Peppermint Brittle Recipes
PEPPERMINT BRITTLE
A Christmastime treat! This holiday confection is gobbled up quickly by guests, and it is so easy to make. The cool crunch of peppermint with creamy white chocolate is a divine combination.
Provided by Honda
Categories Desserts Candy Recipes Mints
Time 1h10m
Yield 36
Number Of Ingredients 2
Steps:
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
- Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 18.3 g, Cholesterol 5.3 mg, Fat 8.9 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 28.3 mg, Sugar 16.9 g
PEPPERMINT BRITTLE
OMG! Two ingredients! How easy is this? I found this recipe on the www.recipe4living.com website. It is listed as one of their Top 10 Recipes to use up those leftover candy canes! "A Christmastime treat! This holiday confection is gobbled up quickly by guests, and it is so easy to make. The cool crunch of peppermint with creamy white chocolate is a divine combination."
Provided by senseicheryl
Categories < 4 Hours
Time 1h10m
Yield 1 jelly roll pan
Number Of Ingredients 2
Steps:
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5-6 minutes. Stir occasionally, until chocolate is melted and smooth.
- Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks.
- Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.
- Break into pieces by slamming pan on counter.
Nutrition Facts : Calories 4886.9, Fat 290.9, SaturatedFat 176, Cholesterol 126.9, Sodium 816, Carbohydrate 537.1, Sugar 535.7, Protein 53.2
WHITE CHOCOLATE AND PEPPERMINT COOKIE BRITTLE
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
- Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.
- Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)
PEPPERMINT BROOKIES
We're dashing through the dough in this must-make Peppermint Brookies recipe. What's a brookie? Good question! They're a brownie and a cookie in one, a holiday miracle if you ask us. Our Christmas brookies get a peppermint twist for the holiday season that makes them unforgettable. With the combination of chocolate, sugar cookies, peppermint and frosting, Peppermint Brookies are a recipe to bookmark. From cookie exchanges to family-approved desserts, this recipe is baked in holiday magic. Happy baking!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
- Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
- Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
- Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 27 g, TransFat 0 g
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