Chocolate Peppermint Spoons Recipes

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CHOCOLATE PEPPERMINT BARS



Chocolate Peppermint Bars image

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h10m

Yield 36 squares

Number Of Ingredients 11

1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)
3 1/4 cups/405 grams confectioners' sugar
3 tablespoons/43 grams unsalted butter, softened
1/4 cup/60 milliliters heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)

Steps:

  • Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
  • Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
  • Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
  • Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
  • In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
  • Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
  • Let squares sit at room temperature until chocolate is set, at least 1 hour.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams

CHOCOLATE PEPPERMINT SPOONS



Chocolate Peppermint Spoons image

Make and share this Chocolate Peppermint Spoons recipe from Food.com.

Provided by Sharon123

Categories     Candy

Time 10m

Yield 12 spoons

Number Of Ingredients 3

1 cup semi-sweet chocolate chips, melted (6 oz.)
5 red and white peppermint candies, coarsely crushed
12 plastic spoons, in assorted colors

Steps:

  • Dip spoons in melted chocolate; shake off excess.
  • Place on waxed paper lined tray.
  • Sprinkle 1 side with crushed candy.
  • Allow chocolate to set.
  • Wrap in food safe cellophane; tie with ribbon.

Nutrition Facts : Calories 67.2, Fat 4.2, SaturatedFat 2.5, Sodium 1.5, Carbohydrate 8.9, Fiber 0.8, Sugar 7.6, Protein 0.6

CHOCOLATE AND PEPPERMINT COFFEE SPOONS



Chocolate and Peppermint Coffee Spoons image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 spoons

Number Of Ingredients 3

4 ounces bittersweet chocolate
1 tablespoon coconut oil
1/4 cup peppermint candies

Steps:

  • Line a baking sheet with parchment paper.
  • Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
  • Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
  • Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.

DIPPED PEPPERMINT SPOONS



Dipped Peppermint Spoons image

Provided by Food Network

Time 11m

Yield Makes 8 spoons

Number Of Ingredients 6

1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 teaspoon vegetable shortening
2 tablespoons NESTLÉ® TOLL HOUSE® Premier White Morsels
3 (about 1 tablespoon) hard peppermint candies, unwrapped and crushed into small pieces
8 plastic spoons (for dipping in chocolate)
8 cellophane bags and twist ties or ribbons for wrapping

Steps:

  • LINE baking sheet with wax paper.
  • MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  • DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set.
  • MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature.
  • *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough

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

CHOCOLATE PEPPERMINT SCONES



Chocolate Peppermint Scones image

Try my decadent scones as a breakfast or brunch treat or a snack served with coffee and mint tea. They're so festive for the holidays, decked out in red-and-white peppermint candy. -Shelly Platten, Amherst, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup vanilla yogurt
1/2 cup buttermilk
1 large egg, room temperature
1 teaspoon peppermint extract
1 cup 60% cacao bittersweet chocolate baking chips
1 tablespoon coarse sugar
2 ounces bittersweet chocolate, melted
1/4 cup crushed peppermint candies

Steps:

  • In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar. , Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm.

Nutrition Facts : Calories 328 calories, Fat 15g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.

PEPPERMINT SPOONS



Peppermint Spoons image

Categories     Candy     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Vegan     Christmas Eve     Gourmet     Small Plates

Yield Makes 4 spoons

Number Of Ingredients 3

8 round peppermint hard candies such as "starlight mints"
Special Equipment
5 metal teaspoons (not silver) with ovenproof handles

Steps:

  • Put oven rack in middle position and preheat oven to 300°F. Roll up a 10-inch-long sheet of foil to form a 1/2-inch-thick log.
  • Place 2 candies in each of 4 spoons. Arrange spoons on baking sheet, propping up spoon handles slightly using foil log to make spoons level.
  • Bake until candy softens, about 10 minutes, then transfer sheet to a rack. Wearing an oven mitt and working quickly, push down firmly on melted candy in each hot spoon using back of remaining spoon so that candy spreads to rim of each spoon. Cool completely, about 10 to 15 minutes.

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 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

CHOCOLATE-PEPPERMINT CUPCAKES



Chocolate-Peppermint Cupcakes image

These chocolate and peppermint cupcakes for Christmas are simply delicious!

Provided by K. M. Ellsworth

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 24

Number Of Ingredients 12

5 cups unsweetened cocoa powder
1 cup all-purpose flour
½ cup cake flour
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
2 ⅔ cups white sugar
1 cup unsalted butter, softened
5 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon peppermint extract
1 cup buttermilk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
  • Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 38.9 g, Cholesterol 59.5 mg, Fat 11.3 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 90.4 mg, Sugar 23.1 g

CHOCOLATE-PEPPERMINT CAKE DONUTS



Chocolate-Peppermint Cake Donuts image

A delicious chocolate cake donut baked in the oven, covered with chocolate-peppermint frosting, and decorated with crushed peppermint candies. These donuts have the perfect balance of chocolate and peppermint. I hope you enjoy them, I know my family did.

