Peppermint Spoons Recipes

DIPPED PEPPERMINT SPOONS

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

PEPPERMINT CANDY SPOONS RECIPE

Steps:

• Preheat oven to 300oF (150oC). Unwrap candies and place in a food processor or pestle and mortar. Process until finely chopped almost to a powder.
• Spoon the chopped candies into the cavities of your mold, going above the fill line (candy will settle considerably once it starts to melt). Place mold on a baking sheet and put in oven for 10 minutes.
• Remove mold, on the sheet,from oven and sprinkle some more candies into the molds wherever there are gaps or spaces. Return to oven for another 5 minutes.
• Cool completely and gently remove spoons from molds. Spoons will last several months when covered and stored at room temperature.

PEPPERMINT CANDY SPOONS

Steps:

• Preheat oven to 300 degrees.
• In a ziplock bag, crush the peppermints (I used a kitchen mallet).
• Use a teaspoon to fill the spoon mold with the crushed peppermint - be sure to put extra by the top of the spoon part and at the neck of the spoon (where the spoon and handle meet). These are areas that break easy.
• Place in oven and let melt completely. Mine took about 10 minutes, but every oven is different and you just have to watch it. Once it was pretty melts (about 8 minutes in or so) I took mine out and added some additional crushed peppermint wherever it looked thin. (the peppermint melts down a bunch, so you may have to fill it in) - then I let it cook for a few minutes longer.
• Take out of oven and let cool completely.
• Separate the sides from the candy carefully and remove. If one breaks, just add some more crushed peppermint and cook for a few minutes more.
• Optional - Melt the chocolate candy melts according to instructions on package. Did spoon end into the chocolate and immediately dip into sprinkles. Place on wax paper until dry.

HOW TO MAKE PEPPERMINT SPOONS

Steps:

• Grind up peppermints in a food processor, or by placing them in freezer bag and hitting them with a rolling pin.
• Spoon ground up peppermints into a silicone spoon mold. They'll shrink as they melt, so overfill the mold a bit.
• Bake at 350 degrees Fahrenheit for 5-8 minutes, or until peppermints are fully melted.
• Add more peppermints to the mold as needed. Then, return the mold to the oven for another 5-8 minutes. Spoons will be smooth, when they're done.
• Allow to cool. Then, unmold, and snap off any extra pieces.

CANDY CANE HOT COCOA SPOONS

Steps:

• Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.
• Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all.
• Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted.
• Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary.
• Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.

PEPPERMINT SPOONS

Steps:

• 1. Unwrap and crush your peppermint candies until they are broken up into small pieces. You can do this easily with a rolling pin.
• 2. In a double boiler, over a low heat, melt the candy with the corn syrup. Once the candy is melted take it off the heat. Scoop up the new candy mix into the well of each spoon.
• 3. You can use a cookie tray that has been lined and place the spoon handles on the edge of the tray making them higher than the well end of the spoon so that the mix won't spill out.
• 4. Place the spoon in a fridge and allow to set. Once the candy spoons have set wrap them up in cellophane.

CHOCOLATE AND PEPPERMINT COFFEE SPOONS

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.

PEPPERMINT SPOONS

Steps:

• Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
• Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
• Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.

CHOCOLATE PEPPERMINT SPOONS

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.