Candy Cane Chocolate
1/3 cup semi-sweet morsels
1 pound white chocolate
3/4 Cup finely chopped candy canes (about 6 large canes)
Line jelly roll pan with foil. Melt white chocolate in a double boiler or in microwave (30 second bursts on high until white chocolate is melted and smooth). Stir crushed canes into white chocolate and spread onto foil. Melt morsels the same way and drizzle over pan. Cool one half hour in the fridge or 2-3 hours at room temperature. When firm, break into bite sized portions. VERY Yummy!
1 cup all-purpose flour 1 tsp. baking powder
1/4 tsp. salt
2/3 cup sugar
1 pkg. (3 oz.) cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 lg. egg
1 tsp. vanilla extract
3/4 tsp. almond extract
1/2 tsp. orange peel, grated
3-3/4 cups shredded sweetened coconut
1-1/2 cups Mounds bars, cut into 1/2-inch pieces
4 oz. semisweet chocolate, chopped
Directions: Preheat oven to 275°F. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined. Stir in 2-1/2 cups coconut. Add Mounds pieces and stir until combined. Spread 1-1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds. Roll each round in coconut. Arrange rounds 2-inches apart on prepared cookie sheets. Bake until cookies are puffed and coconut is light golden. about 35 minutes. Cool on cookie sheets 5 minutes. Transfer to racks; cool completely.
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes. (Can be prepared 3 days ahead. Refrigerate in airtight containers.) Serve cold or at room temperature.
Yield: 20