Provided by Cambria_Mae

Categories     Doughnuts

Time 1h

Yield 16

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar
¼ cup unsweetened cocoa powder
¼ cup milk
¼ cup unsalted butter, melted
1 teaspoon peppermint extract
2 tablespoons crushed peppermint candies, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
  • Put the batter into a piping bag and pipe into the prepared donut pan.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
  • Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
  • Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 37.8 g, Cholesterol 32.4 mg, Fat 6.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 134.2 mg, Sugar 22.8 g

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CHOCOLATE DIPPED PEPPERMINT COOKIES - DESSERTS ON A DIME
2020-11-12 Crush peppermint in a resealable bag using a rolling pin. Melt chocolate in microwave safe bowl. Dip edge of cookie into chocolate and immediately add crushed peppermint. Set on wire rack to set. Store in airtight container. Just make sure to allow the cookies enough time to set before you store them.
From dessertsonadime.com
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DOUBLE CHOCOLATE FROSTED PEPPERMINT COOKIES - A SASSY SPOON
2020-11-30 In a bowl, cream butter and sugars together for a few minutes. Add egg then stir in the peppermint extract. Add flour, Dutch process cocoa powder, baking soda, and salt. Mix until just well combined. Form the cookie dough balls. Using a medium cookie scoop, form cookie doughs into balls (~1 1/2 tablespoons size).
From asassyspoon.com
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RECIPES | PEPPERMINT, CHOCOLATE SPOONS, CHOCOLATE PEPPERMINT
Dec 18, 2015 - This Pin was discovered by Ruth Lougheed. Discover (and save!) your own Pins on Pinterest
From pinterest.ca
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PEPPERMINT HOT CHOCOLATE SPOONS - SWEET SAVORY PLATE
2020-11-15 We are making these spoons with a super easy method. First, crush your peppermint. Next, warm your chocolate up in a microwave safe bowl for 30 seconds. Stir and then repeat warming on 30 second intervals. Grab your spoons and dip them in the chocolate. After dipping them, they are laying flat on a baking sheet covered with wax paper.
From sweetsavoryplate.com
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PEPPERMINT CHOCOLATE SPOONS RECIPE
Txhob nco cov yeeb yaj duab uas qhia tias yuav ua li cas kom peppermint chocolate spoons! Yam Koj Xav Tau . 9 oz / 1 1/2 khob chocolate chips (los yog chopped chocolate) 5 candy canes ; Yuav Ua Li Cas? 1. Npaj ib daim ntawv ci los ntawm daim nplov nrog cov ntawv tais loj los yog daim ntawv khij ntawv. 2. Muab cov khaub noom ntxaum pov tseg los ntawm qhov muab …
From hmn.hiloved.com
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CHOCOLATE AND PEPPERMINT COFFEE SPOONS – RECIPES NETWORK
2019-05-10 Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency. Step 4. Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 ...
From recipenet.org
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MAKE PEPPERMINT SPOONS: HOW TO VIDEO INSTRUCTIONS
2020-11-20 The Best Peppermint Bark Ever; The Easiest Peppermint Bark Recipe; To Die For Mint Cookie Ice Cream Recipe; Peppermint Patty Recipe; This peppermint spoon idea has gotten me thinking about so many other fun ways to use these silicone spoon molds. A pure chocolate spoon comes to mind first but any other candy melt would work well and make a …
From andreasnotebook.com
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CHOCOLATE PEPPERMINT 4 LAYER DESSERT - MOM ON TIMEOUT
2013-12-11 You’re going to love the all the yummy layers in this Chocolate Peppermint 4 Layer Dessert! Course Dessert. Cuisine American. Keyword chocolate peppermint 4 layer dessert. Prep Time 30 minutes. Cook Time 10 minutes. Total Time 40 minutes. Servings 36 servings. Calories 134kcal.
From momontimeout.com
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CUTE & EASY CHOCOLATE PEPPERMINT CHRISTMAS COOKIES - MARLEY'S …
2020-11-26 With hand or stand mixer, whip egg whites and peppermint extract until white and foamy—about 3 minutes. Add powdered sugar 1 cup at a time and continue to whip until you’ve added 3 cups. Add another 1/2 cup of powdered sugar and check the consistency. It should be sticky and drip slowly off of a spoon.
From marleysmenu.com
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PEPPERMINT MARSHMALLOW HOT CHOCOLATE SPOONS - THREE MEALS
2021-12-03 Peppermint Marshmallow Hot Chocolate Spoons are easy and fun to make! When winter starts knockin’ on the door, there are a few things that I love to grab for warmth and comfort. The main one is my favorite soft blanket. Quickly following up in second place is a cup of hot chocolate. A few years ago, a friend of mine gifted a collection of ...
From meatandthreemeals.com
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Top Asked Questions

How do you make Peppermint spoons?
Simply dip a wooden spoon into melted chocolate and sprinkle with your desired candies and toppings. I made two varieties: Chocolate Peppermint Spoons and Mexican Hot Chocolate Spoons. Both flavors are dipped in dark chocolate and then topped with either peppermint crunch baking chips or marshmallows and a pinch of cinnamon.
How do you make chocolate dipped spoons for Christmas?
These chocolate dipped spoons are incredibly easy to make, and fun to do with the kiddies, as well. Simply dip a wooden spoon into melted chocolate and sprinkle with your desired candies and toppings. I made two varieties: Chocolate Peppermint Spoons and Mexican Hot Chocolate Spoons.
How to cook Peppermints in the oven?
Instructions Preheat oven to 300 degrees. In a ziplock bag, crush the peppermints (I used a kitchen mallet). Use a teaspoon to fill the spoon mold with the crushed peppermint - be sure to put extra by the top of the spoon part and at the neck of the spoon (where the spoon and handle meet). These are areas that break easy.
How to make hot chocolate treats at home?
Stand the treat bag in a glass. Put a spoonful of chocolate mix. Gently push the spoon down into that little bit of hot chocolate mix. TIP: Remember to face the pretty part of the spoon to the front of the bag. Either using a spoon or a spoon and small funnel, add more chocolate mix into the bag behind the spoon.

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