Yummy Peppermint Chocolates
Make about 18 candies
(dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts, vegan and wheat free)
Ingredients
1/4 cup rice milk
2 1/2 cups allergy-free, gluten-free chocolate chips
5 tablespoons crushed allergy-free, gluten-free candy canes
Preparation
Fill a mini muffin pan with mini muffin papers.
In a small saucepan, heat rice milk until it is just about to boil. Turn off heat.
Stir 1 cup chocolate chips into rice milk, continue stirring until chocolate is completely melted.
Stir crushed candy canes into melted chocolate. Set aside.
In another small saucepan, heat remaining chocolate chips, stirring constantly until about half-way melted.
Remove from heat, and continue to stir until completely melted.
Spoon a small amount (about 1/2 teaspoon) of the melted chocolate into a muffin paper.
Top with approximately 1 teaspoon of peppermint chocolate.
Cover the peppermint chocolate with another 1/2 teaspoon of melted chocolate.
Continue with remaining papers, one at a time.
Cover muffin pan with waxed paper, and refrigerate for at least one hour.
Note:
To crush the candy canes, I just smashed them up with my rolling pin. It took about 4-5 standard size candy canes to get the 5 tablespoons.
Copyright © 2009 by Kim Lutz & Megan Hart
Source:
www.welcomingkitchen.blogspot.com
