Peppermint White Chocolate Dip Recipes
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
CHOCOLATE-COVERED PEPPERMINT CANDIES
These chocolate-covered peppermint candies are a family holiday tradition, and a variation on a popular southern candy recipe.
Provided by Atta Girl Amy
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Combine powdered sugar, sweetened condensed milk, butter, salt and vanilla in a large bowl and blend thick and combined. Gently mix in 1 ½ cups of crushed peppermint candy until fully incorporated.
- Roll filling into ¾-inch round balls. Place on a baking sheet lined with parchment paper and chill or freeze for at least 30 minutes.
- When you're ready to dip the candies, melt 12 ounces of semisweet chocolate in a double boiler over low heat or in a microwave. If using a microwave, heat chocolate for 30 seconds at 50 percent power, then stir. Continue microwaving in 15-second increments at 50 percent power until the chocolate is completely melted.
- Be careful not to overheat the chocolate or it will seize and clump, and you'll be unable to use it for dipping. If necessary, thin the chocolate with vegetable oil, a teaspoon at a time, until it's a good dipping consistency.
- Working in small batches, dip chilled candies in chocolate. The best way to do this is to lay a candy on the tines of a fork. Lower the fork into the warm chocolate, until the candy is submerged. Then, raise the fork, allowing the extra chocolate to drip through the tines. Tap the fork on the edge of the dipping bowl to remove any excess chocolate. Then gently slide the dipped candy onto baking sheet lined with parchment.
- Before the chocolate has time to cool and set, sprinkle candies with remaining peppermint pieces.
Nutrition Facts : Calories 189 kcal, Carbohydrate 29 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 54 mg, Sugar 26 g, ServingSize 1 serving
PEPPERMINT-WHITE CHOCOLATE DIP
Top this Peppermint-White Chocolate Dip with crushed candy canes for a beautiful festive dessert. Cream cheese, white chocolate, peppermint extra and more come together for a delicious Peppermint-White Chocolate Dip for your holiday table.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 28 servings, about 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Beat cream cheese and melted chocolate in large bowl with mixer until blended.
- Add dry pudding mix, milk and peppermint extract; mix well. Whisk in COOL WHIP.
- Refrigerate 1 hr.
- Spoon dip into serving bowl; top with crushed candy.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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- In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium speed until light and fluffy, about 2 minutes. Blend in the egg, vanilla, and peppermint extracts. Scrape down the bowl if needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Fold in the chocolate chips.
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- Melt white chocolate melting wafers in a microwave-safe, medium-sized bowl at 30-second increment. Keep stirring after every 30-second to make sure your white chocolate is silky smooth.Once your white chocolate has melted. Open the freezer door, place your bowl in the freezer and keep stirring with the freezer door open. The cold air of the freezer will bring down the temperature of melted white chocolate. Ideally, it will be ready for use when it is at 80F or 27C.
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Estimated Reading Time 5 mins
- Melt the white chocolate melting wafers, candy coating, or almond bark in the microwave, according to package instructions. If you are going to use white chocolate chips, place the chocolate chips in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth. It might take a little more or less time, depending on your microwave. The key is to not over cook the chocolate.
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Estimated Reading Time 8 mins
- In a microwave-safe bowl, heat the white chocolate for 15 seconds. Stir and heat again until chocolate is melted and smooth. Set aside.
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- In a stand mixer, cream the shortening, butter & sugar until creamy. Add egg, vanilla, & peppermint extract. Mix until combined.
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- For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.
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