Chocolate Peppermint Snaps Recipes

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CHOCOLATE PEPPERMINT SNAPS



Chocolate peppermint snaps image

Use these simple chocs as a garnish for desserts or serve with after-dinner coffees

Provided by James Martin

Categories     Dinner, Treat

Time 5m

Number Of Ingredients 3

300g dark chocolate
3 tbsp demerara sugar
½ tsp peppermint flavouring

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS



Hot Chocolate with Peppermint Schnapps image

Provided by Michael Chiarello : Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 5

1 quart milk (skim, 2 percent or whole) or half-and-half
6 ounces bittersweet or semisweet chocolate, chopped (recommended: Scharffenberger)
9 ounces peppermint schnapps
Whipped cream, for serving
6 peppermint sticks, for serving

Steps:

  • Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
  • Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.
  • If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.

CHOCOLATE PEPPERMINT SNAPS



Chocolate Peppermint Snaps image

This is one of my family's favorite cookies. My brother baked them for a Boy Scout fundraiser, and they were a top seller! They look like gingersnaps, but they're flavored with peppermint candies and are quite crispy. It's no wonder they're always such a hit.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
1 large egg, room temperature
1 cup sugar, divided
1/2 cup canola oil
1/4 cup corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coarsely crushed peppermint candies

Steps:

  • Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY



Chocolate Peppermint Squares Recipe by Tasty image

Here's what you need: graham cracker, melted butter, coconut oil, heavy cream, vanilla extract, peppermint extract, powdered sugar, dark chocolate, coconut oil

Provided by Tasty

Categories     Desserts

Yield 36 squares

Number Of Ingredients 9

10 sheets graham cracker
6 tablespoons melted butter, melted
½ cup coconut oil
½ cup heavy cream
1 teaspoon vanilla extract
3 teaspoons peppermint extract
2 tablespoons powdered sugar
4 oz dark chocolate
2 tablespoons coconut oil

Steps:

  • Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
  • In a bowl, combine crushed graham cracker with melted butter and mix well.
  • Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
  • In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
  • Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
  • Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
  • In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
  • Top squares with melted chocolate.
  • Chill squares in fridge or freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 81 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram

MINT CHOCOLATE SNAPS



Mint Chocolate Snaps image

It wouldn't be Christmas if I didn't make this cookie. Several years ago, I submitted the recipe to our local newspaper and it won first prize of $35. Since then, my family refers to it as the "&35 Cookie"!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 12

1 cup semisweet chocolate chips
1/2 cup plus 1-1/2 tablespoons shortening
3/4 cup sugar
1 large egg
1/4 cup light corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crushed peppermint candy
Additional sugar

Steps:

  • In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. , Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-PEPPERMINT COOKIES



Chocolate-Peppermint Cookies image

No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6 dozen

Number Of Ingredients 12

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
  • Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
  • Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
  • Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS



Hot Chocolate With Peppermint Schnapps image

Make and share this Hot Chocolate With Peppermint Schnapps recipe from Food.com.

Provided by Annacia

Categories     Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 quart milk or 1 quart half-and-half
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
6 ounces peppermint schnapps (more or less to taste)
whipped cream, for serving
6 peppermint stick candy, for serving

Steps:

  • Heat 1 cup of the milk in a medium saucepan over low heat.
  • Add chocolate, stirring constantly, until melted.
  • When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
  • Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream.
  • Add a peppermint stick to stir.
  • If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.

CHOCO-MINT SNAPS



Choco-Mint Snaps image

I got these last year from christmas-cookies.com , I needed something different for a tray I was preparing. I love these! Nice light mint flavor with the chocolate. When doing them for Christmas, I tinted the sugar red and green for rolling :) **cooking time is PER tray**

Provided by Marlene.

Categories     Dessert

Time 31m

Yield 72 serving(s)

Number Of Ingredients 12

4 ounces unsweetened chocolate
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
additional sugar, for rolling

Steps:

  • Melt chocolate squares over low heat.
  • Remove from heat and cool.
  • Preheat oven to 350°F.
  • In a small bowl whisk together the flour, baking soda and salt; set aside.
  • In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
  • Add eggs and blend well.
  • Add reserved chocolate, corn syrup, water, and extracts and blend well.
  • Stir in flour mixture until just blended.
  • Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
  • Bake for 9 to 11 minutes.
  • Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

Nutrition Facts : Calories 93.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.9, Sodium 54.6, Carbohydrate 12.6, Fiber 0.5, Sugar 6, Protein 1.1

CHOCOLATE SNAPS



Chocolate Snaps image

Crispy, chocolate cookie.

Provided by Carmela

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 9

2 cups semisweet chocolate chips
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ teaspoon vanilla extract
¼ cup corn syrup
1 egg

Steps:

  • Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
  • Refrigerate until firm, about 30 minutes.
  • Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g

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