- Trace an ice skate pattern onto tracing paper with pencil and cut
- out. Trace around pattern onto cardboard and cut out for template.
- Using the template and a sharp knife, cut out 34 skates from
- brownies, flipping the template over as desired to cut some skates
- in reverse. Place on a waxed paper-lined baking sheet and freeze for
- 15-20 minutes or until set.
- Meanwhile, in a microwave-safe bowl, combine vanilla chips and 1/4
- cup of shortening. Microwave at 70% power for 1 minute. Microwave in
- 10-to-20 second intervals until chips are melted; stir until smooth.
- Dip each brownie into melted vanilla chip mixture. Place on a waxed
- paper-lined baking sheet. Let stand until set.
- In a microwave-safe bowl, combine remaining chocolate chips and
- shortening. Microwave, uncovered, on high for 1-2 minutes or until
- melted; stir until smooth. Spread melted chocolate over the heel of
- each skate.
- For skate blades, use knife to trim the curved end of each candy
- cane. Referring to photo above for position, use remaining white
- chip mixture to attach a candy cane to bottom of each skate.
- Referring to the photo for position, use red gel to pipe laces on
- skates. Use blue gel to pipe a snowflake on each. Yield: 34
Finished size: Including candy-cane blades, each brownie measures about 2-1/4 inches high x 2-3/8 inches wide.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 143 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.