ChocolateDipped Fruit Slaylebrity
Preheat your oven to 350°F and place your oven racks towards the middle of the oven. In the bowl of your stand mixer, or a medium to large bowl if using a hand mixer, beat the butter and sugar until light and fluffy, about five minutes on medium speed with a stand mixer. 1 cup unsalted butter, ⅖ cup granulated sugar.
Chocolate Dipped Sticks
Preheat oven to 400°F. Line baking sheet with parchment paper. Roll out puff pastry into a rectangle. Cut 10 strips. Mix cinnamon and sugar together. Brush pastry with butter. Sprinkle sugar evenly on top of butter. On bottom half of each strip evenly divide mint chocolate chips and press into pastry. Fold in half from top to bottom pressing.
Bogdon's Reception Sticks Double Dip Mint/Peppermint
Line a large baking pan with wax paper. Melt chocolate in microwave, starting with 30 second increments. Stir and repeat until melted. Dip peppermint sticks in melted chocolate, gently tap to allow excess to drip off. Lay the chocolate dipped peppermint sticks on wax paper lined baking sheet and decorate with sprinkles or other mini candies.
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Directions. Remove the leaves off the mint stems. Wash and thoroughly pat dry. If there is any moisture, the chocolate won't stick. Using a microwave or double boiler, melt the dark chocolate until smooth and runny. Dip each leaf, covering both sides of half the mint leaf. This is easiest done by dragging it through the chocolate in one.
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Add the white chocolate disks to a small bowl in the microwave in 30 second increments until smooth, stirring in between each increment. Add white chocolate to small zip lock bag and trim the edge of a corner off. Pipe back and forth quickly over the dipped chocolate portion of the candy canes 3-4 times over each one.
Mikado chocolate dipped sticks Stock Photo, Royalty Free Image
In a large bowl stir together the coconut oil, cacao powder, almond butter, honey, vanilla, peppermint extract and salt. Heat the mixture slowly on low heat over simmering water (double boiler) for 5 to 10 minutes until all ingredients are combined. Chop the pecans in a food processor. Add the chopped pecans and shredded coconut to the melted.
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First, dip the end of the stick in the melted chocolate and stick it into the ball. Then use the stick to dip it into the chocolate and gently twist and rolls it to allow the excess chocolate to fall off. Immediately after placing the dipped mint ball on the parchment paper, cover each ball with sprinkles for decor.
Bogdon's Reception Sticks Double Dip Mint/Peppermint Chocolate, Green
When ready, preheat the oven to 350°F. Remove the dough from the freezer, unwrap, and slice into ¼-inch slices. Place the cookies on the lined baking sheets. (You will get 35-40 cookies.) Bake for 8-10 minutes, or until the edges of the cookies are set. Remove from the oven and let cool before dipping in chocolate.
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Add 1 tablespoon shortening to the bowl. Microwave in 30 second increments, stirring every time, until the chocolate chips are mostly melted. Stir until the mixture is completely smooth. When the cookies are cool enough to handle without falling apart, dip each one halfway into the chocolate.
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Arrange the slices 2 inches apart on parchment-lined baking sheets. Bake the cookies on the top rack of the oven for 22-26 minutes. Transfer to wire racks to cool. Heat chocolate in a microwave for 1 minute, stir gently and continue heating in 15-second increments until smooth. Dip 3/4 of the cookie into chocolate.
Bogdon's Reception Sticks Double Dip Mint/Peppermint
In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips.
ChocolateCovered Peppermint Candy Cane Sticks
Instructions. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. With a mixer or hand mixer, cream the butter, white sugar, and brown sugar together until creamy and smooth, about 1 minute.
Chocolate Dipped Sticks
Step 1 Dip peppermint sticks, one at a time, into melted chocolate. Transfer to a baking pan lined with parchment paper. Step 2 Allow chocolate to set slightly, about 5 minutes. Roll chocolate end of peppermint sticks in nonpareils. Return to lined pan and let stand at room temperature until chocolate hardens.
Dark Chocolate Mint Sticks in Gift Box
Instructions. Line baking pan with wax paper. Melt chocolate according to package instructions. Dip peppermint sticks in melted chocolate, gently tap to allow excess to drip off. Lay on wax paper lined baking sheet and decorate with sprinkles or other mini candies. Allow chocolate to harden or place in refrigerate for about 10 minutes to allow.
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Chocolate mint sticks in 75g pack from Maître Truffout. Mint. 2.64 Ounce (Pack of 1) 3.5 out of 5 stars. 31. $12.28 $ 12. 28 ($4.65 $4.65 /Ounce) Save more with Subscribe & Save. FREE delivery Tue, Mar 12 on $35 of items shipped by Amazon. Nestle UK Quality Street Match Makers Cool Mint Chocolate sticks 120g x 2 box Imported from Ireland.
Do It Yourself Holiday Chocolate Dipped Pretzels
Instructions. In a mixing bowl combine the cream cheese and peppermint extract. Beat in the powdered sugar until a smooth ball forms (add more as needed to create a moldable dough). Using about 1 teaspoon of dough, roll into a ball, set on a large parchment-lined cookie sheet and press ball into a flat disc with a fork.
