microwave. I put in for 1 1/2 minutes and then 30 second intervals to get it totally melted.
3. Stir in a Rice Krispies, a little more than half of the cranberries and about half of the almonds.
4. Pull out the chilled cutting board and cover with parchment paper. Arrange the cookie cutters, cutting side down on the parchment paper.
5. Spoon melted mixture into the cookie cutters. (I filled mine almost to the rim.)
6. Top with the left over cranberries and almonds.
7. Candy should harden on the chilled board in a few minutes. If the candy is still gooey, stick the board back in the freezer for a minute.
8. Once the candy has hardened, you can peel the cookie cutters off the parchment paper and put the cutter with candy in a cellophane bag. Tie up with ribbon and you’re done!
Thanks Julianne, for a great easy recipe!
Supplies you need:
Christmas Cookie Cutters (I bought a big stack of them at the Dollar Store)
Cellophane baggies (Another Dollar Store purchase, they have Christmas ones!)
Ribbon
Recipe:
1 package 24oz. almond bark (you can use white or milk chocolate)
3/4 cup dried cranberries
2/3 cup slivered almonds
2 cups Rice Krispies
1. Put a large cutting board in the freezer to chill for about 20 minutes.
2. Break apart almond bark and melt in the microwave. I put in for 1 1/2 minutes and then 30 second intervals to get it totally melted.
3. Stir in a Rice Krispies, a little more than half of the cranberries and about half of the almonds.
4. Pull out the chilled cutting board and cover with parchment paper. Arrange the cookie cutters, cutting side down on the parchment paper.
5. Spoon melted mixture into the cookie cutters. (I filled mine almost to the rim.)
6. Top with the left over cranberries and almonds.
7. Candy should harden on the chilled board in a few minutes. If the candy is still gooey, stick the board back in the freezer for a minute.
8. Once the candy has hardened, you can peel the cookie cutters off the parchment paper and put the cutter with candy in a cellophane bag. Tie up with ribbon and you’re done!
Thanks Julianne, for a great easy recipe!
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