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Posted 20 hours ago

Hershey's Chocolate Mint Candy Canes (12ct)

£9.9£99Clearance
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But if you want more of that espresso flavor for a peppermint mocha cookie, increase the espresso powder up to 2 teaspoons. It’s a holiday treat that’s ready in minutes, and perfect for holiday entertaining, or giving to teachers, friends, and neighbours for Christmas. Like I said – just 2 ingredients in this Christmas candy recipe: a 9oz bag dark chocolate chips and 6 regular sized candy canes. I’m thinking of making this, and chopping it up to put in a cookie mix for gifts, but am worried about it not lasting too long.

Peppermint candy canes – they come in various flavours; for this recipe we use the peppermint canes. Let’s be honest, this year has been tough and I think we should all try and enjoy the festive season as much as we can, safely.I made this candy cane bark today in my home kitchen with talented and bubbly TV host Karen Elgersma. If you are making this for a crowd you can easily double or triple this recipe and make in a roasting dish – it will go down well wherever you take it! No matter which pan you use, make sure to line it with parchment paper or aluminum foil so the bark is easy to get out of the pan after it’s set. We have used a combination of Food Thoughts Luxury Dark Chocolate and White Chocolate Chips to create the perfectly balanced chocolate crunch for everyone! Chocolate chips and white chocolate morsels are fabulous in cookies, but are not ideal for melting into bark.

I don’t use this method, because it makes the chocolate pretty soft, and takes longer for it to harden when they’re finished. Scoop the cookies onto a small pan lined with parchment paper, using a 2 Tablespoon (size 30 or 1 oz. If you want to make this recipe into a layer cake, I say each batch of cupcakes makes one 8"/20cm cake - bake for about 35 minutes. Most supermarket tend to sell the mint flavouring now but just make sure its extract and not essence!Rich chocolate cookies with splash of peppermint and some crushed up candy cane make these Dark Chocolate Candy Cane Cookies the perfect festive treat for the holidays! CANDYCANE INGREDIENTS: Colombian Couverture Chocolate (100%) (cocoa mass, sugar, OAT powder, cocoa butter, dried rice powder, emulsifier: sunflower lecithin; vanilla extract), Natural Peppermint Flavouring (<1%). With the back of the spoon make little swirly motions – as the white chocolate melts the dark chocolate underneath it, it will start to come through and look like a marbled effect.

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