Happy almost New Year! Are you celebrating tonight? We've decided to keep it low-key and close to home. A couple of friends are coming over and we'll be enjoying our customary New Year's Eve feast: all-you-can-eat crab legs and knäckebröd with cheese.

A few weeks ago I asked my friend Christen if she'd help me conjure up toast-worthy cocktails for New Year's Eve. I frequently bake with spirits, but I'm inexperienced when it comes to stirring up mixed drinks. We put our heads together and came up with two winners - Golden Spiced Pear Cocktail and Spiked Chile Hot Chocolate. Both are easy to make, and we even made a fun how-to video.

Well, here it is friends. My last advent post; the bookend to my first advent post. If you need that last, last, last minute gift, then this little jar mix may save your bacon.

If you're a seasoned baker, then you'll likely have all the ingredients in your pantry (or be able to substitute walnuts for hazelnuts), but if you're not - don't fret. Most grocery stores are still open on Christmas Eve, and will likely have everything you need for this gift right down to the quart jar. Just check the canning supplies aisle.

Say hello to the World's Easiest Peanut Butter Fudge!

I'm pretty skeptical when it comes to 2 and 3 ingredient recipes. Maybe because I've tested more than a dozen and the results are mostly underwhelming. This recipe makes up for all of those disappointments. It's a keeper. This fudge is just so creamy and smooth!

Truffle making is low effort with major payoff, and that's why they're great to make at Christmastime. If you can stir together chopped chocolate and steaming heavy cream at a 2:1 ratio, then you can make melt-in-your-mouth chocolate truffles that will rival any fancy chocolatier's.

These particular truffles feel extra festive, and the recipe is simple. Add a little bit of hazelnut liqueur or extract to the mix, refrigerate, roll, and then toss in chopped hazelnuts. The end result is an uncomplicated approximation of Ferrero Rocher.

I'm willing to bet that most of our kitchens will be running at full speed this week. I do quite a lot of baking the week of Christmas, and I always appreciate cookie recipes that are high yield. This recipe makes about 6 dozen cookies and that means there's plenty to go around!

I've always associated Turkish delight with the snowy landscape of Narnia (remember the White Witch cake I made in 2011?). I long for some snowfall outside my own window, but it looks like our Christmas Day forecast is for 70 degree weather. That's okay. Even if I can't have a white Christmas, I can still have a bit of winter magic in my candy dish,

It's hard to believe we're just a few days away from Christmas. I hope everyone is soaking in every last little bit of happy this season has to offer. Around here that means sniffing cut pine wreaths at the market, wrangling the pugs into Christmas pajamas and incorporating eggnog in as many sweet things as possible.

I love pink glittery Christmas decor, and it seems to be showing up in my baked goods, too! This cupcake is inspired by the retro 'Pink Squirrel' cocktail. The drink is a bit like a milkshake served in a martini glass (yes please) and it's flavored with crème de noyaux (almond liquor) and crème de cocoa.

I hosted my first cookie swap more than five years ago, and the thing I remember most about it was the happy feeling I had perusing all those cookies. Cookies of all shapes and flavors were sprawled on every surface area in my dining room. I couldn't tell you what games we played or even who all the guests were (ha!) but I do remember it was the first time I'd ever encountered gumdrop cookies - mostly because my first thought was that gumdrops had no business being in cookies.

I've been making these salty-sweet pretzel sticks for years. Now that I think about it, I've been making them for more than a decade! When I worked an office job years go I remember placing a huge tray of these in our break room. About two hours later they were all gone - all except the stick-ends of a few pretzels. Someone had eaten the candy-covered part and left the remaining pretzel sticks on the candy tray - who does that?!  (So funny!)

If you've been keeping up with my Christmas recipe advent, then you may be thinking to yourself "cranberries and pistachios - again?!". Yep. I can't quit them, it's true. There's something especially wonderful about tart dried cranberries in smooth white chocolate.

The stollen I enjoy each holiday season is not homemade. It's an import from Germany that's filled with raisins and marzipan, and because of its long trek it can also be described as - dry. I've come to love the flavor of this bread and count its virtues instead of its imperfections, however, I felt like I was missing out on something. This year I wanted to taste fresh stollen.

I was fully on board to make the traditional version which requires yeast and all the time constraints that come with it - until I found a recipe for 'Easiest' stollen from King Arthur Flour. I read the instructions twice through and returned my bag of SAF Red to the refrigerator.

