Peppermint Crackers Recipes

THIN MINT CRACKERS

Thin Mint Crackers image

Just like the Girl Scout cookies!

Provided by Kim

Categories Desserts Cookies No-Bake Cookie Recipes

Yield 40

Number Of Ingredients 3

Ingredients

1 pound bittersweet chocolate
80 buttery round crackers
½ teaspoon peppermint extract

Steps:

Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 10.6 g, Cholesterol 0.5 mg, Fat 5.8 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 64.7 mg, Sugar 5.5 g

CHOCOLATE-PEPPERMINT CRUNCH

Chocolate-Peppermint Crunch image

It doesn't get much easier than this minty holiday-square recipe from TV chef Nikki Elkins, which takes just minutes to prepare.

Provided by Martha Stewart

Yield Makes 28 squares

Number Of Ingredients 5

Ingredients

14 chocolate graham crackers
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
1/4 teaspoon coarse salt
30 milk chocolate peppermint-bark squares (12.45 ounces total), chopped

Steps:

Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.

HOMEMADE PEPPERMINT COFFEE CREAMER

Homemade Peppermint Coffee Creamer image

Pass on the seasonal, store-bought creamer and make your own. It's simple, takes just 5 ingredients, you know exactly what is in it, and you can have it all year-round. Cover and store in the refrigerator, shaking before each use.

Provided by Soup Loving Nicole

Categories Drinks Recipes Coffee Drinks Recipes Creamer

Time 20m

Yield 24

Number Of Ingredients 5

Ingredients

1 ½ cups half-and-half
1 ½ cups milk
⅓ cup white sugar
1 tablespoon vanilla extract
1 ½ teaspoons peppermint extract

Steps:

Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 4.2 g, Cholesterol 6.8 mg, Fat 2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 12.5 mg, Sugar 3.6 g

PEPPERMINT S'MORE TASSIES

Peppermint S'more Tassies image

Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa (and his elves) will look forward to these! -Edwina Gadsby, Hayden, Idaho

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

1 package (17-1/2 ounces) sugar cookie mix
1/2 cup graham cracker crumbs
1/2 cup butter, softened
1 egg
1 cup milk chocolate chips
1/3 cup heavy whipping cream
1/2 teaspoon peppermint extract
1/2 cup marshmallow creme
1/4 cup crushed peppermint candies

Steps:

Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up the sides of greased miniature muffin cups., Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks., Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup., Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.

Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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