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Posts Tagged ‘White chocolate’

Leprechaun Crunch

Posted in Recipes, tagged , , , , , , on March 4, 2013 | 3 Comments »

Normally for the holiday’s I make chocolate covered popcorn. This is popcorn that is mixed with pretzels, peanuts, and M&M’s (I try and find the seasonal bags), and all of it is coated in white chocolate and drizzled with milk (or dark) chocolate. It is so good!

However, for St. Patrick’sDay, I did something a little different. How about some Leprechaun Crunch? It’s just as good as the popcorn, and it’s easy to add in whatever you prefer!

This starts with mint cookies. I used a box of Andes Creme’ de Menthe cookies, but you could use Thin Mints (if you bought extra during Girl Scout cookie season!) or Grasshopper cookies (made by Keebler). I added chopped up Andes mints, pretzel pieces, and green M&M’s (I just used regular milk chocolate M&M’s, but you could use whatever flavor M&M’s you want, as long as it’s green!). All of this is covered in dark chocolate and drizzled with white chocolate. A few shamrock sprinkles for good measure, and you have a fun St. Patrick’s Day candy!

Leprechaun Crunch/Bake, Run, Live

Leprechaun Crunch

1 box Andes Creme’ de Menthe cookies, roughly chopped
2 cups mini pretzels, lightly broken
15 Andes mint candies, finely chopped
1 cup green M&M’s
1 pound dark melting chocolate
1/4 pound white melting chocolate
Shamrock sprinkles (optional)

Line a 10 1/2 x 15 1/2 inch pan with wax paper. Place the cookies, pretzels, mint candies, and M&M’s on the wax paper. Spread everything out so it is an even layer. Melt the dark chocolate according to your favorite method, then pour it evenly over everything. Melt the white chocolate and drizzle that over the dark chocolate. Sprinkle on the shamrock sprinkles (if using). Refrigerate for 15-20 minutes, or until the chocolate has set. Remove the pan from the refrigerator and break the candy into pieces. Enjoy!

Leprechaun Crunch/Bake, Run, Live

Leprechaun Crunch/Bake, Run, Live

I’m linked at: Flour Me With Love, Mrs. Happy Homemaker, Sumo’s Sweet Stuff, Or So She Says, Make Ahead Meals, I Heart Nap Time, Craftionary, The Frugal Girls, Create With Joy, The Chicken Chick.

Made with love, not calories!

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Peppermint M&M Bark

Posted in Recipes, tagged , , , on December 24, 2012 | Leave a Comment »

I mentioned recently that I was on the lookout for White Chocolate Peppermint M&M’s.

Well, I found them!

I have to admit that I am not a big fan of white chocolate. It’s ok, and I’ll eat it, but it isn’t my first choice.

That said, the M&M’s have a really nice flavor and I think it actually works well with the white chocolate.

Chocolate bark is a favorite holiday candy. It’s easy to make and can be made with a lot of flavor combinations. I thought that the peppermint M&M’s would be a nice addition to peppermint bark, by adding crunch, color, and of course, additional peppermint flavor!

007 Peppermint M&M Bark

Peppermint Bark

2 cups semi-sweet chocolate chips
1 teaspoon peppermint extract (do not use peppermint oil)
2 cups white chocolate chips
1 bag White Chocolate Peppermint M&M’s, chopped

Line a jelly-roll pan or sheet pan with silpat or wax paper. Set aside.

In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30 second intervals (stirring after each one), until the chocolate is melted and smooth. Stir in the peppermint extract. Evenly spread the chocolate onto the prepared pan. Refrigerate for 10 minutes, or until the chocolate has set.

In a microwave-safe bowl, melt the white chocolate chips, using the same process as before. Once the chocolate is smooth, evenly spread this over the semi-sweet chocolate layer. Sprinkle on the chopped White Chocolate Peppermint M&M’s. Refrigerate for 10 minutes or until the chocolate is set. Break into pieces and enjoy!

008 Peppermint M&M Bark

Made with love, not calories!

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Peppermint Brownie Batter Bark

Posted in Recipes, tagged , , , , on August 29, 2012 | Leave a Comment »

I love brownies!

And I will try all things brownies!

Like this Brownie Batter Bark. A layer of white chocolate, topped with a layer of brownie batter, then topped with a layer of dark chocolate! How good does that sound? However, I wanted to add something to it- make it my own! Peppermint! I added a little peppermint extract to the dark chocolate layer, then sprinkled on chopped Andes mints! You get a hint of the peppermint, without loosing the taste of the brownie batter. A perfect after dinner treat!

 

One Year Ago: Butter Pecan Ice Cream

Peppermint Brownie Batter Bark
Recipe adapted from Cookies and Cups

12 oz. white melting chocolate
3 cups dried brownie mix
12 tablespoons (1 1/2 sticks) butter, softened
10 oz. dark melting chocolate
1/2 teaspoon peppermint extract
2/3 cup finely chopped Andes mints

Line a baking sheet with silpat (parchment paper or wax paper will also work) (I used an 11″x17″ baking sheet).

Melt the white chocolate according to your favorite method (I used the microwave). Spread the melted white chocolate evenly over the prepared baking sheet. Place in the refrigerator for 10 minutes.

