Peanut Brittle

We are moving to our lakehouse in the upper peninsula soon, so I am trying as best I can to use up whatever I have in the pantry.   I had a bag of kettle roasted salted peanuts and a jar of corn syrup. so I decided to make peanut brittle as part of my holiday baking.  Even though I am an accomplished candy maker, I don't think I have ever made peanut brittle before!  Doing some research, the recipes were all over the board.   I knew I wanted to use my instant read thermometer (a must for candy making).  I don't like to try guessing with "soft ball stage", etc.  I also wanted a recipe that used a lot of peanuts and corn syrup.   I couldn't find a recipe that had everything I was looking for, so I experimented.    

Here is what I came up with:

Peanut Brittle 

 2 cups granulated sugar

 1 cup water

 ½ cup light corn syrup

 ½ teaspoon kosher salt

 2 tablespoons unsalted butter

 3 cups salted kettle roasted peanuts

½ teaspoon baking soda

1 teaspoon water

2 teaspoons vanilla

Preheat oven to 200 F

Line2  rimmed baking sheets with  parchment paper that has been coated with non-stick cooking spray; place in oven to keep warm

In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook, stirring frequently, 20 to 25 minutes until temp reaches 240F.  Make a mixture of vanilla, baking soda and water in a small bowl, set aside.  Stir in butter and peanuts. and continue to cook, stirring constantly, until temp reaches 300F.  

Remove pan from heat. Stir in vanilla mixture, it will foam up.   Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.   Remove sheets from oven.

Pour half of the mixture into each of the sheets and quickly spread with a lightly greased spatula.  The thinner the better!   Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.

Lake Superior Sea Foam

I've been on a mission this Christmas to make candy.    My favorite chocolate shop candy is hard to find, old timey sea foam.  This candy goes by different names all over the country and even in the world, including honeycomb toffee, sponge toffee, cinder toffee or hokey pokey.   According to wikipedia, it is called sea foam in Maine, Washington, Oregon, Utah, California and Michigan.     I made it from a recipe I found online .... this blogger calls it "Buffalo Sponge Candy".  I made it pretty much according to her recipe, except I didn't have a means to sift the baking soda here at the lake house so I just was sure to make sure there were no lumps in it and added it carefully and gradually to the syrup.   It came out just fine.

I dipped it in Ghirardelli 60% Cacao Bittersweet Chocolate.   Tempering chocolate can be a challenge.... here is how I do it.   For both making sea foam and tempering chocolate, you will need an accurate digital thermometer.    I like Thermoworks thermometers.   All in all, it was a partial success.  The sea foam came out great, but I did mess up a bit of the dipping chocolate and a few pieces bloomed a bit because my temper was off.  (I got impatient and nuked the remainder of some that was left over). Bloomed chocolate is fine to eat, it just doesn't look as pretty.

Merry Christmas Eve!  The sun is shining here in the Keweenaw, and we had some nice lake effect snow last night.    I am looking forward to spending some time outside. 

Christmas Nougat Candy

It's my goal to cook through many of my pinterest pins throughout this break.    I had pinned several version of this candy recipe and found all of them lacked something, so I decided to make my own based on what I have learned.    I was hesitant to try the "cheater" nougat recipes out there, especially since I just bought a brand new kitchen thermometer, but I have to say the white chocolate/marshmallow one is super easy and tastes great!  No thermometer required.   

I looked all over for red and green gum drops but I couldn't find any in the Christmas candy aisle, so I bought 3 movie theater size boxes of Dots and picked out all the red and green ones.   Bonus:  I get to eat the orange, yellow and pink ones myself.  I am a big fan of Dots and all the other weird candy people don't like, such as Good and Plenty or Mary Janes. 

Christmas Nougat Candy

1 T. butter
1 11 oz bag Ghirardelli White Chocolate Chips
1 10 oz bag mini marshmallows
1 c. gumdrops, cut in half

Line an 8X8 inch pan with parchment paper, and grease it lightly with butter.   Heat butter in a double boiler until melted.   Add chocolate and marshmallows and heat in double boiler until melted.   Remove from heat and let cool for a couple minutes.   Add gumdrops and stir until distributed.   Pour into prepared pan and smooth down top with a piece of buttered parchment paper.   Refrigerate at least 2 hours.

