Kate Slate, Food Editor of Hallmark
Magazine has chosen two special candy recipes that are
timeless and no-fuss. Parents won’t have any trouble
enlisting the kids to help with the stirring and rolling and
dipping…and, yes, tasting! Both recipes feature white
chocolate chips, although dark chocolate chips can be used
in the Cranberry-pistachio Bark.
Kate Slate has written or edited more
than 85 cookbooks for clients including Reader’s Digest,
Good Housekeeping, Redbook, Rodale and Time-Life Books.
She got her start in publishing as a Senior Editor at Beard,
Glaser, Wolfe (James Beard, Milton Glaser and Burt Wolf)
editing restaurant guide books, cookbooks and cooking
equipment books. She was also a Senior Editor at Food & Wine
magazine and most recently the Editorial Director for the
Wellness Kitchen at Rebus.
Snowballs
Makes 64 snowballs
This is a great one for kids, who tend
to be big fans of white chocolate. However, if you are
making these for kids, you’ll want to omit the alcohol and
add 2 more tablespoons of cream or milk to the mixture in
step 2.
Clock watch:
The white chocolate mixture has to be chilled for 1 hour
before you can roll the balls. Total time: 1 hour 25 minutes
12 ounces white chocolate chips
¼ cup heavy cream
1¼ cups slivered almonds (6 ounces), very finely ground
2 tablespoons bourbon or dark rum
1½ cups flaked coconut
1. In a bowl set over a pan of hot, not
boiling, water, melt the chocolate in the cream. Stir until
smooth.
2. Stir in the almonds and bourbon. Pour the mixture into an
8-inch square pan. Chill, uncovered, until
firm, about 1 hour.
3. Cut into 64 squares. Roll each
square into a ball and then roll in the coconut. Chill the
balls until ready to serve.
Each snowball has 56 calories, 3.9 g fat, 4 g
carbohydrates (0.3 g fiber), 1 g protein.
Cranberry-pistachio Bark
Makes 2 pounds
The principle for making a bark is very
simple: You melt baking
chips, stir in a crunchy ingredient and a sweet, fruity one,
let the mixture harden and break it into pieces. (For
variations, go to
www.hallmark.magazine.com.)
Total time: 50 minutes
1 cup coarsely chopped pistachios (5 ounces)
1 cup dried cranberries (5 ounces)
24 ounces semisweet chocolate or white chocolate chips
1. Line a baking sheet with foil. In a
bowl, combine the pistachios and cranberries. Measure out
half the mixture and set aside.
2. In a bowl set over hot, not boiling,
water, melt the chocolate chips. Remove from the heat and
stir in the pistachio-and-cranberry mixture.
3. Spread the mixture evenly over the
baking sheet. Sprinkle the reserved pistachios and
cranberries over the chocolate and use a spatula to gently
press them in. Refrigerate for 30 minutes or until hardened.
Break into uneven pieces.
Each ounce has 140 calories, 8.4 g fat,
18 g carbohydrates (2 g fiber), She guesses parents won’t
have any trouble enlisting the kids to help with the
stirring and rolling and dipping…and, yes, tasting 2 g
protein
