#3752 - Valentine Popcorn Bark

(by Shirley McNevich)

2/3 cup good quality popcorn kernels (popped but left plain)
12oz. pink candy melts
2 cups broken salted pretzel pieces
1 1/2 cups M&M's (Valentine's colors)
Valentine's colored nonpareils

After popping the popcorn, remove any unpopped kernels and discard them. In a large bowl add plain popped popcorn, broken pretzel pieces and Valentine's colored M&M's--toss gently with your hands to mix. Lay out two large sheets of wax paper on your counter and place one on top of the other so that the long side of one piece overlaps the long side on the other piece by 2". Melt the pink candy melts according to bag directions. Evenly pour HALF of the melted chocolate over the popcorn mixture, then use two rubber spatulas to toss/coat the mixture. Spread the whole popcorn mixture evenly over the wax paper, then drizzle the other half of the melted chocolate over the top of the popcorn mixture. Gently shake some Valentine's colored nonpareils over the popcorn mixture. Cool until chocolate hardens, then break the mixture into pieces.

#2986 - Frozen Chocolate Covered Marshmallows

(by Shirley McNevich)

2 cups white, semi-sweet or dark chocolate candy melts
1 bag campfire sized marshmallows
nonpareils for sprinkling (optional)

Line cookie sheets with wax paper. Open the bag of marshmallows, take out 10 marshmallows and cut each of the 10 marshmallows in half. In a double boiler add the candy melts--cook/stir over low heat until melted. Using a toothpick, dip each marshmallow half into the chocolate to coat, place it on the wax paper, use a little chocolate on the toothpick to cover the hole, and sprinkle a few nonpareils over the top. Repeat until you run out of chocolate. Cool slightly, then place cookie sheets in the freezer overnight. Once frozen, you can place them in a freezer bag. Keep frozen. When ready to eat, let them stand for 5 minutes at room temperature.