dancing the line between healthy and delicious
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What is Christmas without a little peppermint bark? Or in this case, marbled bark… sounds fancy, but isn’t really. Like with the cranberry bliss bar, I’m kind of stretching the meaning of “cookie” again. But I’m still in the easy-does-it mode in the kitchen. So easy in fact, I didn’t turn on a stove or oven for this…
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Homemade marshmallows drizzled with chocolate and sprinkled with toasted almonds and toffee bits. Yum.
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So round 2 is delicious, but I think I overcompensated for the burning of the first batch and undercooked it slightly. It is definitely a soft caramelly texture, but if left to sit for a while it spreads out (I cut the batch into squares and set them on parchment paper last night, about an inch apart. When I woke up this morning, they were one big sheet of caramel again). I guess this means round 3 tonight (maybe, if I feel ambitious after work today).
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D. helped me save the round 1. He suggested dipping them in chocolate. I was skeptical, but melted some semi-sweet chocolate chips and dipped the slightly bitter, slightly burnt caramels in it. I also sprinkled them with some of the chocolate salt I made earlier. Wow. The result is great. 
The second round of caramels are SOOOO good. so good. And when I followed through with my original plan of topping the caramels with just the chocolate salt… yum. For this batch, I skipped the cinnamon entirely and I added a mulling spices tea-bag to the apple juice as it was reducing. The only problem with this batch is that it is a little on the soft side… I know caramels usually are, but it makes it difficult for me to determine the best method of packaging.
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The 2nd batch of caramels are actually CARAMEL colored! And the lingering bit left on the spatula was delicious…
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Recipes I’d like to try