Cut nougat into 1/2 inch strips, and then 1/2 inch squares.   Wrap in cellophane candy wrappers.

Enjoy!!! 

Merry Christmas

Bourbon Balls

After getting some snow this December, our Christmas Eve forecast is for rain, which is really depressing.   It is supposed to go into the 50s by the day after Christmas, which should make for lots of gray and mud.   Christmas sort of snuck up on me this year.   I haven't yet made any cookies, but I might try to get some made today.  I'm taking it easy; it seems Christmas never comes out exactly as I think it should be,   So why not just kick back and enjoy it for what it is?

I was inspired by my friend Paula who said she made some bourbon balls that didn't have ground up vanilla wafers in them.   I wondered if they were like ones I tasted a few years ago when I was in Elizabethtown, KY for work that had a more creamy texture at a cute little place called the Back Home Restaurant.    I vowed I'd try to duplicate them, along with their version of Kentucky cream pull candy.  A quick googling found a recipe on allrecipes by someone named "KY Piano Teacher" that looked like it might fit the bill, but when tried to follow the recipe, I found the instructions a little lacking so I modified it a bit.   It's essentially a no cook fondant center.   I was a little nervous because I thought it would melt when I dipped it but it did not.   I coated these with some fancy candy making chocolate that I have, but if you are lacking that, try some Ghirardelli bittersweet chocolate bars that you can find in any grocery store.   Learn how to do it here.

Kentucky Bourbon Balls

1 c. chopped pecans, additional whole pecans for topping (optional)
5 T, bourbon (I used Maker's Mark, but a cheaper bourbon is really all that is required)
1/2 cup butter, softened
1 lb. confectioners sugar
18 ounces chocolate, for dipping

Put nuts in a canning jar with a lid, and add bourbon, shaking to coat.  Allow to steep overnight.  In a mixing bowl, add butter and sugar and mix on medium speed until crumbly.   Add nuts and bourbon.  Knead the fondant with your hands until a soft dough forms, slightly sticky  Add more powdered sugar if necessary until it can form a soft sticky ball.  Line a tray with parchment, and form fondant into 1 inch balls.    Refrigerate until very firm.  Dip balls in melted chocolate,   You can top with a whole pecan, if desired.

Laura Ingalls Wilder style Maple Syrup Snow Candy

Today is the 148th anniversary of Laura Ingalls Wilder's birth.  When I was a young girl, I read all of the Little House books so often, the covers fell off.   I can still quote from them by chapter and verse like a good Baptist quoting the Bible.  I can still remember their hog butchering party where Laura burnt her tongue on the sizzling swine tail and she and Mary played with the pig's bladder blown up like a balloon.   One of my fondest memories is that of the maple sugaring off in the Big Woods, where Ma had the girls gather up pan fulls of snow to make maple candy.  To celebrate Laura's birthday as well as the warmish day we are having here today, I decided to give it a shot myself.

First, I filled a cake pan with some snow and packed it down....

I left it on the grill to stay cold while I heated a half cup of maple syrup (the real deal) to the "soft ball stage" i.e. 235 F...

Then, I stirred it quickly to get the bubbles out and poured it on the snow...

It was delicious - like a soft taffy.  The teenagers loved it too...I wish I would have tried making it when they were younger.   It has to be ate right away or it will dissolve in the melted snow.   Happy Birthday Laura!

Kilwin's Style Fudge

One of the great things about Ann Arbor is that it caters to tourists.   And because we are in Michigan, of course we have to have a fudge shop.   Originally part of the Mackinac Island experience, most tourist attractions in our state feature a fudge shop.  I am glad we have a Kilwin's Chocolate Shop here in A2 - they make great fudge and also they are the only place around that sells my favorite old fashioned candy of all time, sea foam.

