Smart Choice Chocolate Peppermint Delight Recipes

PEPPERMINT CHOCOLATE DELIGHT RECIPE

Steps:

• Begin by crushing wafers in a Ziploc bag. Add melted butter and mix until well coated. Press onto the bottom of 9x13 dish.
• In a medium bowl, beat cream cheese, sugar, 2 tablespoons milk and peppermint extract until well blended. Fold in half of Cool Whip and mix well. Spread over crust.
• Make pudding by whisking milk and instant pudding in a bowl until thickened. Pour over cream cheese layer and refrigerate for at least 10 minutes.
• Top with remaining Cool Whip and refrigerate for at least 2 hours. Add crushed candy canes right before serving. ENJOY!

CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

CHOCOLATE MINT DELIGHT

Steps:

• Prepare pudding with milk according to package directions. Divide among individual dessert dishes., Reserve 2 tablespoons crushed cookies; sprinkle the remaining cookies over pudding. Top with crushed candy. Spoon whipped topping over candy. Sprinkle with reserved crushed cookies. Serve with additional peppermint candies.

CHOCOLATE MINT DELIGHTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks. , For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.

CHOCOLATE-PEPPERMINT DELIGHT COOKIES

Steps:

• Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
• Chill dough for 15 to 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
• Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
• Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
• Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

PEPPERMINT DELIGHTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, shortening, and confectioners' sugar until smooth. Stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Mix in the oats and crushed candies. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Combine the white and red sugars. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in the sugar mixture.
• Bake for 10 to 12 minutes in the preheated oven, or until the bottoms are lightly brown. Allow cookies to cool for at least 2 minutes on the baking sheets before removing to wire racks to cool completely.

HOT CHOCOLATE: DOUBLEMINT DELIGHT RECIPE BY TASTY

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, mint syrup, and peppermint stick.
• Enjoy!