Chocolate Candy Cane Rings Recipes

CHOCOLATE-DIPPED CANDY CANES

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.

CANDY CANE CHOCOLATE LOAVES

Steps:

• Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

CHOCOLATE CANDY CANE COOKIES

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.

CANDY CANE COCOA

Steps:

• In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

CHOCOLATE-CANDY CANE MERINGUE WREATH

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely., Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath., Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature.