Chocolate Peppermint Marshmallow Sandwiches Recipes

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CHOCOLATE PEPPERMINT SANDWICHES



Chocolate Peppermint Sandwiches image

This Christmas enjoy these sandwich cookies that feature chocolate and peppermint - a lip smacking dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 32

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened dark baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups butter, softened
1 cup granulated sugar
1 egg
1 teaspoon peppermint extract
4 oz cream cheese, softened
2 1/2 cups powdered sugar
15 hard round peppermint candies, unwrapped, crushed

Steps:

  • In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat 1 cup of the butter and the granulated sugar with electric mixer on medium speed 3 minutes or until creamy. Add egg and peppermint extract; beat until well blended. Gradually beat in flour mixture. Divide dough in half. On 2 sheets of plastic wrap, shape each half into 13x1 1/2-inch log. Wrap tightly; freeze 2 hours.
  • Heat oven to 325°F. Spray cookie sheets with cooking spray. Cut each log into 32 (about 1/4-inch) slices. On cookie sheets, place slices 1 inch apart. Bake 12 to 13 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In large bowl, beat remaining 1/3 cup butter and the cream cheese with electric mixer on medium speed until creamy. Gradually beat in powdered sugar. For each sandwich cookie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of sandwich cookies in crushed candies.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg

PEPPERMINT-CHOCOLATE MARSHMALLOWS



Peppermint-Chocolate Marshmallows image

Discover Peppermint-Chocolate Marshmallows, a fun holiday recipe to make with the kids! Combine crushed peppermint candy canes and melted semi-sweet chocolate to dip JET-PUFFED Marshmallows. These Peppermint-Chocolate Marshmallows are a tasty treat on a (peppermint) stick!

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 16 servings

Number Of Ingredients 3

16 miniature candy canes
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
16 JET-PUFFED Marshmallows

Steps:

  • Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
  • Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
  • Refrigerate 30 min. or until chocolate is firm.
  • Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.

Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.506 g, Sugar 0 g, Protein 0.756 g

EASY PEPPERMINT MARSHMALLOWS



Easy Peppermint Marshmallows image

These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!

Provided by Jan Eichel

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 4h35m

Yield 18

Number Of Ingredients 13

1 serving cooking spray
6 tablespoons warm water
2 envelopes unflavored gelatin
1 ⅓ cups white sugar
½ cup light corn syrup, plus
2 tablespoons light corn syrup
¼ cup water
¼ teaspoon salt
1 ½ teaspoons vanilla extract
¾ teaspoon pure peppermint extract
red food coloring
¼ cup cornstarch
¼ cup confectioners' sugar

Steps:

  • Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
  • Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
  • Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

Nutrition Facts : Calories 107 calories, Carbohydrate 26.9 g, Protein 0.7 g, Sodium 41.6 mg, Sugar 19.6 g

DOUBLE-CHOCOLATE PEPPERMINT SANDWICHES



Double-Chocolate Peppermint Sandwiches image

Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325 degrees until the edges are firm, 6 to 8 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h15m

Yield Makes 30 cookies

Number Of Ingredients 11

3/4 cup unbleached all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
3/4 cup confectioners' sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
4 ounces milk chocolate, finely chopped (3/4 cup)
1/2 cup heavy cream
1/2 teaspoon pure peppermint extract
1/4 cup peppermint candies, finely chopped (3 tablespoons)

Steps:

  • Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners' sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.
  • Preheat oven to 325 degrees. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant 1/8 inch. Cut out 60 rounds total with a 1 3/4-inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a 1/2-inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.
  • Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheetsto a wire rack; let cool completely.
  • Place chocolate in a heatproofbowl. Heat cream in a smallsaucepan over medium-highuntil just bubbling around edges.Remove from heat; stir in peppermintextract. Pour mixtureover chocolate; let stand 10minutes, then stir until smooth.Let stand, stirring occasionally,until firm enough to spread,about 30 minutes.
  • Spread 1 teaspoon filling oneach uncut cookie; top withcut cookies. Sprinkle choppedcandies in window of eachtop cookie. Refrigerate until set,about 20 minutes. Assembledcookies can be stored in refrigerator up to 2 days.

