Make It & Take It

Warm a co-worker’s spirit with the gift of a choco­laty treat tucked in­side a cozy mug.

Taste of Home - - Contents -

•Noth­ing spreads of­fice cheer quite like chocolate treats.

Nut Fruit Bark —Thomas Fa­glon, Som­er­set, NJ

Line the bot­tom and sides of a 15x10x1-in. bak­ing pan with parch­ment pa­per; grease the pa­per and set aside. In a dou­ble boiler or metal bowl over hot wa­ter, melt 1 lb. coarsely chopped dark chocolate; stir un­til smooth. Stir in 1 tsp. espresso pow­der, 1/4 cup dried cher­ries, 1/4 cup chopped macadamia nuts and 1/4 cup chopped cashews. Spread into pre­pared pan; top with 1/4 cup dried cher­ries, 1/4 cup chopped macadamia nuts and 1/4 cup chopped cashews. Sprin­kle with

1/2 tsp. coarse sea salt if de­sired. Re­frig­er­ate about 30 min­utes or un­til firm. Break into pieces. Store in an air­tight con­tainer.

1 oz.: 147 cal., 10g fat (5g sat. fat), 1mg chol., 26mg sod.,14g carb.

(11g sug­ars, 2g fiber), 2g pro.

Sun­dae Fun­day Bark —Kim Ban­ick, Salem, OR

Line the bot­tom and sides of a 15x10x1-in. bak­ing pan with parch­ment pa­per; grease the pa­per and set aside. In a mi­crowave, melt 1 pkg. (10 to 12 oz.) white bak­ing chips; stir un­til smooth. Spread into a 12x8-in. rec­tan­gle in pre­pared pan. Sprin­kle with 1/4 cup freezedried pineap­ple, 1/4 cup coarsely chopped dried banana chips,

1/4 cup freeze-dried straw­berry slices, 1/4 cup dried cher­ries and

1/3 cup coarsely chopped salted peanuts; press into melted chips. Re­frig­er­ate about 30 min­utes or un­til firm. Break into pieces; driz­zle with 1/4 cup melted dark chocolate chips. Store be­tween lay­ers of waxed pa­per in an air­tight con­tainer. 1 oz.: 152 cal., 9g fat (5g sat. fat), 4mg chol., 27mg sod.,17g carb.

(16g sug­ars, 1g fiber), 2g pro.

For a pretty pre­sen­ta­tion, wrap bark in cel­lo­phane, tie with rib­bon and pop it into a mug.

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