Sadar Candy Recipes

 Peppermint bark

• 3/8 lb of melted dark chocolate, spread out on parchment paper. Let cool
• 3/4 lb white almond bark, melted + 16 drops peppermint oil, spread on top.
• 1/2 lb crushed peppermints [sams club has a 7 lb bag for $8], ninja'd. Spread it on top, then sorta press in.

Salted Caramel Crunch Thins

3/4 lb of chocolate [or cheap out and use chocolatey almond bark]

8--5 oz lb bag of pretzels, crushed a bit. /// BETTER do this with almonds, and salted roasted pepitas, crunchy cooked quinoa?

Caramel from Jenny Can Cook

Jenny Can Cook's crunchy caramel recipe, adapted.

• 2 sticks butter
• 2 cups sugar
• 1 cup corn syrup

Heat the butter, brown sugar, corn syrup in pot. Bring to a boil, stirring until butter is melted. THEN Reduce heat and cook, undisturbed and uncovered, for 7 minutes. [SET A TIMER, SO IT DOESN'T BURN]

• 
  
• 2 t salt
• 2 t vanilla

Remove saucepan from heat and stir in baking soda & vanilla. It foams milkyish.

1. Crush up Pretzels a bit, just enough to lay in a jelly roll pan a single layer thick. VERY IMPORTANT, DISCARD EXTRA SALT. Pretzels are formulated to be too salty, they guess some will fall off and you'll throw away the remaining salt in the bag. If you use all this salt it is too salty
2. Melt half the chocolate, just enough to make a base layer for the pretzels to stick into.
3. Lay the Pretzels in it, breaking pieces as needed to fit them into the chocolate.
4. Make Caramel
5. WORK QUICKLY---Pour it and spread over the pretzel mixture
6. Drizzle with the dark chocolate on top

PRETZELS ARE TOO CHUNKY---if doing nuts....

How to make this more like bark thins? Try splitting the chocolate into 2 parts. Spread half down, spread the nut-caramel mixture on top of it. THEN drizzle the remaining half over that.

Orange Chocolate Bark

1 lb dark chocolate, melted

+40 drops 5x orange oil

1/4 c. candied orange peel

1 lb pepitas, 50/50 salted and unsalted [add in slivered almonds??? Crunchy Quinoa?]

Spread on parchment paper. Sprinkle with orange zest.