Hershey's Chocolate Mint Candy Canes (12ct)

£9.9
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Hershey's Chocolate Mint Candy Canes (12ct)

Hershey's Chocolate Mint Candy Canes (12ct)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Followed the recipe exactly (I weigh my ingredients) and chilled mine for 4+ hours and they all flattened out in the oven. If you’re looking to make these in advance, I would recommend baking and freezing just the cookies themselves, then thawing, dipping, and decorating when you need them.

Pair with Christmas cookies in a jar or homemade vanilla sugar for a sweet homemade treat anyone would love to receive!If you have some green and red mini smarties or pebbles then these look good too and very Christmassy. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. This year, when you open a box of Venchi chocolates, the doors to a world full of sparkle where anything is possible, open as well.

I did have to use all Dutch process cocoa as I couldn’t find black cocoa powder, but it was Ghirardelli brand. Pour the melted chocolate onto the prepared baking tray and spread it to an even layer about ½ cm or ¼ inch thick.I didn’t have parchment paper so I floured my pan and chilled the dough for a few minutes beforehand. If you would like to go the extra mile and temper it, you can find more details about it in my Peppermint Chocolate Bark Post. Any questions, leave them in the comments below – and if you have a go at the them, make sure to tag me on social media so I can see them! The dough needs at least 30 minutes to chill in the fridge so the cookies don’t spread out too much.

Rocky Road is just fantastic - love its versatility and what better way to use up those pesky Candy Canes that seem to have multiplied in my house over Christmas. You need 2–3 standard-size candy canes (24–36g), depending on how much candy cane topping you like on your peppermint bark. Also, I fully plan to share a new candy cane or chocolate peppermint cake with you each holiday season. Once the white chocolate has melted, get the other chocolate out of the fridge, and spoon the white chocolate on top until it is covered.But they look so fancy, and they’re perfect for gift-giving, hot chocolate bars, and just because it’s the holiday. But I did discover a sweet spot that could help minimize the chances of breakage at least with this particular chocolate brand. Crushed and sprinkled on melted chocolate, this Peppermint Candy Cane Chocolate Bark Recipe is so moreish! As you can see from the photos above, once the bark is set, it is a simple matter of breaking it into pieces.

Wrap up a set of candy canes–I like to use a cellophane bag tied with a ribbon–for friends, neighbors, hairstylists, teachers, and more. Some like to add oil to the chocolate chips (not melting wafers) so the chocolate won’t harden as quickly.For the frosting I just went for a classic american buttercream frosting of unsalted block butter (not a spread), icing sugar, with peppermint extract added in! My biggest piece of dessert-related advice ever: you will never regret making a triple batch of peppermint bark. If you’ve ever been to HomeSense (aka Homegoods in the US) you know they have an awesome selection of discount bakeware, props (it’s where I get most of my cake stands), and generally everything you could ever want for your home.



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