*12 ounce package Classic White Chocolate Chips, Ghirardelli or White Almond Bark, cut into chunks
*4 ounces Bakers German Chocolate Bar
Instructions:
In a large Crock Pot on low-heat add the peanuts, white chocolate/white almond bark, chocolate chips, white chocolate chips/white almond bark and German Chocolate Bar broken into sections. Cover with the lid and let melt for 1 hour without stirring. If desired add a lint free towel over crock pot to catch condensation. Then add lid.
After 1 hour stir peanut chocolate mixture. Then replace lid and stir again in 15 minutes. Repeat again for another 15 minutes or until all the chocolate has melted. Note: Watch carefully not to burn the chocolate.
Note: You can use a few squares of the chocolate almond bark in place of the white almond bark.
Scoop with a 2 tablespoon cookie scoop, scoop a heaping scoop of the chocolate peanut mixture onto Silpats or parchment covered half baking sheets. Allow to set. Store in an airtight container.
In a stand mixer with paddle attachment, cream together on medium low speed the butter and sugar. Add 1 egg at a time mixing until combined. Then add the vanilla, almond Extracts and salt. Mix until incorporated.
Sift together both of the flours and baking powder. Slowly add the flour mixture to the creamed mixture. Mix just until combined.
Then divide the dough by removing half the dough from the mixer onto a large piece of plastic wrap form a log shape about 12 inches and wrap in plastic wrap and refrigerate for at least 20 minutes.
Add 1/8 teaspoon red food gel to the dough in mixer. Mix until the red color is incorporated, add more red food gel as desired.
Remove red dough and place on another piece of plastic wrap and form dough into a long log about 12 inches, wrap in plastic wrap and refrigerate for at least 20 minutes.
Remove red and white doughs from the fridge and cut each color into 17 pieces and form roll dough balls. Refrigerate dough balls another for 20 minutes.
After the dough balls have chilled, make one candy cane at a time roll by rolling out 1 red dough ball in a snake shape. Repeat with white dough ball, making both the red and white “snakes” the same length. (See pictures below)
Lay the dough snakes side-by-side and pinch together at the top. Twist dough colors over each other, then twist the twisted snake shape, twist more if desired. (Note: If you want a flatter candy cane shape roll the twisted snake shape.) Then make the candy cane shape and place on a parchment or Silpat covered 3 quarter baking sheets or 1/2 baking sheet. Refrigerate candy canes for at least 20 minutes before baking or even better pop in the freezer for 10 to 15 minutes.
Then brush on egg wash on each very cold candy cane and add sugar crystals. Note: I skipped the egg wash step and sprinkled on the sugar sprinkles.
Bake for 20 to 25 minutes in a preheated oven set at 325*F.
The below Pictures are of Cookie Candy Canes that I twisted without rolling flat and round as I did the ones above.