In a small mixing bowl, mix together the dried brownie mix and butter. You want to make sure that all the dried mix has been incorporated with the butter (kind of like creaming butter and sugar for most cookie recipes). After the white chocolate has set for 10 minutes, remove it from the refrigerator and evenly spread on the brownie mixture. Return the baking sheet to the refrigerator for another 10 minutes.

After 10 minutes, melt the dark chocolate according to your favorite method. Once melted, stir in the peppermint extract. Working quickly, and in small sections, spread on the dark chocolate and sprinkle on the chopped Andes mints. Note: working in small sections is easiest, as the chocolate will set up very quickly on the cold brownie batter, then the chopped mints won’t stick!

Return the baking sheet to the refrigerator for another 10 minutes. Once the chocolate has set, break into pieces and enjoy!

Made with love, not calories!

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Biscoff Truffles

Posted in Recipes, tagged , , , on March 21, 2012 | 7 Comments »

Just so that you know, I am still infatuated with Biscoff cookies and Biscoff Spread!

I came across Oreo Truffles the other day and knew I needed to make them with Biscoff cookies. So that’s what I did! Crushed Biscoff cookies, cream cheese, and Biscoff spread-all mixed together and dipped in white chocolate. Easy and delicious! Now, if you don’t have the Biscoff spread, just increase the amount of cream cheese until you have a soft enough mixture that you can roll.

Biscoff Truffles
Makes 24 truffles
Prep time: 45 minutes    Resting time: Up to 30 minutes

1 8.8 oz. package of Biscoff cookies
2 oz. cream cheese, softened
1/2 cup Biscoff spread*
1/2 lb. white melting chocolate

In a food processor, pulse the unwrapped cookies until they resemble crumbs. Set aside 2 tablespoons worth of the crumbs. To the rest of the cookies, add in the cream cheese and the Biscoff spread. Pulse till the mixture is combined and starts to bind together. *Note: I used creamy Biscoff spread- if you use crunchy, you may need to use more as it has a thicker consistency.

With a small ice cream scoop, scoop out the mixture and work it in your hands a couple times, then roll it into a ball. Place the ball onto a wax paper lined cookie sheet. Continue until all the cookie mixture has been rolled. Set aside (note: if they feel soft after rolling them, put the cookie sheet into the refrigerator for 10-15 minutes. After that time has elapsed, go ahead and melt your chocolate).

In a medium-sized, microwave safe bowl, melt the white chocolate for 30 second intervals until melted (adding vegetable or coconut oil if needed). With a fork or circular dipping tool, dip the truffle centers into the white chocolate. Cover completely and gently tap off the excess chocolate. Place the truffle back on the wax paper and sprinkle on the Biscoff cookie crumbs that you set aside earlier. After all the truffles have been dipped, refrigerate for 10-15 minutes or until the chocolate has set. Remove from the refrigerator and enjoy!

Made with love, not calories!

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Santa Claus Cookies

Posted in Recipes, tagged , , , , on December 3, 2011 | 7 Comments »

Here is day 3 of the 12 Days of Christmas Cookies!

Not all cookies on a cookie tray need to be homemade to be special, or festive. The cookies today start off with a store-bought cookie. Some white chocolate and sanding sugar turn a boring cookie into…Santa Claus!! Have any little elves (kids) running around? This would be a fun decorating activity for them!

Santa Claus Cookies
Makes 32 cookies
Prep time: 30 minutes    Chill time: 10 minutes

1 package Nutter Butter cookies
1 pound white melting chocolate
Red sanding sugar
Chocolate melting chocolate (or mini M&M’s…brown, blue, or green)
Light pink gel food coloring (or mini M&M’s…red)

Line a cookie sheet with wax paper. Set aside. Melt white melting chocolate according to your favorite method. Holding one end of a cookie, dip the other end into the white chocolate- just shy of the middle (this will be Santa’s beard). Place on wax paper and repeat with remaining cookies.
Once the bottoms are set, hold on to the bottom and dip the top 1/3rd of the cookie into the white chocolate. This will be the hat, so make sure you don’t go as far into the chocolate as you did the first time. Place cookie on the wax paper and sprinkle with red sanding sugar. Note: I try to leave a little white at the bottom, so it resembles the white fur trim, but it doesn’t have to be perfect.
Now, you can either place the cookies in the refrigerator and let the chocolate set (10 minutes), or if you are impatient like me, you can move on to decorating Santa’s face!
Here you have 2 options:
1) You can use melted milk chocolate for his eyes (a small paintbrush or the end of a sucker stick works well for this), and a small amount of melted white chocolate with a tiny amount of light pink gel food coloring for his nose…or
2) If you are using mini M&M’s, dab on a small amount of melted white chocolate and apply the eyes and nose (brown, blue, or green M&M’s for the eyes, red for the nose).
Note: As you can tell by the pictures below, I did not use mini M&M’s. Instead, I used 2 mini chocolate chips for the eyes, and a red candy ball (they were part of a holly jimmie/sprinkle mix) for the nose. So you really have more than 2 options :)

Let the chocolate set (just a few minutes) and enjoy!

Santa’s beard

Santa’s hat

Santa’s face!

Do you like to “doctor” up store-bought cookies? If you do (especially for Christmas), feel free to post a link!

Made with love, not calories!

I’m linked to:
Flour Me With Love

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