Dark Chocolate Dipped Candied Orange Peels

Ingredients:

3-4 Organic Navel Oranges

2 C Water

2 C Sugar, divided

8 oz Dark Chocolate

Directions:

Cut the top and bottom off each orange. Cut the remaining peels in 4 vertical pieces per orange. Remove peels from oranges and slice into 1/4-inch wide strips. 

Bring a medium pot of water to a boil. 

Reduce heat to medium and cook orange peels in boiling water for 15 minutes. Drain water and rinse peels. 

Bring the 2 C of water and 1 C of sugar to a boil over medium heat. 

Add peels and reduce heat to medium-low. Simmer 45 minutes or until peels are tender. 

Drain peels well (liquid may be saved to use as orange flavored syrup) and toss in remaining 1 C of sugar. 

Place peels on a cooling rack and allow to dry for 24-48 hours. 

Once dried, melt dark chocolate by using a microwave safe bowl and putting dark chocolate in microwave at 50% power for one minute and stirring and repeating until melted and creamy. 

Dip or spoon melted chocolate onto orange peels. Place on cookie sheet covered in parchment paper. Refrigerate until chocolate is solid. 

* Adapted from http://www.closetcooking.com/2011/02/candied-orange-peel.html

Chunky Peanut Butter Fudge

Ingredients:

3 C Sugar

2/3 C Evaporated Milk

3/4 C Butter

7 -7.5 oz Marshmallow Creme

15-16 oz Chunky Peanut Butter

1 t Vanilla Extract

Directions:

Grease a 9x13-inch baking dish. 

In a large pot, mix sugar, evaporated milk and butter. 

Stir constantly over medium heat until mixture begins to boil. Boil for about 4 minutes until a candy thermometer reads between 234-240 degrees F (soft ball). 

Remove from heat and stir in marshmallow creme, peanut butter and vanilla.

Scoop into prepared baking dish and spread evenly. 

Refrigerate until firm. 

Cut into squares and enjoy!

*Adapted from http://www.food.com/recipe/best-ever-peanut-butter-fudge-49596

Homemade Peppermint Bark

Ingredients:

12 oz Milk chocolate baking chips

12 oz White baking chips

1/2 t Peppermint extract

12 Candy canes

Directions:

Place the candy canes in a zip-lock bag and crush with a rolling pin. 

Line a baking pan with parchment paper. 

Melt milk chocolate by microwaving for 1 minute at 50% power and then stirring until smooth. 

Pour melted milk chocolate onto parchment paper and make level. 

Refrigerate for 20 minutes. 

Melt white chocolate by microwaving for 1 minute at 50% power and then stirring until smooth. 

Add peppermint extract to the white chocolate and stir. 

Pour melted white chocolate over milk chocolate and make level. 

Gently press crushed peppermint into white chocolate. 

Refrigerate for 20 more minutes. 

Break into pieces of desired size. 

* Adapted from http://www.simplyfrugal.ca/a-homemade-christmas-gift-peppermint-bark/#_a5y_p=1081351

Jungle Bark (Ginger and Apricot White Chocolate Bark)

Ingredients:

1 lb white chocolate, chopped
1 1/4 cups dried apricots, slivered
1/8 cup candied ginger, chopped
2/3 cup macadamia nuts, chopped

Directions:

In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally. Stir in apricots, candied ginger, and nuts.

Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch rectangle.

Refrigerate for at least 1 hour or until hardened. Break into pieces.

* Adapted from http://www.food.com/343060