OREO CANDY CANE RECIPES

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OREOS AND CANDY CANE CHOCOLATE BARK RECIPE: HOW T…



Oreos and Candy Cane Chocolate Bark Recipe: How t… image

There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. —Robin Turner, Lake Elsinore, California

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield about 1-1/2 lbs.

Number Of Ingredients 5

2 packages (10 ounces each) dark chocolate chips
10 candy cane or chocolate mint creme Oreo cookies, split and chopped
1/3 cup white baking chips
1/8 teaspoon peppermint extract
2 candy canes, crushed

Steps:

  • Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 158 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 36mg sodium, CarbohydrateContent 21g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

SWIRLED CANDY CANE CUPCAKES RECIPE - BETTYCROCKER.COM



Swirled Candy Cane Cupcakes Recipe - BettyCrocker.com image

Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies – perfect for dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 6

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 teaspoon peppermint extract
1 teaspoon red paste food color
2 containers (12 oz each) fluffy white whipped frosting
1 cup crushed hard peppermint candies (about 30)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Top each with crushed peppermint candies.

Nutrition Facts : Calories 251 , CarbohydrateContent 35 g, FatContent 2 , FiberContent 1/2 g, ProteinContent 1 1/2 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 346 mg

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