Chocolate Mint Hearts Food

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

CHOCOLATE MINT COOKIES

Steps:

• In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

CHOCOLATE-PEPPERMINT HEARTS

Steps:

• Stir together confectioners' sugar, corn syrup, 1 tablespoon water, peppermint extract, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners' sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Form into a flat disk, place between two pieces of parchment, and roll out to a 1/4-inch-thick round. Remove top piece of parchment and generously dust with confectioners' sugar. Replace parchment and flip. Remove parchment from other side and generously dust with confectioners' sugar. Stamp out shapes with a 1 1/2-to-2-inch heart-shaped cookie cutter. Transfer cutouts to a parchment-lined baking sheet. Gather scraps, reroll, and stamp out more hearts. Let stand, uncovered, until hard and dry, about 2 hours and up to 1 day.
• Balance one heart on a fork, with tip of heart facing end of tines. Dip into chocolate until fully submerged; lift up and gently shake fork back and forth to remove excess chocolate. Scrape bottom of fork against side of bowl to remove any remaining excess chocolate. Tilt handleof fork upward and allow heart to gently slide onto a parchment-lined baking sheet. Repeat with remaining hearts and chocolate. Let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.

CHOCOLATE MINT HEARTS

Steps:

• In a microwave-safe bowl, melt 1/2 cup mint chocolate chips; stir. Cool slightly.
• In a small bowl, cream butter and sugar.
• Beat in the egg, vanilla and melted chocolate.
• Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
• Cover and refrigerate for 1-2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-inch thickness.
• Cut with a floured 2-1/2-inch heart-shaped cookie cutter.
• Place 2 inches apart on ungreased baking sheets.
• Bake at 350 degrees Fahrenheit for 7 to 10 minutes or until set.
• Remove to wire racks to cool completely.
• In a microwave, melt shortening and remaining chocolate chips; stir until smooth.
• Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired.
• Place on waxed paper; refrigerate until set.