Peppermint Stirrers

Peppermint Stirrers

Ingredients:
1 package (12) peppermint candy canes
4 oz. white chocolate

decorations of choice (nonpareils or dark chocolate)

Directions:
-With a sharp knife, chop off curved end of candy cane (save for later use, such as peppermint truffles) and set peppermint sticks aside.
-In large bowl over double boiler, stirring constantly, melt white chocolate.
-Remove from heat, mix until completely smooth.
-Using spoon, coat peppermint stick with white chocolate, leaving the smooth end exposed.
-Tap and twirl to remove excess white chocolate and lay onto wax paper to dry.
-Repeat with all peppermint sticks and if using sprinkles of any type, sprinkle liberally before they dry.
-Let dry for 2 hours before packaging or serving.

Peppermint Truffles

Peppermint Truffles
adapted from Wilton

Ingredients:
16 oz. white chocolate, divided
4 oz. pink candy melts
1/2 c. heavy cream
1/8 tsp peppermint extract
1/8 tsp vanilla extract
12 candy canes

Directions:
-In medium bowl over pan of boiling water over medium low heat, combine 12 oz. white chocolate, pink candy melts, and heavy cream.
-Stir until completely melted and smooth.
-Remove from heat, add peppermint and vanilla extracts, stir well to incorporate and place bowl in the fridge overnight (or at least 4 hours).
-Remove bowl from fridge and roll tsp of truffle filling into balls.
-Place formed balls onto wax paper lined baking sheet and place in freezer.
-Meanwhile, crush candy canes, place in small bowl and set aside.
-Melt remaining white chocolate until smooth.
-Remove truffles from freezer, roll to make sure evenness then dip into white chocolate and then into crushed candies.
-Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles.
-Let stand for 1 hour or until completely dry and serve or package in airtight container for up to a week.

Peppermint Bark

Peppermint Bark

14 ounces bittersweet chocolate
14 ounces white chocolate
½ cup candy canes, crushed

Line a baking sheet with parchment paper.

Melt and temper the bittersweet chocolate. Either watch the video or have Dave help you.

Pour the bittersweet chocolate onto the baking sheet and spread it to about ¼ inch thick. Let it set, about 30 minutes. Temper the white chocolate white the bittersweet is hardening.

Pour the white chocolate layer over the bittersweet chocolate layer and spread it evenly (hopefully more evenly than I did. )

Sprinkle crushed candy cane pieces over the white chocolate. Press them lightly so they stick. Let the white chocolate set, about 30 minutes.

Break into small (or large ), irregular (I did a great job with the irregular part) pieces.

Makes about 24 pieces.

Peppermint Chocolate Cookies

1-1/2 sticks butter, softened
1-1/2 cups powdered sugar
1 egg
1-1/2 cups flour
1/2 cup cocoa powder
1 pinch salt
7 ounces dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Using an electric mixer beat the butter until soft. With the mixer on low, gradually add the powdered sugar until creamy, then beat in the egg. In a separate bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

Shape the dough into 12-inch-long cylinder. Wrap tightly in parchment or waxed paper and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

Preheat the oven to 350°; line cookie sheets with silicone baking mats. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. Spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.