These little cakes remind me of delicious cinnamon-sugared doughnut muffins, except they taste like gingerbread - which makes them even cozier in my opinion. They are scrumptiously poppable, and they've served us well as a quick breakfast on many a December morning.

My husband is particular about his daily brew, so he buys coffee beans freshly roasted and occasionally we have a handful left over - not enough for a cup, but too many to toss. I decided to save up these leftover beans for a baking project. I'm definitely a sucker for coffee and chocolate together, and that's how this recipe came to be.

Say hello to my new favorite candy. I can't believe it took me so long to try it - and talk about easy! I'm not even sure it qualifies as a recipe. Peanut butter and chocolate are melted together, and then mini marshmallows are folded in to the mix. It's a little like rocky road, but softer and without the rocky part (no nuts!). It's smooth and creamy and the marshmallows give it a bouncy quality that makes it totally addictive.

When I attempted this bread recipe for the first time I made a happy little mistake. The instructions called for chopped cranberries, and I just threw them in the batter whole. Well, those cranberries did what cranberries do - they bobbed to the top of the batter and floated on the surface.

I thought I'd really messed things up, but I baked the loaves anyway. They turned out tasting absolutely fantastic, and the burst red berries on top made the bread vibrant and beautiful. I ended up making this recipe twice more. It's dense and sweet and so citrusy. Every bite is packed with something to savor; tart cranberries, walnuts, and candied orange peel.

I've made 'hot chocolate on a stick' for seven consecutive years at Christmastime. Winter just isn't the same without it now! I usually start making batches in December. One or two batches are assigned for stocking stuffers and other batches aren't for giveaway at all. They're made for our enjoyment throughout chilly winter months.

There have been many iterations of this treat over the years. I made a spicy batch the time ModCloth invited me to guest post on their blog. Another time I created a strawberry version for Betty Crocker. I think this spiked version may be the best yet!

Hello, friends! This blog post is extra, extra special. Not only do I have a delicious mulled wine chocolate cake recipe for you (all fancied up Bûche de Noël style with black cherry buttercream filling -swoon) , I also have a really fun, unique giveaway.

As you may know, I wrote a book about giving sweets the loving touch of a little salt. But if there was just one candy in the entire world that I could bestow this virtue upon it would have to be fudge. Usually fudge is too one note. It's only sweet. A quick fix for this problem is to add roasted salted nuts and some zingy dried berries. Therefore you will have a symphony of sweet, salt, and tart, and many interesting textures; creamy, crunchy and chewy.

Did I mention this recipe takes only minutes to prepare?

Tis the season to RSVP, don your favorite sequin dress or sharp suit, and toast the holiday season - just like these funny gingerbread folk!

I got the idea for these after taste-testing a few  spirit-filled chocolates. I love all kinds of things in miniature and I found the teensy foil-wrapped bottles amusing. I began planning a cocktail party in miniature. All I needed were some guests, so I whipped up a batch of chocolate gingerbread cookies and my favorite meringue icing.

Hello and welcome to Santa Land! Population: As many chocolate foil-wrapped santas as you can fit on a pound of white chocolate bark.

Christmas always needs as little kitsch, if you ask me, and these curious looking foil wrapped Santas really made me giggle. Some are holding lanterns and wreaths, and others are giving me some major side-eye! What's up Santa? Are you judging me? (I almost forgot - that's his job!)

I've been completely smitten with the towering kransekake ever since I laid eyes on it years ago. Some people know it as Norwegian Wedding Cake, or Wreath Cake. It's made in Scandinavian countries for weddings, Christmas, and other important celebrations.

Take a look inside my first book on page 128 and my fandom is evident. I included a recipe for 'Viking Wedding Cake' - a tall kransekake with zig-zag piping and two fair weather viking flags on top. I'm not sure what I love more, the concentric circles, the cookie-like texture of the 'cake', or the fact that the hollow interior can hold a bottle of your favorite bubbly. One thing is for sure, it's a great party centerpiece and a good conversation-starter, too.

Most of the time I'm more enthusiastic about eating cookies than baking them. My brain doesn't like too much repetition, and I've been known to exile half batches of cookie dough to the freezer just because I'm too bored to finish the job. Having said that, there is one type of cookie that delights me to the very end: Slice and bake. 

