Candy Cane Crunch Balls Recipe
 
 
Author:
Recipe type: Dessert
Ingredients
  • (1) 3oz Ghirardelli Peppermint Bark Bar with Dark Chocolate, chopped into tiny pieces
  • (5) Peppermint Candy Canes, crushed into tiny pieces
  • 1 stick unsalted butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp. Kosher salt
  • 2 tbsp. unsalted butter, melted
Instructions
  1. In a large bowl cream together butter and sugar for several minutes until well combined.
  2. Stir in vanilla & mix well.
  3. Combine flour and salt and then begin adding to wet ingredients a little at a time; using a wooden spoon or spatula continue mixing until all the dry flour is mixed in.
  4. Next stir in the melted butter and Ghirardelli chocolate pieces.
  5. Transfer dough to a piece of parchment paper, form into a ball and slowly roll and press in 2-3 tablespoons of crushed candy cane.
  6. Place remaining crushed candy cane on a small plate or in a small dish.
  7. Using your hands form a ball with the dough and roll in the candy pieces.
  8. Refrigerate until hardened.
  9. Serve & Enjoy! (Number of cookies depends on how large you form each ball. Approximately 12 larger or 24 mini cookie balls.)
Notes
* Substitute Ghirardelli Peppermint Bark for chopped Andes candies or mint chocolate chips if you have them on hand instead. * Before coating in candy cane pieces try dipping balls in melted chocolate before sprinkling with candy topping!
Recipe by How to Have it All at https://www.howtohaveitall.net/candy-cane-crunch-balls-recipe/