Sunday, December 9, 2012

Book Club Holiday Brunch: Chocolate-Covered Candy Canes

These candy canes were one of my favorite items from the holiday-themed book club.

The above picture should give you an idea of what I served at my book club brunch.  There were two fruit salads and a regular salad.  There was sangria (and another cocktail).  There were sandwiches and cheese.  Chocolate Pecan Pie.  Chocolate-covered candy canes.  Apple Pecan Bread.  I also had gelt out in honor of Chanukkah.   The brunch got rave reviews; a friend said it was a perfect balance of sweet and savory and loved the salads options as well.  I should add that I bought some Francois Payard macaroons and one of the book clubbers declared after eating one that it was the best thing she had ever tasted (altogether she ate 5 I believe).

Chocolate-Covered Candy Canes (from Taste of Home magazine)

I saw these candy canes in Taste of Home magazine, where I also found my bread recipe.  They were tasty, even Mr. Delish approved them - though he generally does not like mint flavored items.  The original recipe also calls for drizzling white chocolate over them but I thought it just made something easy become complicated. 

-8 medium sized candy canes
-1/2 cup semisweet or dark chocolate (i mixed the two)
- sprinkles (optional)


1. Melt the chocolate in the microwave 50% for approximately two minutes.  OJO (Spanish way of telling you to pay attention) NOTE: sometimes the chocolate might not look melted but if you put a spoon in you will see that your morsels have in fact melted.  This is important because you don't want to unnecessarily microwave them and burn your chocolate.
2. Dip each candy cane into the chocolate mixture, shaking off excess and then laying on wax paper.
3. Add sprinkles.
4. Enjoy!

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