Wednesday, December 12, 2012

Easy Christmas Chocolates

Time for the sweets. 

A few years ago I started making chocolates for Christmas. I like to bake, but the chocolates seem to be easier than decorating dozens of gingerbread men. I have been posting a few pictures on Instagram and some of you asked me for my recipe. It is quite simple.

I like to use the Wilton melting chocolate. I have shopped around and Wal-Mart is usually the lowest price unless Joann's is having a sale. Hobby Lobby seemed to be quite high this last time. It seems to take a lot of chocolate so buy more than you think you'll need. Trust me.

I find it is easiest to melt my chocolate in a plastic bag. You want a slow and steady melt. I like to set my microwave onto defrost and then microwave it for 30-40 seconds at a time. With it being in a bag  you can massage the chocolate to help melt it. 

It you don't got slow and steady this is what you will get. Stuff that looks like fudge, but tastes awful. Just throw the stuff away. Trust me. 

Next I place cookie cutters on wax paper (sometime I do it straight on the cookie sheet), cut a tiny hole in my plastic bag and fill the cookie cutters. To get the chocolate to settle and fill in the corners gently shake the cookie cutter or tap the pan on the counter. You will get a little seepage but that is fine. 

If you want to put decorators on you chocolate or create a chocolate that has two layers of chocolate you will want to throw the cookie sheet into the fridge for about 30-40 seconds. This will firm up the chocolate a little bit so the decorations won't sink or the two chocolates won't mix. 

Once the chocolates are completely hardened pop them off the tray, break off the parts that seeped out, and then gently push out of the cookie cutter. 

This year I also bought this gingerbread mold (Hobby Lobby under $10). One bag of melting chocolates will do about 24-28 little gingerbread men. I find it takes the chocolates in this kind of mold a lot longer to firm up. 

I love using crushed candy canes, gummy bears, Christmas sprinkles and almonds to decorate my chocolates. However, I think the combination below is by far my favorite this year. 

2 Tbsp. chopped almonds
2 Tbsp. Heath toffee chips (find these in the baking isle)
2 Tbsp. mini chocolate chips
1 oz. Craisins (ome for the individual packages)

This year I also have done a few chocolate covered marshmallows. I used cake pop sticks that you can find at most craft stores. Push the stick almost all the way into the marshmallow. I find again it works best to melt you chocolate in a bag, but then pour it into a bowl. Dunk you marshmallow in the chocolate and wipe some of it of the bottom with a spatula so it doesn't smoosh all out when placed on the cookie sheet. Yes, smoosh is a word. 

To decorate you need to choose really light decorations or they will drag down and fall off while they are hardening. Turn the marshmallow on its side and rotate as you sprinkle and then place on the cookie sheet. Let harden in your fridge. 

Have fun spreading the Christmas cheer! 

p.s. you will want to make sure you come back later in the week as I'm having another give away and it involves boots! 


  1. Sorry this is unrelated to candies - I wish I was near you, cuz your goodies always look amazing! Anyhow, I don't know if you can see this.. so if not, I'll find a way to get you the link. But, I thought you'd be very interested to see that USDA is revisiting the school lunch program requirements. I think there's a potential for a big win here. You might have to be a member (though I'd totally recommend subscribing to meating place, it's free! You could probably also google USDA updating school lunch rules. But, after all of the debating around the beginning of school, I thought you'd be interested in this new update.

    1. Thanks. I have heard a little bit about this. Definitely going to be checking out the link.

  2. I'm totally stealing the chocolate covered marshmallow idea!!! Brilliant.

    1. I wouldn't consider it stealing, just sharing!

  3. YUMMY! and so cute. Now, if I could just be home long enough to melt the chocolate! lol
    Thanks for sharing Crystal, Merry Christmas!

  4. I just wanted to let you know that I successfully used your method of melting the chocolate in the zip lock bag. I had a recipe that called for drizzled chocolate on it and I had always hated having to melt the chocolate in a double boiler and have ruined lots of chocolate in the microwave. But this way worked fabulously. Thanks for the tip!!

    1. Erin, I am so glad that it worked out well for you!


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