PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
EASY PEPPERMINT BARK
Smooth and creamy white chocolate filled with crushed peppermint candy canes. This peppermint bark is like magic --only 2 ingredients and 5 minutes to make.
Provided by Rachel Koller
Categories Candies
Time 25m
Number Of Ingredients 2
Steps:
- Crush the candy canes.
- Melt chocolate (I use a microwave-safe bowl and the microwave 30 seconds at a time, stirring in between until melted--usually only 60-90 seconds total).
- Add crushed candy canes to melted chocolate. Mix well.
- Pour onto a lined cookie sheet. Spread thin. Sprinkle with additional crushed candy cane pieces (if desired).
- Let set. When cooled, bark will break into pieces easily. Enjoy!
HOMEMADE CANDY CANES
These homemade candy canes taste minty and sweet and will look adorable hanging on your tree and peeking out of stockings.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 1h30m
Number Of Ingredients 6
Steps:
- Pour remaining 1/4 cup water into a small bowl and use it to wet a pastry brush .
- Repeat this process for 2 to 3 minutes, until candy takes on an opaque color and a satiny finish. At this point, the candy will be warm-you should have some trouble pulling and folding it.
- Pull and fold the candy in the same fashion, until it becomes opaque, glossy, and difficult to manipulate.
- Stretch candy again. This step will determine the thickness of your candy canes-you can make thinner ones (with a 1/4-inch diameter) or thicker ones (with a 1/2-inch diameter).
- Cut off another segment from each log, returning the remaining logs to the oven, and repeat the twisting and stretching process until you have used up all the candy.
Nutrition Facts : Calories 184 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 48 g, Fat 0 g, ServingSize 12 to 18 Canes/12 to 18 Servings, UnsaturatedFat 0 g
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.
EASY PEPPERMINT BARK
This easy peppermint bark is made with only four simple ingredients, including low-sugar chocolate chips which makes it healthier than most recipes. Each piece only has 2 grams of sugar.
Provided by Brittany Mullins
Categories Dessert
Time 1h6m
Number Of Ingredients 4
Steps:
- Line an 8x8 pan with parchment paper. I like to cut two pieces and have one going in each direction so that the whole pan is covered.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Do not overheat as the chocolate will scorch. Stir 1/2 teaspoon of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
- While dark chocolate is chilling, crush your candy canes. You can do this in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Once candy canes are crushed, set aside.
- Once dark chocolate has set start, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Stir in remaining 1/2 teaspoon of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
- Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
- Place pan back in the fridge to chill until set, about 30-60 minutes.
- Once chocolate has hardened, bring it out of the fridge and let it sit at room temp for 5-10 minutes before cutting or breaking into pieces. If you try to cut it when it's too cold the chocolate layers may separate.
- Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.
Nutrition Facts : ServingSize 1 piece, Calories 125 kcal, Sugar 2 g, Sodium 11 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 21 g, Fiber 9 g, Protein 2 g, Cholesterol 6 mg
EASY PEPPERMINT CANDY CANES
Make and share this Easy Peppermint Candy Canes recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 30m
Yield 10-30 serving(s)
Number Of Ingredients 6
Steps:
- Blend together corn syrup, sugar, water, and cream of tartar.
- Stir, dissolving the sugar.
- Without stirring, cook until the hard ball stage (265°F).
- Remove from burner; add peppermint oil, blend well.
- Divide into 2 porions.
- In one half, add red coloring.
- Pour over greased platters.
- Let cool.
- When cool enough to touch, pull each apart seperatly.
- Form into ropes and twist red with white candy mixtures.
- Cut into desired lengths and shapes.
CANDY CANE POPCORN
Using a mere 3 ingredients, this is the most festive Candy Cane Popcorn, that's both delicious and so unbelievably easy to make. The absolute perfect Holiday snack!
Provided by Joanna Cismaru
Categories Snack
Time 20m
Number Of Ingredients 3
Steps:
- Prepare baking sheets: Line 2 baking sheets with parchment paper or a large 15x21-inch sheet.
