Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and peppermint extract with an electric mixer until smooth and fully combined.
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the mixture and roll them into 1-inch balls. Place the balls on the prepared baking sheet.
- Place the baking sheet in the freezer for at least 30 minutes to allow the balls to firm up.
- In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each, until completely smooth.
- Remove the chilled balls from the freezer. Dip each ball into the melted white chocolate to coat fully. Place it back on the parchment paper and immediately sprinkle with crushed candy canes. Let them set completely before serving.
Nutrition
Notes
Tip 1: For best results, ensure your cream cheese is fully softened to room temperature to avoid lumps in your filling.
Tip 2: Don't overheat your chocolate. Stir well between microwave intervals to ensure it melts evenly and stays smooth for dipping.
Tip 3: Store in an airtight container in the refrigerator for up to 2 weeks.
Tip 2: Don't overheat your chocolate. Stir well between microwave intervals to ensure it melts evenly and stays smooth for dipping.
Tip 3: Store in an airtight container in the refrigerator for up to 2 weeks.
