WHITE CHOCOLATE PEPPERMINT BARK
Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.
Provided by Pamela Rose
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 47m
Yield 20
Number Of Ingredients 3
Steps:
- Line an 11x17-inch baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
- Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g
WHITE CHOCOLATE CANDY CANE MILKSHAKE
This treat is actually two milkshakes in one. One part is a white chocolate shake, the other is pink peppermint. Pour them one at a time into your glasses, freezing in between each pour. Garnish with whipped cream, white chocolate chips, and candy canes for a holiday treat!
Provided by Food Network
Categories dessert
Time 5m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Add a few drops of peppermint extract to vanilla frosting and mix until incorporated. Use a knife to spread the frosting around the rims of 3 glasses, then roll the glasses on a plate covered with the white chocolate chips. Chill the glasses in the freezer while you make your milkshake.
- Combine the milk and ice cream in a blender and blend on high. Pour half the milkshake into a pitcher and set aside. Add 2 to 4 drops red food coloring and 1 teaspoon peppermint extract to the milkshake remaining in the blender and blend until smooth. Starting with one color, pour a layer of milkshake into each prepared glass and freeze for 10 minutes. Pour in a layer of the other color and freeze for 10 minutes more. Continue layering until you have made several stripes. Top the milkshakes with whipped cream, white chocolate chips, crushed candy cane bits or sprinkles, and 1 or 2 whole candy canes.
WHITE CHOCOLATE-PEPPERMINT DROPS
Provided by Food Network Kitchen
Time 2h10m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
WHITE CHOCOLATE CANDY CANE DROPS
These cookies are festive and always a hit! Every time I make them I'm asked for the recipe. Be sure to pull them from the oven when the edges are just barely golden for moist, chewy cookies.
Provided by MarsdenMom
Categories Drop Cookies
Time 48m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Line cookie sheet with parchment paper; set aside. Chop 4 ounces of the white chocolate; set aside. In a small saucepan, cook and stir the remaining 4 ounces white chocolate over low heat until melted. Set saucepan aside to cool chocolate slightly.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the chopped white chocolate and crushed candy canes.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until cookies are lightly browned around edges. Transfer cookies to a wire rack and let cool.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 84.4, Fat 3.6, SaturatedFat 2.1, Cholesterol 14, Sodium 50.6, Carbohydrate 12, Fiber 0.2, Sugar 6.7, Protein 1.2
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