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A Candy Cane Christmas


White Chocolate Covered Oreos


1 pkg. Oreo cookies 6 oz. white chocolate 1 pkg. peppermint sprinkles


Peppermint Hot Chocolate


3 oz. unsweetened chocolate, grated (possibly bittersweet) 1 quart (32 oz.) whole milk 1/3 cup (3 oz.) sugar 1/3 cup (3 oz.) boiling water 1 tsp. vanilla extract 1 tsp peppermint extract Crushed candy cane, garnish Chocolate shavings, garnish


Place the chocolate in a 2


1/2-quart metal mixing bowl. Place the bowl over (but not touching) a pan of simmering water. (The bowl will seem large, but you need the space to mix in the milk.) Stir the chocolate occa- sionally with a rubber spatula. In the meantime, pour the milk into a heavy-bottomed 2-quart sauce- pan. Whisk in the sugar and cook over medium heat, stirring occasionally,


Melt white chocolate.


Dip each Oreo in the white choco- late, then lay out on a paper towel or baking rack.


Sprinkle with peppermint sprinkles. Let cool for about 30 minutes.


Peppermint Popcorn Bark


2 bags microwave popcorn, popped (18-20 cups)


1 6-oz box candy canes, crushed 1 pkg. almond bark


1 tsp. peppermint extract or a few drops of peppermint oil


Place popcorn in a very large bowl (biggest one you have.) Pour crushed candy canes on top of the popcorn. (Crushing them in the food processor is quick and it pulverizes the candy canes.) Melt almond bark according to instructions on the package. Add peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once it has hardened, break into pieces and enjoy!


Candy Cane Syrup


until the milk begins to simmer and bubbles form around the edge. Turn off the heat.


When the chocolate has melted, reduce the heat so the water under the pan barely simmers. Pour the 1/3 cup of boiling water into the melted chocolate, and whisk or beat with an electric mixer until smooth. Dribble in the hot milk mixture as you whisk. When the ingredients are well incor- porated, remove the bowl from the water bath, and stir in the vanilla and peppermint. To serve, ladle the hot chocolate into mugs, and top with a generous dollop of whipped cream. Garnish with crushed candy canes and chocolate shavings.


2 cups of sugar 1 cup of water 6-8 candy canes


Pour sugar and water into sauce- pan; stir together and turn stove on medium.


Break candy canes into pieces. Add them to pan and continue stirring frequently as mixture heats up. Candy canes will start dissolving. The syrup will begin to turn a creamy pink color.


Continue cooking until the syrup comes to a full boil. Let it boil for about 2 to 3 minutes, and then turn off the heat and allow the syrup to cool in the pan.


When it’s cooled, pout the syrup into jars with lids for storage.


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