PEPPERMINT BARK RECIPE BY TASTY
Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 4
Steps:
- Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
- In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
- Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
- Sprinkle the crushed mini candy canes over the white chocolate.
- Freeze for at least 1 hour.
- Remove the bark from the freezer and break into pieces.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams
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 :
CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY
Here's what you need: graham cracker, melted butter, coconut oil, heavy cream, vanilla extract, peppermint extract, powdered sugar, dark chocolate, coconut oil
Provided by Tasty
Categories Desserts
Yield 36 squares
Number Of Ingredients 9
Steps:
- Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
- In a bowl, combine crushed graham cracker with melted butter and mix well.
- Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
- In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
- Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
- Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
- In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
- Top squares with melted chocolate.
- Chill squares in fridge or freezer until ready to eat.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram
PEPPERMINT CHEESECAKE BARS
Pretty in pink: Creamy peppermint fluff in a rich layer of chocolate and chocolate-cookie crust! Yum!!!!! Note** Plan ahead. Bars need 4 hours to set up.
Provided by kittycatmom
Categories Bar Cookie
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside.
- Chocolate Layer:.
- In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes.
- Peppermint Filling:.
- In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside.
- In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired.
- Cover pan and freeze for 4 hours.
- This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.
Nutrition Facts : Calories 274.5, Fat 21.8, SaturatedFat 13.2, Cholesterol 60.6, Sodium 146.3, Carbohydrate 18.9, Fiber 0.7, Sugar 13.2, Protein 2.8
CHOCOLATE PEPPERMINT CHEESECAKE
After making some delicious dessert bars, I was determined to turn the recipe into a chocolate peppermint cheesecake. This festive dessert is the result and one of my favorites to serve for the holidays. Whether I share it with family or give it as a gift, it always receives rave reviews. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
Nutrition Facts : Calories 561 calories, Fat 39g fat (22g saturated fat), Cholesterol 120mg cholesterol, Sodium 329mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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