Chocolate Christmas Sticks Recipes

CHOCOLATE STICKS

Chocolate Sticks image

Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.

Provided by Dreamer in Ontario

Categories Dessert

Time 1h27m

Yield 100 cookies

Number Of Ingredients 9

Ingredients

300 g flour
40 g ground nuts
30 g semisweet chocolate, grated
120 g sugar
9 g oetker vanilla sugar (1 pkg)
1 egg
300 g butter, cold
100 g semisweet chocolate
50 g unsalted butter

Steps:

Preheat oven to 350 F
Grease a baking sheet.
Blend the four, nuts and grated chocolate together on a pastry board.
Make a well in the centre.
Add sugar, vanilla sugar and egg to the well.
Mix a littel to the dry ingredients into the egg mixture.
Cut the cold butter into small pieces over the flour mixture.
Work together all the ingredients quickly to make a smooth dough.
Chill for 1/2 hour.
Shape the dough into rolls about the thickness of a finger.
Cut the rolls into 5 cm (2") pieces.
Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
Cool cookies.
Glaze:.
Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
Dip the ends of the cooled cookies int the chocolate.
Allow dipped cookies to cool on waxed paper until the chocolate has set.

CHOCOLATE-TOPPED MARSHMALLOW STICKS

Chocolate-Topped Marshmallow Sticks image

I like to use all sorts of different marshmallow shapes and flavors to mix things up. These chocolate-dunked pops are always a hit at local bake sales. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 6

Ingredients

2 cups semisweet chocolate chips
3 teaspoons shortening, divided
36 lollipop sticks
1 package (10 ounces) large marshmallows (about 36)
1/2 cup white baking chips
Optional toppings: assorted nonpareils, colored sugars, small or crushed candies and flaked coconut

Steps:

In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa. Store in an airtight container.

Nutrition Facts :

EASY CHOCOLATE-COVERED PRETZEL STICKS

Easy Chocolate-Covered Pretzel Sticks image

Celebrate any occasion with these Easy Chocolate-Covered Pretzel Sticks! Dress up chocolate-covered pretzel sticks with sprinkles, coconut or a chocolate drizzle.

Provided by My Food and Family

Categories Confections

Time 30m

Yield 28 servings

Number Of Ingredients 3

Ingredients

28 pretzel rods
1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate, melted
multi-colored sprinkles

Steps:

Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
Coat lightly with sprinkles; place on prepared tray.
Refrigerate 15 min. or until chocolate is firm.

Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 5 g, Protein 2 g

CHRISTMAS COOKIE STICKS

Christmas Cookie Sticks image

Betty Crocker® frosting provides a simple addition to these distinctive cookie sticks that can be made ready in an hour. Perfect for the holiday season!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 20

Number Of Ingredients 9

Ingredients

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 envelope (0.14 ounce) strawberry- or lime-flavored unsweetened soft drink mix
1 teaspoon vanilla
1 egg
2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon cream of tartar
Betty Crocker™ Rich & Creamy vanilla or chocolate ready-to-spread frosting (from 16-ounce tub), if desired
Assorted candy sprinkles or colored sugars, if desired

Steps:

Mix powdered sugar, butter, soft drink mix, vanilla and egg in large bowl with spoon. Stir in flour and cream of tartar. Cover and refrigerate at least 30 minutes.
Heat oven to 375°F. Divide dough into 20 pieces. Roll each piece into 6-inch log, using lightly floured hands. Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until firm. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Spread tips of cookies with frosting. Sprinkle with candies.

Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 35 mg, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg

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