Tuesday, December 15, 2009
I am in full-on holiday mode! Today, I whipped up these treats that have a crisp chocolate exterior and a soft, minty inside. In case you didn't notice from other posts, I can be a bit disorganized when I am in a cooking frenzy! I might possibly be the messiest cook ever ;)
Anyway...What's so great about these candies is that they use just a few ingredients so that even if you don't have any special dietary needs in your home, you can easily make these for all of your guests to safely enjoy without a large financial investment. They also would make a great homemade gift.
(Note: To crush the candy canes, I just smashed them up with my rolling pin. It took about 4-5 standard size candy canes to get the 5 tablespoons.)
We submitted this recipe to be part of the Virtual Cookie Exchange 2011 hosted by Rianne at Art of Dessert.
We also shared this recipe as part of Allergy Friendly Fridays.
Makes 18 candies
1/4 cup rice milk or coconut milk beverage
2 1/2 cups allergy-free, gluten-free chocolate chips
5 tablespoons crushed allergy-free, gluten-free candy canes
Fill a mini muffin pan with mini muffin papers.
In a small saucepan, heat rice milk until it is just about to boil. Turn off heat.
Stir 1 cup chocolate chips into rice milk, continue stirring until chocolate is completely melted.
Stir crushed candy canes into melted chocolate. Set aside.
In another small saucepan, heat remaining chocolate chips, stirring constantly until about half-way melted.
Remove from heat, and continue to stir until completely melted.
Spoon a small amount (about 1/2 teaspoon) of the melted chocolate into a muffin paper.
Top with approximately 1 teaspoon of peppermint chocolate.
Cover the peppermint chocolate with another 1/2 teaspoon of melted chocolate.
Continue with remaining papers, one at a time.
Cover muffin pan with waxed paper, and refrigerate for at least one hour.