I can't tell you how long I've had Lofthouse style sugar cookies on my 'must bake' list. Too long, really. Whenever I see them in grocery stores I can't help but smile. They are always decorated with sprinkles (yes!) and they are often seasonally themed; heart sprinkles for Valentine's Day, red, white and blue sprinkles for July 4th and - you guessed it! My favorite version is Christmas themed with red and green sprinkles.

This year I'm adding something unexpected to my give-away cookie trays: gourmet cookie dough! I'm talking about the kind of dough you eat instead of bake. Do you think I'll get many complaints? Yeah, right! Who doesn't love delicious edible cookie dough straight from the batter bowl? This cookie dough is eggless, and 100% edible in its raw (read: un-raw) form.

In this recipe, the flour is toasted before you use it as an ingredient. This makes the cookie dough completely safe to eat, as it removes any of the dangers associated with eating raw flour (E.coli, I'm lookin' at you!). Just place the flour on a baking sheet and toast at 300F for 10 minutes. You can also heat it in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F.

Beep-beep! Special delivery for all those on Santa's 'nice' list!

These salty-sweet pecans make great little stocking stuffers (or for stuffing into your purse when you're marathon Christmas shopping and need a snack - guilty!). These start out on the stovetop for a quick toss in a brown sugar-spice mixture, and then they're finished in the oven. Your kitchen will smell heavenly during this process, and the most difficult part is trying not to eat all of them before you get them packaged for gift giving.

I suppose I should tell you that's there's not one egg in this nog, but believe me when I tell you that it's truly delicious and pretty close to the genuine article. It's not quite as thick as the original, but it's close! This instant mix keeps for up to six months, so if you're like me and crave eggnog after it's gone from grocery store shelves, then you'll appreciate this recipe!

Hello December! 

This month I'm trying something new. I think homemade gifts are the best gifts, so each day from now until Christmas Eve I'll post a new gift-worthy treat that's easy to make and delightful to give. I'm so excited to share all the sweet things I've cooked up. First up - one of my favorite cookie mixes!

Homemade baking mixes are so convenient at Christmastime. It cuts the dough prep work in half, and that's especially nice if you have little ones that want to help you bake Christmas cookies. It's a great way to create special memories without turning your kitchen upside-down. 

This baking mix is a little more awesome that most - not only because it's delicious and super chippy, but because the mix yields about 4 dozen cookies. That's plenty to share! It's perfect for busy folks with upcoming cookie swaps or multiple holiday parties to attend. 

How cute are these guys?  I can't help but giggle at them a little. I had them sitting on the kitchen counter on a serving plate and their eyes would follow me as I worked in the kitchen. They didn't stay there too long though! These cookies are irresistible with their buttery flavor and soft texture.

There's a very good reason why I'm posting this Christmas cookie well before Thanksgiving. Better Homes and Gardens is preparing to hold the "World's Largest Cookie Exchange" and they asked me if I'd like to join the festivities. There was only one answer: Heck.Yes. I imagine arranging such a thing takes a lot of time and organization, so no wonder the participants have been asked to post their recipes early. No harm in getting a head start to your holiday cookie plans anyway, right?

I've always wanted to try my hand at checkerboard cookies, and I felt this was a great opportunity to just go for it. It's not as difficult as it looks! I think you'll be surprised at how easily they come together.

Today I'm sharing a recipe from the Sea Salt Sweet cookbook on the Better Homes and Gardens blog. It's such an easy little treat to make - pretty too. Phyllo cups are filled with sweetened ricotta cheese, figs, walnuts and then drizzled with honey. I use fresh figs when they're in season, but sliced pears are a good alternative.

Hello from the land of salty and sweet!

First of all, my new book Sea Salt Sweet launched yesterday! I'm sure most of you know that already, but if you weren't aware then you should know I'm hosting an awesome giveaway that includes copies of the book, gourmet sea salts, a beautiful Mosser Jadeite cake stand and one of my favorite kitchen tools - a Vitamix! So hop on over and enter for a chance to win!

Now let's discuss this cake. This cake!

Today’s the day!

It’s the official release date of Sea Salt Sweet: The Art of Using Salts for the Ultimate Dessert Experience. And wow –what a delicious year it’s been baking and writing this book. I can’t wait for you to bake from it, too.

At heart, this book is about creating fantastic, memorable desserts by combining the ultimate flavor combination: salt and sweet. I give sea salts special focus because they are flavorful and more widely available than ever before! All of the recipes focus on using salt in a mindful way to produce desserts with true 'wow' factor. The following composite picture is just a small sampling of the types of recipes you'll find in the book (those brownies - omg!).

