Goodie Tin is a term I use to describe small gift boxes. They can be made using any container or tin, but they are most commonly used in the food industry to sell cookies, candy, etc.
One of my favorite things to do during the holiday season is to create several Holiday Goodie Tins and give them away as gifts. I also like to add small presents such as chocolate bars, gift cards, coffee, etc.
This year I wanted to make some recipes using Chocoley’s Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula in White.
Holiday Goodie Tin 9 Recipes
- White Chocolate-Dipped Chocolate Sandwich Cookies
- Candy Cane Heart Peppermint Bark
- Cookies and Cream Fudge
- White Chocolate Cheesecake Pops
- Chocolate Mint Meltaways
- Cranberry Almond Chocolate Bark
- Dark Cherry Almond Chocolate Bark
- White Chocolate Coconut Cashew Bark
- Red Velvet Bark
1. White Chocolate-Dipped Chocolate Sandwich Cookies
White chocolate-dipped chocolate sandwich cookies are a simple edible upgrade that kids and grownups will love!
Ingredients
- 1 cup white chocolate chips
- 1/2 teaspoon shortening (or coconut oil)
- Assorted sprinkles or edible glitter spray
Directions
- Line a baking sheet with parchment paper, waxed paper, or nonstick foil. Set it aside on a heatproof smooth surface.
- In the top of double boiler over barely simmering water, melt the white chocolate chips and shorten them together until smooth, occasionally stirring while melting for even consistency.
- Dip each sandwich cookie halfway in the melted white chocolate mixture to cover the bottom half of the cookie; sprinkle with desired toppings while still wet or allow topping to dry before serving.
- Let cookies sit at a temperature of about 30 minutes for toppings to dry before storing in an airtight container.
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2. Candy Cane Heart Peppermint Bark
Ingredients
- 8 oz. semi-sweet chocolate, coarsely chopped
- 1/2 cup white chocolate, coarsely chopped
- 1/4 cup peppermint extract
- 1/4 tsp. red food color
- 1/4 cup crushed candy canes
Instructions
- Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, melt the semi-sweet chocolate in the microwave in 30-second increments, stirring after each increment until fully melted. Pour the melted chocolate onto the prepared baking sheet and spread it into a thin layer using a spatula. Place in the fridge for 10 minutes to firm up.
- In another medium bowl, melt the white chocolate in the microwave in 30-second increments, stirring after each increment until fully melted. Add the peppermint extract and food coloring into the melted white chocolate, then stir until well combined. Pour over the semi-sweet chocolate layer on the baking sheet. Place back in the fridge for 10 minutes to firm up.
- Spread the candy cane pieces over everything, gently pressing them to make sure they stick to everything (especially if you dusted your bowl with powdered sugar first). Store bark in an airtight container at room temperature for up to 2 weeks or refrigerate for more extended storage (but it’s best when eaten at room temp!).
- Enjoy!
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3. Cookies and Cream Fudge
The best part is that this fudge is creamy and not too sweet. It’s just the right amount of rich and satisfying!
Ingredients
- 2 cups white chocolate chips
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 14 ounces sweetened condensed milk (1 can)
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate sandwich cookies, finely crushed (14 ounces)
- 1/4 cup coarsely chopped walnuts or pecans, toasted (optional)
- Red and green sprinkles for decorating
- 1/2 cup white chocolate chips (for decoration)
Directions
- Line an 8 x 8-inch square pan with aluminum foil or parchment paper; set aside. In a microwave-safe bowl, microwave the 2 cups of white chocolate chips on high in 15-second increments, stirring until melted and smooth after each increment. Set aside.
- In a large saucepan over medium-high heat, bring the heavy cream to a boil. Add the vanilla extract, sweetened condensed milk, and salt; constantly stir with a wooden spoon for 5 minutes or thickened. Stir in white chocolate until melted. Stir in cookies and nuts, if desired; cool slightly.
