>> Sara: I THINK THE ULTIMATE HOLIDAY DAY GIFT IS A HOMEMADE TASTY TREAT ARTFULLY PACKAGED TO SHARE WITH FAMILY AND FRIENDS.

I'VE GOT SOMETHING FOR EVERYONE ON YOUR LIST, LIKE MY PILLOWY HOMEMADE MARSHMALLOWS, PERFECT TO POP IN YOUR MOUTH OR TO TOP OFF A CUP OF CREAMY HOT COCOA.

THESE SAVORY ROSEMARY WALNUTS PAIR UP PERFECTLY WITH A BOTTLE OF WINE FOR A HOSTESS GIFT.

AND IT WOULDN'T BE THE HOLIDAYS IN MY HOUSE WITHOUT PEPPERMINT BARK.

THIS CLASSIC CONFECTION LOOKS PRETTY AND IS RIDICULOUSLY EASY TO PUT TOGETHER.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

YOU KNOW, THERE'S SOMETHING JUST SO INCREDIBLE ABOUT HOMEMADE MARSHMALLOWS.

IT'S LIKE A LITTLE MAGIC TRICK.

AND WHEN YOU COMBINE THEM WITH MY HOMEMADE COCOA MIX, WHAT A PERFECT GIFT.

SO WE'RE GONNA GET STARTED WITH THE MARSHMALLOWS RIGHT HERE WITH SOME GELATIN.

AND ALREADY IN HERE, I HAVE SOME COLD WATER, 1/2 A CUP.

I'M GONNA ADD THREE PACKAGES OF GELATIN.

YOU KNOW, IT'S FUNNY.

I ALWAYS THOUGHT, UNTIL I MADE HOMEMADE MARSHMALLOWS, THAT WHAT MADE THEM FLUFFY WAS EGG WHITES.

THERE ARE SOME EGG WHITES IN HERE, BUT THAT'S NOT THE MAIN FLUFFINESS.

IT'S MAINLY THE GELATIN-SUGAR MIXTURE.

BUT HEY, WHEN YOU FLOAT A MARSHMALLOW IN YOUR COCOA, WHO CARES WHAT IT IS?

IT'S JUST A WONDERFUL TEXTURE.

SO WE'RE SOAKING THE GELATIN IN THE WATER WHILE WE GET THE REST OF THE INGREDIENTS GOING.

IT JUST NEEDS TO SORT OF SWELL UP.

SO NOW WE'RE GONNA MAKE THE SUGAR MIXTURE.

AND WE'RE GONNA START WITH-- I SORT OF FIXED UP THE SUGAR BY ADDING SOME VANILLA BEANS.

I'LL TAKE A FRESH VANILLA BEAN AND JUST SPLIT IT DOWN THE MIDDLE.

I'VE GOT TWO IN HERE.

AND THEN IT JUST PERFUMES THE SUGAR AND MAKES IT-- OOH--HAVE THIS WONDERFUL AROMA.

IT'S A FUN THING TO HAVE ALL THE TIME.

AND BELIEVE ME, VANILLA BEAN IS FAR MORE INTERESTING-- WE'RE GONNA ADD VANILLA EXTRACT TOO, BUT IT'S FAR MORE INTERESTING THAN PLAIN OLD VANILLA EXTRACT.

OKAY, LET ME JUST DO THIS.

WE'RE GONNA ALSO ADD SOME CORN SYRUP, WHICH IS GONNA GIVE THE MARSHMALLOWS THIS WONDERFUL SORT OF VELVETY TEXTURE THAT WE ALL LOVE.

SO 2 CUPS OF SUGAR... AND THEN 1/2 A CUP OF CORN SYRUP.

AND I'M GONNA JUST SPRAY MY MEASURING CUP HERE WITH A LITTLE BIT OF FLAVORLESS VEGETABLE OIL SO THAT WHEN I GET THE CORN SYRUP IN THERE, IT DOESN'T STICK.

I DON'T KNOW ABOUT YOU, WHAT YOUR--BUT WHEN YOU'RE MEASURING HONEY, MOLASSES, CORN SYRUP, YOU SPEND HALF YOUR TIME JUST TRYING TO GET IT OUT OF THE MEASURING CUP, AND YOU'RE NEVER SURE IF YOU REALLY MEASURED THE RIGHT AMOUNT.

OKAY, SO HERE WE GO.

HERE'S 1/2 A CUP.

