Filling the Tins: Drinking Chocolate Mix

I took the easy way out on this one. I bought Nesquik in single serve packets. It is pre-measured for both the cocoa and sugar, and the cocoa in Nesquik does not clump at the bottom of the mug the way baking cocoa does. Other than the Nesquik, I used powdered instant milk, powdered non-dairy creamer, chocolate chips, and mini marshmallows, all of which I had on hand for our own cocoa mix in a jar. The Nesquik came from Dollar Tree. These cute cellophane cones were in my stash from a previous year.

The total hands on time was about 15-20 minutes, and my cost (including ingredients that I had on hand) was about $1.70 for two cones, each making 12 ounces of rich drinking chocolate.

I like the layered look, so I made up each cone separately. Working with the cone in a drinking glass (to keep it upright), I first scooped in 1/3 cup of instant milk. On top of that, I added 2 tablespoons of non-dairy coffee creamer. Then, I poured in a packet of Nesquik.

I chopped 3 tablespoons of semi-sweet chocolate chips for each cone, spooning in on top of the Nesquik.

I wrapped about 1/3 cup of mini marshmallows in a piece of plastic wrap and placed on top of the drinking chocolate mix. These cones are secured with a twist tie.

My goal with the tins is to average about $2.00 to $2.50 per each tin. So far, I'm under that goal, leaving some extra in the budget for tomorrow's tin. 

Cocoa mix in a jar or baggie is a great last-minute gift idea or stocking stuffer that doesn't take much time or expertise. 

Filling the Tins: Peppermint and White Chocolate Covered Pretzels

No baking skill required.

These sweet pretzels will fill one of the medium-sized tins in my tower. A batch of 60 pretzels took 30 minutes of time and cost about $2.00. The pretzels and candy canes were from Dollar Tree, and the white chocolate was a combination of white baking chocolate and vanilla candy coating (I had the two items in my pantry). I used less than half the bag of pretzels, about half a bag of white baking chips, and 11 mini candy canes. I also used Crisco shortening to obtain a good dipping viscosity to the baking chips.

I prepared my candy cane pieces by laying the canes in the individual packages on the counter, and I broke them up with a hammer.

When I was ready to sprinkle the candy cane bits, I simply snipped the end off of each package and poured out.

I melted the baking chips in a shallow dish in the microwave, adding the Crisco in small amounts until it was the right consistency. A fork works well for tossing and removing the dipped pretzels.

I worked on 15 pretzels at a time. Dipping, then placing on a waxed paper-covered baking sheet.

Next, I sprinkled them with peppermint bits, then I began another 15 pretzels. Once the baking sheet was full, I slipped it into the fridge.

While the pretzels firmed up, I prepared the tin by lining with waxed paper. Do you know how to make a sheet of waxed or tissue paper fit a box or tin near perfectly without cutting? This is a little trick I learned in a gift-wrapping job when I was young. 

You hold the sheet of paper over your empty tin or box and fold up a portion, in the very center of the paper, until the near and far edges of the paper fit the opening. Then you crease the paper into place.

This is half of the batch. I'll add a couple more when the second tray comes out of the fridge, and there will be some leftover for our family.

I made these with white chocolate because that is the type of which I have a surplus. Semi-sweet chocolate is also delicious on pretzels, with or without candy cane bits, and it's even easier to get to the right dipping consistency. White chocolate has a higher sugar content than semi-sweet and care needs to be taken when melting it, lest it scorch. Use brief bursts of time in the microwave, and remelt the dipping chocolate as needed during the dipping process.