Chocolate Dipped Candy Canes Food

CHOCOLATE-DIPPED CANDY CANES

Chocolate-Dipped Candy Canes image

I couldn't resist combining my two loves-peppermint and chocolate-in this recipe. These are so easy, but if one breaks in the process, just pop it in your mouth. -Sandra Baumgarten, Vancouver, Washington

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 4

Ingredients

1 cup semisweet chocolate chips
12 candy canes (6 inches each)
3 ounces white baking chocolate, chopped
Optional toppings: assorted colored sugars or sprinkles and crushed candies

Steps:

In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.

Nutrition Facts :

CHOCOLATE CANDY CANE COOKIES

Chocolate Candy Cane Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h15m

Yield 24 cookies

Number Of Ingredients 9

Ingredients

1 cup (2 sticks) salted butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
Large handfuls of both red and green peppermint candies, plus more for serving
4 ounces almond bark or white baking chocolate

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.

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