![]() ![]() ![]() Pretzels: I like to use mini pretzels.With only 3 basic ingredients you have an impressive treat that is share worthy! Here is what you need to get started: INGREDIENTS FOR CANDY CANE PRETZELSĪdd this to your list of easy dessert options. All that is left is to deliver to your family and friends and be prepared for lots of hugs. Or you can even just add it into a mason jar and use a seasonal fabric to top things off. Add a little salt with the mini pretzels and watch the salt emphasize the flavors! Fill some clear bags, tie with ribbon, and add a quick tag. The white chocolate and candy cane combination is amazing. With just THREE INGREDIENTS you end up with a sweet treat that is hard to share. That is where this recipe comes into play. Especially when it is December and the amount of candy canes filling your home is overwhelmingly large. Something sweet, maybe a little salty, and definitely covered in candy canes. Long Lasting: These will stay fresh for up to two weeks, making this a go-to make ahead dessert recipe.It’s hard to beat and irresistibly delicious. Perfect Balance of Sweet and Salty: Using salted pretzels gives you the most amazing sweet and salty flavor combination.Melt the chocolate, dip the pretzels, sprinkle with peppermints. Easy Candy Recipe: This has got to be one of the easiest holiday candy recipes.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes. (Be sure to cool cookie sheets completely before spreading out more batches.) Set finished cookies aside to cool completely, about 15 minutes, then store in an airtight container up to 2 days. Step 5 Repeat baking and rolling process with remaining dough.Repeat rolling process with remaining cookies if they become too cool and fragile for shaping, return them to the oven for 30 seconds or so to soften. Firmly roll the cookie around the thin handle of a wooden spoon or the larger end of a chopstick, then slide cookie off and transfer to a large plate. Working quickly, use a metal spatula to gently transfer one cookie to a flat surface. Step 4 Bake 1 sheet of cookies at a time until the edges are firm to the touch but have not yet taken on any golden color, 6 to 7 minutes.Pipe diagonal lines of red (and burgundy, if using) dough over the rectangles to resemble candy canes. Step 3 To form each cookie, use a small offset spatula to spread 2 teaspoons of the uncolored dough into a 3 1/2- by 4 1/2-inch rectangle on a prepared baking sheet, spacing them about 2 apart.Transfer dough to a pastry bag fitted with a 1/8 round tip or a resealable bag with a corner cut off. Continue this step, repeating the process with each color.) Add food coloring to bowl, and mix with a spoon until dough is evenly colored. (If using burgundy food coloring as well, divide dough into 2 bowls and add red coloring to one and burgundy to the other. Step 2 Transfer 1/2 cup of the dough to a medium bowl.With the mixer on low speed, slowly add flour mixture, beating until incorporated. Add egg whites and peppermint extract and beat on low speed until well combined, about 1 minute more. ![]() In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. ![]() In a medium bowl, whisk together flour and salt. Line 2 large baking sheets with parchment paper set aside. ![]()
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