Welcome to the world of NECCO!

News, crafts, recipes and more from the New England Confectionery Company (NECCO).


Leave a comment

Sweethearts Bark!

Sweethearts Bark & Boxes

During this loving season, many of us are looking for treats to make our celebration with our loved ones extra special. With a quick and easy no-bake recipe,  Sweethearts Bark will satisfy both the sugar and chocolate lover! This sweet snack is great for the creative baker and will be perfect to indulge upon yourself or to surprise your sweetie this Valentine’s Day season!

Ingredients:

  • 12 oz. semisweet chocolate chips
  • 12 oz. white chocolate chips
  • Red food coloring
  • Valentine’s Day themed sprinkles (optional)
  • Sweethearts ®

Sweethearts

Baking Supplies:

  • Medium sauce pan
  • Parchment paper
  • Flat baking sheet
  • Two (2) large glass mixing bowls

Instructions:

  1. Line your baking sheet with a layer of parchment paper.
  2. Fill the sauce pan with water in the medium sauce pan to a slight boil over medium heat.
  3. Once the water begins to boil, pour the semisweet chocolate chips into one of the mixing bowls. Place this bowl over the boiling pan to create a double boiler.
  4. The chocolate begins to melt rapidly, so begin stirring instantly after placing the glass bowl over the sauce pan to prevent burning.
  5. Once the chocolate is melted and smooth, remove the bowl from the sauce pan. Pour this melted mixture onto the parchment paper lined baking sheet trying to keep an even layer throughout.
  6. Place this layer into the refrigerator for 30 mins-1 hour to allow the chocolate to set. Remove from the refrigerator after this time, so the surface can become tacky and allow the two chocolate layers to stick to one another.
  7. Bring the water in the sauce pan to a boil again, and fill the second mixing bowl with the white chocolate chips. Turn the heat down and begin stirring instantly as white chocolate is more likely to seize up if heated too quickly at high temperatures.
  8. Once the white chocolate is melted and smooth, remove the bowl from the pan and add 2-3 drops of red food coloring. Stir thoroughly to spread the color throughout until it is a light pink. Too much food coloring will cause the white chocolate to seize and clump.
  9. Pour this melted white chocolate onto the chocolate layer on the parchment paper.
  10. Quickly press in Sweethearts in any manner throughout this top layer and add any additional Valentine’s Day baking sprinkles you desire.
  11. Place the entire baking sheet back into the refrigerator for both layers to set completely for at least one hour. It is often best to leave it overnight.
  12. You will know when the chocolate has set as it will peel itself completely from the wax paper. Once this occurs, you can break the bark into as many pieces and different shapes as you like!
  13. Indulge!

Sweethearts Bark

SheartsBark


Leave a comment

Clark Bark

We hope everyone had a safe and happy Halloween! As we begin a new month, we all need a moment to step back and indulge before we begin tackling our to-do list. And right now you’re just four easy ingredients away from a sweet that will help you do that. There’s no baking involved so you can relax just a little as you get ready to indulge!  If you’re looking for a way to use up some of those yummy Clark Bars you received last night and start off November on the sweet foot, take a chance on this CLARK BARK recipe! With bark, the fun is in the irregularity, so you can have a blast making these simple treats into whatever your creative baking heart desires!

Ingredients:

  • 12 oz. semisweet chocolate chips
  • 12 oz. white chocolate chips
  • ½ cup of creamy peanut butter
  • 2 theater boxes of Clark Bar Minis

Baking Supplies:

  • wax paper
  • 1 baking sheet
  • 1 large, 1 medium, and 1 small mixing bowl (cupcakes)
  • 3 sauce pans
  • chopping knife and board
  • measuring cup
  • 2 large spoons

Instructions:

  1. Line the baking sheet with a layer of wax paper.
  2. Fill one of the sauce pans with water and bring to a low boil over heat.
  3. Once the water is boiling, Pour the semisweet chocolate chips into a second sauce pan. Place this pan over the boiling pan to create a double boiler.
  4. Turn the heat down to medium-low. The chocolate will begin to melt rapidly, so begin stirring with the large spoon immediately and consistently to prevent burning.
  5. When the chocolate is melted and smooth, add in the peanut butter and mix well together until both are completely melted and combined.
  6. Remove this pan from the boiler.
  7. Pour this melted mixture onto the wax paper lined baking sheet. Try to keep a consistent level of depth. However, this is one of the best parts about bark is its free range for baking creativity!
  8. Pour the white chocolate chips into the third sauce pan. Place this pan over the boiling pan.
  9. Again, begin to immediately stir the chocolate with a second large spoon to prevent burning.
  10. When completely melted, remove this pan from heat and then pour the melted white chocolate onto the melted chocolate and peanut butter mix on the baking sheet.
  11. Use the spoon to stir the two chocolate melts together until you achieve your desired level of blend and design.
  12. Chop the Clark Bar Minis on the chopping board. Sprinkle the fragments and crumbs over the melted mix on the baking sheet. Be creative here and add as much as you like! You can even press some of the larger Clark Bar chunks deeper into the chocolate.
  13. Place the entire baking sheet into the refrigerator to set for at least one hour. It is often best to leave it overnight. Note: do NOT remove the chocolate mix from the wax paper until set or you’ll have a gooey mess on your hands!
  14. You will know when the chocolate has set as it will peel itself completely from the wax paper. Once this occurs, you can break the bark into as many pieces and different shapes as you like! Bark is intended to be free form!
  15. Indulge! =)

Clark Bark can be stored in an air-tight container.

Follow

Get every new post delivered to your Inbox.

Join 181 other followers