Peppermint Bark Cups
by Farmgirl Gourmet
10 ounces dark chocolate chips
7 tbsp whipping cream
1 tsp peppermint extract
10 ounces white chocolate chips
6 candy canes, crushed into small bits (rolling pin and ziploc bag will help tremendously)
- Place miniature paper liners on rimmed baking sheet. Set aside.
- Heat a small saucepan with 1 inch of water over medium-low heat. Add the dark chocolate chips, whipping cream & peppermint extract to a small metal bowl and place over the simmering water. Allow to heat until the chips start to melt without stirring. Once the chips look melted, remove the bowl from the pan and stir with a rubber spatula until combined. Using a small hinged scoop, fill small paper baking liners half full with the dark chocolate mixture. Place the baking sheet in the refrigerator for 20-30 minutes to set the chocolate.
- Heat the saucepan of water over medium-low heat again and add the white chocolate chips to a clean metal bowl and place over the simmering water. Allow to melt without stirring. Once the chips look melted and soft, remove the bowl from the pan and stir with a rubber spatula until smooth. Using the small hinged scoop, top each of the dark chocolate cups with the white chocolate and sprinkle with the crushed candy canes. Allow to set in the refrigerator for 20 minutes.
Sugar Dusted Macaroon Trees
2 1/2 cups finely shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 teaspoons pure vanilla extract
Pinch of salt
Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners’ sugar just before serving.
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons milk
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 pound vanilla-flavored candy coating, coarsely chopped
20 bite-size chocolate-covered peanut butter cups, unwrapped
Brown and orange sprinkles or other candies and/or tinted frosting
- Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
- Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
- Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
- Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.