So often our condiment servers are used for dips and sauces. However, they work great for so many things. This time of year, we love seeing them used to serve up holiday snacks. The Infinity Two-Piece Server is perfect for presenting holiday candies.
Aimee from Shugary Sweets put together two great (and easy!) recipes for Nambé that will wow your guests and look stunning in our server.
2 pkgs (11oz each) milk chocolate morsels
8oz tub Cool Whip, thawed
3/4 cup peppermint candy, crushed
3/4 cup toffee bits
16 oz vanilla candy coating, melted
16 oz chocolate candy coating, melted
In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave another 30 seconds. Stir again until smooth. Allow to sit and cool to room temperature (about 20 minutes).
Line a freezer-safe baking sheet with parchment paper. Set aside.
Fold Cool Whip into room temperature chocolate. Drop by tablespoon onto lined baking sheet (it’s okay if they aren’t balls yet). Freeze for one hour.
Shape into a ball and roll in either peppermint or toffee bits. Return to parchment paper and repeat until all balls are formed. Return to freezer for 30 minutes.
Using a toothpick, dip each peppermint ball into melted vanilla candy coating. Place on parchment paper and sprinkle with some of the remaining peppermint bits. Repeat for all peppermint balls.
Using a toothpick, dip each toffee ball into melted chocolate candy coating. Place on parchment paper and sprinkle with remaining toffee bits. Repeat until all toffee balls have been dipped.
Store in freezer until ready to serve.
Almond Toffee Bites
1 cup salted butter
1 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
12oz milk chocolate, melted
1 cup unblanched whole almonds
1 cup finely ground walnuts
On a foil lined baking dish (11×7)- or in a silicone brownie bite pan- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over high heat with a wooden spoon until butter melts, stirring constantly. Continue cooking an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!