Peppermint Stick Dessert Recipes

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PEPPERMINT STICK DESSERT



Peppermint Stick Dessert image

With every spoonful of this cool, creamy concoction, my family goes back in time to when our Grandma Dagmar made it each Christmas. The minty, refreshing flavor can't be topped. -Dianne Oertel, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

8 ounces peppermint candy, crushed
1/2 cup half-and-half cream
1-1/4 teaspoons unflavored gelatin
1 tablespoon cold water
1-1/2 cups heavy whipping cream, whipped
27 chocolate wafers

Steps:

  • In a small saucepan, combine crushed candy and cream. Cook over low heat until candy is melted, stirring occasionally. , In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into hot peppermint mixture until dissolved. Refrigerate until mixture begins to set, about 20 minutes. Fold in whipped cream., Crush 3 chocolate wafers; set aside for garnish. Line a 1-1/2-qt. serving bowl with 12 wafers. Top with half of the peppermint mixture. Repeat layers. Sprinkle with chocolate crumbs. Refrigerate for at least 8 hours. If desired, sprinkle with additional crushed peppermint candy just before serving.

Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

EASY PEPPERMINT DESSERT



Easy Peppermint Dessert image

Provided by Food Network

Categories     dessert

Time 14h50m

Yield 15 servings

Number Of Ingredients 10

1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2 cup butter or margarine, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 oz) frozen whipped topping, thawed
1/2 cup butter or margarine
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes
4 oz unsweetened baking chocolate, chopped
2 cups sugar

Steps:

  • In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
  • To soften the ice cream, place it in the refrigerator for 30 minutes.
  • Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.

MARY'S 'FAMOUS' PEPPERMINT ICE CREAM DESSERT



Mary's 'famous' Peppermint Ice Cream Dessert image

This is made by our friend Mary for New Years annually, and I started making it when we would not be at Mary's house because it's DH's favorite. I made some of my own changes, but still think of it as Mary's recipe (I note where Mary's directions differ from mine in the ingredients list.). I also have never timed myself making this, but will the next time I make it and then update the time estimate. Peppermint ice cream is easier to find (IMO) in December.

Provided by El Bee

Categories     Frozen Desserts

Time 12h45m

Yield 1 9X13 pan, 12-15 serving(s)

Number Of Ingredients 8

11 ounces vanilla wafers (Mary's directions actually call for 2 small boxes, but my store only has one size. This seems to wor)
3/4 cup butter (Mary's recipe calls for margarine, but I don't keep that in the house)
4 tablespoons powdered sugar
4 ounces German sweet chocolate (Mary's recipe says 1 bar, I've only ever seen a 4 oz size for sale)
12 ounces milk chocolate chips
4 eggs (separated)
1 cup crushed nuts (not specified, I usually use walnuts)
1/2 gallon peppermint ice cream (pink looks great, softened)

Steps:

  • Crush vanilla wafers.
  • Melt butter.
  • Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
  • Melt sweet and milk chocolate in a double boiler.
  • Beat egg yolks, add to melted chocolate and remove from heat.
  • Beat egg whites until stiff, add to chocolate mixture.
  • Pour 2/3 of chocolate sauce over wafer mixture.
  • Sprinkle with chopped nuts.
  • Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
  • Pour rest of chocolate sauce over the ice cream.
  • Sprinkle with remaining wafer mixture.
  • Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.

Nutrition Facts : Calories 400.6, Fat 28.7, SaturatedFat 12.4, Cholesterol 102.1, Sodium 266.3, Carbohydrate 32.6, Fiber 2.2, Sugar 10.6, Protein 6

PEPPERMINT STICKS



Peppermint Sticks image

Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 cups sugar
1/2 cup light corn syrup
2 teaspoons freshly squeezed lemon juice
1 teaspoon pure pepperment extract
4 drops red food coloring
6 ounces bittersweet chocolate, finely chopped
Vegetable-oil cooking spray

Steps:

  • Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cover; bring to a boil. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Remove from heat, and carefully stir in lemon juice, extract, and food coloring.
  • Pour hot syrup onto prepared baking sheet, being careful not to touch syrup. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes.
  • Immediately pull off pieces to form long pencil-thin ropes. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Continue pulling until all candy is used or is no longer pliable.
  • Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer. Remove pan from heat, and add the remaining chocolate; stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Remove any unmelted pieces, and discard. Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees.
  • Dip top 3 inches of each pepperment stick in the chocolate, if desired. Allow excess to drip off; set on a parchment-lined baking sheet, and let harden.

EASY PEPPERMINT DESSERT



Easy Peppermint Dessert image

Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 13h55m

Yield 15

Number Of Ingredients 10

1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2 cup butter or margarine, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 oz) frozen whipped topping, thawed
1/2 cup butter or margarine
4 oz unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes

Steps:

  • In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.

Nutrition Facts : Calories 680, Carbohydrate 79 g, Cholesterol 75 mg, Fat 7, Fiber 4 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 59 g, TransFat 3 g

ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING



All-American Peppermint Stick Torte with Fudge Topping image

Categories     Milk/Cream     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Mint     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12 to 14

Number Of Ingredients 16

Crust
1 9-ounce box chocolate wafer cookies, broken
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted, cooled
Filling
1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)
6 large egg yolks
1/2 cup sugar
1/4 cup water
1/2 teaspoon peppermint extract
3 cups chilled whipping cream
Sauce
2 cups chilled whipping cream
1/2 cup dark corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Additional peppermint candies

Steps:

  • For crust:
  • Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
  • For filling:
  • Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
  • Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
  • For sauce:
  • Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
  • Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
  • Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
  • Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

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