Description
Four festive treats featuring crunchy pecans, rich chocolate, and nostalgic cereal mixes, perfect for gifting or family gatherings.
Ingredients
Scale
- 1 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 1 cup pecan halves (roughly chopped)
- Sea salt flakes (for garnish)
- 8 ounces dark chocolate (chopped)
- 8 ounces white chocolate (chopped)
- 1 cup peppermint candies (crushed)
- 1 tablespoon vegetable oil
- Powdered sugar (for dusting)
- 12 ounces semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 2 tablespoons unsweetened cocoa powder
- Sprinkles or crushed cookies
- Hot milk
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 3 cups Wheat Chex cereal
- 1 cup pretzel sticks
- 1 cup mixed nuts
- 1 cup red and green M&Ms
- 1/2 cup unsalted butter (melted)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Line a baking sheet with parchment paper and spread chopped pecans evenly; melt semi-sweet chocolate chips in 30-second intervals until smooth, pour over pecans, and refrigerate for 10 minutes; combine butter, sugar, corn syrup, and salt in a saucepan, cook over medium heat to a rolling boil, then cook undisturbed for 4-5 minutes until reaching 245°F (soft-ball stage); remove from heat, stir in vanilla extract, and pour quickly over the chilled chocolate layer, spreading gently; sprinkle with sea salt flakes if desired, cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before breaking into shards.
- Line a baking sheet with parchment paper and crush peppermint candies into crumbs and chunks; melt dark chocolate with half the vegetable oil using a double boiler or microwave bursts until smooth, pour onto the sheet, and spread into a shape; melt white chocolate with remaining oil and drizzle over the dark chocolate in a zigzag pattern; swirl gently with a toothpick to create a marbled effect without overmixing; immediately sprinkle crushed peppermint candies over the wet chocolate and press down gently; refrigerate for 20-30 minutes until firm, dust with powdered sugar if desired, and break into pieces.
- Melt chocolate chips in 30-second intervals until fluid but not hot; coat the rounded end of a spoon or the inside of silicone hemisphere molds with chocolate to form shells, letting them set in the fridge for 10 minutes or on parchment paper until hard; take two hemispheres, warm the rim of one slightly with a hairdryer or warm mug, and press rims together to seal; open the sphere slightly, fill with 1 tablespoon cocoa powder and 1 tablespoon mini marshmallows, then reseal by warming edges again; dip the top into sprinkles or crushed cookies while tacky and let set completely at room temperature; serve by placing one bomb in a mug and pouring hot milk over it.
- Preheat oven to 250°F (120°C) and line a large baking sheet; combine Rice Chex, Corn Chex, Wheat Chex, pretzels, and nuts in a large bowl; whisk melted butter, garlic powder, onion powder, Worcestershire sauce, salt, and cayenne pepper in a small bowl; pour the butter mixture over the dry ingredients and toss thoroughly to coat evenly; spread in a single layer on the baking sheet and bake for 45 minutes, stirring every 15 minutes; remove from oven, let cool completely, then stir in M&Ms transfer to an airtight container for storage.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Pecan Caramel Bark Tips: If the caramel becomes too dark while cooking, reduce the heat slightly to avoid bitterness; ensure the caramel is poured while still fluid but not scalding hot to prevent melting the chocolate layer. Peppermint Chocolate Bark Tips: Ensure the chocolate is completely dry before melting as even a drop of water can cause seizing; store in the refrigerator to prevent chocolate blooming. Hot Cocoa Bombs Tips: Keep filled bombs refrigerated until ready to serve to prevent melting in warm hands; best made no more than 2 days.