Dark Chocolate Candy Cane Crackles Recipes

Steps:

• Preheat oven to 350 degrees. Lightly butter baking sheet
• Combine flour, cocoa powder, baking soda, and salt in a medium bowl; whisk to combine
• Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of the bowl, add egg and vanilla; beat to combine
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated
• Shape dough into 1 inch balls and place about 3 inches apart on baking sheet and flatten slightly. Bake 10-12 minutes
• Let cookies cool for about 5 minutes on sheet; transfer to wire cooling rack to cool completely

Steps:

• Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.

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.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with a silicon baking mat or lightly butter sheet.
• Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
• Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.
• With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
• Shape dough into 1-inch balls. Place 3 inch apart on baking sheet and flatten slightly. Bake 10 to 12 minutes.
• Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 minutes on sheet. Transfer to a wire cooling rack to cool completely.