Hershey's Chocolate Mint Candy Canes (12ct)

Product Information

Then swirl around with the back of a spoon to get that marbled effect and top with crushed candy canes. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture. I use the Nielsen Massey peppermint extract because it’s my favourite and the quality is the best – but you can use any you fancy! Dip each candy cane hook into the chocolate, using a spoon to make sure it gets covered front and back.

When your chocolate is fully melted, add in the remaining chocolate and peppermint essence and continuously stir until all the chocolate is melted. If you’re looking for something extra special for a holiday party, or to have with your family and friends on Christmas Eve or Christmas Day, these chocolate dipped candy canes are perfect.It would have been ideal if I’d had the foresight to do a gingerbread cookie recipe to tie in with this post, but it wasn’t in my plans (neither was the Nutcracker) so you get these Dark Chocolate Candy Cane Cookies instead! Bake for 20-35 minutes, depending on how many of what size pan you used--three 9” will bake the fastest, until a toothpick inserted in the middle comes out with some moist crumbs but no raw batter. Give the mixture a very quick stir to coat everything, and then pour the whole mixture out onto the wax paper on the a cookie sheet. But they look so fancy, and they’re perfect for gift-giving, hot chocolate bars, and just because it’s the holiday.

The size of the baking tray doesn't matter too much as the only difference will be the thickness of the chocolate bark. I suspected they were an American import but a wee bit of Googling showed that their history appears to stretch back much further. I’d love to know how you got the candy to not get all melted on top – when I just pressed it into the tops of the last sheet of cookies when they came out of the oven, most of it still fell off after taking them off the wire rack and during transport, as well as when you took a bite! Start by unwrapping candy canes (as many as you need) and laying them out on a sheet of wax paper or parchment paper. These Chocolate Candy Cane Crunch Cookies start with a cocoa cookie dough base, hinted with peppermint extract and flecked with white chocolate chips and crunchy crushed candy cane pieces.I don’t use this method, because it makes the chocolate pretty soft, and takes longer for it to harden when they’re finished. So simple yet so Christmassy, our peppermint candy cane white chocolate fudge tastes just as good as it looks with the fantastic red and white candy cane pieces providing pops of colour and flavour throughout. This cake is pretty forgiving, but a couple steps are necessary: sifting your dry ingredients and beating it on medium for 2 minutes after scraping the bowl. They may not look completely melted, because they retain their form, and it’s easy think they’re not melted yet.

Rich and fluffy chocolate cake filled and frosted with sweet peppermint buttercream and crushed candy canes. You can temper the chocolate instead if you’d like, which results in a harder chocolate bark with a little “snap” to it. Stir in the peppermint extract then spread evenly in a thin rectangle on the prepared parchment paper. You can use a knife and try and be precise or be free to break into pieces that are assorted shapes and sizes.If you don't have a food processer another method you can try it to add them to a zip lock bag, push down to remove any air, seal and use the back of a spoon to crush them into small bits. Anyway you can get so creative with this Christmas bark – you could add nuts, coconut, lollies, anything you want really! Add the candy cane pieces to the sieve, shaking the candy cane dust into the chocolate, reserving the larger pieces. My biggest piece of dessert-related advice ever: you will never regret making a triple batch of peppermint bark. You may need to add more–it really just depends on how much chocolate you use when dipping, and that can vary.

Rolling the dough into balls isn’t necessary but gives the cookies nice round, smooth edges while they bake.Start by whisking together the butter and sugar, then add the egg, vanilla, and peppermint extracts. We have used a combination of Food Thoughts Luxury Dark Chocolate and White Chocolate Chips to create the perfectly balanced chocolate crunch for everyone! I baked these cookies for the first time today following your recipe exactly and they are OFFICIALLY MY FAVORITE CHRISTMAS COOKIE! This is one of the easiest holiday treats, and I’ve been making at least 4–5 batches every holiday season since I first published the recipe in 2014.