When I get a hankering for fudge, I make it at home.  If you have a candy thermometer (a must for this recipe) it's simple to make and much less expensive ($2/lb vs $17/lb storebought).  And the aroma is of fudge making is an added side benefit.   I made a batch last night and the teenagers were lured away from their video games like the Pied Piper.   "What are you making, Mom???"  Fudge doesn't take a lot of work, but it does take patience.   However, it's great to make when it is cold outside - I put the pot on the back step to let it cool down and it only took about 20 minutes instead of the usual hour.


Kilwin's Style Old Time Fudge
Makes about 1 lb


2 cups sugar
3/4 cup whole milk
Half bar of Ghirardelli 100% cacao unsweetened chocolate
1 T. light corn syrup
2 T. butter
1 t. vanilla

Line a loaf pan with foil and butter the foil.   Butter the sides of a large saucepan - it helps keep the fudge from crystallizing on the edges which makes for gritty fudge.  Combine milk, sugar, chocolate and corn syrup (another trick to help prevent crystallization is adding corn syrup).   Cook and stir over medium high heat to boiling.  Insert the candy thermometer and cook and stir using a wooden spoon over medium low heat until it reaches 234 F - it will take about 20 minutes.  Remove the saucepan from the heat, remove the wooden spoon, and add the butter and vanilla.  DON'T STIR IT IN.  Stirring might start crystals forming.  Cool, without stirring, until the temperature is 110 F.   This will take almost an hour or so.

Remove the thermometer and using the wooden spoon, beat the fudge until it begins to thicken.  At this point, a 1/2 cup nuts could be added.   I think roasted black walnuts would be heavenly.   Or marshmallows, like the Wellesley girls.   Continue beating until the fudge gets very thick and loses it's gloss....about 10 minutes.  Spread the fudge in the foil lined pan while it is still warm.  Allow to cool and eat.

Speaking of candy making, I recently received a review copy of an outstanding candy making cookbook, The Sweet Book of Candy Making by Elizabeth LaBau and I am totally loving this book.  It demystifies making candy at home and also is among the first modern day candy making books I've seen.  My cookbook collection's candy is section is made up of entirely books published in the 1950s.   I can't wait to try out some of the recipes in this book - I'll be sure to write about them here.   It's time we all started making candy at home again!

Trophy wives and fudge

Last weekend, I was up north skiing and my friend Kathryn and I decided to do a little shopping in Harbor Springs along with all the trophy wives that were also up north skiing with their families and their nannies.    If you've never been to Harbor Springs, Michigan, it is one of my favorite places at located near the top of the mitten that is our state. It's located right on Lake Michigan at the tip of your ring finger.  If you are a trophy wife, your ring will be at least 2 carats.  Harbor Springs is where the rich people vacation, so the shops are full of stuff that we never would buy, but it's fun to look.   We did find a shop in Petoskey that was laden with tons of cooking stuff - evidently the trophy wives like to cook, or at least buy kitchen accoutrement, so we wandered in.  I looked for the kitchen gadget I have been coveting lately - the Jamie Oliver Flavour Shaker.  Yes, I know that the Flavour Shaker looks very suggestive - like some kind of device you might find advertised in the classifieds in back of Cosmo, and yes I know that Jamie is very good looking, but please keep your mind out of the gutter and focus!   I have tried out the shaker and it is a great device to mince garlic - far better and easier to use than a garlic press.  I figured the trophy wives probably would want to buy one because Jamie is so dreamy, but alas, evidently they did not.  No shaker to be found, I moved on to the fudge shop next door.

Evidently, the trophy wives also like fudge, because there are many fudge shops in Harbor Springs and Petoskey. The fudge costs $17/lb, and even I have been known to buy a half pound of fudge on occasion from Kilwins, my favorite fudge purveyor.    I held off buying any last weekend, because we were skiing with our crew of teenagers and they would have easily eaten a pound of fudge in 5 minutes, but it got me thinking I should make fudge at home.    When I was a kid, my mom always made the "Marshmallow Fluff" kind that is super easy, but I wanted to make the real deal.    I had read that fudge was the invention of sorority girls at Vassar in the 1880s....in fact, all of the women's colleges developed their own recipes for it.    When I was in a sorority girl in the 1980s, we often made no bake chocolate oatmeal cookies as a cure for PMS....so maybe that's what the Vassar, Smith and Wellesley gals were doing in the 1880s.  And maybe that's why fudge shops are doing so well in Harbor Springs - even trophy wives get PMS. 