- Melt the chocolate: Add the white chocolate chips to a bowl and melt in the microwave for 1 minute stirring after 30 seconds. Stir until smooth and if not melted completely microwave in 15 second increments until smooth.
- Mix popcorn and coating: Place the popped popcorn on the prepared baking sheet(s). Stir about ½ cup of the crushed candy cane into the melted chocolate and pour over the popcorn. Toss the popcorn until thoroughly coated in the chocolate. Sprinkle remaining crushed candy canes over the popcorn.
- Cool and finish: Allow the popcorn to cool at room temperature. Break into pieces and serve or package up for gifts.
Nutrition Facts : ServingSize 1 serving, Calories 412 kcal, Carbohydrate 60 g, Protein 6 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 11 mg, Sodium 48 mg, Fiber 3 g, Sugar 41 g, UnsaturatedFat 6 g
EASY PEPPERMINT DESSERT
Steps:
- In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
- In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
- Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
- Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
- Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
- To soften the ice cream, place it in the refrigerator for 30 minutes.
- Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.
EASY 3-INGREDIENT PEPPERMINT BARK RECIPE
Use this 3-ingredient peppermint bark recipe as the perfect addition to your holiday cookie line-up or wrap it up for a friend as a gift.
Provided by Molly Allen
Categories dessert
Time 15m
Number Of Ingredients 3
Steps:
- Crush the candy canes by using a food processor. If you don't have a food processor, put the candy canes in a plastic storage bag with a zipper, and use a rolling pin to crush.
- Line a 9"x13" baking dish with parchment paper.
- Melt the baker's chocolate in a microwave-safe bowl according to the instructions on the package. Pour into the baking dish and spread in an even layer. Allow to set while you prepare the white almond bark.
- Melt the white almond bark in a microwave-safe bowl according to the instructions on the package.
- Stir the crushed candy canes into the melted almond bark. Pour the mixture into the baking dish and spread in an even layer over the baker's chocolate.
- Sprinkle additional crushed candy cane pieces on top. Add mini candy canes on top if desired.
- Place peppermint bark in fridge or freezer to allow to set and harden for at least 2 hours.
- Once peppermint bark is hard and set, lift it out of the 9"x13" pan. Break apart into pieces.
- Store peppermint bark in an airtight container at room temperature.
Nutrition Facts : Calories 346 calories, Carbohydrate 18 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 28 g fat, Fiber 7 g fiber, Protein 10 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 4 mg, Sugar 7 g, TransFat 0 g
PEPPERMINT CANDY CANES
These sweet treats are a great last-minute gourmet addition to a homemade gift hamper and are fun to make with kids
Provided by Good Food team
Categories Treat
Time 1h
Yield Makes 40
Number Of Ingredients 4
Steps:
- Mix a few drops of peppermint into the white, red and green icing. Divide the white icing in 2 and wrap half in cling film along with the green icing.
- Roll the remaining half of white icing into a long, thin sausage shape, then do the same with the red icing. Lay the 2 sausages next to each other, and twist together. Gently roll the twisted length with the palm of your hand until the 2 sausages are joined and smooth. Slice into 12cm lengths, then bend the end of each one to make a hook. Line a baking sheet with baking parchment, then spread out the candy canes. Repeat with the remaining white icing and green icing, then leave the canes to dry out for at least 24 hrs before packaging.
Nutrition Facts : Calories 18 calories, Carbohydrate 4.4 grams carbohydrates, Sugar 4.4 grams sugar
CANDY CANE FUDGE
This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!
Provided by Tina McKellar Musial
Categories Desserts Candy Recipes Fudge Recipes
Time 2h20m
Yield 64
Number Of Ingredients 5
Steps:
- Line an 8 inch square baking pan with aluminum foil, and grease the foil.
- Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
- Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.1 g, Cholesterol 2.1 mg, Fat 2.9 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 27.4 mg, Sugar 6.9 g
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