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.
EASY CHOCOLATE-COVERED PRETZEL STICKS
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
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
CHOCOLATE PRETZELS
These are unlike any chocolate pretzel I have ever had before! My aunt gave me the recipe and they are wonderful.
Provided by Mel
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 12m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
- Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 9.7 g, Cholesterol 1.3 mg, Fat 1.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 70.1 mg, Sugar 1.5 g
CHOCOLATE ORANGE STICKS
Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.
Provided by BB2011
Categories Candy
Time 20m
Yield 40 sticks, 40 serving(s)
Number Of Ingredients 4
Steps:
- Boil water and sugar in a saucepan over medium heat.
- Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
- Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
- When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
- Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
- Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
- Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.
Nutrition Facts : Calories 41.8, Sodium 0.2, Carbohydrate 10.8, Fiber 0.2, Sugar 10.6, Protein 0.1
CHOCOLATE STICKS
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
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-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 HAYSTACKS
These candies are great for parties and snacks-they're always a hit when I serve them.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Melt chocolate and butterscotch chips and peanut butter in the microwave or in a double boiler. Stir in pecans, if desired, and potato sticks. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.
Nutrition Facts :
PEPPERMINT STICKS
Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cover; bring to a boil. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Remove from heat, and carefully stir in lemon juice, extract, and food coloring.
- Pour hot syrup onto prepared baking sheet, being careful not to touch syrup. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes.
- Immediately pull off pieces to form long pencil-thin ropes. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Continue pulling until all candy is used or is no longer pliable.
- Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer. Remove pan from heat, and add the remaining chocolate; stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Remove any unmelted pieces, and discard. Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees.
- Dip top 3 inches of each pepperment stick in the chocolate, if desired. Allow excess to drip off; set on a parchment-lined baking sheet, and let harden.
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