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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 40 |
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This recipe was actually a boo-boo. I was going to make a peppermint almond bark candy but decided that I had ground up the candy canes too much, so I decided to use a truffle recipe I had and used the finely ground candy canes in place of the other ingredients in the recipe and it turned out really tasty. Ingredients:
1 (12 -16 ounce) container prepared white frosting |
1 (12 -16 ounce) package white chocolate chips |
1 teaspoon vanilla extract |
1 (12 count) package large sized peppermint candy canes |
1 lb chocolate almond bark |
Directions:
1. Unwrap and finely crush candy canes in a food processor or in plastic bag.
2. Melt white chocolate chips in double boiler or in microwave oven.
3. Stir in canned frosting and vanilla and mix until smooth.
4. Add crushed candy canes mixing until thoroughly combined.
5. Chill until firm enough to handle.
6. Roll into small balls.
7. Chill again, usually overnight.
8. Melt almond bark stirring till smooth.
9. Dip peppermint balls into chocolate. Place dipped candies onto waxed paper and chill till firm. Store in covered containers.
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