Tuesday, December 22, 2015

Stupid-easy Christmas candy pretty much anyone can make

Posted By on Tue, Dec 22, 2015 at 2:02 PM

The best part about both of these recipes is that the end result looks much harder to make than it actually is. (You could just dip pretzel rods in chocolate and peppermint, but it's way less impressive.) Go on, jump in, look like a hero at your holiday get-together. And don't overthink it; it's just candy.

click image IMAGE VIA WILLIAMS-SONOMA
  • image via Williams-Sonoma
Peppermint Bark
  • 3 white chocolate baking bars (should equal 12 ounces)
  • 1 1/2 semisweet chocolate baking bars (6 ounces)
  • 1 1/2 teaspoons coconut oil (or neutral vegetable oil)
  • 1/4 teaspoon peppermint extract
  • 4 candy canes, crushed (put them in a ziplock and bash 'em with a rolling pin or heavy can)
Line a 9-inch baking pan with parchment or foil, leaving some overhang on the sides.

Melt a half-teaspoon of oil with half of the white chocolate using your preferred method – microwave, double boiler or whatever. (If you don't have a preferred method, I recommend double boiler, but here's a list of like every possible way – your pick.)

Pour the melted white chocolate into the prepared pan, tilting as needed so it forms an even layer. Smooth with a spatula if necessary. Put the pan in the fridge for about 10 minutes, until almost set. (Don't freeze it or leave it long enough to completely set or the layers won't stick together.)

Melt a half-teaspoon of oil with the semisweet chocolate. Once it's melted, stir in the peppermint extract. Pour it over the white chocolate layer and return the pan to the fridge. As above, let it start to firm up but not completely harden, about 10 minutes.

Melt the rest of the white chocolate with the last half-teaspoon of oil and pour it over the two completed layers, then sprinkle with crushed peppermint candy.

Refrigerate the pan until the bark is completely hardened, at least two hours or overnight. Once it's set, lift it out by the overhanging foil or parchment and break into pieces (or leave it in and cut into squares with a thin, sharp knife). Keep refrigerated.


click image IMAGE VIA LULU THE BAKER ON PINTEREST
  • image via Lulu the Baker on Pinterest
Oreo Pops
  • package of Double-Stuf Oreos
  • package of lollipop sticks
  • white or milk chocolate baking bars or melting wafers 
  • coconut or neutral vegetable oil
  • crushed candy canes (or sprinkles, nonpareils, or almond flakes)
  • long-handled wooden spoon
(Amounts are not specified above; make as few or as many as you like with these general directions.) 

Line a cookie sheet with waxed paper.

Shove the lollipop sticks into the Oreos just short of letting them stick out the other side. (You may need to smash them back down after inserting the sticks.) Place on the tray and place the tray in the fridge so the cookies can cool down.

Meanwhile, melt the chocolate with the oil. (See above for melting advice and proportions; about a half-teaspoon oil to 4 or 6 ounces of chocolate. Err on the side of less oil.)

Take the cookie sheet and chilled cookies out of the fridge and put the spoon on the sheet. Working quickly in an assembly-line fashion, dip each cookie in the chocolate, lay it down with the lollipop stick resting on the handle of the wooden spoon, and sprinkle with crushed peppermint, sprinkles, or whatever. (Resting the sticks on the spoon handle helps the pops harden flat, instead of at an angle.)

Return the sheet to the fridge for a few hours to let the pops cool and set up. Keep refrigerated. 



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