Fudgy Peppermint Stick Torte Recipes

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
• Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

Steps:

• Let egg whites stand at room temperature 30 minutes. Add water, vinegar, extract, salt and, if desired, food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Preheat oven to 300°. With a pencil, draw three 8x5-in. rectangles on parchment. Place paper, pencil marks down, on baking sheets. Spread meringue evenly over each rectangle., Bake 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from oven; cool on baking sheets. When cooled completely, remove meringues from paper., In a microwave, melt chocolate and shortening; stir until smooth. Spread a third of the chocolate mixture over each meringue. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies., Place a chocolate-covered meringue on a serving plate; top with a third of the peppermint cream. Repeat layers twice. Top with chocolate curls and additional crushed candies.

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.