OKAY.

HERE WE GO.

YEAH, THAT CAME OUT NICELY.

AND THEN WE NEED ALSO 1/2 A CUP OF WARM WATER, ABOUT 115 DEGREES, AND A PINCH OF SALT.

YOU NEED SALT IN SWEET RECIPES BECAUSE IT'S SORT OF LIKE AN ACCENT.

IT JUST SORT OF POINTS UP YOUR DESSERT.

SO WE'RE JUST GONNA STIR IT UNTIL THE SUGAR DISSOLVES.

AND THEN WE'RE GONNA SIMMER IT UNTIL THE MIXTURE GETS TO A TEMPERATURE OF 240 DEGREES.

AND THAT IS THE SOFTBALL STAGE THAT WE NEED THE SUGAR SYRUP TO BE AT TO ADD TO THE GELATIN.

IT TAKES ABOUT 12 MINUTES.

ALL RIGHT, SO NOW I NEED TO SET UP MY PAN.

I HAVE ONE OF THESE SORT OF SQUARE LASAGNA KIND OF PANS.

AND WE'VE GOT TO SET IT UP WITH A LITTLE BIT OF SPRAY AND SOME CONFECTIONERS' SUGAR.

IT'S OUR DUSTING ELEMENT.

IT DOESN'T GO INTO THE RECIPE.

IT JUST DUSTS THE OUTSIDE OF THE MARSHMALLOWS, AND THAT'S WHAT KEEPS THEM FROM STICKING TOGETHER, 'CAUSE, BOY, ARE THEY STICKY, AS YOU CAN IMAGINE.

AND THIS JUST IS GONNA PREVENT IT ALL FROM STICKING TO THE SIDES WHEN WE GET IN THERE.

I LIKE TO DO IT OVER A FOIL SO THAT YOU DON'T GET IT ALL OVER THE COUNTER.

I COULD DO THIS IN THE SINK TOO.

ALL RIGHT.

I'M GONNA PUT THE EXCESS HERE BACK IN.

THERE ISN'T ALL THAT MUCH.

I LIKE TO KEEP A PIECE OF FOIL HANDY, AND I USE IT FOR MEASURING MY SPICES ON OR MY SUGAR OR MY FLOUR SO THAT WHATEVER FALLS ONTO THE FOIL, I CAN JUST PUT RIGHT BACK INTO THE CANISTER.

ALL RIGHT, I THINK MY SYRUP IS READY.

YEAH, IT'S AT 240 DEGREES.

I'M GONNA ADD IT TO MY GELATIN MIX.

YOU PUT THE HOT MIXTURE RIGHT ON TOP OF THE GELATIN, WHICH IS GONNA MELT IT.

IT ONLY TAKE ABOUT SIX MINUTES TO GET REALLY THICK AND FLUFFY.

IF YOU'RE DOING IT WITH A HANDHELD MIXER, YOU KNOW, ONE OF THOSE SMALL ONES, THEN IT WILL TAKE MORE LIKE TEN MINUTES.

ALL RIGHT.

DOESN'T THAT LOOK VERY MARSHMALLOWY ANYWAY RIGHT NOW?

BUT WE'RE GONNA LIGHTEN IT UP SOME MORE WITH MY EGG WHITES, SO I NEED TO GET MY EGG WHITES READY.

NOW, I'VE GOT TO USE A SEPARATE BOWL FOR THE EGG WHITES BECAUSE WE WANT CLEAN BEATER, CLEAN BOWL SO THE EGG WHITES BEAT TO JUST STIFF PEAKS.

YOU WANT TO SEPARATE YOUR EGGS WHEN THEY'RE COLD, BUT THEN YOU WANT TO BRING YOUR EGG WHITES TO ROOM TEMPERATURE SO THAT THEY GET MORE VOLUME.

WE'RE USING TWO LARGE EGG WHITES.

AND YOU WANT TO BEAT THEM JUST TILL THEY REACH STIFF PEAKS.

OKAY, LET ME HAVE A LOOK HERE.

SO SEE WHAT WE'VE GOT HERE.

I'M GONNA SHOW YOU.

GET SOME UP.

THERE WE GO.

SO YOU SEE HOW IT'S POINTING UP.

THAT'S A NICE STIFF PEAK BUT NOT A DRY PEAK.

IT GETS DRY IF YOU OVERBEAT THEM.

