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)
2. Dip each candy cane into the chocolate mixture, shaking off excess and then laying on wax paper.
3. Add sprinkles.