Best Dark Chocolate Candy Cane Crackles Recipes

DARK CHOCOLATE CHUNK AND CANDY CANE COOKIES

Dark Chocolate Chunk and Candy Cane Cookies image

Provided by Katie Lee Biegel

Categories dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2/3 cup packed dark brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces dark chocolate, coarsely chopped
1 cup candy canes, coarsely chopped

Steps:

Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
in the chocolate and candy canes with a wooden spoon.
Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

OREOS AND CANDY CANE CHOCOLATE BARK

Oreos and Candy Cane Chocolate Bark image

There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. -Robin Turner, Lake Elsinore, California

Provided by Taste of Home

Categories Desserts

Time 15m

Yield about 1-1/2 lbs.

Number Of Ingredients 5

Ingredients

2 packages (10 ounces each) dark chocolate chips
10 candy cane or chocolate mint creme Oreo cookies, split and chopped
1/3 cup white baking chips
1/8 teaspoon peppermint extract
2 candy canes, crushed

Steps:

Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 158 calories, Fat 9g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.

DARK CHOCOLATE CANDY CANE CRACKLES

Dark Chocolate Candy Cane Crackles image

I haven't tried these yet but they sound good and fit the holiday so I just had to share.

Provided by Mandy Holmes @MilitaryMomx2

Categories Cookies

Number Of Ingredients 11

Ingredients

1 1/4 cup(s) all purpose flour
1/2 cup(s) cocoa, unsweetened
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) unsalted butter, softened
1/3 cup(s) light brown sugar, firmly packed
1/3 cup(s) sugar
1 - large egg
1 teaspoon(s) pure vanilla extract
8 ounce(s) candy canes, finely crushed
4 ounce(s) bittersweet chocolate

Steps:

Preheat oven to 350 degrees. Lightly butter baking sheet
Combine flour, cocoa powder, baking soda, and salt in a medium bowl; whisk to combine
Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of the bowl, add egg and vanilla; beat to combine
With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated
Shape dough into 1 inch balls and place about 3 inches apart on baking sheet and flatten slightly. Bake 10-12 minutes
Let cookies cool for about 5 minutes on sheet; transfer to wire cooling rack to cool completely