ALL RIGHT, NOW, COUNTERINTUITIVELY, WE'VE TAKEN ALL THIS TIME TO GET THESE NICE BEATEN EGG WHITES.

WE'RE GONNA ADD THEM BACK TO OUR OTHER MIXTURE AND JUST BEAT THEM IN.

WE'RE NOT GONNA FOLD IT IN.

THEY JUST GET BEATEN IN.

AND THEY'LL LIGHTEN UP OUR MARSHMALLOW BASE.

WE'RE GONNA ADD A LITTLE VANILLA AS WELL.

I WILL TELL YOU THAT ONCE YOU'RE DONE, YOU'LL HAVE A LOT OF MARSHMALLOWS.

AND THESE HAVE A TEXTURE UNLIKE THE ONES THAT YOU BUY IN THE SUPERMARKET.

THOSE ARE SORT OF CHEWY.

THESE ARE VERY TENDER.

AND BECAUSE WE USE THE VANILLA SUGAR AND WE'RE USING GOOD-QUALITY VANILLA EXTRACT, THEY'RE GONNA TASTE SO WONDERFUL.

OKAY, SO NOW WE'RE GONNA BEAT IT AGAIN.

ALL RIGHT.

AND NOW IT'S TIME TO SPREAD.

SO I JUST PUT THIS IN HERE, THE PREPARED PAN.

YOU CAN SEE NOW WHY YOU NEEDED ALL THAT CONFECTIONERS' SUGAR, SO THAT IT JUST DOESN'T STICK AT THE BOTTOM.

SO I NEED TO SMOOTH THIS OUT NOW, AND MY FAVORITE TOOL IS THIS ONE RIGHT HERE, WHICH IS AN OFFSET SPATULA.

I SPRAY IT WITH A LITTLE VEGETABLE OIL SPRAY, FLAVORLESS.

AND THIS TAKES A LITTLE WHILE TO SPREAD, SO I JUST WANTED TO TELL YOU ABOUT MARSHMALLOWS.

I HAD NO IDEA THAT THE ANCIENT EGYPTIANS ACTUALLY WERE THE ONES TO FIRST INVENT MARSHMALLOWS.

AND THEN THE FRENCH GOT THEIR HANDS ON IT MANY YEARS LATER IN THE 1850s AND ADDED EGG WHITES AND SUGAR.

AND THAT'S HOW THE MARSHMALLOW EVOLVED.

ISN'T THAT WILD?

I ALWAYS THOUGHT IT WAS, YOU KNOW, ALWAYS THE WAY IT IS TODAY, BUT NO, NO, NO.

SO AFTER YOU SMOOTH IT OUT, YOU HAVE TO DUST IT COMPLETELY WITH CONFECTIONERS' SUGAR SO THAT IT DOESN'T STICK WHEN YOU GO TO CUT THE MARSHMALLOWS LATER ON.

NOW IT NEEDS TO CHILL FOR AT LEAST THREE HOURS AND UP TO ONE DAY.

VERY IMPORTANT: DON'T COVER IT, 'CAUSE IT WILL SWEAT.

WE HAVE OUR MARSHMALLOWS.

NOW WE NEED OUR HOT CHOCOLATE MIX.

YOU NEED TO PACKAGE THE TWO TOGETHER.

SO WE HAVE COCOA, BITTERSWEET CHOCOLATE, AND SUGAR.

THAT'S ALL THAT GOES IN HERE.

WE HAVE 8 OUNCES OF THE BITTERSWEET CHOCOLATE.

MY FAVORITE WAY TO CHOP CHOCOLATE IS WITH A SERRATED KNIFE.

AND THESE ARE GONNA BE THE LITTLE CHUNKS THAT MELT.

AND THIS IS WHAT'S GONNA MAKE THE HOT CHOCOLATE SO THICK.

NOW, WE'RE USING AN OLD-FASHIONED COCOA.

I NEED 2 CUPS OF THIS.

I'M GONNA REACH BACK FOR MY FOIL THAT I USE AS MY MEASURING TOOL HERE.

WE'RE USING THE HIGHER-ACID, REGULAR OLD NATURAL COCOA.

AND REMEMBER, YOU'RE USING THE UNSWEETENED COCOA, BECAUSE WE'RE GONNA ADD SUGAR TO IT.

YOU CAN GET THE COCOA MIX THAT HAS EVERYTHING IN IT.

