70 CANDY RECIPES
CHOCOLATE CANDY CLUSTERS RECIPE: HOW TO MAKE IT
I give these as gifts and bring them to parties—they’re always a hit! Try using peanuts in place of walnuts. You’ll love their sweet-salty taste! —Taylor Carroll, Parkesburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.
Nutrition Facts : Calories 132 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 12g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
SPINACH-ARTICHOKE CRESCENT CANDY CANE RECIPE - PILLSBURY.COM
Your favorite party dip is now baked and served inside a candy cane-shaped crescent! Spread a creamy spinach-artichoke mixture onto Pillsbury™ crescent dough, then top with cheese and peppers. Fold and bake dough into a buttery, golden brown candy cane, and serve as a festive appetizer at your next holiday gathering.
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Cook spinach as directed on package; drain. Cool 15 minutes. With hands, squeeze excess liquid from spinach. Measure 1/2 cup of the spinach; set aside for filling. Cover and refrigerate remaining spinach for another use.
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
- In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
- Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free. Add cheese halves on overlapping wide ends.
- Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese. Top with bell pepper.
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle with Italian seasoning.
- Bake 14 to 17 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.
Nutrition Facts : Calories 210 , CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 4 g, TransFatContent 0 g
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