Dipped Peppermint Spoons Recipes

Steps:

• Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.
• Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all.
• Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted.
• Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary.
• Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.

Steps:

• Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
• Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
• Wrap spoons in plastic wrap or cellophane.

Steps:

• In a microwave-safe bowl, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Dip each spoon into chocolate; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; let stand until set., In a microwave-safe bowl, melt semisweet chocolate and remaining shortening; stir until smooth. Dip coated spoons into chocolate mixture; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; sprinkle with coarse sugar. Let stand until set.

Steps:

• Line a baking sheet with parchment paper.
• Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
• Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
• Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.

Steps:

• LINE baking sheet with wax paper.
• MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set.
• MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough

Steps:

• In a microwave-safe bowl, melt milk chocolate chips with 2 teaspoons shortening; stir until smooth. Repeat with white baking chips and remaining shortening. Dip spoons into either mixture, tapping handles on bowl edges to remove excess. Place on a waxed paper-lined baking sheet. Pipe or drizzle milk chocolate over white-dipped spoons and white mixture over milk chocolate-dipped spoons. Use a toothpick or skewer to swirl chocolate. If desired, decorate with coarse sugar or sprinkles if desired. Chill for 5 minutes or until set. Use as stirring spoons for coffee or cocoa.

Steps:

• Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
• Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
• Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.