Chocolate-Orange Peanut Bark and Bourbon Pecan Truffles

With the weather getting colder, I can't help but think about the holidays. I enjoy giving goodies to my neighbors for Christmas, or just because. Last year, I made my daddy's "Sweet Dreams" which are TO DIE FOR. This year, I wanted to try something different, something pretty. I found these two recipes in a Martha Stewart magazine from last year and they turned out wonderful.... and oh so pretty!

Chocolate-Orange Peanut Bark

Chocolate-Orange Peanut Bark


1 navel orange
1 pound semisweet chocolate, finely chopped
1 and 1/3 cups coarsely chopped unsalted peanuts
1/4 teaspoon coarse salt


1. Line a 12 by 17 inch rimmed baking sheet with aluminum foil; chill. With a vegetable peeler, remove zest from the orange in long pieces. With a sharp knife, cut zest into very fine strips, about 1 inch long.


2. Place chocolate in a large heatproof bowl set over (not in) a pan of simmering water; heat, stirring occasionally, until melted and smooth. Mix in half the zest and half the peanuts. Immediately pour onto prepared sheet; with a flexible spatula, spread into a 10 by 12 rectangle. Sprinkle with remaining zest and nuts, and the salt.


3. Chill until firm, about 30 minutes. To serve, break into pieces. Bark can be refrigerated up to 3 days, between layers of parchment, in airtight containers.

Bourbon-Pecan Truffles

Bourbon-Pecan Truffles

1 cup heavy cream
10 oz. semisweet chocolate, finely chopped
2 T. bourbon
1 cup finely chopped pecans

1. In a medium saucepan, bring the cream to a boil. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in bourbon. Chill until thick and set but still pliable, about 2 hours.

2. Line rimmed baking sheets with parchment or waxed paper. Using a 1 inch melon baller, form mixture into balls. Transfer to prepared sheets. Chill 15 minutes.

3. Place pecans in a shallow bowl. Using your hands, roll each ball until smooth, then roll in pecans, pressing lightly to adhere. Return to baking sheets (replace parchment paper). Cover with plastic wrap, and chill until truffles are set, at least 30 minutes.