CHOCOLATE PEPPERMINT SPOONS
Make and share this Chocolate Peppermint Spoons recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 10m
Yield 12 spoons
Number Of Ingredients 3
Steps:
- Dip spoons in melted chocolate; shake off excess.
- Place on waxed paper lined tray.
- Sprinkle 1 side with crushed candy.
- Allow chocolate to set.
- Wrap in food safe cellophane; tie with ribbon.
Nutrition Facts : Calories 67.2, Fat 4.2, SaturatedFat 2.5, Sodium 1.5, Carbohydrate 8.9, Fiber 0.8, Sugar 7.6, Protein 0.6
CHOCOLATE AND PEPPERMINT COFFEE SPOONS
Steps:
- Line a baking sheet with parchment paper.
- Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
- Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
- Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.
DIPPED PEPPERMINT SPOONS
Provided by Food Network
Time 11m
Yield Makes 8 spoons
Number Of Ingredients 6
Steps:
- LINE baking sheet with wax paper.
- MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set.
- MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature.
- *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough
CHOCOLATE MARSHMALLOW SPOONS
From Crafting Traditions. A diferent spin on the typical chocolate covered spoon. Use these to stir your coffee with. This recipe makes a very small amount, but doubles well.
Provided by HeatherFeather
Categories Sweet
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, melt chocolate chips and 4 tsp of the butter, stirring often.
- Turn off heat once smooth and dip the bowl ends of each spoon into the chocolate to coat.
- Immediately place 4 marshmallows on top.
- Using a spoon, pour any remaining chocolate over the marshmallows.
- Place on waxed paper set on a plate and chill until hardened, about 15 minutes.
- In a clean small saucepan, melt white chocolate chips with the remaining 1 tsp butter, stirring often until melted and smooth.
- Using a fork, drizzle the white chocolate over the chilled spoons.
- Chill until hardened, about 5 minutes.
- Store in fridge if not using immediately.
Nutrition Facts : Calories 180.6, Fat 12.8, SaturatedFat 7.8, Cholesterol 13.5, Sodium 10, Carbohydrate 18.7, Fiber 1.2, Sugar 16.2, Protein 1.3
PEPPERMINT SPOONS
Categories Candy Chocolate Dessert Bake Christmas Kid-Friendly Winter Vegan Christmas Eve Gourmet Small Plates
Yield Makes 4 spoons
Number Of Ingredients 3
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
- Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
- Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.
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PEPPERMINT HOT CHOCOLATE SPOONS » THE DENVER HOUSEWIFE
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Cuisine AmericanCategory DessertsServings 12Total Time 5 mins
- Start by putting the peppermint candy into a food processor and pulse it until it is in fine pieces. If you do not have a food processor you can also put the peppermint candy in a bag and crush it with a rolling pin. Then, prepare a baking sheet by covering it in wax paper.
- Put 1 cup of chocolate wafers into a microwave-safe bowl and microwave it for 30 seconds. Take it out of the microwave and stir it, then put it back in for 30 more seconds.
- Dip each spoon in the melted chocolate and shake the excess off back into the bowl. Place the spoons on the wax paper and put them in the refrigerator for 5 minutes to set. Repeat this step one more time so that there are 2 layers of chocolate coating each spoon.
- Melt the other ½ cup of chocolate wafers in the microwave for 30 seconds. Then, dip each spoon in the melted chocolate and shake the excess off. This time when you place the spoons on the wax paper you will sprinkle the crushed peppermint on top of them. Let them set in the refrigerator for 5 more minutes and then they are ready to be mixed into 1 cup of hot milk for a delicious hot chocolate!
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