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Ice Skate Brownies

 Ice Skate Brownies
FIGURE on these sweet treats winning lots of smiles! The graceful goodies are perfect for a wintertime birthday bash, a school classroom or anytime you'd like to surprise your family. To create the confections, Crafting Traditions' cooks put a sporty spin on Kathy's rich brownie recipe. They cut out skate shapes, dipped them in chocolate and attached candy-cane blades. Pair mugs of cocoa with the
34 ServingsPrep: 1 hour Bake: 25 min. + cooling

Ingredients

  • 16 ounces white baking chocolate, chopped, divided
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 packages (10 to 12 ounces each) vanilla or white chips
  • 1/4 cup plus 1/2 teaspoon shortening, divided
  • 34 miniature candy canes
  • Red and blue gel food coloring

Directions

  • In a small saucepan, combine the butter and half of the white
  • chocolate. Cook and stir over low heat until melted and smooth.
  • In a large bowl, beat sugar and eggs until light and lemon-colored.
  • Beat in the melted white chocolate, vanilla and salt. Stir in flour.
  • Fold in 1-1/2 cups of chocolate chips and reserved chopped white
  • chocolate.
  • Spoon batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake
  • at 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.

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Ice Skate Brownies (continued)

Directions (continued)

  • 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
  • brownies.
Finished size: Including candy-cane blades, each brownie measures about 2-1/4 inches high x 2-3/8 inches wide.
Nutritional 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.