Candy Cane Dip Recipes

CANDY CANE DIP

Candy Cane Dip image

Nothing says "holiday" more than candy canes, and here they join Yoplait® Original yogurt French vanilla and cream cheese for a quick and delicious dessert dip!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 10m

Yield 14

Number Of Ingredients 4

Ingredients

1 package (3 oz) cream cheese, softened
2 containers (6 oz each) Yoplait® Original yogurt French vanilla
1/4 cup crushed red and white peppermint candies
28 chocolate fudge creme-filled tubular-shaped wafer cookies or chocolate sugar wafer cookies

Steps:

In medium bowl, beat cream cheese until smooth. Beat in yogurt until blended. Stir in candies.
Serve immediately, or cover and refrigerate until serving time. Serve with wafer cookies.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 14 g, TransFat 0 g

CANDY CANE WANDS

Candy Cane Wands image

Do candy canes one better for the holidays! Dip them in chocolate and sprinkle with candies ready for tasty festivities.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 16

Number Of Ingredients 4

Ingredients

1/2 cup semisweet chocolate chips or white vanilla baking chips
2 teaspoons shortening
16 candy canes or peppermint sticks, about 6 inches long
Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired

Steps:

Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Wand, Sodium 5 mg

CHOCOLATE-DIPPED CANDY CANES

Chocolate-Dipped Candy Canes image

I couldn't resist combining my two loves-peppermint and chocolate-in this recipe. These are so easy, but if one breaks in the process, just pop it in your mouth. -Sandra Baumgarten, Vancouver, Washington

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 4

Ingredients

1 cup semisweet chocolate chips
12 candy canes (6 inches each)
3 ounces white baking chocolate, chopped
Optional toppings: assorted colored sugars or sprinkles and crushed candies

Steps:

In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.

Nutrition Facts :

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