- Pour fudge into prepared pan; refrigerate until chilled and firm, about 3 hours or overnight – the longer, the better!
- Using the foil or parchment paper as handles, lift fudge from the pan onto a cutting board for easy slicing. Cut into 24 pieces. If desired, top each slice with sprinkles and white chocolate chips in a decorative pattern. Serve at room temperature or chilled in an airtight container for up to 1 week.
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4. White Chocolate Cheesecake Pops
Ingredients
- 1 (8 oz.) package cream cheese, softened 2/3 c.
- confectioners’ sugar 1 tsp.
- Vanilla extract 2 c.
- white chocolate candy melts Red and green sprinkles Directions: In a mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until smooth; stir in melted candy.
- Spoon scant tablespoonfuls onto a wax paper-lined baking sheet. Refrigerate until firm, about 1 hour. Insert lollipop sticks; roll in sprinkles.
5. Chocolate Mint Meltaways
1 c. powdered sugar 4 tsp. Cocoa powder 2/3 c. milk chocolate chips 2 tbsp. Butter or margarine 2 tsp. Peppermint extract red food coloring (optional) green food coloring (optional).
Directions
Combine powdered sugar, cocoa powder, and butter; stir in milk chocolate chips, extract, and enough milk to reach spreading consistency.
If desired, tint with red and green food colorings. Spread on wax paper-lined baking sheets. Refrigerate until firm, about 1 hour. Break into pieces.
6. Cranberry Almond Chocolate Bark
This bark is lovely and rich. It has a little crunch from the almonds and cranberries, but otherwise, it melts in your mouth! You can pair this with coffee or hot chocolate.
1 pound of Chocoley’s white chocolate Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula:
- 2/3 cup dried cranberries
- 1 tsp. almond extract
- Melt all the chocolate, then spread it into a flat pan lined with parchment paper. Sprinkle on the cranberries and almonds, spreading them out as much as possible. Let entirely set for about an hour, then break up any chunks and serve.
7. Dark Cherry Almond Chocolate Bark
This bark is lovely, BUT it does have a little bit of savory aftertaste because of the almonds. It’s delicious with coffee, hot chocolate, or just on its own.
1 pound of Chocoley’s dark chocolate Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula:
- 2/3 cup dried cherries
- 1 tsp. almond extract
- Melt the chocolate, then spread it into a flat pan lined with parchment paper. Sprinkle on the cherries and almonds, spreading them out as much as possible. Let entirely set for about an hour, then break up any chunks and serve.
8. White Chocolate Coconut Cashew Bark
This bark has a little bit of spice because it’s made with white chocolate. It’s so creamy and delicious! You can pair this with coffee or hot chocolate.
1 pound of Chocoley’s white chocolate Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula:
- 2 Tbsp. finely chopped cashews, plus extra for garnish
- 2 tsp. coconut extract
- Melt the chocolate, then spread it into a flat pan lined with parchment paper. Sprinkle on the nuts and coconut, spreading them out as much as possible. Let entirely set for about an hour, then break up any chunks and serve.
(And I’ll leave you with the recipe for the Red Velvet Bark to use up the rest of your chocolate!)
9. Red Velvet Bark
This bark is lovely, BUT it does have a little bit of savory aftertaste because of the almonds. It’s delicious with coffee, hot chocolate, or just on its own.
1 pound of Chocoley’s red velvet Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula:
- 2/3 cup dried cherries
- 1 tsp. almond extract
- Melt the chocolate, then spread it into a flat pan lined with parchment paper. Sprinkle on the cherries and almonds, spreading them out as much as possible. Let entirely set for about an hour, then break up any chunks and serve.
Conclusion
Holiday Goodie Tin Recipes If you’ve been tasked with stocking the office break room or providing a little extra something to your holiday guests, this blog is for you.
From white chocolate coconut cashew bark to dark cherry almond bark, we have some delicious recipes that are sure to be winners!
Let us know which one is your favorite and how it turned out in the comments below. Happy holidays from Chocoley!