So I set out to make my own....I followed the recipe in my trusty red plaid BH and G cookbook for old fashioned fudge. The recipe is lower in fat and calories than the sorority girls' ones because it uses whole milk instead of heavy cream.   In fact, one serving (which would supposedly be 1/32nd of the batch, but who could only eat one serving?) of this recipe would be 1 Weight Watchers point, where as the Vassar recipe is closer to 2 points.   Calories be damned, however, when we are talking about PMS cures.   The trophy wives will be sure to work off the calories at the gym before they go out for a salad lunch.   The rest of us should just eat it with wild abandon, as I am sure the Vassar girls did back in the day.   Plus, making fudge at home costs about $2 per lb. vs. the $17 per lb. at Kilwins!  A candy thermometer is key for this recipe - if you don't have one, now is the time to get one.  (if you should find yourself in Petoskey, Cutlers does have plenty of them). 

Old Time Fudge
Makes about 1 lb
(my take on the BH and G recipe)

2 cups sugar
3/4 cup whole milk
Half bar of Ghirardelli 100% cacao unsweetened chocolate
1 T. light corn syrup
2 T. butter
1 t. vanilla

Line a loaf pan with foil and butter the foil.   Butter the sides of a large saucepan - it helps keep the fudge from crystallizing on the edges which makes for gritty fudge.  Combine milk, sugar, chocolate and corn syrup (another trick to help prevent crystallization is adding corn syrup).   Cook and stir over medium high heat to boiling.  Insert the candy thermometer and cook and stir using a wooden spoon over medium low heat until it reaches 234 F - it will take about 20 minutes.  Remove the saucepan from the heat, remove the wooden spoon, and add the butter and vanilla.  DON'T STIR IT IN.  Stirring might start crystals forming.  Cool, without stirring, until the temperature is 110 F.   This will take almost an hour or so.

Remove the thermometer and using the wooden spoon, beat the fudge until it begins to thicken.  At this point, a 1/2 cup nuts could be added.   I think roasted black walnuts would be heavenly.   Or marshmallows, like the Wellesley girls.   Continue beating until the fudge gets very thick and loses it's gloss....about 10 minutes.  Spread the fudge in the foil lined pan while it is still warm.  Allow to cool and eat.

Christmas candy making part 1 - making the cookie for the Twix style bar

This year for Christmas, I am going to make candy bars.   I am making the 4 recipes featured in this Chow post, but I am going to do it my own way.   Since I am going to try to dip these all on the same day (to save on chocolate), it's going to take some strategizing.   Here's how I am planning on doing it.  My comments are in italics.   Ahead of time, I am going to need to make make the cookie base for the Twix like candy bar first

Ingredients
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
10 tablespoons unsalted butter (1 1/4 sticks),  cut into small pieces.  The recipe said "room temperature" but I don't know how you can cut room temperature butter into little pieces.  I am leaving mine cold.

Instructions

1. In a small bowl beat together egg and vanilla, set aside.

2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand,  Add egg mixture and pulse just until dough comes together. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour or until ready to bake.  I might make this a week ahead of time, or some weeknight when I have some spare time. 

3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.

4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.    I am troubled by the whole idea of rolling this out into a round shape and then cutting into a rectangle?  What about patting it into the pan.  Some online research indicates it can be done either way.  But since I don't have a 12x7 pan, I guess I will roll.

5. Place on a baking sheet and cook until golden brown, about 15 minutes.

Tomorrow, I will write about making the centers. 

Tempering Chocolate

Everything I ever learned about chocolate I learned from a truffle making class I took from the ever-talented Tammy at Tammy's Tastings.    She is going to retire from chocolate making, but assures me she will still offer her truffle making class.  Like home canning, I think it helps to temper chocolate once with someone else that knows how to do it to get over your fear of doing it wrong.  When she offers a class, I will be sure to let you know.   Here's my perspective on chocolate tempering.....

