Peppermint Spoons Recipes

Steps:

• 1. Unwrap and crush your peppermint candies until they are broken up into small pieces. You can do this easily with a rolling pin.
• 2. In a double boiler, over a low heat, melt the candy with the corn syrup. Once the candy is melted take it off the heat. Scoop up the new candy mix into the well of each spoon.
• 3. You can use a cookie tray that has been lined and place the spoon handles on the edge of the tray making them higher than the well end of the spoon so that the mix won't spill out.
• 4. Place the spoon in a fridge and allow to set. Once the candy spoons have set wrap them up in cellophane.

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

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.

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.

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.