williams sonoma peppermint bark recipe allrecipes

Cook the cake as directed on the box for a 13 x 9 inch cake. We choose to use a yellow cake mix, chocolate frosting and regular chocolate bark)ġ. (So you can make a variety of types of cake balls. ¾ container of store bought icing (12 ounces) You can read more about cake balls at the following site: I was pretty surprised though by how few ingredients went into this recipe.ġ box cake mix of choice (cook as directed for a 13 x 9 inch cake) She is a blogger well known for her cake balls. Alicia kindly found the recipe on her blog. Most of the directions are from her website. The kitchen looks a little different eh?Īnyways, this recipe was inspired by Bakerella. :) ) Below is a picture of the three of us baking in my new kitchen. (I am a bit behind on blogging so think early October. Alicia, Sara and Colin came over to my new apartment to test the new kitchen out for the first time together several weeks ago. I have always wanted to make these tasty treats and when Alicia suggested it, I jumped on the idea. There are numerous books and blogs dedicated to Cake Balls. Anyways, I hope you continue to have fun baking like me. I will make truffles again but I am not sure I will make this exact recipe again. We used premium Ghirardelli chocolate too to make these. However, there was nothing particularly special about these treats. The sugar on the outside gave them a nice crunch. We used about 3-4 drops of mint which I believe was the right amount of mint extract for the recipe. The little chocolate treats were rich, minty and tasty. The recipe was simple and easy to follow. These little treats were quite easy to make. Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.Ĭolor the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles. Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.

The mixture will have a slight marshmallow texture. Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges. Bake for 25 minutes, until very lightly browned. Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans. Prick the bottom with a fork a few times. Roll dough out to fit a 9-inch pie pan and trim the crust. Chill for at least 30-60 minutes before using. Press dough into a ball with your hands and wrap in plastic. Using a fork, stir in ice water until dough almost comes together into a ball. Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain. Whisk together flour, salt and sugar in a large bowl. So I scoured the internet and found a crust on the Baking Bites blog.Ģ tbsp shortening, chilled in about 4 pieces I have read that using shortening can help with this. As for the crust, I have been wanting to make flakier pie crust that has a nice bite. I have read that they are quite challenging and wanted to step up to the challenge. I have been wanting to make a meringue based dessert for months now.

Williams sonoma peppermint bark recipe allrecipes