Supplies
Mini candy canes
White chocolate
Semi-sweet chocolate
Christmas sprinkles
Waxed paper or parchment paper
Directions
Step 1: Line a baking sheet with waxed paper or parchment paper.
Step 2: Lay two mini candy canes next to each other, creating a heart shape.
Step 3: Continue filling the baking sheet with heart shapes.
Step 4: Melt the white and semi-sweet chocolates (in separate bowls), using short intervals in the microwave, or in a double boiler.
Step 5: When the chocolates are melted, spoon or pour each chocolate into a piping bag or thick Ziploc type bag. Cut a tiny bit off one of the corners of each bag. Begin with either flavor of chocolate, and pipe in a layer of chocolate between the arranged candy cane hearts. If you’d like your hearts to have both flavors of chocolate, then layer one kind on top of the other.
Step 6: After filling each heart with one, or both kinds of chocolate, top with sprinkles of your choice.
Step 7: Set the baking sheet of chocolate filled hearts in a cool place while the chocolate cools. Once cool, remove hearts from baking sheet and store in an airtight container.
The candy cane hearts can be stored up to one week (they are edible much longer than that, but the chocolate may begin to lighten after a week).
These delicious treats are perfect as little gifts, or beautiful mixed in with Christmas cookies on a dessert platter.
Original post from: http://www.celebrations.com/content/edible-candy-cane-christmas-art
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This is not my recipe or my picture. I found the picture online and Susan (page fan) sent me the recipe. As soon as I have a link as to where the recipe is found online and who's it is, I will make sure to give credit where credit is due :) INGREDIENTS
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch Process Cocoa (Dark Cocoa is great if you have it)
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups All Purpose Flour
1 cup crushed sandwich cookies
1 cup Andes Peppermint Crunch Baking Chips
DIRECTIONS
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat well. Beat in the cocoa, salt, baking powder and vanilla until smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour, cookies and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
I like to cut my brownies into round shapes, using cookie cutters or a cup. This recipe would be awesome with frosting on top but this time I simply topped the brownies with a bit of whipped cream, some chocolate sauce and a teaspoon of crushed candy canes. Yum!"
| Nutrition Facts
Servings Per Recipe 4, Calories 336, Protein (gm) 4, Carbohydrate (gm) 48, Fat, total (gm) 20, Saturated fat (gm) 12, Monosaturated fat (gm) 7, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 24, Sodium (mg) 4, Potassium (mg) 235, Calcium (DV %) 20, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet | Ingredients - 8 ounces bittersweet chocolate, broken into chunks
- 1/3 cup red cinnamon candies such as Red Hots candy
Directions1. Place a sheet of parchment paper on a small platter or plate and set aside. In a small heavy saucepan melt chocolate over medium-low heat, stirring often. 2. When chocolate is melted, remove from heat. Working quickly, stir in about 1/3 of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve. Makes 4 servings |
I have a friend that LOVES Oreos. So when I saw this recipe I couldn't help but make them just for him and his wife!
Ingredients:
One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter
1/2 tsp cinnamon
Directions:
Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside. *I used a mini muffin tin for mine. No cutting required :)
In the bowl of a food processor fitted with the metal blade, pulse Oreos until ground.
Quick method: In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press rice mixture evenly into prepared pan.
Stovetop method: Combine butter, marshmallows, and cinnamon in a pan over medium heat. Stir continuously until no lumps are visible in mixture. Take off heat and stir in ground Oreo Cookies until combined. Transfer to prepared pan. Using a piece of wax paper, press Oreo mixture evenly into prepared pan.
Let set up for at least 10 minutes. If using 8x8 pan, Cut into bars and serve.
Yields: 16 bars or 24 mini's
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