You’ll need these ingredients for White Chocolate Candy Cane Pretzel Sticks: And it happens to be non GMO, peanut free, gluten free, and uses real vanilla, for the win! For the record, I’m so glad I rebelled against the non-gourmet, candy coatings because you can literally taste the quality of this product…it’s pretty perfecto for this job. After years of using both, the jury is still out on that one. To me, it would be a toss-up if you asked which is better. We have a couple household, gourmet chocolate brand names made right here in the bay area…Guittard and Ghirardelli. The kind you could eat right out of the bag, or doesn’t last long in your pantry because the flavor’s so good. It all hinges on…the chocolate coating.įirst, I’ve noticed this type of recipe typically calls for candy coating, but when I first experimented with this idea, I really wanted to use a gourmet chocolate product. Melting chocolate, dunking pretzels, and dusting them with crushed candy cane…sounds easy enough, right? Well, it can be very tricky, actually. White Chocolate Candy Cane Pretzel Sticks Great for kids and adults, but they can be a little tricky to make…come see! These sweet and salty Christmas wands are so fun to make and even more fun to eat. Store in an airtight container.White Chocolate Candy Cane Pretzel Sticks are one of my most addictive holiday treats. Sprinkle with crushed candies and place on waxed paper. Dip cookie ends into melted chips allow excess to drip off. Cool 2 minutes before carefully removing from pans to wire racks to cool completely., In a microwave, melt white chips stir until smooth. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Repeat with red ropes and remaining white ropes. Place each green rope next to a white rope press together gently and twist. Divide green and red dough into 24 portions each. Refrigerate 1-2 hours or until easy to handle., Preheat oven to 350°. Divide remaining dough in half add green food coloring to 1 portion and red food coloring to the other. Combine flour and salt gradually add to creamed mixture and mix well., Set aside half the dough. In a large bowl, cream butter and sugar until light and fluffy.With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes. (Be sure to cool cookie sheets completely before spreading out more batches.) Set finished cookies aside to cool completely, about 15 minutes, then store in an airtight container up to 2 days. Repeat baking and rolling process with remaining dough. Repeat rolling process with remaining cookies if they become too cool and fragile for shaping, return them to the oven for 30 seconds or so to soften. Firmly roll the cookie around the thin handle of a wooden spoon or the larger end of a chopstick, then slide cookie off and transfer to a large plate. Working quickly, use a metal spatula to gently transfer one cookie to a flat surface. Bake 1 sheet of cookies at a time until the edges are firm to the touch but have not yet taken on any golden color, 6 to 7 minutes. Pipe diagonal lines of red (and burgundy, if using) dough over the rectangles to resemble candy canes. To form each cookie, use a small offset spatula to spread 2 teaspoons of the uncolored dough into a 3 1/2- by 4 1/2-inch rectangle on a prepared baking sheet, spacing them about 2 apart. Transfer dough to a pastry bag fitted with a 1/8 round tip or a resealable bag with a corner cut off. Continue this step, repeating the process with each color.) Add food coloring to bowl, and mix with a spoon until dough is evenly colored. (If using burgundy food coloring as well, divide dough into 2 bowls and add red coloring to one and burgundy to the other. Transfer 1/2 cup of the dough to a medium bowl. With the mixer on low speed, slowly add flour mixture, beating until incorporated. Add egg whites and peppermint extract and beat on low speed until well combined, about 1 minute more. In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. In a medium bowl, whisk together flour and salt. Line 2 large baking sheets with parchment paper set aside.
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