Chocolate-Peppermint Pocky Sticks

Name: Chocolate-Peppermint Pocky Sticks
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 680 grams 1/2 pounds chopped bittersweet chocolate; 0 teaspoons cardamom; 1 large egg, beaten; 350 grams 2/3 cups flour; 0 teaspoons ginger; 3 Tbsps (46 g) granulated sugar; 255 grams candy canes or peppermint candies; 0 teaspoons salt; 160 grams 1/2 cup sweetened condensed milk; 118 milliliters (120 g) unsalted butter, chilled

Chocolate-Peppermint Pocky Sticks might be just the main course you are searching for. This recipe covers 73% of your daily requirements of vitamins and minerals. One serving contains 7780 calories, 97g of protein, and 374g of fat. This recipe serves 1. A mixture of ginger, egg, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sweetened condensed milk you could follow this main course with the Mexican Fruit Cocktail with Sweet Lime Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

In a small bowl, stir together condensed milk and 1/4 cup water.

Ingredients you will need

Sweetened Condensed Milk

Water

Equipment you will use

Bowl

In a medium bowl, whisk together dry ingredients.

Equipment you will use

Whisk

Bowl

Cut or rub in butter until mixture resembles coarse cornmeal.

Ingredients you will need

Cornmeal

Butter

Dry Seasoning Rub

Stir in milk mixture just until combined. Flatten dough into 2 disks, wrap in plastic wrap, and chill at least 1 hour. "Shaping the dough into a disk helps it chill evenly and quickly. And chilling relaxes the dough so it won't spring back when you're rolling it out."

Ingredients you will need

Dough

Milk

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 30

Equipment you will use

Oven

Break dough into marble-size balls (15 g each).

Ingredients you will need

Dough

Roll in your palms until smooth and dense. On a lightly floured surface, gently roll each ball out into a 1/4- by 10-in. rope (cover remaining balls to keep them moist). Lift onto a parchment-lined baking sheet.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Brush with egg and bake 15 minutes or until golden. Cool completely on a rack.

Ingredients you will need

Egg

Equipment you will use

Oven

Meanwhile, put candy canes in a double layer of resealable plastic bags and crush with a rolling pin.

Ingredients you will need

Candy Cane

Equipment you will use

Ziploc Bags

Rolling Pin

Pour onto a plate.

Melt chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted; stir.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Bowl

Pot

Transfer to a 9- by 13-in. baking dish.

Equipment you will use

Baking Pan

Let cool until it thickly coats a spoon, 10 minutes.

Set dish on counter with the long side facing you.

Place a folded dishtowel under one end so chocolate pools at other end.

Ingredients you will need

Chocolate

Roll each stick in chocolate to cover 3/4 of cookie. Holding stick over a clean bowl, sprinkle with crushed candy and set out on a sheet of parchment or waxed paper to dry, about 30 minutes. "Don't refrigerate these; they'll get soggy."

Ingredients you will need

Chocolate