Chocolate Covered Candy Canes Measuring Cups, Optional

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Step. 2 In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired. Step. 3 Preheat oven to 375 degrees. Step. 4 Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface.

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Allow to melt over low heat while gently stirring. Once chocolate is just melted, remove the pan from the heat and gently stir in the vanilla extract. Pour into the prepared pan and sprinkle the candy canes over top. Place in the fridge to chill for at 4 hours, then cut into small pieces.

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In a double boiler on simmer (or a glass bowl over a pot of boiling water), melt chocolate while stirring constantly. When fully melted, remove from heat and cool for 5-10 minutes. Pour onto cookie sheet and spread it out until it is about 1/4 inch thick all over. Top with your toppings (sprinkling all over).

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Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch. In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.

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Preheat oven to 325F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a microwave-safe bowl, combine the bittersweet chocolate and butter, and microwave in 30 second intervals, stirring each time, until melted. In a large bowl, whisk to combine the eggs, sugar, and vanilla.

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Directions. 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.

Chocolate Covered Candy Canes Measuring Cups, Optional

Sprinkle the crushed candy canes over the chocolate in an even layer. Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set. See Note 4. Using your hands or a sharp knife, break or chop into 18-20 pieces.

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Line a baking sheet with parchment paper or a silicon mat. Add the white chocolate chips and 1 teaspoon of the vegetable oil to a microwave safe bowl. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating until the chocolate is melted.

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Add the white chocolate disks to a small bowl in the microwave in 30 second increments until smooth, stirring in between each increment. Add white chocolate to small zip lock bag and trim the edge of a corner off. Pipe back and forth quickly over the dipped chocolate portion of the candy canes 3-4 times over each one.

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Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside. Step 3: Wet ingredients. In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined. Step 4: Combine the ingredients.

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In a separate bowl combine flour, cocoa powder, baking soda and salt, mix to combine. Add the dry ingredients into the butter mixture. Turn the mixer to low and add chocolate chips and crushed candy canes, beat on low until well blended. Step Two: Roll cookie batter into tablespoon sized balls.

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Instructions. Preheat oven to 350 degrees. In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla and peppermint extracts and salt and mix on low to combine.

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Melt candy melts in a double boiler or in the microwave in 30 second incremements. Let candy melts cool until almost room temperature. Add candy cane pieces and stir to mix. Add chocolate chips. Quickly stir, and pour mixture onto a cookie sheet lined with wax paper. Sprinkle with remaining 1/4 cup candy cane pieces.

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Stir in the semisweet chocolate until the temperature reduces to between 88 and 90 degrees F. Make the bark: Using a rubber spatula, stir in half of the candy canes and spread an even layer of the.

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Start by preheating your oven to 350. Cream together the butter, brown sugar and cane sugar for 2 minutes using a hand mixer. Mix in the vanilla extra. Beat the egg into the wet ingredients for 1 minute on low speed. In a separate bowl whisk together the flour, dutch coco powder, salt, baking powder and baking soda.

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Line a baking sheet with parchment paper or wax paper. Unwrap two candy canes and lay them on the prepared sheet, flat and facing each other to create a heart shape. Repeat for all candy canes. Melt chocolate. Pipe chocolate into the center of each candy cane heart until filled. If needed, press candy canes back together.