PEPPERMINT CHOCOLATE SANDWICH COOKIES



Peppermint Chocolate Sandwich Cookies image

Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 7 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
FILLING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops green food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts :

HOMEMADE PEPPERMINT MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - (4.6/5)



Homemade Peppermint Marshmallows Dipped in Chocolate Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 20

EQUIPMENT:
3 (0.25-ounce) packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon pure peppermint extract
1/2 cup confectioners' sugar
red food coloring
nonstick spray
4 to 6-ounces quality dark chocolate, chopped, optional
cake pop sticks
9 x13-inch pan, preferably a metal baking pan that doesn't have round corners
wax paper and aluminum foil
sifter, for powdered sugar
stand mixer with wire whisk attachment or a hand-mixer
non-stick spray
candy thermometer
very sharp knife or pizza cutter

Steps:

  • Lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan. If adding the red food color, add some random drops and then swirl with a toothpick. Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.) Cover the pan with foil and shake up, down and sideways. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray. Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar. Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great! Store in an airtight container for up to 3 weeks. I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate. TO COAT IN CHOCOLATE: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do not let the bowl touch the water! Once melted, stir to smooth. Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4-inch deep. Carefully plunge the stick into the marshmallow. Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper. Allow the dipped marshmallows to set for at least at hour. I placed 2 to 3 marshmallows in tall cellophane bags and tied them with a ribbon.

HOMEMADE PEPPERMINT MARSHMALLOWS



Homemade Peppermint Marshmallows image

Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes sixteen 2-inch squares

Number Of Ingredients 7

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Steps:

  • Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
  • Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
  • Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
  • Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

CHOCOLATE PEPPERMINT MARSHMALLOW SANDWICHES



Chocolate Peppermint Marshmallow Sandwiches image

I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in Ladies Home Journal magazine. Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.

Provided by internetnut

Categories     Dessert

Time 40m

Yield 48 sandwiches, 48 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 cup unsalted butter
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup red and white nonpareils (candy beads)
1 (1 ounce) packet unflavored gelatin
1/3 cup cold water
1 cup sugar
2 ounces peppermint candies, very finely crushed (1/3 cup)
red food coloring (optional)

Steps:

  • Cookies:.
  • Heat oven to 325 and place rack in center. Line one baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside. In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally. Let stand until cool, about 20 minutes. Stir in sugar and extract until combined well. Stir in eggs until combined well. Add flour mixture and stir until a soft dough forms.
  • Roll cookies into 3-4-inch balls. Dip tops in nonpareils and place, coated side up, 1-inch apart on prepared sheet. Bake until set but not firm to the touch, 10-13 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
  • Meanwhile, prepare Peppermint Marshmallow. Transfer half to a large decorating bag fitted with a 1/2-inch plain tip or coupler. Pipe mounds, about 1/2-inch high, on flat side of half of the cookies. Top with remaining cookies, making sandwiches.
  • Peppermint Marshmallow:.
  • In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes.
  • Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238 (soft ball stage), about 10 minutes. Pour into gelatin.
  • Using the whisk attachment, beat gelatin mixture on medium-low speed until slightly cooled, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Stir in candy until combined. Tint with food coloring (if using). Use immediately.

Nutrition Facts : Calories 107.5, Fat 5.4, SaturatedFat 3.3, Cholesterol 19, Sodium 19, Carbohydrate 14.8, Fiber 0.8, Sugar 11.2, Protein 1.6

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CHOCOLATE PEPPERMINT SANDWICH COOKIES - THE PERFECT HOLIDAY …
2015-11-28 Preheat oven to 325°F and line two baking sheets with parchment paper or silicone liners. In a small saucepan over medium-low heat, melt 4 tablespoons of butter and chocolate chips until completely smooth. Set aside to cool for 10 minutes. Meanwhile, in a large bowl whisk brown sugar and eggs. Set aside.
From celebratingsweets.com


PEPPERMINT MARSHMALLOW SANDWICHES | RECIPE | PEPPERMINT …
Nov 3, 2018 - Peppermint Marshmallow Sandwiches are a fun holiday treat that includes homemade marshmallows, peppermint bits, and chocolate graham crackers.
From pinterest.com


PEPPERMINT CHOCOLATE SANDWICH COOKIES - FAMILY COOKIE …
2020-11-06 How to Make Peppermint Chocolate Sandwich Cookies. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Cream together the butter and sugars in a medium sized bowl until light and fluffy. Add …
From familycookierecipes.com


PEPPERMINT RECIPE - EASY CHOCOLATE AND PEPPERMINT MARSHMALLOWS
2019-03-16 Place in freezer for 15 minutes. Melt chocolate by microwaving for 45 seconds and stirring. If not complete, alternate heating for 15 seconds and stirring until smooth. Dip each marshmallow halfway in chocolate and immediately sprinkle with crushed peppermint. Place on prepared sheet.
From awortheyread.com


DOUBLE CHOCOLATE PEPPERMINT COOKIES - AVERIE COOKS
Let’s make Christmas cookies! Step 1: Preheat your oven to 350F. Step 2: Beat together the butter and sugars until fluffy. Step 3: Add the egg, vanilla, and beat until creamy. Step 4: Combine together the cocoa powder, flour, baking soda, and salt in a small bowl. Add it slowly to the mixing bowl and beat to combine.
From averiecooks.com


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