Easy Holiday Chocolate Peppermint Fudge

On Tuesday evening I am filling in for one of the other instructors at the Kitchen Shoppe to teach a Creative Chefs class on Cookies & Candies.  Creative Chefs is a series of classes for kids aged 8 to 14 years old.  There are also classes for children aged 4 to 7 years old in a series entitled Big Hands Little Hands.

For some reason, this holiday season I find myself thinking a lot about making Christmas cookies when I was little – specifically one evening of making Chocolate Crinkles.  These are among my favorite cookies – they remind me of being a kid.  Since I won’t have a chance to bake with my nieces this year, I’m happy to have the opportunity to borrow other people’s kids for a few hours!

In getting ready for the class, I tested and put my spin on the recipes and posted pics on Instagram.  As a result several folks asked me for the recipe for Chocolate Peppermint Fudge.  The recipe is sooooo easy, but tastes really good and looks very pretty!

Choc Peppermint Fudge (150x150)

1 can white chocolate peppermint frosting
1 can dark chocolate frosting
1 – 10 oz. bag white chocolate chips
1 – 10 oz. bag semi-sweet chocolate chips
10 candy canes
1/4 cup red sugar sprinkles

  1. Place the candy canes in a zip top bag and crush them with a rolling-pin or meat mallet.  Place in a small bowl and add the red sugar sprinkles.  Stir to combine.
  2. Spray a 9 x 13″ baking dish with cooking spray.  Line with parchment paper – allowing a few inches to hang over the edge of the pan (to help you lift out the fudge after it has set).
  3. Place semi-sweet chocolate chips in a microwave-safe bowl and melt in the microwave – to avoid overheating the chips, I work in 30 second increments, stirring between each, until the chips are melted.
  4. Add the dark chocolate frosting to the melted semi-sweet chocolate chips and stir until smooth and well combined.
  5. Pour into the prepared pan and spread into an even layer using an offset spatula.
  6. Sprinkle evenly with half the candy cane/red sugar mixture.
  7. Place white chocolate chips in a microwave-safe bowl and melt in the microwave – to avoid overheating the chips, I work in 30 second increments, stirring between each, until the chips are melted.
  8. Add the white chocolate peppermint frosting to the melted white chocolate chips and stir until smooth and well combined.
  9. Pour into the pan on top of the dark chocolate layer.  Spread into an even layer using an offset spatula – take care not to mix the layers.
  10. Sprinkle evenly with the remaining candy cane/red sugar mixture, gently patting the topping into the white chocolate layer.
  11. Refrigerate for 25 minutes or until the fudge is set.
  12. Remove the fudge from the pan and cut into bite-sized pieces.
  13. Store in an airtight container for up to two weeks.  I stored mine in the freezer and it defrosted nicely.
  14. Enjoy!

Although I often shy away from using pre-made ingredients (like the canned frosting), I have to admit that this recipe turned out very well.  And it will be a great way to get kids excited about cooking because the recipe isn’t too complicated and the results are fast!

What are your favorite recipes to cook with kids?

 

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