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White Chocolate Easter Basket

White Chocolate Easter Basket
This chocolate clay basket from our Test Kitchen makes a great centerpiece when filled with Easter candy.
1 ServingsPrep: 1-1/2 hours + standing

Ingredients

  • CHOCOLATE CLAY:
  • 20 ounces white candy coating, coarsely chopped
  • 2/3 cup light corn syrup
  • BASKET:
  • 10 ounces white candy coating, coarsely chopped
  • 13 pretzel sticks (3 inches)
  • Round plastic cover (about 4-1/2 inches in diameter)
  • Thin wire headband or 1 piece 1/8-inch-thick wire (about 15 inches long)
  • Thin ribbon, optional

Directions

  • In a microwave-safe bowl, melt 20-oz. candy coating; stir until
  • smooth. Stir in corn syrup just until blended. Spread onto a sheet
  • of waxed paper to 3/8-in. thickness (about a 16-in. x 8-in.
  • rectangle). Let stand, uncovered, at room temperature for 2 hours or
  • until dry to the touch. Wrap tightly with plastic wrap; let stand
  • overnight. Use immediately or store for up to 2 weeks.
  • Melt 10-oz. candy coating; stir until smooth. Completely coat pretzel
  • sticks; place on a wire rack. Chill for 10 minutes. Set remaining
  • melted coating aside.
  • Be certain plastic cover is clean and dry. Place two dampened paper
  • towels in the bottom of a 1-1/2-qt. bowl. Position cover on the
© Taste of Home 2013

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White Chocolate Easter Basket (continued)

Directions (continued)

  • towels (to hold it in place). Place ends of the candy-coated
  • pretzels around outer edge of cover, resting the other ends against
  • the side of the bowl to form the supports for basket sides.
  • Spoon some of the reserved candy coating into plastic cover until it
  • is 1/8 in. from the top and surrounds all of the pretzels. Chill
  • until firm, about 30 minutes. Remove from the bowl and discard paper
  • towels. Carefully loosen edges of plastic cover and remove. Set base
  • on waxed paper.
  • Knead a 1-in. ball of chocolate clay until pliable but not sticky.
  • Roll into a 1/4-in. rope. Beginning on the inside of a pretzel,
  • loosely weave rope around pretzels. Repeat, adding the next rope by
  • overlapping slightly and pressing ends together. (Always end one
  • rope and begin the next on the inside of a pretzel.) Continue to
  • weave between pretzels until the top of the pretzels is reached,
  • ending the last rope on the inside of a pretzel.
  • Make three ropes about 20 in. long; braid and set aside. Remelt
  • reserved coating; place a drop on the top of each pretzel. Lay
  • braided ropes on top, blending the ends to create a finished edge.
  • If pretzels break, "reglue" with melted coating.
  • For basket handle, make one rope about 15 in. long. Push headband
  • into rope to within 1 in. of each end; mold rope around headband to
  • cover. Insert uncovered ends of headband into top braid of basket.
  • Decorate with ribbon if desired. Yield: 1 basket.
© Taste of Home 2013