Peppermint Buttercream Bars Recipes
PEPPERMINT BARS
An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.
Provided by Food Network
Categories dessert
Time 30m
Yield Makes 36 servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
- 2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- 3. Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
- 4. Microwave chocolate and remaining 8 tablespoons (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.
PEPPERMINT BUTTERCREAM FROSTING
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
Provided by GlacierFreeze
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g
PEPPERMINT CREAM BARS
Delicious little bits of heaven is what this recipe SHOULD be called! It's easy, but takes a few hours from start to finish - totally worth it though! So creamy and smooth, you'll have to talk yourself out of eating every piece! (I got this out of Better Homes and Gardens Christmas Cookie magazine)
Provided by Garlicgoddess84
Categories Dessert
Time 3h40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and line a 13x9 pan with tin foil extended over sides. Grease tin foil.
- FOR CRUST: Combine cookie mix and flour, cut in butter until mixture resembles fine crumbs. Press into greased pan and bake for about 15 minutes or until edges are lightly browned (mine never quite made it to brown, so I just gave up after about 18 minutes, they turned out fine).
- MIDDLE LAYER: (make this while crust is baking) Whisk together egg yolks, sweetened, condensed milk, and peppermint extract (I just did it for about a minute until everything looked fully combined) Stir in the crushed peppermints. Once the crust is done, pour mixture over it as carefully and evenly as possible and bake for about 20-25 minutes. Once done, let cool on counter for about an hour and chill in fridge for another 30 minutes (it's a long process but SO GOOD! I promise!).
- WHITE CHOCOLATE GANACHE: Heat heavy whipping cream just to boiling, remove from heat and add white chocolate chips DON'T STIR YET! Let sit for five minutes, stir together until smooth (I assume if you use really good white chocolate this process will be a lot easier, but my cheap chips were stubborn so I had to stir for a long time to get all the little suckers melted together) Pour over cooled bars, spread evenly. Put back in fridge for another hour (I took them out after about 40 minutes because I couldn't stand it anymore!) until set. Cut into bars (makes about 36).
Nutrition Facts : Calories 106.8, Fat 6.8, SaturatedFat 4.1, Cholesterol 33.3, Sodium 43.9, Carbohydrate 10.2, Sugar 9.7, Protein 1.6
PEPPERMINT CHOCOLATE BARS
I received this treasured recipe from a dear friend years ago. The frosting and topping make these thin brownies eye-catching.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla. Add the chocolate mixture and mix well. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter, sugar and extract until light and fluffy. Add enough cream until frosting reaches spreading consistency. Frost cooled bars. Melt chocolate and butter; drizzle over frosting. Cut into bars.
Nutrition Facts :
PEPPERMINT BUTTERCREAM
Use this bright green buttercream to make our Football Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes about 3 1/4 cups
Number Of Ingredients 6
Steps:
- Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pot of simmering water. Whisking constantly, cook until sugar dissolves and mixture is warm to the touch (about 160 degrees). Attach bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to high, beat egg whites until stiff and glossy and the bottom of the bowl is cool, about 10 minutes. Reduce speed to medium-low, and add butter, a few tablespoons at a time, until incorporated. Switch to paddle attachment, and add peppermint extract, salt and, if using, food coloring. Beat until air bubbles are gone and mixture is smooth. Store in an airtight container and refrigerate up to 3 days. Bring to room temperature and re-whip with paddle attachment before using.
PEPPERMINT BUTTERCREAM BARS
I came across this recipe after the Christmas holiday, which would have been perfect for my goodie trays. BUT...who says you have to only have peppermint at the holidays? Not me! They are rich and creamy and so sinful, you might want to eat them in secret...so you don't have to share.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 1h35m
Yield 48 bars
Number Of Ingredients 14
Steps:
- Heat oven to 350ºF.
- In small mixer bowl combine sugar, 3/4 cup butter and 1 tablespoon cream.
- Beat at medium speed, scraping bowl often, until light and fluffy (1 minute).
- By hand, stir in all remaining crust ingredients except chocolate chips.
- Press on bottom of 13x9-inch baking pan.
- Bake for 15 to 20 minutes or until edges are lightly browned.
- Sprinkle with chocolate chips.
- Let stand 2 minutes; spread over crust.
- Cool 20 minutes.
- Meanwhile, in large mixer bowl combine powdered sugar, 1/4 cup butter, cream cheese, salt and peppermint extract flavoring.
- Beat at medium speed, gradually adding enough whipping cream to reach desired consistency and scraping bowl often, until smooth (1 to 2 minutes).
- Spread over cooled chocolate layer.
- Refrigerate until firm (at least 1 hour) cut into bars.
- Store refrigerated.
Nutrition Facts : Calories 135.7, Fat 6.9, SaturatedFat 3.9, Cholesterol 14.3, Sodium 61.7, Carbohydrate 18.6, Fiber 0.4, Sugar 14.9, Protein 0.9
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- Cream the softened butter. Add half of the powdered sugar, the peppermint extract and one half of the milk.
- Begin mixing on low speed increasing to medium speed for 2 to 3 minutes. Add remaining powdered sugar. Add the remaining milk gradually, determining how much you need for the right consistency.
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