White Chocolate Bark is so easy to make, and looks like beautiful Christmas jewels! Pretty enough to give as a gift, and delicious, too.
White Chocolate Bark:
16 oz. white chocolate chips
1 cup Craisins
1 cup shelled pistachio nuts
In a mixing bowl, gradually melt white chocolate chips in the microwave, 30 seconds at a time. When all melted, spread on a cookie sheet that has been lined with parchment paper.
Immediately sprinkle with the nuts and dried cranberries. Harden in the refrigerator for 30 minutes.
After hardened, break up and serve in a pretty tin or on a Christmas plate on your table!
(adapted from an Ina Garten recipe)
Pull-apart Bacon Bread:
One pound loaf of packaged frozen bread dough, thawed. (available in your grocer's freezer near rolls and biscuits.)
2 TBS olive oil
1 cup shredded mozzarella cheese
12 oz pkg of bacon, cooked and broken into pieces (or use precooked bacon, but I would not advise using bacon bits like Bac-Os)
1 one-ounce package of ranch dressing mix
Roll out the dough to one-half inch thickness on a floured surface. Rub down surface of dough with one tbs oil. Cut dough into one inch pieces and place in large bowl.
Add cheese, dressing mix, and bacon to bowl, and drizzle with another tbs olive oil. Mix until all of the bread chunks are coated.
Place mixture in a greased or sprayed bundt pan. Spread out evenly. Cover and allow to rise or 30 to 60 minutes. (the longer it rises, the taller the finished product will be. Good, either way!)
Bake at 350 degrees for about 20 minutes; cover with foil and bake for 10-15 minutes more. Bread will be nicely browned on top.
Let cool in pan for five minutes, and then turn out on decorative plate. Serve warm.