Hot Peppermint Puff Recipes

Steps:

• Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Steps:

• PREPARE 9-inch square pan with parchment paper or wax paper
• COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
• ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
• BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
• REMOVE from heat, whisk in the peppermint extract until mixture is smooth
• POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
• POUR mixture into pan and spread evenly
• REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
• PLACE in refrigerator at least 2 hours or overnight to chill
• CUT into small squares
• STORE leftovers in refrigerator

Steps:

• Heat milk but do not boil.
• Dissolve peppermints & marshmallows in milk.
• Whisk until fully blended & frothy.

Steps:

• Stir together flour and salt in medium bowl.
• Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
• Heta oven to 375. Coat baking sheet with non-stick cooking spray.
• Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
• Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.