HOMEMADE HOT CHOCOLATE STIRRERS
These stirrers make a killer cup of hot chocolate! Warm milk and swirl spoons inside. YUM!
Provided by juicycouturecook99
Categories Drinks Recipes Hot Chocolate Recipes
Time 35m
Yield 30
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 20.7 g, Fat 3.4 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 15.8 mg, Sugar 15.3 g
CHOCOLATE CANDY CANE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h15m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
- While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
- Preheat the oven to 375 degrees F.
- Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
- Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
- Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.
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.
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 :
EASY WHITE CHOCOLATE PARTY MIX
I get rave reviews every time I prepare this crispy combination of cereal, popcorn, pretzels, nuts and candies. Coated in white chocolate, this mix is spectacular for parties and for gift giving. -Rose Wentzel, St. Louis, Missouri
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 9-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.
Nutrition Facts : Calories 279 calories, Fat 16g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
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