L to R: Double Chocolate Cream Cheese Brownies; Lemon Pie with Soda Cracker Crust;
Buttered Popcorn Panna Cotta; Chocolate Chunk Kettle Chip Cookies
Today we’re celebrating this book launch with cake and presents, which is pretty much how I celebrate every special occasion (no sense in breaking tradition, right?). Plus, a few of my blogging friends are helping me spread the word by giving away copies of the book, too! Be sure to click the links at the end of this post for more chances to win. Some bloggers even made recipes, so you can get a closer look at some of the sweets.

Here's what's in store for a few lucky readers!

Edit 1/17: Hello, hello! Here's some news. Brit and Co pulled all of their DIY kits and have moved in a different direction with their business model. This kit is no longer available but you can find many of the supplies for purchase separately online. I'll try to answer as many questions as possible regarding procurement.

Edible gold leaf: you can find it for purchase here. It's a bit pricey but a little goes a long way.
Sea Sponges: for purchase here.
Wilton Neon Gel Food Color Set: for purchase here, the same set of colors were included in the kit.
Clear vanilla extract and fine-tipped paint brushes: found for purchase at most craft stores.
(end edit)

One of my favorite trends in the confection world right now is the beautiful aesthetic of watercolor and gold leaf together. Watercolor technique has been popping up all over the web on all kinds of sweets: cupcakes, cookies, celebration cakes, wedding cakes - you name it! You may even remember the watercolor cake I decorated earlier this year (if you haven't picked up Sweetapolita's Bakebook yet, you definitely should!).

Brit and Co. asked if I'd help them put together a Watercolor Gold Leaf Cake Kit. This kit has all the tools you need to create a beautiful watercolor cake of your own - but no need to stop at cakes! You can use it on all kinds of different sweets. I love that the kit comes with everything you need - food colors, brushes, extracts, and especially gold leaf, which can be hard to find and rather expensive at specialty shops. The best thing? You can re-use all the supplies over and over again!

October is in full effect here with falling leaves, overcast skies, and chilly weather countered by many cups of hot tea brewed with my electric teakettle. This atmosphere makes me long to bake bread, but alas, I have no kitchen. Temporarily. But seriously - take a look. I'm going through baking withdrawals already. However, there are a few sweet bites to be made and enjoyed without the virtue of an oven, like these Mascarpone Stuffed figs I've made for Fair Trade Month.

Yes! It's Fair Trade Month, which means I've got a box full of Fair Trade goodies to give away to one lucky reader! If you've been reading this blog for very long, then you know each year I love to promote this worthwhile cause (see previous entries here, here, here and here). In a nutshell, buying Fair Trade means Buying Fair Trade means you’re getting quality products and the people who grow, sew and craft them get a fair deal for their hard work. In fact, your everyday purchases can help farmers and factory workers in 70 countries work in safe conditions, earn extra money to invest in their communities and improve the lives of their families.

Coffee, drinking chocolate, chocolate chips, 
chocolate spread... this year's box may be the best yet! 

To enter,  just leave a comment at the bottom of this blog post with what you'd love to make with these Fair Trade goodies.

If there's one recipe that is quintessentially fall - correction, early fall, then this must be it. You'll find these fritters dense with apples yet light and pillowy, tart yet sweet. Both ugly and beautiful, they are a contradiction of the best sort: fried and smothered in cinnamon-spiced glaze. They bring to mind a dozen clichés, but especially the one about not judging a book by its cover.

The Autumnal Equinox is on the horizon and if you're a fellow sky gazer, then you may have noticed signs of the season's change. Here in my corner of the world (Northern Hemisphere), daytime brings a shade of brilliant blue that is only visible in fall. Indoors the shadows move across the windowsills differently. Crisp nights make it easy to examine a new (old) set of constellations that have moved across the sky and have different orientation.

The whole thing makes me wax philosophical. I suppose looking at the night sky will do that. It made me consider the zodiac, which I've never put much stock into, but have on occasion nodded my head when someone explains the behavior of a Scorpio or Cancer. Each sign supposedly describes characteristics of each and every human being on earth. I've decided it's not such a stretch. My baker's brain chalked it up to this: We're all different slices from the same cake - why not? Sound overly poetic? Yet another side effect of star-gazing. As is this cake.

