Cooking with Demarle

I wanted to try to make a bark, especially something salty & caramel-y...here is what I came up with, and I think it could be gluttonous, hence the name ;) Ingredients: 15 ounces of dark chocolate (I used 1 1/2 bags of Nestle Dark Chocolate Chips) 3/4 cups Heath Bar Bits (divided) 1/2 cup crushed pretzels 1 bag (11 oz) Caramel Bits (I've only found them at Target and they are amazing for baking; so much easier than unwrapping those hard caramels) or make your own caramel sauce instead 2 tbsp milk Sea Salt Directions: 1. Melt chocolate in the microwave on medium to low power, stirring frequently (about every 30 seconds) until completely melted and smooth. 2. Mix 1/2 cup of Heath bits and 1/2 cup pretzels into chocolate. 3. Pour on to your Demarle Flexipat or Silpat (if you do not have, use a cookie sheet lined w/ wax paper). It does not spread much, so just leave about an inch around the border if using cookie sheet or silpat. Refrigerate for 30 minu

Demarle at Home newsletter shared this recipe and I had to try it out! It worked pretty well; however, I added too much dough to mine so they are pretty thick, but they did work. It was much easier than making the kind you roll out and use dough cutters to make the shapes, but you can also do that. We haven't even painted them yet, but the girls did each color one with markers. I need to go buy paint do the rest. Ingredients: 2 cups flour 1 cup salt 1 cup water Directions: Preheat oven to 300 degrees F and place oven rack in the center position. Mix all ingredients until well blended. Fill Molds or Tray wells with dough. I used the Christmas Tree Tray and the Little Chef Tray (looks like gingerbreak men). Bake for up to 2 hours, until dough is firm in the center. Make a hole at the top of each ornament BEFORE baking in order to run a ribbon through for hanging the ornament. I just used a straw to poke a hole, make sure it goes all the way through. TIP: Add food colorin

Found this amazingly delicious idea from BrownEyedBaker.com - she is a fabulous resource for all things baking :) This was created to imitate the yummy Ben & Jerry's Chubby Hubby ice cream, and I think it definitely does it justice! I, of course, used my Demarle product which makes it super duper easy. Use the Silpat or Roul'Pat for placing your truffles on and refrigerating, or the Baking sheet with wax paper. They peel right off! Ingredients: 1½ cups pretzel pieces    1/2 cup creamy peanut butter (could also use almond butter)        1 tbsp unsalted butter, room temp                                               2 tbsp brown sugar                                                              Pinch of salt    3 tbsp powdered sugar 1 cup your favorite chocolate chips 1 tbsp vegetable shortening Directions: 1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this). 2 . In a small bowl, combine the