Why temper chocolate?  Because chocolate is a lot like steel.  When melted chocolate becomes solid again, it's important that it has the right crystal structure.   It's been 25 years since I took metallurgy, and I don't remember much, but one thing I do remember about tempering steel is that the different phases of tempering results in different crystallography, and thus different material properties.  Different kinds of steel are used for different things - you might want to use a certain kind of steel to make a car door, a different kind to make an I beam, etc.   Steel has all different kinds of properties, and that's a good thing.  Same with chocolate.

When melted chocolate returns to solid form the cocoa butter in the chocolate forms a crystal structure, and the crystal structure it takes on depends on the temperature at which they are formed. If the chocolate is allowed to cool on its own, the crystals of fat will be loose, resulting in a chocolate that is dull in appearance, soft & malleable, and greasy to the touch. It won't "set up right", in candy speak.   While tempering,  the goal is to keep the chocolate above that temperature so that the cocoa butter actually forms a dense crystalline structure. Holding the chocolate at this temperature and stirring will allow a whole bunch of these stable crystal structures to form providing a lot of seed crystals to form in the chocolate. When the chocolate is finally allowed to fully cool, if there are enough stable seed crystals, then the chocolate will harden into a very stable hard chocolate with a slight sheen, snap when broken, and hold a nice shape.  In candy talk, it will "set up well" and it will also prevent blooming of the chocolate -  unsightly light brown streaks.  So to make candy, you can't just melt chocolate any old way.

Some other things to know about chocolate for candy making:

• You have to use real chocolate for chocolate making - not a bag of chocolate morsels to use for baking. At the grocery store, you can buy bars of Ghirardelli baking chocolate at various percentages and those have worked really well for me.  I just recently bought some on sale at Busch's that were 3 for $5.   That works out to about  $6.66 per lb.  It's a little extra work, because you will have to chop it up into small pieces.  Chocolate for chocolate making comes in drops, but if you are just getting started with chocolate making, I'd suggest going with bars from the grocery store.
• Don't bother with the double boiler.   The microwave is a much better tool for chocolate making.   Double boilers are a pain to do anything in, especially chocolate tempering.  At my house, the microwave is just sitting there, waiting to reheat last night's dinner leftovers or to make a bag of popcorn.   It's good to have another use for it.   (by the way, making rice is also another great use for the microwave, but I will save that for another post).  
• Great tip I learned from Tammy - use a plastic bowl for tempering chocolate - it retains less heat than glass.   I have some Tupperware Rock and Serve containers that work well for me. 
• To temper a pound of chopped up dark chocolate, microwave it for a minute and stir, and return it to the microwave for about 30 seconds and stir again, and keep doing this (reduce how many seconds you wave it as it gets closer to being done) until is about 75% melted.  Once it's that far melted, just keep stirring it until  it's all melted.   Check the temperature....the goal is to get it to 90 F without going over.
• If you blow it and go over 90 F, all is not lost.  Return the chocolate to the microwave and heat it to 115-120 F.  Don't go over.   Then add about 4 oz. of finely chopped chocolate that is already tempered (this is called seed chocolate).   Bars of baking chocolate are already tempered, so that will work.  This gives the cocoa butter some crystals of the already formed chocolate to glom onto.  Remember back in high school chemistry where you made crystals?   No, of course you don't!  Anyway, what you learned and forgot is that crystals beget other crystals.   Once a crystal has formed, it's easier for others to form on it.  Crystals need friends!
• How to know if your chocolate has tempered?  Dip your finger in and smear it on a piece of parchment paper.   It should set up and get hardin a couple minutes.  You can put it in the fridge to hasten the process. If not, go back and do a redo like described above.   Chocolate is very forgiving. 

I did a little research and the right temperature for milk chocolate is a bit lower than the 90 F max for dark chocolate.  Harold McGee's On Food and Cooking provides says 86-88 F for milk chocolate, so that's what I will use when I use some milk chocolates this year for dipping.  I found a lot of great info about tempering chocolate on this blog - Cooking For Engineers.   It helped me to understand chocolate tempering by relating it to metal.   Not sure anyone but me would care, but I am an engineering geek myself, so I sure appreciated the comparison. 

