Chocolate Covered Peppermint Crispies Recipes

CHOCOLATE-COVERED PEPPERMINT CANDIES

Steps:

• Combine powdered sugar, sweetened condensed milk, butter, salt and vanilla in a large bowl and blend thick and combined. Gently mix in 1 ½ cups of crushed peppermint candy until fully incorporated.
• Roll filling into ¾-inch round balls. Place on a baking sheet lined with parchment paper and chill or freeze for at least 30 minutes.
• When you're ready to dip the candies, melt 12 ounces of semisweet chocolate in a double boiler over low heat or in a microwave. If using a microwave, heat chocolate for 30 seconds at 50 percent power, then stir. Continue microwaving in 15-second increments at 50 percent power until the chocolate is completely melted.
• Be careful not to overheat the chocolate or it will seize and clump, and you'll be unable to use it for dipping. If necessary, thin the chocolate with vegetable oil, a teaspoon at a time, until it's a good dipping consistency.
• Working in small batches, dip chilled candies in chocolate. The best way to do this is to lay a candy on the tines of a fork. Lower the fork into the warm chocolate, until the candy is submerged. Then, raise the fork, allowing the extra chocolate to drip through the tines. Tap the fork on the edge of the dipping bowl to remove any excess chocolate. Then gently slide the dipped candy onto baking sheet lined with parchment.
• Before the chocolate has time to cool and set, sprinkle candies with remaining peppermint pieces.

CRISPY CHOCOLATE-MINT COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
• Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
• Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
• Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
• Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.

CHOCOLATE-COVERED CRISPIES

Steps:

• In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.