Chocolate Covered Twinkies On A Stick Recipes
CHOCOLATE COVERED TWINKIES ON A STICK
This is an original creation that I came up with a few years back. If you like twinkies, you are gonna love this recipe. The preparation time includes freezing time. Note: I am not sure if the ounce size on the box of twinkies is correct, but it's the 10 pack.
Provided by Foodygirl1979
Categories Candy
Time 2h
Yield 10 Twinkies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
- Place each on a waxed paper lined cookie sheet and freeze until firm.
- Melt the chocolate on top of a double boiler or in the microwave until smooth.
- Dip twinkies, one at a time, coating completely and returning to waxed paper. Top with desired topping before the chocolate dries (that is why it important to do one at a time).
- Continue until all are dipped and decorated.
- Allow to dry completely before wrapping or serving.
- Note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.
Nutrition Facts : Calories 242.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 10.4, Sodium 35.8, Carbohydrate 26.9, Fiber 1.5, Sugar 23.4, Protein 3.5
CHOCOLATE TWINKIES WITH HOMEMADE FILLING
This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 8 Twinkies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Mix cake mix, eggs, milk and pudding together.
- Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
- Remove pan from oven and let cool for 5 minute.
- Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
- In meantime, prepar snack cake filling.
- Filling:.
- In small saucepan cook flour and milk over medium heat until paste forms.
- Stir constantly and do not allow mixture to brown.
- Remove from heat and cool for 1 minute.
- Add vanilla and stir until smooth.
- Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
- In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
- Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
- To fill snack cakes:.
- Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
- Gently insert tube into underside of cake, about halfway through the cake.
- Using gentle pressure, squeeze a small amount of filling into cake.
- You'll feel the cake expand under your fingers.
- Do not overfill, or the cake will burst.
- Repeat for a total of 3 times (different areas) per cake.
- Store cakes well covered at room temperature.
Nutrition Facts : Calories 549.3, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.4, Sodium 810.2, Carbohydrate 74.9, Fiber 2, Sugar 45.4, Protein 8.3
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