I want to make these! I found this recipe on Brown-Eyed Baker, whose blog I love!

Toffee Pretzel Bark

Yield: About 1½ lbs. of bark

14 ounces dark chocolate, finely chopped ¾ cup broken pretzel pieces, divided ¾ cup Heath toffee pieces, divided 7 ounces white chocolate, finely chopped

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.

Lollipops

from Lana

3 3/4 c sugar

1 1/2 c light corn syrup

1 c water

Boil to 310 F. Add 2 drams flavoring. I like to use 2 different flavors per recipe, dividing the candy mixture into two separate pyrex measuring cups (2 cups size). Mix in desired color and pour into prepared lollipop molds! Be careful and HAVE FUN!!!

Macadamia Cashew Roca

from Carrie

For a cookie sheet amount:

5 cups or 2.5 bags milk chocolate chips

8.5 oz can smashed cashews

8.5 oz can smashed macadamia nuts

1 1/2 c butter (3 sticks)

1 1/2 c sugar

6 Tbsp corn syrup

1. Spray cookie sheet with non stick spray. Lay a piece of parchment onto sprayed pan and spray with non stick or use butter, again. This will guarantee the candy to pop right out.

2. Cover bottom of pan with chocolate chips.

3. Combine nuts, sugar, butter and corn syrup in a large skillet or non stick pot; cook over low heat until melted.

4. Increase heat to medium and stir until golden brown. For those of you with candy thermometers - 260 F = chewy OR 280 F crunchy

5. Pour hot sugar nut goo over chocolate, let cool.

6. Refrigerate until solid. Break and serve.

Oreo Truffles

from Debbie

1 bag Oreo Cookies, ground up in blender or food processor

1 1/2 8oz cream cheese, softened

2 c white chocolate chips or 1 pkg almond bark

1/2 c semisweet chocolate chips or 1 square Chocolate bark for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.