How To make Candycane's Brownies
3/4 c Butter (1 1/2 sticks)
4 oz Unsweetened baking choc.
2 c Sugar
3 Eggs
1 t Vanilla
1 c Flour
1 c Nuts, chopped
10 x Caramels (Kraft)
In large bowl, melt butter and chocolate in microwave for 5 minutes, or in pan on stove over low heat (if in pan, stir constantly). Stir until completely melted. Add sugar and mix til sugar is absorbed by chocolate. Add eggs and vanilla and stir, then add flour and stir til lumps are gone, don't stir more than that. Mix in nuts. Pour thin layer of batter into greased 8x12 pan (just enough to cover the bottom). Melt carmel in microwave for 30 seconds, or in pan until soft. The carmel will still be in squares, but it will be warm and soft. With fingers, flatten squares into larger squares and put on top of brownie layer. Add the rest of the batter. Bake at 350 for 35 to 40 minutes.
How To make Candycane's Brownies's Videos
Candy Cane Brownies
Brownies with crushed candy canes.
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Top Candy Cane Recipes for Christmas
Top Candy Cane Recipes for Christmas to make your planning easier with these very simple candy cane recipe ideas. They are easy to make and fun to prepare with the kids this Christmas.
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Beth's Candy Cane Chocolate Cupcake Recipe | ENTERTAINING WITH BETH
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BETH'S CANDY CANE CUPCAKE RECIPE
makes 12 cupcakes
Ingredients:
¼ cup (35 g) bittersweet chocolate chips
2/3 cup (70 g) unsweetened Cocoa powder
2/3 cup (160 ml) hot water
1 cup (200 g) of sugar
¾ cup (180 ml) vegetable oil
2 eggs
2 tsp (10 ml) peppermint extract
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
Frosting:
16 oz (460 g) whipped cream cheese
¾ cup (75 g) powdered sugar
1 ½ tsp (7.5 ml) of vanilla extract
2 tbsp (30 ml) milk
Garnish:
2 candy canes, crushed
Method:
Preheat oven to 350F (175 C) degrees.
Place 12 Simply Baked baking cups on a baking sheet.
In a large heat safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top and whisk to combine.
Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the peppermint extract. Set aside.
In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
Fill the cupcake wells ¾ of the way full, about 1 good ice cream scoop per cup. Bake 25-30 mins or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.
Transfer frosting to a pastry bag fitted with your favorite tip (I love the Wilton 2D tip) top with a few crushed candy canes. Serve with the Simply Baked spoons.
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Recipe - Rosanna Pansino’s Candy Cane Chocolate Bark Lollipops – Home & Family
YouTube sensation and author of “Nerdy Nummies,” Rosanna Pansino shares her recipe for a special holiday sweet treat. In this segment Rosanna makes her beautiful candy cane chocolate bark lollipops.
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Christmas Candy Cane Cookies! | Cupcake Jemma
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Recipe -
110g unsalted butter, soft
105g caster sugar
35g icing sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/2 an egg!
175g plain flour
pinch of salt
1/2 tsp red colour paste
1/2 tsp Superwhite powder
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Peppermint brownies
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