Peppermint Buttercream Bars Recipes

Steps:

• Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

Steps:

• 1. Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
• 2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
• 3. Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
• 4. Microwave chocolate and remaining 8 tablespoons (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

Steps:

• Heat oven to 350ºF.
• In small mixer bowl combine sugar, 3/4 cup butter and 1 tablespoon cream.
• Beat at medium speed, scraping bowl often, until light and fluffy (1 minute).
• By hand, stir in all remaining crust ingredients except chocolate chips.
• Press on bottom of 13x9-inch baking pan.
• Bake for 15 to 20 minutes or until edges are lightly browned.
• Sprinkle with chocolate chips.
• Let stand 2 minutes; spread over crust.
• Cool 20 minutes.
• Meanwhile, in large mixer bowl combine powdered sugar, 1/4 cup butter, cream cheese, salt and peppermint extract flavoring.
• Beat at medium speed, gradually adding enough whipping cream to reach desired consistency and scraping bowl often, until smooth (1 to 2 minutes).
• Spread over cooled chocolate layer.
• Refrigerate until firm (at least 1 hour) cut into bars.
• Store refrigerated.

Steps:

• Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pot of simmering water. Whisking constantly, cook until sugar dissolves and mixture is warm to the touch (about 160 degrees). Attach bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to high, beat egg whites until stiff and glossy and the bottom of the bowl is cool, about 10 minutes. Reduce speed to medium-low, and add butter, a few tablespoons at a time, until incorporated. Switch to paddle attachment, and add peppermint extract, salt and, if using, food coloring. Beat until air bubbles are gone and mixture is smooth. Store in an airtight container and refrigerate up to 3 days. Bring to room temperature and re-whip with paddle attachment before using.