CANDY CANE BARK
This homemade candy cane bark makes an easy last minute gift, hostess gift, or dessert. Just a few ingredients plus 10 minutes and it's done! So simple!
Provided by Sharon Lachendro - What The Fork Food Blog
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper or a silicon mat.
- Add the white chocolate chips and 1 teaspoon of the vegetable oil to a microwave safe bowl. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating until the chocolate is melted. Stir in the peppermint extract then spread evenly in a thin rectangle on the prepared parchment paper.
- In another clean microwave safe bowl, add the semi-sweet chocolate and the remaining 1 teaspoon of vegetable oil. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating, until completely melted.
- Pour the semi-sweet chocolate over the white chocolate and use an offset spatula to spread evenly to cover. Immediately sprinkle with the candy cane pieces.
- Freeze or refrigerate until completely hardened, about 20 min, then break in to pieces as large or as small as you'd like them.
CANDY CANE ALMOND BARK
This is another Christmas tradition! I have been making this for over 50 years (I learned it from my grandmother). This is a very special and tasty treat. The crunch of hard candy and the creaminess of the almond bark makes a delightful combination! This is so easy to make... a three year old can help do it! (And Ashton did...
Provided by Colleen Sowa
Categories Chocolate
Time 35m
Number Of Ingredients 2
Steps:
- 1. Do not unwrap candy canes. Place several in a zipper bag, remove all air possible. Take a thick handled butter knife handle (or a hammer)and rap on the candy canes to break them up. Remove the candy cane wrappers. Separate the larger pieces to a bowl and set aside for topping/garnishing the candies.
- 2. In double boiler (or a pan sitting on a smaller pan with boiling water), melt the almond bark (break the squares apart before putting in the pan). When the almond bark is melted and creamy, add the candy cane crumbs and pieces that were not reserved for the topping/garnish. Add as many candy canes as you want. Each time you break up the candy canes, set some aside in the bowl. When all the candy is broken up (at least a cup), stir it around in the almond bark.
- 3. Using a teaspoon, place a teaspoon at a time onto wax paper lined baking sheet. When a third of the pan has been done, place a couple larger pieces of broken candy cane on top (be sure the red part is facing out). Repeat until the tray is full.
- 4. Place tray in refrigerator or freezer for 5 - 10 minutes or until the almond bark is set. Remove from wax paper and put in zipper bags or air tight containes.
- 5. *** You can also make some with the chocolate bark... both are good!
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
CANDY BARK
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 15 pieces
Number Of Ingredients 3
Steps:
- Line a baking sheet or pan with foil.
- Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
- Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.
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.
ALMOND BARK CANDIES
I like to take these to school for the fourth graders I teach...they love them. The colorful marshmallows make these candies bright and pretty to serve-to all ages!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-7 dozen.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.
Nutrition Facts : Calories 183 calories, Fat 12g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY CANE COOKIES
These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. -Tammy Schenk, Harlowton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 104mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT CANDY CANE BARK
Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting.
Provided by angelcakes
Categories Candy
Time 20m
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
- Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
- Line a 11x17" baking pan with wax paper.
- Pour and spread chocolate mixture onto wax paper.
- Chill until firm and break into pieces.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 816.5, Fat 48.5, SaturatedFat 29.3, Cholesterol 31.7, Sodium 136.1, Carbohydrate 89.6, Fiber 0.3, Sugar 89.2, Protein 8.9
CHRISTMAS PEPPERMINT BARK CANDY
This a a easy recipe to make. I always give it out in candy tins for Christmas gifts.It is always a hit with family and friends.
Provided by mkaguirri aguirri
Categories Christmas
Time 50m
Yield 2 pounds
Number Of Ingredients 3
Steps:
- Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
- Break up the almond bark into pieces and melt in a double boiler.
- Combine candy cane chunks and peppermint oil to almond bark.
- Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
- Place in refrigerator for 45 minutes or until firm.
- Remove from cookie sheet and break into pieces.
Nutrition Facts :
CANDY CANE BARK
This Christmas treat was published in the local paper 3 Xmas's ago along with other white chocolate recipes and for the next few days, you couldn't find white chocolate anywhere! These are incredibly easy and very tasty; looks great wrapped in cellophane and given as a little gift.
Provided by Lennie
Categories Candy
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
- In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
- Cover a cookie sheet with wax paper.
- Stir candy cane crumbs into melted white chocolate and stir well to combine.
- Pour chocolate mixture onto wax paper, spreading thin with a spatula.
- Stash cookie sheet in fridge about an hour or until it hardens.
- Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
- Keeps well.
Nutrition Facts : Calories 152.7, Fat 9.1, SaturatedFat 5.5, Cholesterol 4, Sodium 25.5, Carbohydrate 16.8, Sugar 16.7, Protein 1.7
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