Peppermint Crumb Squares Recipes

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!

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add flour; beat until crumbly. Press 2 cups into a greased 13-in. x 9-in. baking pan; set remaining crumb mixture aside. Bake the crust at 350° for 8-10 minutes. , In a heavy saucepan or microwave, heat milk and vanilla chips until chips are melted; stir until smooth. Pour over hot crust and spread evenly. Combine the candy and reserved crumb mixture; sprinkle over top. , Bake for 18-22 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

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.