When I was a child, a family member made this candy every Christmas, but I can’t find the recipe now. I believe crunched up candy canes were mixed in with melted white chocolate and it was poured out on a cookie sheet (like peanut brittle) to harden up. Not sure if anything else was mixed in with it. Does anyone have a similar recipe for this? It was yummy!
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White Chocolate Peppermint Bark
8 ounces white chocolate, chopped
4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
2 drops peppermint oil or extract
Equipment:
A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat
Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
It might be candy cane cookies, my sister made some once and they were really good!
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CANDY CANE COOKIES
1 c. sugar
1 c. butter, softened
1/2 c. milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. red food coloring
TOPPING:
2 tbsp. crushed peppermint candy
2 tbsp. sugar
Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food color. Cover and refrigerate at least 4 hours.
Preheat oven to 375 degrees. Take 1 teaspoon dough from each half and shape each into 4 inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, curving down top of cookie to form handle of cane. Bake for 9 minutes and immediately sprinkle with topping mixture
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Or, try this one
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CANDY CANE COOKIES
1 box sugar cookie mix
1/2 stick butter, melted
1 egg
1/3 cup softened cream cheese
1/2 cup all-purpose flour, plus additional for surface
Red food coloring
1 1/2 teaspoons peppermint extract
Preheat oven to 325 degrees F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
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Or this,I prefer this one, because it is easier than the other recipes!
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CANDY CANE COOKIES
1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes
1. Beat 1/3 cup shortening and butter on medium speed 30 seconds. Add sugar and baking powder, then egg, milk, and vanilla. Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour. Divide dough in half. Cover; chill at least 1 hour.
2. Preheat oven to 375 degree F. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned. Remove from cookie sheet; cool on a wire rack.
3. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.) Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies. Let stand till set. Makes about 36 cookies.
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I hope one of them is right, I think the 3rd one is the best!
If your looking for something like that you can melt some chocolate to be sure its sticky than set that pan on your kitchen table. Next you take some candy canes or peppermints and set them on a plate and take and kitchen appliance and smash them up till they are small pieces and buy some pretzels at the store and when you get home take a big bowl out and break the pretzels in half and set them in. next you lay some tin foil across the table. hen your done take a pretzel half and dip it into the chocolate partly so it doesn’t drip and sprinkle some of the mushed candy canes or peppermints and set it on the tin foil.
It is called peppermint bark.
Just crush up peppermint candies on the cookie sheet, and pour melted white chocolate chips over them. Once it’s hard, break it up into pieces.
It is one of the easiet Christmas treats to make. My 13 year-old daughter makes it and it is SO yummy.