We recently had a holiday bake-off with family and friends on a chilly Saturday in our home with everyone gathered in the kitchen. Tis the season to bake and if you haven’t heard of DoughP from the show Shark Tank or read about it in Forbes Magazine, you will hear about the company here.
DoughP is the brainchild of a young entrepreneur named Kelsey who took the leap of faith from a tech career to her kitchen and created this product that makes baking easier, tastier and a lot of fun. The flavors come in containers similar to a pint of ice cream but the product is very different than your traditional cookie dough. This season she offers several new flavors including Santa’s DoughP with chocolate chips, Rudolph’s Reindough has hints of spicy hot cocoa and the Naughty & Nice offers tasty toffee pretzel brittle. You can find all of their flavors plus recipes on their website below.
Hands down with gooey thumbs up, the Naughty & Nice Candy Bark was this year’s winner.
Ingredients:
- 1 pint Naughty & Nice Doughp
- 1 cup brown sugar
- 1 cup salted butter
- 1 cup dark chocolate chips or chunks
- 1 cup milk chocolate chips
- Crushed pretzels, to top
- Chopped pecans, to top
The directions are simple:
- Preheat the oven to 350 degrees Fahrenheit and line a couple of large baking sheets with parchment paper.
- Scoop 1-2 tbsp of Naughty & Nice Doughp per cookie onto the lined baking sheets, making approximately 16 cookies.
- Bake for 12-14 minutes or until golden and slightly crisp. Let cool completely. Keep the oven preheated for a later step.
- Heat a medium saucepan over medium heat. Add the brown sugar and butter and melt the butter, stirring constantly, until the butter and sugar are completely combined and bubbling, about 5 minutes. It should resemble dark, thin caramel.
- Meanwhile, arrange the cookies into an even layer on a parchment-lined baking sheet. You can break apart the cookies and overlap them a little bit to create this layer.
- Pour the hot caramel mixture evenly over the layer of cookies. Transfer the baking sheet to the oven and bake for 5 minutes.
- Remove from the oven and sprinkle the chocolate chips over top. Return to the oven and bake for 2 minutes, until the chocolate chips are beginning to melt.
- Remove from the oven and use a spatula or spoon to spread the melted chocolate evenly over the top. Sprinkle pretzels and pecans evenly over the chocolate.
- Transfer the baking sheet to the refrigerator and chill for at least 4 hours, up to overnight. Break or cut the bark into desired shapes and pieces and enjoy!
What could possibly pair better with your cookies and treats than a wonderful cup of hot cocoa? This season, I recommend MarieBelle New York’s Hot Chocolate. There are several variations but I recommend their Aztec Dark Hot Chocolate. You can mix with boiling water a la European-style and combine a little milk for a more Americana-approach.
