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
PEPPERMINT CHOCOLATE SPOONS
Another Spoon gift recipe. These Christmas candies are chocolate-covered spoons sprinkled with crushed candy canes. They're delicious when used to stir coffee or hot cocoa, and make a great holiday gift. I like using dark chocolate, but you can substitute milk or white chocolate, or use a variety of different chocolates for a...
Provided by Penny Hall
Categories Other Snacks
Time 10m
Number Of Ingredients 3
Steps:
- 1. 1. Prepare a baking sheet by lining it with aluminum foil. 2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it. 3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating. 4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons. 5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.
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.
CHOCOLATE PEPPERMINT BARS
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h10m
Yield 36 squares
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
- Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
- Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
- Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
- In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
- Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
- Let squares sit at room temperature until chocolate is set, at least 1 hour.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams
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Cuisine AmericanTotal Time 15 minsCategory ChristmasCalories 100 per serving
- Grind up peppermints in a food processor, or by placing them in freezer bag and hitting them with a rolling pin.
- Spoon ground up peppermints into a silicone spoon mold. They’ll shrink as they melt, so overfill the mold a bit.
- Add more peppermints to the mold as needed. Then, return the mold to the oven for another 5-8 minutes. Spoons will be smooth, when they’re done.
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