Cakes -- Sunday, 11/24 at 8 p.m.
Candy -- Monday, 11/25 at 8:30 p.m.
Cookies -- Tuesday, 11/26 at 8:30 p.m.
In the meantime, here's one of Scott's crowd-pleasing holiday candy recipes.Holiday Chocolate Bark
Serves: 4-6 servings
Ingredients:3 cups chocolate chips (any preferred type, white, semi, dark)
3/4 cup pretzels, broken
1/2 cup pistachios, chopped
Fleur de Sel or Mandron Salt
Directions:Line baking sheet with parchment paper.
Melt chocolate in a double steamer or in a bowl over simmering water, stirring occasionally.
Pour onto baking sheet and spread into an even layer of desired thickness.
Sprinkle with pretzels and pistachios.
Refrigerate for at least 1 hour.
Remove bark from parchment and break into pieces.
Website: "Food Rush" on the Live Well Network
