Chocolate Candy Cane Tower Recipes

TRIPLE CHOCOLATE CANDY CANE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

CHOCOLATE PUDDING TOWERS

Steps:

• Coat 4 (1/2-cup) ramekins with cooking spray. Put the chocolate in a medium, heat-proof bowl and set aside. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
• In a medium saucepan whisk the 1/3 cup sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes. Boil for 1 minute.
• Remove from the heat and stir in the reserved gelatin, being sure to scrape in any solidified gelatin too. Immediately pour the hot pudding into the bowl of chocolate and let sit for 2 minutes. Stir until the chocolate is melted and smooth. Allow the pudding to cool for 10 minutes.
• Arrange 1 chocolate wafer in the bottom of each ramekin. Top with half of the chocolate pudding. Top with a second cookie and the remaining pudding. Cover the ramekins with plastic wrap and refrigerate for at least 3 hours. Whip the cream with the remaining 1 teaspoon sugar, using a wire whisk. When the pudding has chilled and set, run a knife around the edge of each ramekin and unmold the pudding towers onto individual plates. Spoon a dollop of whipped cream on top of each tower and garnish with cocoa powder.
• Excellent source of: Iodine
• Good source of: Protein, Riboflavin, Vitamin D, Calcium, Phosphorus

CHOCOLATE AND CANDY CANE COOKIES

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.

CANDY CANE CHOCOLATE LOAVES

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.

CHOCOLATE CANDY CANE COOKIES

Steps:

• For cookies:.
• Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended.
• Refrigerate dough 1 hour.
• Preheat oven to 350°F Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart.
• Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp).
• Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
• For filling:
• Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.
• Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread some filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere.
• Repeat with remaining cookies and peppermint filling.
• Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).
• (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.).