Peppermint Crunches Recipes

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

Steps:

• Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
• In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
• Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

Steps:

• Preheat oven to 300 degrees F.
• Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
• Beat in egg and vanilla extract.
• On low speed, add baking soda and salt, and then flour. Mix completely.
• Stir in oats, coconut, pecans, and Andes baking chips.
• Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
• Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
• Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.