Chocolate Peppermint Crunch Recipes

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

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.

Steps:

• For the cookies: Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or butter the baking sheets.
• In a medium bowl, combine the flour, cocoa powder and salt. Set aside.
• In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute. Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together. At first the dough will form fine crumbs; then it will come together in large clumps.
• Divide the dough in half and shape each portion into a smooth ball. Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick. Remove the top piece of wax paper. Using a 2 1/2-inch star cutter, cut out cookies. Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
• Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball. Repeat the rolling and cutting process.
• For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies. Immediately sprinkle with crushed peppermint candy. The candy will stick to the warm chocolate.
• Let the cookies sit until the chocolate is firm. The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

Steps:

• Using a double boiler melt the almond bark.
• Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
• Dip the top of each wafer cookie into the almond bark or white chocolate.
• Immediately dip the top of the cookie into the crushed candies.
• Place the cookie on a waxed paper lined baking sheet. Allow to set.
• Store in an air-tight container for several days.
• *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.

Steps:

• position a rack in the middle of the oven.
• Preheat the oven to 350*.Have ready two baking sheets.
• Prepare the cookie base:.
• in a medium bowl, stir the flour, baking soda, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds.
• Stop the mixer and scrape down the sides of the bowl, as needed during mixing.
• add the flour mixture, mixing just until the flour is incorporated.
• Stir in the chocolate chips.
• leaving a 3" border on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 x8" and is about 1/4" thick.
• use the palms of your hands to help pat it into an even layer.
• Repeat with the remaining cookie dough on the second baking sheet.
• Bake one baking sheet at a time until the top looks dull -- not shiny -- and feels firm at the edges and center -- about 14 minutes.
• as soon as each baking sheet comes out of the oven, sprinkle 1/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips over the cookie slab.
• let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie.covering most of the cookie.
• while the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
• let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours.
• or, to speed the cooling, cool the cookies on the baking sheet for about 30 minutes.then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. the cookie bark will become crisp as it cools.
• Break each cookie slab into about 12 5-6" long irregular pieces.
• the cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.

Steps:

• Line 3 cookie sheets with waxed paper, foil or cooking parchment paper. Spread one bag of cereal in single layer onto each of the 3 cookie sheets.
• Place semisweet chips and 1/2 teaspoon of the oil in small microwavable bowl. Microwave uncovered on High 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle evenly over one sheet of the cereal. Place milk chocolate chips and 1/2 teaspoon of the oil in small microwavable bowl. Microwave uncovered on 70% power 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle evenly second sheet of the cereal. Place white vanilla baking chips and remaining oil in small microwavable bowl. Microwave uncovered on 70% power 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle evenly over remaining cereal.
• Let stand at room temperature 2 hours or until chocolate is firm. Break up. Store at room temperature in tightly covered container.