I DON'T USUALLY LIKE THOSE, 'CAUSE I THINK THEY ADD TOO MUCH SUGAR, AND YOU DON'T TASTE THE CHOCOLATE.

GONNA LEVEL THIS OFF.

THAT'S WHY I USE MY FOIL.

I SEEM TO HAVE DUSTED MYSELF ALSO.

THIS WILL GO BACK INTO THE CANISTER.

AND THEN OUR THIRD INGREDIENT: WE ONLY NEED 3/4 OF A CUP OF GRANULATED SUGAR.

WE'RE GONNA USE OUR VANILLA-FLAVORED SUGAR FROM THE PODS AGAIN, WHICH IS--EVEN THOUGH IT MAY SEEM ODD TO ADD VANILLA TO A CHOCOLATE MIX, IT'S REALLY A NICE COMBO.

THERE WE GO.

HERE'S 3/4 OF A CUP.

AND THAT IS IT.

WASN'T THAT HARD, HUH?

NOT.

NOW, THIS WILL MAKE 4 CUPS OF MIX.

AND FOR EACH CUP OF COCOA, YOU'RE GONNA NEED 1/4 CUP OF THE MIX AND 3/4 OF A CUP OF MILK.

SO SEE HOW EASY THAT WAS?

ALL RIGHT, IT'S TIME TO CUT THE MARSHMALLOWS.

BUT BEFORE I DO THAT, I WANT TO CLEAN UP THE WHOLE STATION SO I HAVE A CLEAN SURFACE TO WORK ON.

OKAY.

NOW, IT'S AMAZING HOW THESE HARDEN UP.

I'M JUST LOOSENING THIS.

THIS IS, AGAIN, WHY WE PUT ALL THAT CONFECTIONERS' SUGAR IN TO BEGIN WITH.

WE'RE GONNA TUMBLE IT OUT AND CUT IT.

YOU'RE SUPPOSED TO TOSS IT NOW WITH CONFECTIONERS' SUGAR.

BUT I THOUGHT, "HOW NICE TO JUST ADD SOME SPICE TO IT?"

IT'S THAT TIME OF YEAR-- I'M GONNA JUST INVERT THIS.

IT'S THAT TIME OF YEAR WHEN YOU FIND GINGER, PUMPKIN PIE SPICE, CINNAMON, YOU KNOW, IN ALL YOUR WONDERFUL DESSERTS, SO WHY NOT ADD IT HERE?

HERE WE GO.

YEP, IT'S COMING.

IT'S COMING.

IT'S COMING.

I'M JUST GONNA CUT IT IN SQUARES.

YOU CAN BE VERY MATHEMATICAL AND DECIDE HOW MANY YOU WANT TO DO, OR YOU CAN MAKE IT RUSTIC AND MAKE THEM DIFFERENT SIZES.

AND IF THIS STICKS, SPRAY YOUR KNIFE WITH A LITTLE BIT OF VEGETABLE OIL.

SO HERE WE GO.

THEY DON'T HAVE TO BE PERFECT.

THIS IS HOMEMADE, AND THAT'S THE POINT.

SO LET ME PUT MY SUGAR IN HERE.

AND I THINK I'M GONNA GO WITH A LITTLE PUMPKIN PIE SPICE JUST TO FINALLY FLAVOR THE MARSHMALLOWS.

IT GOES VERY NICE WITH HOT CHOCOLATE.

I HAVE THREE DIFFERENT POSSIBILITIES.

I HAVE GINGER, PUMPKIN PIE SPICE, AND SOME CINNAMON.

BUT I'M JUST GONNA PUT THIS IN.

PICK ONE.

YOU CAN MIX IT UP.

AND THEN IN GO YOUR MARSHMALLOWS WITH A QUICK DUSTING.

GINGER IS ALSO VERY NICE.

MY MOM IN PARTICULAR LOVES GINGER IN HOT CHOCOLATE.

YOU JUST SHAKE THEM UP, GET THEM LIGHTLY COATED.

AND THERE YOU GO.

ISN'T THAT BEAUTIFUL?

OKAY, DOWN TO PACKAGING.

WE'VE ALREADY DONE SOME MARSHMALLOWS.

YOU CAN BUY THESE LITTLE BAGS IN MANY CAKE SUPPLY STORES.

AND THEY'RE JUST PERFECT.

AND WE HAVE ONE HERE FOR OUR HOT CHOCOLATE MIX.

