Hershey's Chocolate Mint Candy Canes (12ct)

Product Information

All you’re doing here is chopping up the chocolates separately, melting them separately with a little oil to thin the melted chocolate, and layering them on top of one another. I made this candy cane bark today in my home kitchen with talented and bubbly TV host Karen Elgersma. Some like to add oil to the chocolate chips (not melting wafers) so the chocolate won’t harden as quickly. If you try and melt too much at once, some of the chocolate will get too hot before all the chocolate melts.

Rich and fluffy chocolate cake filled and frosted with sweet peppermint buttercream and crushed candy canes. By blending heritage and expertise of great-tasting, Great British chocolate with modern standards of sustainability and ethics, Love Cocoa is making chocolate history.I even looked for it online, but can’t find the exact one I saw (or at least the way I remember it). But if you were heavy handed with the peppermint extract in the frosting, or if you just like them, you can leave the candy canes out or just layer them in the filling. I decided to use a basic chocolate cupcake sponge flavoured with peppermint extract – if you don’t want the sponge minty as well though, you can just leave that out! Cutting it at this earlier stage made the slices clean and reduced the chance of separation between the layers due to the fact I was using chocolate chips.

I did have to use all Dutch process cocoa as I couldn’t find black cocoa powder, but it was Ghirardelli brand. If you MUST do more than that at once, I would recommend melting the chocolate by using a double boiler and NOT in the microwave. I have always adored festive baking because of the flavours, the fact that people get so much joy out of it, but this year really has seen such an increase in baking becoming a hobby that I am even more excited to share delicious recipes! Scoop the cookies onto a small pan lined with parchment paper, using a 2 Tablespoon (size 30 or 1 oz. You can also make the entire cake a day or two ahead and keep it in the fridge—but only if you make sure it’s fully sealed with frosting (no gaps at the bottom).If you’re looking to make these in advance, I would recommend baking and freezing just the cookies themselves, then thawing, dipping, and decorating when you need them. Melting chocolate, especially white chocolate can be tricky – make sure to only microwave in short bursts, and stir every time.

It would have been ideal if I’d had the foresight to do a gingerbread cookie recipe to tie in with this post, but it wasn’t in my plans (neither was the Nutcracker) so you get these Dark Chocolate Candy Cane Cookies instead! You can spread/pour out the melted chocolates in an 8- or 9-inch square baking pan, or simply spread on a baking sheet, where the thickness is up to you.Ribbons and lights deck the halls, whilst sweet treats are hanging from the tree: indulge in our candy cane bauble filled with delicious assorted milk and dark Comet chocolates. And by active cooking time I mean crushing candy canes then adding them to chocolate chips melted in the microwave.