Hello friends, bakers, and fellow dessert-makers! I thought it might be fun for you to see what I've been up to lately. Namely, there's a book trailer in the works for Sea Salt Sweet!

In the picture above I'm trying to look like a normal not-nervous person, but we all know that pictures can be deceiving. The thing you can't see is that hours before this snap, I'd broken a dozen eggs on my kitchen floor and then accidentally stepped in the mess, which made me slide across the room and end up on the floor. Hello giant upper arm bruise! Hello Martha Stewart-esque button-down shirt to hide said bruise. I was still feeling shaken and camera shy to boot, but absolutely without question I had best production team who made me feel safe and special and yes - maybe even a little normal (smile).

I don't know how to feel about September. It's here too soon. The past two weeks have been especially full of sound and fury in my kitchen (the best kind of both) and many baked goods that you have yet to see. Most of those treats were for a book trailer (more on that in a future post), and others were for special projects that I'm just dying to share. Definitely stay tuned - this fall season promises to be quite full!

September is prime time for apple-picking, but before I dive head-first into all things pomme, I wanted to have one last peachy hoorah. These orange-zested cupcakes are filled with the most delicious fragrant cooked peaches. They're topped with peach schnapps-infused buttercream, which is all kinds of awesome, if you ask me. They taste like a peachy-orange creamsicle.
Three butter cake layers make up this donut-inspired confection, complete with colorful glaze and rainbow sprinkles. It's sure to bring smiles at any party!

Triple Stack Donut Cake

This past week has been filled with the deliberate business of comparing flooring samples, cabinet colors and counter tops for the kitchen remodel. The whole thing feels foreign to me; too serious, too adult. To balance out all of that grown-up stuff, I decided to create a cake that would bring genuine childlike joy to my face - extra sprinkles, please!

Behold the Triple Stack Donut Cake. It's big on fun and it's too easy to make! It's basically three giant butter cake donuts with the usual donut glaze and rainbow sprinkles. I've been mulling over the idea of a giant donut cake ever since I purchased a Savarin pan. I've yet to use the pan for its intended purpose, but I'll get around to it eventually.

I'm getting back into the swing of things after a mini hiatus from blogging. We're in the beginning stages of a kitchen remodel (!!!) which makes me all kinds of excited and nervous. The 'excited' part is easy to explain. I'm eager for my small kitchen to grow and become more user-friendly. I'm not really sure what all that entails right now. The only real direction I've given the kitchen designer is that whatever goes in - cabinets, appliances, flooring - must be able to take a beating. I'm awfully rough on everything in the kitchen. The current state of my cabinetry and appliances tells the tale.

I am also anxious. I can't remember a time when I've had so many decisions to make! As far as putting all the components together - I'm lost. At this point, I wish I had two options and I could just point at one and say - 'that'. I'm not even sure I deserve so many options. Luckily our kitchen designer is good at hand-holding. I'll definitely be documenting the process here on the blog in case any of you are planning on a kitchen update.

Now, this dessert! I'm a cool weather-loving gal, so I'm doing my best to enjoy these hot days of late summer as much as possible. That means lots of ice cream and other chilly treats like this luscious lime soufflé. It's all at once light and rich. It's something that deserves to be eaten under a sun umbrella or on the back patio.

This cake started out innocently enough with three brownie layers and a jar of Biscoff spread, but something happened along the way; namely the discovery of an unopened jar of Nutella in the back of the pantry. At first I felt like using these two European spreads in the same cake would be crazy (like the Ghostbusters crossing streams? Mass hysteria? Dogs and cats living together?!) but ultimately, curiosity got the best of me. I tasted both spreads together on a graham cracker and decided the combo was a good idea.

I do my best to make sure my taste buds and brain are intellectually connected when I test recipes. I mean, just because you can put two flavors together doesn't always mean they will harmonize, and I worried about this rich-on-rich pairing. After a good ponder and many taste-tests I decided the Nutella filling was a touch too dominant and needed to be tempered with something. But what? After staring blankly into the open refrigerator - for who knows how long - unbelievably, the answer appeared. Peeking out just behind the orange juice was a stash of malted milk powder. It was just the thing to round out the richness of the chocolate hazelnut spread. Don't get me wrong, the finished cake is rich indeed, but with a covering of salted Biscoff frosting, it is balanced in spite of itself.

