Chocolate Covered Peppermint Crispies Recipes

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

CHOCOLATE-COVERED PEPPERMINT CRISPIES RECIPE

Steps:

• 1. Spray a 9-by-13-inch baking pan with cooking spray. Set aside. 2. Melt butter in a large pot over low heat. Add mint marshmallows and stir frequently until completely melted. 3. Remove from heat. Add mint extract and cereal. Stir to coat cereal completely. 4. Press mixture into baking pan and even out the top. 5. Place a heatproof bowl over a small saucepan filled with 1 inch of water. Over medium-low heat melt 1 cup of chocolate chips just until smooth. 6. Pour melted chocolate over crisp rice mixture in baking pan and smooth out with offset spatula. Set aside to cool and harden completely. 7. When cooled, loosen sides of pan with a knife and turn out onto a cutting board. Cut into 12 equally sized bars. 8. Melt remaining chocolate chips in heatproof bowl. 9. Spread melted chocolate onto sides and tops of bars and sprinkle with peppermint candy pieces (Images 1 and 2). 10. Allow to cool and harden completely before serving. 11. Store in an airtight container.