Stir a little sweetness into a cup of coffee or cocoa with a seasonal spoon. I love making chocolate spoons. They make great favors, wonderful gifts and they are fun to use.
For Halloween they can be decorated to be ghosts, spider webs or other spooky creatures and for Christmas or Hanukkah they can be sprinkled with colored sugar in appropriate colors.
Candied Spoons
12 oz. pkg semi sweet chocolate chips
2 tsp coconut oil
35 to 45 plastic spoons (you can use white, black, gold or silver or a mixture)
Candies, nonpareils and colored sugar for garnish
Line baking sheets with parchment paper and place a couple of round handled spoons in the middle of the baking sheet.
Place chocolate chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir to be sure all the chips have melted. Add shortening to thin chocolate and stir gently.
Dip each spoon into chocolate mixture to cover the bowl of the spoon. Place on parchment paper with the bowl edge resting on handle of wooden spoon to keep it above the paper.
After chocolate begins to harden, but is still soft add sprinkles of colored sugar, mini chips or other decorations to the chocolate.
Once chocolate has hardened (which will take some time), wrap each spoon with cellophane or a small plastic bag.
Alternates: Use white chocolate and add two mini semi-sweet chips for eyes to make ghosts, or sprinkle with blue sugar for a Hanukkah treat. Use a large marshmallow on a stick instead of a spoon for the perfect cocoa stir.
Decorate with tags and ribbon for favors and gifts.
Wrap each spoon in cellophane and place in a mug to display.
Tie them with ribbon to a package of hot cocoa or coffee to make a teacher or friend gift.
For Halloween they can be decorated to be ghosts, spider webs or other spooky creatures and for Christmas or Hanukkah they can be sprinkled with colored sugar in appropriate colors.
Candied Spoons
12 oz. pkg semi sweet chocolate chips
35 to 45 plastic spoons (you can use white, black, gold or silver or a mixture)
Candies, nonpareils and colored sugar for garnish
Line baking sheets with parchment paper and place a couple of round handled spoons in the middle of the baking sheet.
Dip each spoon into chocolate mixture to cover the bowl of the spoon. Place on parchment paper with the bowl edge resting on handle of wooden spoon to keep it above the paper.
Once chocolate has hardened (which will take some time), wrap each spoon with cellophane or a small plastic bag.
Alternates: Use white chocolate and add two mini semi-sweet chips for eyes to make ghosts, or sprinkle with blue sugar for a Hanukkah treat. Use a large marshmallow on a stick instead of a spoon for the perfect cocoa stir.
Decorate with tags and ribbon for favors and gifts.
Wrap each spoon in cellophane and place in a mug to display.
Tie them with ribbon to a package of hot cocoa or coffee to make a teacher or friend gift.
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