Book Club Killer (11 page)

White Chocolate Pecan
Popcorn

Ingredients

8 ounces of white chocolate chips

2 bags microwave popcorn

Finely chopped pecans

Directions

1.
     
Melt
white chocolate in a double boiler or microwave.

2.
     
Microwave
bags of popcorn and pour into large bowl.

3.
     
Drizzle
white chocolate over popcorn.

4.
     
Add
chopped pecans and lightly toss until popcorn is coated with melted chocolate
and pecans.

5.
     
Chill
for 10 minutes before serving or packaging.

Peppermint & Pearls
Snack Bark

Ingredients

20 ounces mint chocolate, chopped

1 cup hard peppermint candies, chopped

1 cup toasted almonds, chopped

8 ounces white chocolate chips

Directions

1.
     
Preheat
oven to 250°F.

2.
     
Line
17x11-inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate
evenly on parchment-lined sheet.

3.
     
Soften
chocolate in oven for approximately 6 minutes.

4.
     
Remove
chocolate from oven and spread evenly on baking sheet.

5.
     
Sprinkle
peppermint candies and almonds over chocolate.

6.
     
Refrigerate
until chocolate is firm, about 2 hours.

7.
     
Break
or cut bark into bite-size pieces.