SO I'M FIGURING ONE PACKAGE OF MARSHMALLOWS AND ABOUT A CUP OF HOT CHOCOLATE MIX IS A NICE GIFT.

ONE CUP OF HOT CHOCOLATE MIX WILL MAKE FOUR DRINKS.

WHOOPS.

NOW WE'RE GONNA USE THE SAME BAG.

AND FIND YOURSELF A REALLY NICE MUG, WHICH ROUNDS OUT THE GIFT PERFECTLY.

ALL RIGHT.

LET'S SAY THAT'S ABOUT A CUP.

SO THEN YOU WANT TO JUST FOLD IT OVER.

YOU CAN MAKE NICE LITTLE GIFT CARDS LIKE WE HAVE HERE.

THE BOW... AND THEN LET'S SAY YOU WANT TO MAKE IT FOR SOMEBODY IN PARTICULAR, LIKE MY HUSBAND, BILL.

THERE YOU GO.

SO WE PUT THESE TWO IN OUR LITTLE CUP.

THE MARSHMALLOWS SHOULD GET STAR STATUS.

THERE WE GO.

AND THEN JUST ATTACH TO THE HANDLE A LITTLE RECIPE CARD WHICH EXPLAINS HOW TO MAKE THE HOT CHOCOLATE.

ALL RIGHT.

MARSHMALLOWS AND HOT COCOA: A DELICIOUS WAY TO WARM UP OVER THE HOLIDAYS.

>> ♪ BUH-BUH, BUH, BUM ♪ ♪ BUH-BUM ♪ ♪ BUH-BUM ♪ [woman singing in French] ♪ ♪ >> Sara: YOU KNOW, WINE IS THE DEFAULT GIFT DURING THE HOLIDAYS.

BUT HOW MUCH NICER TO GIVE A NICE BOTTLE OF WINE WITH SOME ROSEMARY WALNUTS?

NOW, THERE'S A THOUGHTFUL GIFT.

THEY GO SO NICELY TOGETHER.

SO LET ME SHOW YOU HOW TO MAKE THESE ROSEMARY WALNUTS.

YOU CAN MAKE HUGE VATS AND GIVE THEM TO EVERY FRIEND ON THE PLANET.

THEY'RE SO EASY.

WE START BY MELTING 2 1/2 TABLESPOONS OF BUTTER, UNSALTED BUTTER.

IT ALWAYS SEEMS SO WEIRD.

WHY DO YOU BOTHER USING UNSALTED BUTTER IF YOU'RE THEN GONNA ADD SOME SALT TO IT?

BUT IT'S BECAUSE YOU HAVE MORE CONTROL OVER THE SALT THAT YOU ADD LATER ON.

SO WE'RE GONNA MELT THAT.

WE'RE GONNA MEASURE OUR SPICES.

NOW, THIS RECIPE CAME FROM LAURIE COLWIN.

LAURIE WAS A FINE NOVELIST.

AND SHE WROTE FOR GOURMET MAGAZINE.

THIS IS DRIED ROSEMARY.

AND THEY WERE GREAT STORIES.

AND THEY WERE AMAZING RECIPES, 'CAUSE THEY WERE SO DIFFERENT AND UNORTHODOX.

BUT ONE OF HER RECIPES THAT WE ALL LOVED IN PARTICULAR WERE HER ROSEMARY WALNUTS.

2 TEASPOONS OF ROSEMARY.

AND TODAY I WOULD USE FRESH ROSEMARY BECAUSE IT'S SO READILY AVAILABLE.

BUT BACK WHEN SHE WAS DOING IT-- HERE GOES A TEASPOON OF SALT-- YOU JUST COULDN'T FIND IT ANYWHERE, EXCEPT IN CALIFORNIA.

THEY HAVE EVERYTHING IN CALIFORNIA.

THEY'RE SO SPOILED.

1/2 TEASPOON OF CAYENNE.

ALL RIGHT, SO THAT IS OUR SPICING.

ALL OF LAURIE'S RECIPES WERE SIMPLE YET SORT OF PERFECT.

OKAY, 2 CUPS OF WALNUTS.

NOW, I'M USING WALNUTS, BUT YOU COULD USE CASHEWS.

YOU COULD USE ALMONDS.

IF YOU'RE FROM THE SOUTH, YOU COULD USE PECANS.

I'M GONNA ADD MY WALNUTS RIGHT HERE.

