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Edible Santa Plate

15 mins

(1) Cookie plate

Recipe you are creating:

Edible Santa Plate

This candy plate is easy to make and perfect for displaying cookies for Santa on Christmas Eve!

Gather your kids and follow our easy steps to make this edible serving plate that even Santa won't be able to resist.

Recipe Ingredients:

The hard candies can be purchased almost anywhere! The list below is suggested candies, but you can use your imagination and come up with your own unique design. Just be sure to use candies that have a flat bottom.

  • Brach's Star Brites Peppermint Candy

  • Spearmint Star Light Mints

  • Christmas Star Light Mints

  • Spring form pan

  • Nonstick Reynolds aluminum foil

  • Nonstick spray

  • Pearlized Isomalt nibs from Cakeplay (to fill in between candies)

Recipe Directions:

  1. Unwrap the candies and place on a spring form pan lined with Nonstick Reynolds aluminum foil. Spray the foil with nonstick spray for extra protection against sticking.

  2. Arrange all the peppermint candies and place Isomalt nibs in between the pieces to fill in the gaps.

  3. Place in 350 degree oven until the candies melt into a solid piece (approx 3 mins). Be sure to watch it because you do not want them to bubble up, just want it to be melted and merged.

  4. Remove from oven and allow to cool.

  5. Once cooled, remove the spring form pan and place on a cookie rack.

If you're feeling extremely creative, you can melt a little bit of the Isomalt nibs and take four peppermint candies and attach them using the melted Isomalt as glue.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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Kids, Class

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