Speaking of salted desserts! My new book Sea Salt Sweet has a newly added "Look Inside" preview on Amazon, so you can have a peek right now! There's a healthy preview of the front matter, and a couple of recipe previews, too. I almost wish there were more recipe previews because that's the true heart and soul of the book, but if you'd like to have a more complete idea of what's inside, the index is also viewable.

Today I'm sharing one of my mom's recipes. I'm not kidding when I tell you that whatever I make seems to pale in comparison to whatever she's got going on in the kitchen. But isn't that a cosmic rule? Mom's cooking always tastes best? I asked her if I could share this recipe (already knowing the answer) because it is so fresh tasting and easy. The word 'perfect' is so overused in food writing (guilty!) but a slice of this when summer days are sweltering - yes, perfect.

Most of the time I try to avoid making candy in the summertime, but this recipe has completely changed my mind. There's no standing over a bubbling pot of sugar and no candy thermometer involved. In fact, the only cooking required can be done in the microwave.

I call these candy bars Pecan Joys. Consider them the southern cousin of that other ubiquitous almond variety. (smile)

Below you'll find a short video of the candy-making process to give you an idea of the work involved. It's pretty simple and straight-forward. I was thisclose to adding some caramel bits to the coconut candy, but I decided to keep the recipe basic. But wouldn't that be awesome? I imagine it would be like a cross between a caramel-pecan turtle and a Mounds chocolate bar... mmmmm!

Honestly, I can't wait to make these at Christmastime.  I know. Who thinks about Christmas in July? Confession: me to the 900th power. There is never a time when I'm not thinking about holiday baking and confectionery. I live for it.

See? Simple ingredients, uncomplicated instructions. You can do this!

The dipping part is the messiest. Whenever there's melted chocolate involved, I will somehow walk away with a smear on both elbows. How does that always happen? (Is it just me?)

Store these in the refrigerator in an air-tight container and they'll keep for 7 to 10 days. I like to eat them cold sometimes, but the flavors are more developed if you let the candy bars come to room temperature before eating them.

Pecan Joy Candy Bars
Yields about 26 pieces

1 pound sweetened flake coconut
1 pound confectioners’ sugar
3 ounces pecan pieces
1 can (14 ounce) sweetened condensed milk
78 pecan halves (about 6 ounces)
24 ounces semisweet chocolate chips (two 12-ounce bags)
1/4 cup vegetable shortening, divided

Combine the coconut and confectioners’ sugar in a large bowl. Stir well with a rubber spatula. If you see clumps of coconut sticking together as you stir, break them apart with your fingers or will the edge of a spatula. Stir in the 3 ounces pecan pieces until evenly dispersed.

Add the sweetened condensed milk and stir with a sturdy spatula or wooden spoon. The mixture will be very thick. Use your hands to incorporate all the ingredients when it gets too difficult to stir together using a utensil. When all the ingredients are thoroughly mixed, gather the candy in to a ball and place it on a sheet of parchment. Divide the ball in two pieces. Working with one piece at a time, shape the dough by rolling it under your palms and squeezing it into a 13-inch long tube/log shape. Roll each log in a piece of waxed paper and twist the ends; freeze until firm, about 40 minutes.

Work with one piece of frozen dough at a time. Unroll it from the waxed paper and flatten it gently. Cut each piece into 1x3-inch pieces using a bench scraper or pizza cutter. Arrange the pieces on large baking sheet covered in waxed paper. Repeat the cutting/arranging process with remaining candy log.

Place 12 ounces of chocolate chips in a large microwave safe bowl. Add 2 tablespoons vegetable shortening. Heat in the microwave at 100% power at 30 second increments until the candy and shortening can be stirred smooth. Let cool slightly. Dip cut pieces of candy, one at a time, into the chocolate using two forks to turn the candy. Place the dipped candy back onto the waxed paper. While the chocolate is unset, add 3 pecan halves on top. Repeat until 13 candy bars are dipped and decorated with the pecan halves. Let the candy bars set, about 3 hours, or speed setting time by refrigerating them.

Repeat the process with the second 12 ounces and 2 tablespoons of shortening, and the remaining 13 pieces of coconut candy.

Store the candy bars in an airtight container in the refrigerator. Bring to room temperature before serving.

Note: In the instructional video I place the candy bars on a grid cooling rack over a baking sheet. This works well for catching excess/run-off chocolate, but after the candy bars set they are difficult to remove from the rack. I suggest placing dipped candy on waxed paper – they peel right off!

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