YOU KNOW, WHAT WOULD BE ALSO DELICIOUS WOULD BE PISTACHIOS.

OR YOU COULD DO A WHOLE MIX.

SO THERE WE GO.

ALL RIGHT, SO WE'RE JUST TOSSING THIS UP WITH THE SPICES.

WE'VE PREHEATED THE OVEN TO 350 DEGREES.

I WANT TO MAKE SURE THEY GET WELL COATED, 'CAUSE YOU WANT EVERY SINGLE ONE TO HAVE THIS GREAT FLAVOR.

WE'VE LINED OUR SHEET PAN WITH PARCHMENT.

I LOVE PARCHMENT.

YOU KNOW, IT'S SUCH A GREAT NONSTICK SURFACE, NOT THAT WE'RE REALLY WORRIED ABOUT THESE STICKING.

BUT IT JUST ALSO HELPS WITH CLEANUP.

MAKE SURE I GET ALL OF THE SPICE MIX OUT OF HERE.

SO I'M JUST GONNA DRIZZLE IT ON TOP.

AND YOU SPREAD IT OUT AND BAKE IT FOR TEN MINUTES.

AND THIS JUST PERMEATES.

BY THE WAY, THE HOUSE SMELLS AMAZING WHEN YOU'RE DOING THIS.

HERE WE GO.

VERY SIMPLE.

AND THAT WAS IT.

AND THEN AFTER TEN MINUTES IN THERE, THEY'RE READY TO GO.

WE HAVE SOME THAT WE'VE COOLED HERE.

YOU WANT TO COOL THEM FIRST, 'CAUSE IF YOU PACKAGE THEM WHEN THEY'RE HOT, THEY'LL GET SOGGY.

AND THEY CRISP UP NICELY AND ABSORB ALL THOSE FLAVORS IN THE OVEN.

WE DON'T WANT TO SOG THEM UP AFTER THAT.

SO HERE WE GO.

WOW.

AND THEN WE'RE GONNA JUST PACKAGE THEM VERY SIMPLY IN ONE OF THESE LITTLE BAGS AND JUST TIE A RED RIBBON ON TOP.

AND WHAT I WOULD LIKE TO OFFER THIS WITH WOULD BE A PINOT NOIR.

I THINK THAT WOULD BE PERFECT-- A NICE ONE.

AND YOU CAN FIND SOME VERY AFFORDABLE ONES OUT THERE.

AND THERE YOU ARE, SITTING BY THE FIRE-- OR YOUR FRIEND IS AFTER YOU GAVE THEIR GIFT-- AND NIBBLING ON SOME ROSEMARY WALNUTS AND HAVING A SIP OF PINOT NOIR.

WOW.

PERFECT GIFT.

HEY, TERESA.

HOW ARE YOU?

>> GOOD, HOW ARE YOU?

>> Sara: GOOD.

>> SO WHAT ARE YOU GETTING TODAY?

>> Sara: YOU KNOW WHAT?

I NEED TO GET A BIG BAG OF PEPPERMINTS, 'CAUSE I'M GONNA BE MAKING CHOCOLATE PEPPERMINT BARK.

HAPPY HOLIDAYS.

>> HAVE A GOOD DAY.

THANKS.

YOU TOO.

>> Sara: MY NEPHEW PETER MURPHY MAKES PEPPERMINT BARK EVERY YEAR AROUND THE HOLIDAYS, AND WE'RE JUST SO HAPPY TO GET IT-- YOU KNOW, ALSO BECAUSE THE STUFF YOU BUY IN THE STORES IS SO EXPENSIVE.

THIS IS EASY TO DO.

WHY NOT?

SO WE'RE GONNA START WITH THE PEPPERMINT CANDIES HERE.

YOU NEED ABOUT 35 OR 40 FOR THIS RECIPE.

WE'RE GONNA CRUSH THESE.

AND WHEN WE'RE ALL DONE, WE NEED ABOUT A CUP.

SO KEEP THAT IN MIND.

AND I'M DOING THIS IN A DOUBLE BAG SO THAT IT DOESN'T COME THROUGH.

ALL RIGHT.

AND JUST GO TO TOWN.

OOP.

ONE LITTLE GUY--I MISSED HIM.

TAKE THAT.

THERE WE GO.

SO WE NEED TO SAVE, OH, ABOUT 1/4, 1/3 OF THIS FOR THE TOP.

