CHOCOLATE-DIPPED CANDY CANES
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
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 :
CHOCOLATE CANDY CANE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h15m
Yield 24 cookies
Number Of Ingredients 9
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.
CHOCOLATE CANDY CANE STIR STICKS RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 4
Steps:
- In a small double boiler over medium heat, melt the chocolate chips with the cream, stirring frequently until the chocolate is completely melted with no lumps. Hold each candy cane over the pan and spoon a layer of chocolate over the bottom half of the candy cane. Give the candy cane a gentle shake to remove any excess chocolate. Lay each candy cane on a sheet of parchment paper to cool. Melt candy wafers according to package directions and drizzle onto cooling candy canes. Allow chocolate and candy to completely cool and solidify before serving.
CANDY CANE WANDS
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
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
SPARKLING CANDY SWIZZLE STICKS
Serve these sweet sticks from our Test Kitchen with tea, cider and hot chocolate.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield varies.
Number Of Ingredients 3
Steps:
- Dip candy sticks halfway into warm water; sprinkle with sugar. Place on a wire rack until dry.
Nutrition Facts : Calories 390 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 100g carbohydrate (88g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE AND CANDY CANE COOKIES
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
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
CANDY CANE CHOCOLATE CHUNK COOKIES
A great Christmas treat! Ahhh, peppermint and chocolate! A winning combination! Try them and you'll be baking them every Christmas!
Provided by LORENKAN
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 19.2 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 113.6 mg, Sugar 9.2 g
CHOCOLATE CANDY-CANE RINGS
Yield Makes about 60 cookies
Number Of Ingredients 10
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.
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