Chocolate Peppermint Spoons Recipes

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CHOCOLATE AND PEPPERMINT COFFEE SPOONS



Chocolate and Peppermint Coffee Spoons image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 spoons

Number Of Ingredients 3

4 ounces bittersweet chocolate
1 tablespoon coconut oil
1/4 cup peppermint candies

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.

DIPPED PEPPERMINT SPOONS



Dipped Peppermint Spoons image

Provided by Food Network

Time 11m

Yield Makes 8 spoons

Number Of Ingredients 6

1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 teaspoon vegetable shortening
2 tablespoons NESTLÉ® TOLL HOUSE® Premier White Morsels
3 (about 1 tablespoon) hard peppermint candies, unwrapped and crushed into small pieces
8 plastic spoons (for dipping in chocolate)
8 cellophane bags and twist ties or ribbons for wrapping

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

CHOCOLATE PEPPERMINT SPOONS



Chocolate Peppermint Spoons image

Make and share this Chocolate Peppermint Spoons recipe from Food.com.

Provided by Sharon123

Categories     Candy

Time 10m

Yield 12 spoons

Number Of Ingredients 3

1 cup semi-sweet chocolate chips, melted (6 oz.)
5 red and white peppermint candies, coarsely crushed
12 plastic spoons, in assorted colors

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.

Nutrition Facts : Calories 67.2, Fat 4.2, SaturatedFat 2.5, Sodium 1.5, Carbohydrate 8.9, Fiber 0.8, Sugar 7.6, Protein 0.6

PEPPERMINT CHOCOLATE SPOONS



Peppermint Chocolate Spoons image

Another Spoon gift recipe. These Christmas candies are chocolate-covered spoons sprinkled with crushed candy canes. They're delicious when used to stir coffee or hot cocoa, and make a great holiday gift. I like using dark chocolate, but you can substitute milk or white chocolate, or use a variety of different chocolates for a...

Provided by Penny Hall

Categories     Other Snacks

Time 10m

Number Of Ingredients 3

1 cp chocolate chips or chopped chocolate
5 candy canes
20 plastic spoons

Steps:

  • 1. 1. Prepare a baking sheet by lining it with aluminum foil. 2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it. 3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating. 4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons. 5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.

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