I KNOW THAT IT'S A CUP 'CAUSE I'VE MEASURED IT BEFORE.

SO WE'LL SET THIS ASIDE AND GO ON DOWN AND GET GOING WITH THE CHOCOLATE.

NOW, THERE'S TWO DIFFERENT KINDS OF CHOCOLATE IN THIS.

WE'RE USING DARK CHOCOLATE, BITTERSWEET, AND WHITE CHOCOLATE.

SO I'VE ALREADY MELTED 12 OUNCES OF DARK CHOCOLATE HERE.

THIS IS BITTERSWEET.

AND THERE'S MANY DIFFERENT KINDS OF BITTERSWEET YOU CAN BUY THESE DAYS.

YOU CAN SEE THEM IN THE LITTLE BARS.

THEY SAY 65%, 70%, 85%.

WHAT THAT MEANS IS HOW MUCH CACAO IS IN THERE, HOW MUCH COCOA LIQUEUR.

AND THE HIGHER THE PERCENT, THE MORE THE COCOA LIQUEUR, THE STRONGER THE CHOCOLATE TASTE.

HOWEVER, I FEEL THAT YOU GET TO THE POINT OF NO RETURN-- I'M GONNA JUST LINE THIS WITH A LITTLE BIT OF ALUMINUM-- AND IT GETS ALMOST BITTER.

IT'S ALMOST TOO MUCH CHOCOLATE FOR ME.

SO MY FAVORITE PERCENTAGE IS 65%, WHICH IS AT THE LOWER END.

YOU CAN ALSO JUST USE CHOCOLATE CHIPS.

SO LET ME JUST SMOOTH THIS OUT.

AGAIN, OFFSET SPATULA, ONE OF MY FAVORITE TOOLS 'CAUSE YOU CAN GET IN ANYWHERE.

AGAIN, IT DOESN'T HAVE TO BE PERFECTLY SMOOTH.

WE'RE LOOKING FOR ABOUT 1/8 OF AN INCH THICK.

THAT'S THE MOST IMPORTANT THING.

AND THEN WE'RE GONNA POP THIS INTO THE FRIDGE TO SET UP A LITTLE BIT, 'CAUSE THE TOP LAYER IS GONNA BE WHITE CHOCOLATE.

AND THIS TAKES-- YOU WANT TO PUT IT IN THE FRIDGE FOR ABOUT SEVEN TO TEN MINUTES TO SET UP.

IF I DID THAT ANY LONGER-- IF I LEFT IT IN THERE, LIKE, 20 MINUTES-- YOU WANT TO LET IT WARM UP A LITTLE BIT AT ROOM TEMPERATURE, BECAUSE THE COLD CHOCOLATE LAYER-- YOU GO SPREAD WHITE CHOCOLATE ON IT-- IF IT'S TOO COLD, THE WHITE CHOCOLATE WON'T STICK.

WE NEED 12 OUNCES OF WHITE CHOCOLATE TOO.

IT'S EQUAL PARTS DARK AND WHITE CHOCOLATE.

NOW, WHITE CHOCOLATE IS NOT REALLY TRUE CHOCOLATE.

IT'S COCOA BUTTER.

IT'S THE FAT PART OF CHOCOLATE.

THERE'S TWO PARTS OF CHOCOLATE.

THERE'S THE COCOA LIQUEUR, WHICH IS THE CHOCOLATE PART, AND THEN THERE'S THE COCOA BUTTER, WHICH IS THE FAT PART.

SO THE COCOA BUTTER IS WHAT GIVES CHOCOLATE ITS MOUTH APPEAL, ITS WONDERFUL CREAMINESS.

AND WHEN YOU BUY A CHOCOLATE BAR, THERE'S ALWAYS COCOA BUTTER IN THERE.

THIS IS MY GIANT BENCH SCRAPER.

IT'S CALLED A CAKE LIFTER, 'CAUSE YOU CAN LIFT WHOLE LAYER CAKES TO FROST THEM.

I LOVE THIS THING.

YOU JUST HAVE TO FIND A HOME FOR IT.

THAT'S THE PROBLEM, 'CAUSE IT'S SO BIG.

SO NOW I'M GONNA PUT MY WHITE CHOCOLATE OVER THE WARM WATER.

NOW, WHEN YOU MELT CHOCOLATE, YOU CAN SET UP A DOUBLE BOILER SITUATION.

AND THIS IS MY FAVORITE KIND.

