White Chocolate Snowflakes Recipes

WHITE CHOCOLATE SNOWFLAKES

Steps:

• 1. Melt the chocolate in a double boiler and stir until smooth. Stir in the Rice Krispies and the peanuts and coat each evenly in the chocolate.
• 2. Drop about a teaspoon of the mixture onto a baking sheet lined with wax or parchment paper. Before eating put the mixture in refrigerator uncovered until it hardens . Store the snowflakes in the refrigerator in a sealed container so the chocolate doesn't melt.

WHITE CHOCOLATE SNOWFLAKES

Steps:

• Begin by drawing a snowflake on a white piece of paper, about 2 - 3 inches in diameter. You don't want to make them too big as they'll overwhelm the cupcake and may have trouble standing upright.
• Melt the chocolate in a microwave safe bowl for 20 seconds. Stir and microwave again in increments of 10 seconds until completely melted, stirring in between.
• Place melted chocolate into your piping container of choice. When piping the chocolate, it should slightly warm, but not hot. The hotter the chocolate it, the more quickly it will flow out of the bag. If it is too cool, it will clog the hole (ask me how I know). Should that happen, run the bag under some warm water to start it flowing again and wipe the excess water off with a paper towel.
• Cut a small hole in the bottom or corner of the bag.
• Place a piece of wax paper over the snowflake pattern.
• Trace over the pattern with the chocolate.
• Sprinkle shimmer sugar over the snowflake immediately after.
• Transfer to a baking sheet to harden and refrigerate if possible.
• Snowflakes will be a bit sturdier and there for easier to peel if refrigerated before using.
• Gently peel from wax paper and place onto frosted cupcake or cake.

WHITE-CHOCOLATE SNOWFLAKES

Steps:

• In a large bowl, combine cookie dough, melted white chocolate, and flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
• Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Use a 2-1/2- to 3-inch snowflake-shape cookie cutter to cut out dough. Place 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack; cool.
• Spread Creamy White Glaze over cookies. While still wet, sprinkle with coconut. Let stand until glaze is set. Makes about 36 cookies. Creamy White Glaze
• In a small bowl, stir together frosting and milk, 1 teaspoon at a time, until glaze reaches a drizzling consistency. Makes about 1 cup. Layer cookies (do not glaze if freezing) between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies if frozen, then glaze.

SNOWFLAKE PRETZELS

Steps:

• Put a sheet of baking parchment or a non-stick tray liner on a baking tray. Melt the chocolate or candy melts carefully in a microwave or in a bowl set over a pan of simmering water - don't let any water get into the bowl or allow the base of it to touch the water. Turn off the heat but leave the bowl on the pan. Add the pretzels and stir well.
• Lift the pretzels out of the chocolate with a fork, shaking them a little so the excess chocolate drips off, then put them on the tray and in the freezer for 5 mins to set. Dip the pretzels in the chocolate again, then lay four at a time together on the tray and push them together, with the pointy ends in the centre, to make a snowflake shape. Add a blob more chocolate with the end of a teaspoon in the middle of each snowflake so they hold together when set. Before they set, decorate with the sprinkles. Leave somewhere cold to set completely - you can use the freezer if you want to speed up the process.
• If you want to make the pretzel snowflakes into lollipops, melt the extra 50g chocolate as before and make eight well-spaced blobs, the size of a 1p coin, on some non-stick liner. Put a paper lolly stick on each blob so one end is in the chocolate, then press a pretzel snowflake gently on top and leave somewhere cold to set. Will keep for one to two days in a cool place.

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

WHITE CHOCOLATE-SNOWFLAKE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Meanwhile, melt chocolate as directed on package; cool 10 min. Pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on waxed paper-covered baking sheet. Refrigerate 15 min. or until firm.
• Remove cupcakes from pans. Beat cream cheese, marshmallow creme and drink mix in large bowl with mixer until blended. Add COOL WHIP; beat just until blended. Spoon into large resealable plastic bag; cut off one bottom corner, then use to pipe COOL WHIP mixture onto cupcakes. Top with chocolate snowflakes.