It’s the second week of December and Hubby gets furloughed… who does that? Other than maybe Ebenezer Scrooge… He wasn’t the only one, basically his whole department was. not that it makes it any better. Hopefully he will return to work in a month, but he has started applying for other jobs just in case. So this, naturally, has put a bump in a few plans – Christmas (only a little bit, done most of the major shopping already), buying a house, and working on bump #2.
It’s ok… we will figure it out!
The only issue is there is now no room in the budget for silly stocking stuffers for co-workers, Monkey’s teachers, etc… what to do? Enter chocolate covered spoons. My parents have practically an entire cupboard filled with left over plates, cups, spoons, etc from various get-togethers, so spoons were easy to come by. I love to bake (shocking!) so I always ensure that there is an abundant supply of chocolate chips of random varieties (I’m the one that buys the winter chocolate chips or the Halloween ones that have orange bits…). That’s basically all I needed!
Chocolate Covered Spoons
- Plastic spoons
- Various Chocolate Chips (at least white and dark/milk chocolate)
- Toppings – colored chocolate chips, crushed candy canes, sprinkles, marshmallows (mini or the Mallow Bits), mini M&Ms…
- Parchment paper
- Cookie sheets
- Glass bowls
- Bags to wrap the spoons in
Line cookies sheets with parchment paper.
In a glass bowl melt a couple of cups of chocolate chips (I started with the Nestle Winter Morsels because they are mint chocolate). Microwave until melted smooth (about a minute and a half, stopping every 10-15 seconds to stir and to check consistency), do not over cook or the chocolate will turn hard and burn.
Dip the plastic spoon in making sure to cover the entire end of the spoon and tap off the excess by gently tapping the spoon on the side of the bowl until the extra chocolate dips off. Either dip into a topping or put onto the parchment paper and sprinkle toppings or drizzle another type of chocolate. I suggest, if you want to drizzle another type of chocolate, dip the spoons first and set them on the parchment paper, then melt the other chocolate and drizzle them all at the same time. Saves you having to keep remelting chocolate.
It’s rather cold here so the chocolate set quickly sitting on the side in the kitchen. They are currently being stored in my garage which is probably around 40 degrees. I did not have the bags, so they are being stored in tupperware with parchment paper between the layers until I get the bags.
I had some left over, mostly melted chocolate… what to make? Peppermint Bark! I have never made this, but how hard can it be? Not hard at all…
- White Chocolate Chips
- Dark Chocolate Chips (I used the Winter Morsels since they were already mint and mixed in some more dark chocolate because there wasn’t enough left)
- Peppermint extract (I didn’t use since I had mint chocolates)
- Crushed candy canes
- Parchment paper
- Square dish
Line the dish with the parchment paper, covering the sides as well.
Melt the dark chocolate (if using the extract, add once melted) and pour into the dish. Set to cool. Once cooled, melt white chocolate and pour on top dark chocolate, sprinkle with candy canes, and set to cool. Take out once cool and smash into bite sized pieces.
All done, that was simple!