Chocolate Candy Cane Rings Recipes

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CHOCOLATE CANDY CANE TOWER



Chocolate Candy Cane Tower image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups pancake mix, such as Krusteaz
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1 teaspoon pure vanilla extract
Vegetable oil, for pan
1 1/2 cups bittersweet chocolate chips
Two 8-ounce packages cream cheese, room temperature
4 tablespoons butter, room temperature
1 cup powdered sugar
3/4 teaspoon peppermint extract
1/4 teaspoon salt
1/4 cup whole milk, room temperature
3 candy canes, crushed
Mini meringue cookies, for garnish, optional

Steps:

  • In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
  • Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
  • Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
  • Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

CHOCOLATE CANDY CANE COOKIES



Chocolate Candy Cane Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h15m

Yield 24 cookies

Number Of Ingredients 9

1 cup (2 sticks) salted butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
Large handfuls of both red and green peppermint candies, plus more for serving
4 ounces almond bark or white baking chocolate

Steps:

  • Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
  • While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
  • Preheat the oven to 375 degrees F.
  • Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
  • Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
  • Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

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

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 CANDY-CANE RINGS



Chocolate Candy-Cane Rings image

Yield Makes about 60 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
6 ounces unsweetened chocolate (not bittersweet)
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
parchment paper for lining baking sheets
8 small candy canes (about 2 1/2 ounces total)

Steps:

  • Into a bowl sift together flour, cocoa powder, and baking powder. Chop chocolate and in a small heavy saucepan melt with butter over very low heat, stirring until smooth. Remove pan from heat and stir in sugar. Transfer chocolate mixture to a large bowl and cool 10 minutes. Stir in eggs and vanilla until just combined. Stir in flour mixture until just combined.
  • Halve dough and roll out each half between sheets of wax paper into an 11 1/2-inch round (about 3/16 inch thick). Remove top sheet of wax paper from each round and with a 1 1/2-inch round cutter cut rounds, leaving all of dough on wax paper. Cut a 3/4-inch-diameter hole (we used wide end of a pastry tip) in center of half of rounds. (Do not remove any of cut-outs from dough; keep rounds intact on wax paper). Replace sheets of wax paper and stack dough on a baking sheet. Chill dough until firm, at least 4 hours, and up to 3 days.
  • Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Finely chop candy canes. Transfer dough rounds, still between sheets of wax paper, to a work surface. Remove top sheet of wax paper from each dough round. Replace wax paper loosely and flip over each wax-paper-enclosed dough round. From each dough round remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper). Lift cut-out centers and scraps from wax paper and reroll them to make more 1 1/2-inch solid rounds and rings in same manner, chilling until firm. Center rings on top of solid rounds and fill each center with about 1/4 teaspoon chopped candy cane.
  • Arrange cookies about 1/2 inch apart on baking sheets. Bake cookies in batches in lower third of oven 8 minutes, or just until candy begins to melt (not liquefy). With a spatula transfer cookies to racks to cool completely. Cookies keep, layered between sheets of wax paper in airtight containers at room temperature, 1 week.

CANDY CANE CHOCOLATE LOAVES



Candy Cane Chocolate Loaves image

When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 3 loaves (12 slices each).

Number Of Ingredients 18

1/4 cup butter, softened
1-2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3-1/2 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup miniature semisweet chocolate chips
TOPPING:
2 ounces white baking chocolate, melted
3 tablespoons crushed candy canes

Steps:

  • Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE AND CANDY CANE COOKIES



Chocolate and Candy Cane Cookies image

Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!

Provided by r e n e t a

Categories     Christmas Cookies

Time 1h10m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup margarine
2 large eggs
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 cup semisweet chocolate chips
4 (1 ounce) squares white baking chocolate, melted
1 small candy cane, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
  • Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
  • Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
  • Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g

CHOCOLATE-CANDY CANE MERINGUE WREATH



Chocolate-Candy Cane Meringue Wreath image

These stunning meringues melt in your mouth. Set the minty masterpiece in the center of the table to accent your spread, then enjoy it for dessert later. -Nicole Tran, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 7 dozen.

Number Of Ingredients 7

4 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
2-3/4 cups miniature semisweet chocolate chips, divided
3/4 cup finely crushed candy canes or peppermint candies, divided
12-inch round doily or parchment circle
3 teaspoons shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely., Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath., Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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