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!
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
- 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.
- 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).
- 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.
- Add the dark chocolate frosting to the melted semi-sweet chocolate chips and stir until smooth and well combined.
- Pour into the prepared pan and spread into an even layer using an offset spatula.
- Sprinkle evenly with half the candy cane/red sugar mixture.
- 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.
- Add the white chocolate peppermint frosting to the melted white chocolate chips and stir until smooth and well combined.
- 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.
- Sprinkle evenly with the remaining candy cane/red sugar mixture, gently patting the topping into the white chocolate layer.
- Refrigerate for 25 minutes or until the fudge is set.
- Remove the fudge from the pan and cut into bite-sized pieces.
- Store in an airtight container for up to two weeks. I stored mine in the freezer and it defrosted nicely.
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?