YOU PUT A BOWL OVER BARELY SIMMERING WATER.

THE WATER SHOULDN'T TOUCH, AND THE BOWL SHOULD FIT SNUGGLY OVER THE TOP SO THAT NO WATER CAN COME OUT AND GET INTO THE CHOCOLATE.

CHOCOLATE DOESN'T LIKE WATER.

WHAT HAPPENS IS, IF THE LIQUID COMES OUT-- THE STEAM COMES OUT AND GETS INTO THE CHOCOLATE, THE CHOCOLATE WILL SEIZE UP.

IF THAT SHOULD HAPPEN TO YOU, DON'T PANIC.

ADD A LITTLE BIT OF FLAVORLESS VEGETABLE OIL TO THE CHOCOLATE, AND IT SHOULD SMOOTH OUT JUST FINE.

SO THIS IS GONNA TAKE A MINUTE TO MELT.

YOU JUST HAVE TO BE PATIENT.

OKAY, SO WE'RE GONNA STIR IN THE 2/3 OF THE CRUSHED PEPPERMINT.

THAT'S SO PRETTY RIGHT AWAY, JUST THAT.

AND I COOLED DOWN THE WHITE CHOCOLATE.

YOU WANT IT TO BE LESS THAN WARM.

LET ME GET THE DARK CHOCOLATE LAYER OUT.

HERE WE GO.

AND YOU COULD DO THIS-- SPEED THIS UP TOO BY THROWING IT INTO THE FREEZER IF YOU WANT.

IT'S GONNA GO RIGHT ON TOP.

OH, THAT'S SO PRETTY, ISN'T IT?

AND THEN YOU JUST WANT TO SPREAD IT ALL THE WAY TO THE EDGE USING YOUR TRUSTY OFFSET SPATULA.

AND THEN THE TWO WILL BECOME ONE, MEANING THE TWO CHOCOLATES WILL BECOME ONE.

HERE'S OUR RESERVE CANDY FOR THE TOP.

THIS WOULD BE A FUN THING TO DO WITH YOUR KIDS.

OBVIOUSLY, WHEN YOU'RE DOING THE MELTING PART, YOU WANT TO BE IN THE DRIVER'S SEAT.

BUT IN TERMS OF SPREADING IT, IT REALLY DOESN'T MATTER THAT IT BE PERFECT.

AND THEY WOULD HAVE FUN DECORATING IT.

WOW.

HOW FESTIVE.

OKAY, BACK INTO THE FRIDGE.

NOW, THIS NEEDS TO SET UP AGAIN FOR ABOUT ANOTHER 30 MINUTES, MAYBE A LITTLE LONGER, AND THAT WILL MAKE IT REALLY NICE AND CRISP.

NOW IT SHOULD BE READY TO BREAK.

LET'S JUST TRY THIS.

IT'S SO NICE.

IT COMES RIGHT OFF THE FOIL.

THERE WE GO.

IT'S SORT OF FUN, 'CAUSE SOME OF IT COMES OFF ON YOUR HANDS TOO.

AND YOU JUST HAVE TO LICK YOUR HANDS.

ALL RIGHT, NOW, LET ME SHOW YOU HOW I MADE MY PACKAGE.

I JUST TOOK A REGULAR TIN-- YOU CAN BUY THEM IN BULK-- AND TOOK A PRETTY PIECE OF RIBBON AND JUST TIED IT AROUND THE OUTSIDE.

GOT A LITTLE STICKER OF A GIFT CARD AND HANDWROTE JUST A LITTLE GREETING.

AND THERE YOU GO.

I RECOMMEND, IF YOU HAVEN'T TEMPERED THE CHOCOLATE, KEEP THESE IN THE FRIDGE, AND THEY'LL STAY NICE AND CRISP AND TASTY.

OKAY?

SO HAPPY HOLIDAYS.

SPECIAL GIFT.

I'M GONNA GO HAVE SOME HOT CHOCOLATE BY THE FIRE.

HOMEMADE EDIBLE HOLIDAY GIFTS ARE SO MUCH FUN TO PUT TOGETHER.

WHETHER YOU MAKE ONE OR ALL THREE OF THESE VERY SPECIAL RECIPES, THEY ARE AS GOOD TO GIVE AS TO RECEIVE.

I'M SARA MOULTON.

I'LL SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: Captioning by CaptionMax www.captionmax.com