PEPPERMINT CANDY SPOONS RECIPES

Steps:

• Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
• In the bowl of a stand mixer, beat all cake ingredients until well blended. Spoon batter (it will be thick) into prepared pan.
• Bake for 50 minutes to 1 hour. Cool for 10-15 minutes in the pan before turning out onto a wire rack to cool completely.
• Meanwhile, make the ganache: Place chopped chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form around the edges.
• Pour hot cream over chocolate and let stand for 3-5 minutes. Whisk until chocolate is smooth and shiny.
• Pour ganache over cooled cake. Sprinkle with crushed peppermint candy.

Steps:

• Layer pecans, then candy coating, then chocolate bar into crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature. Do not stir. After 1 hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours). Once mixture has completely come together, stir in caramel bits and turn off the heat. Cover for 5 minutes.
• Meanwhile line counter top or table with a long piece of parchment paper.
• Stir. Use 2 table spoons to scoop out candy from crockpot and scoop it onto parchment paper. Make sure candy is not touching.
• Meanwhile, melt 2 cups chocolate chips and chop 1/2 cup pecans. Drizzle over turtles and garnish with chopped pecans.
• Allow to set completely.
• Serve and enjoy!
• You can double the recipe, but the caramels will start to get a little gritty in the candy if not scooped out quickly enough. So, be careful.
• The photos above are from a double batch that I made. Scoop fast.