Going for a fun Halloween idea, thought of my pink peppermint patties and instantly knew what to do. Same recipe, just different concept. Enjoy.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
209 Calories
Recipe Instructions
Step 1
Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 10 to 20 minutes.
Step 2
Place candy canes in a food processor; pulse until powdery with tiny pieces. Stir candy cane powder into melted white chocolate until well mixed, thick, and somewhat lumpy. Add food coloring until desired color is reached.
Step 3
Line a baking sheet with parchment paper. Spoon mixture, about 2 teaspoons per mint, onto the baking sheet, about 1-inch apart. Cool to room temperature and store mints in a resealable bag.
Ingredients
1 drop red food coloring, or as desired
1 (24 ounce) package white chocolate-flavored almond bark (melting chocolate)