Making candy this year for Christmas

I love to make candy - it's a dying art...no one does it any more.   Looking through my blog, I've posted about making toffee and making peppermint patties, which are two fairly easy candy recipes for the newbie candy maker to start out with.  If you can find either of these cookbooks - long out of print, but can be found online and at tag sales and book sales sometimes, they are great to learn how to make candy:

• "The Candy Cookbook" by Mildred Brand
• Farm Journal's "Homemade Candy"

Everything I learned about tempering chocolate I learned from Tammy Coxen. of Tammy's Tastings.  If she teaches some truffle making classes this holiday season, take one!  It's great.  Stay tuned here for more of my holiday candy making ventures.   This season, I think I am going to make these candy bars.

English Toffee

A friend at work started a toffee making business called Bellstone Toffee. It is fabulous, and I had to give it a try for myself. This isn't her recipe, but one inspired by the Saveur article I read (see Peppermint Patties post).

Pecan Toffee
printer friendly
Makes About 2 1⁄2 Pounds

2 tsp. plus 2 cups butter
2 cups sugar
2 tbsp. light corn syrup
2 tsp. kosher salt
2 cups chopped toasted pecans
2 c. semisweet chocolate chips*

1. Grease the bottom and sides of a 10"×15" jelly roll pan with 2 tsp. butter and set aside. Put remaining butter, sugar, corn syrup, salt, and 1⁄2 cup water into a medium pot and bring to a boil over medium-high heat while stirring constantly. Attach a candy thermometer to inside edge of pot and cook, continuing to stir constantly, until sugar mixture is deep golden brown and registers 310°, about 20 minutes. This feels like it takes forever, but COOK ON!

2. Pour the hot toffee onto the prepared pan and, using oven mitts, tilt and turn the pan to fill it evenly. Let the toffee cool for 5 minutes, then sprinkle 2 cups semisweet chocolate chips over the top. Let sit for 1 minute, then use a rubber spatula to gently spread the melted chocolate evenly over the top. Sprinkle the pecans over the chocolate and gently press them down.

3. Refrigerate toffee until it hardens, about 1 hour, then break into bite-size pieces. Serve toffee immediately or store in an airtight container in the refrigerator for up to 2 weeks. Note - don't line the container with paper towel like I did. It will stick!

* next year, I will try to top it with tempered chocolate. It got a little streaky if you make some without nuts, like I did, for my nut allergy family members.

Peppermint Patties

This year, instead of cookies, I made candies for Christmas. I was inspired by an article in this month's Saveur magazine, which is a really fine cooking and food mag - one of my favorites. I ended up getting this candy making cookbook (long out of print) called "The Candy Cookbook" by Mildred Brand.

Peppermint Patties

MAKES 3 DOZEN

2 1⁄2 cups sugar
1⁄2 cup heavy cream
1⁄2 cup milk
2 tbsp. butter
1⁄4 tsp. cream of tartar
1⁄2 tsp. peppermint oil
6 drops green food coloring
2 1⁄2 cups semisweet chocolate chips, melted in a bowl*

1. Stir together sugar, cream, milk, butter, and cream of tartar in a medium pot. Bring to a boil, without stirring; reduce heat to medium. Attach a candy thermometer to inside edge of pot; cook, without stirring, until it registers 236°, 12–14 minutes.

2. Pour sugar mixture onto a marble slab. Using 2 heatproof spatulas, scrape mixture back and forth to make a fondant, moving it across the marble quickly until it becomes thick and just cool enough to touch, 3–4 minutes. Toward the end, completely work in the oil and coloring.

3. Gather fondant into a ball; knead until it resembles smooth dough, 3–4 minutes. (If it becomes powdery, work in a few drops of water.) Shape fondant into thirty-six 1 1⁄2"-wide disks, each about 1⁄3" thick. (Keep unshaped fondant covered while you work.)

4. Working with one fondant disk at a time, dip them into chocolate using a fork; let excess drip off. Transfer to a wax paper–lined sheet pan. Let set in a cool spot. Serve immediately or store in an airtight container in a cool spot for up to a week.

* my second batch, I used tempered chocolate instead of melting the chips and they came out better.