Chocolate Swizzle Sticks Recipes

COOKIES AROUND THE WORLD 5 OF 5

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly, and mix well.
• Divide in two.
• TURKISH TWIRLS.
• Preheat oven to 375.
• Add to 1/2 basic cookie dough- lemon peel and ground cardamom.
• Mix well.
• Shape dough by rounded teaspoons into pencil-like strips, about 6 inches long.
• Roll strips in colored sugar.
• Coil around into spiral shapes.
• Bake on ungreased baking sheet about 10 minutes until set.
• Immediately remove from baking sheet.
• MEXICAN SWIZZLE STICKS.
• Preheat oven to 375.
• Mix into 1/2 basic cookie dough- premelted chocolate and cinnamon.
• Using star plate cookie press, for 4 inch fingers on ungreased baking sheet.
• Bake 5-7 minutes, or until set.
• Cool.
• Drizzle with chocolate glaze made as follows.
• blend confectioners sugar, premelted chocolate, and milk.
• Sprinkle with colored shot, chocolate shot or nuts.
• Or, if desired, dip ends in or dust with Cinnamon/sugar made by blending 1/4 cup confectioners sugar and 1/4 teaspoon cinnamon.

HOMEMADE HOT CHOCOLATE STIRRERS

Steps:

• Line a baking sheet with parchment paper. Spread crushed candy canes and marshmallows on 2 plates.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip plastic spoons into the melted chocolate, covering the base completely, then cover with candy cane bits or mini marshmallows. Arrange on the parchment paper and freeze until set, about 15 minutes.

CHOCOLATE CANDY CANE STIR STICKS RECIPE - (4.5/5)

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.