CHOCOLATE PEPPERMINT BARS
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
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
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
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
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
Provided by Food Network
Time 11m
Yield Makes 8 spoons
Number Of Ingredients 6
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
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
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
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
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
Categories Candy Chocolate Dessert Bake Christmas Kid-Friendly Winter Vegan Christmas Eve Gourmet Small Plates
Yield Makes 4 spoons
Number Of Ingredients 3
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
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
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
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
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
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
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
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
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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- Start by putting the peppermint candy into a food processor and pulse it until it is in fine pieces. If you do not have a food processor you can also put the peppermint candy in a bag and crush it with a rolling pin. Then, prepare a baking sheet by covering it in wax paper.
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