Peppermint Smore Tassies Recipes

Steps:

• Tassies:.
• In a medium bowl, sir together flour, sugar, and cocoa powder.
• Using a pastry blender, cut in butter until mixture is crumbly.
• In a small bowl, combine egg yolk and the cold water.
• Gradually stir egg yolk mixture into flour mixture.
• Gently knead the dough just until a ball forms.
• If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
• Preheat oven to 375 degrees F.
• Divide dough into 36 pieces.
• Press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups.
• Bake in preheated oven for 8 to 10 minutes or until shells are firm.
• Cool in muffin cups for 5 minutes.
• Remove shells from muffin cups; cool completely.
• Peppermint Filling:.
• In a large bowl, combine butter, marshmallow creme and peppermint extract.
• Beat with an electric mixer on medium speed until smooth.
• Gradually beat in 1-1/2 cups powdered sugar.
• Beat in 1 tablespoon milk.
• Beat in 1 cup powdered sugar.
• Using a wooden spoon, stir in 1 cup powdered sugar.
• If necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.
• Using a pastry bag fitted with an open star tip, pipe Peppermint Cream Filling into shells.
• Sprinkle filling with crushed peppermint candies.
• TO STORE: Layer unfilled shells between pieces of waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.
• Thaw shells, if frozen. Fill as directed in Step 3.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
• Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
• Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
• Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
• Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
• Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
• While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
• Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
• Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.