Step 7: Spoon or pipe white chocolate/peppermint mixture into baking cups. Stir crushed candy canes into white chocolate. Continue heating in 15 second intervals until smooth. Step 6: Melt white chocolate in microwave-safe bowl for 30 seconds. Step 5: Crush candy canes with a rolling pin or meat tenderizer. ![]() Tap baking sheet against the countertop to flatten tops and even out chocolate. Step 4: Fill each mini baking cup with a tablespoon or two of chocolate. Note: You can also simply spoon the chocolate into the mini baking cups if you don’t have a pastry bag. Cut the corner of the bag to create a small opening. Step 3: Pour chocolate into frosting/pastry bag or Ziploc bag. Step 2: Melt chocolate in a heat-proof bowl for 30 seconds. Step 1: Line a baking sheet with 24 mini baking cups. ![]() I often use it for making English toffee and hot chocolate sticks because I prefer the taste and perfectly smooth consistency. *Note: you can use almond bark cubes (dark and white) if you’d like, but my favorite kind of chocolate to use for melting is Ghirardelli melting wafers or chocolate chips.
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