Chocolate Figs

 1 12 oz container Dried Figs

1/2 cup Brandy

8 oz Dark Chocolate

Using a tooth pick or a small skewer poke the figs all over.  Soak figs in Brandy for few hours or over night, covered.

Melt chocolate over double boiler.  Remove melted chocolate off the heat.  

Line a baking sheet with parchment paper or a silicone baking mat.  Dip each fig in melted chocolate and place on prepared baking sheet.  Once all done, place them in the freezer for about 30 minutes, until chocolate sets.

Makes about 25-30 figs.

*Adult only candy :)

 Last year Trader Joe's carried Chocolate Covered Figs.  I could not have enough of those delicious treats.  So I could not wait for this Christmas season to have them again.  Was very sad to find out that they were no longer available.  So decided to recreate it myself.

They turned out pretty good.  You could definitely taste Brandy, but in a very delicate way.

Would make an excellent holiday gift!!!

Hazelnut Caramel Bars

Crust

8 oz (1cup) Pretzels

1/8 cup Hazelnuts

1/8 cup Sugar

1 stick Unsalted Butter, melted

Vegetable Cooking Spray

Caramel

1/2 cup Heavy Cream

1 stick (4 ounces) Unsalted Butter, at room temperature

1 1/2 cups Light Brown Sugar

1/4 teaspoon Kosher Salt

1 tablespoon Water

Chocolate Layer

1 cup (6 ounces) Semisweet Chocolate Chips

1/4 cup Heavy Cream

1/2 cup Roasted Hazelnuts, chopped

For the crust:

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray.

In the bowl of a food processor, combine the pretzels, hazelnuts, and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.

Place the pan on a baking sheet and bake for 10-12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, salt, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5-7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 20 minutes.

For the chocolate layer:

Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.  Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula.  Sprinkle chopped Hazelnuts over the top.  Refrigerate for at least 2 hour until firm.

 Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars.



Crispy Bacon Eclairs with Chocolate Glaze

3 slices Bacon, cut into small pieces

1 cup Water

1 stick Butter

1/2 teaspoon Salt

1 tablespoon Sugar

1 cup Flour

4 Eggs, room temperature

3/4 cup Semi-Sweet Chocolate

Preheat a small skillet to medium heat.  Fry bacon until crispy.  Drain the bacon on a paper towel.

Preheat an oven to 425 degrees F.

In a large pot, bring water and butter to a rolling boil.  Turn the heat to low.  With a wooden spoon, stir in flour, salt, and sugar until the mixture forms a ball.  Transfer the dough into a large mixing bowl, let it cool for about 5 minutes.  Using electric mixer, beat in the eggs one at a time, mixing well after each.  Mix in the crispy bacon.  Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 15 minutes.  Turn the heat down to 375 degrees F.  Bake for another 25 minutes, until golden brown.  Move onto a cooling rack.

Once Eclairs cooled off, melt the chocolate.  Dip each eclair in some chocolate. Place on the platter.

Makes 10-12