Chocolate Dipped Candy Canes Recipes

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CHOCOLATE-DIPPED CANDY CANES



Chocolate-Dipped Candy Canes image

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

1 cup semisweet chocolate chips
12 candy canes (6 inches each)
3 ounces white baking chocolate, chopped
Optional toppings: assorted colored sugars or sprinkles and crushed candies

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 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

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

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