PEPPERMINT BARS
An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.
Provided by Food Network
Categories dessert
Time 30m
Yield Makes 36 servings
Number Of Ingredients 7
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.
CHOCOLATE PEPPERMINT BARS
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h10m
Yield 36 squares
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
- Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
- Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
- Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
- In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
- Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
- Let squares sit at room temperature until chocolate is set, at least 1 hour.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams
PEPPERMINT CHOCOLATE BARS
I received this treasured recipe from a dear friend years ago. The frosting and topping make these thin brownies eye-catching.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla. Add the chocolate mixture and mix well. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter, sugar and extract until light and fluffy. Add enough cream until frosting reaches spreading consistency. Frost cooled bars. Melt chocolate and butter; drizzle over frosting. Cut into bars.
Nutrition Facts :
CHOCOLATE PEPPERMINT BARS
Chocolate and peppermint -- a classic combination! The smooth chocolate top layer hides two more yummy layers underneath: a chocolate crust and creamy peppermint filling. You can also tint the mint layer green (or red, I suppose, for Christmas, though I think green is prettier and 'mintier.' Originally from the Colorado Cache cookbook, these bars are great for the holidays or anytime. Prep time does not include assorted chilling periods.
Provided by winkki
Categories Bar Cookie
Time 55m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- For Layer#1:.
- Melt chocolate and butter, stirring frequently.
- Cream eggs and sugar; add flour and chocolate mixture.
- Mix well and spread in 8x8 pan.
- Bake at 350F for 20 min; turn oven off and bake 5 min more.
- Let cool.
- For Layer#2:.
- Cream sugar and butter together.
- Blend in cream and extract.
- Spread on cooled crust layer and refrigerate until chilled.
- For Layer#3:.
- Melt chocolate and butter together; pour over peppermint layer.
- Chill& cut into small squares (this is rich!).
Nutrition Facts : Calories 170, Fat 10.6, SaturatedFat 6.5, Cholesterol 34.7, Sodium 67.2, Carbohydrate 19.7, Fiber 1.1, Sugar 15.8, Protein 1.6
PEPPERMINT BARS
Christmas bar cookie. Dough is similar to sugar cookie with peppermint added. Topped with melted chocolate and crushed candy canes.
Provided by Courtney Scheiderich
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C) and grease a 9x13-inch pan.
- Cream butter and sugar. Beat in egg, peppermint extract, and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy. Spread evenly into the greased pan.
- Bake until firm, about 25 minutes.
- After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting.
Nutrition Facts : Calories 428 calories, Carbohydrate 61 g, Cholesterol 56.2 mg, Fat 20.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 12.4 g, Sodium 172.8 mg, Sugar 37 g
CHOCOLATE PEPPERMINT BARK - CHRISTMAS
Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully
Provided by Jb Tyler
Categories Candy
Time 20m
Yield 1 1/2 pounds, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Line a 9x12 pan with parchment paper.
- Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
- Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
- Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
- Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
- Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.
CHOCOLATE PEPPERMINT CHEESECAKE BARS
Steps:
- Preheat oven to 350ºF.
- Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.
- Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely. Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
- Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine. Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.
- Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles. Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.
- Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly toward the center. Turn off the oven, and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.
- Garnish cheesecake bars with mints just before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEPPERMINT BARS
Provided by Metro
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- For the brownie, preheat oven to 350°F (180°C). Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch (38x26x3 cm) baking pan.Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.Meanwhile, for the filling, beat confectioners' sugar, melted butter, cream, peppermint extract and food colour in large bowl with an electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.For the glaze, microwave chocolate and ½ cup (125 mL/1 stick) butter in large microwavable bowl on HIGH for 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 barsSource: McCormick
PEPPERMINT BARS
An extravagant dessert of a fudgy brownie layered with peppermint filling and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.
Provided by Club House
Categories Desserts,Cookies and Brownies,Other,
Yield 36
Number Of Ingredients 13
Steps:
- For the brownie, preheat oven to 350°F (180°C). Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch (38x26x3 cm) baking pan.
- Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- Meanwhile, for the filling, beat confectioners' sugar, melted butter, cream, peppermint extract and food colour in large bowl with an electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
- For the glaze, microwave chocolate and ½ cup (125 mL/1 stick) butter in large microwavable bowl on HIGH for 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.
Nutrition Facts : Calories 258 Calories
PEPPERMINT CREAM BARS
Delicious little bits of heaven is what this recipe SHOULD be called! It's easy, but takes a few hours from start to finish - totally worth it though! So creamy and smooth, you'll have to talk yourself out of eating every piece! (I got this out of Better Homes and Gardens Christmas Cookie magazine)
Provided by Garlicgoddess84
Categories Dessert
Time 3h40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and line a 13x9 pan with tin foil extended over sides. Grease tin foil.
- FOR CRUST: Combine cookie mix and flour, cut in butter until mixture resembles fine crumbs. Press into greased pan and bake for about 15 minutes or until edges are lightly browned (mine never quite made it to brown, so I just gave up after about 18 minutes, they turned out fine).
- MIDDLE LAYER: (make this while crust is baking) Whisk together egg yolks, sweetened, condensed milk, and peppermint extract (I just did it for about a minute until everything looked fully combined) Stir in the crushed peppermints. Once the crust is done, pour mixture over it as carefully and evenly as possible and bake for about 20-25 minutes. Once done, let cool on counter for about an hour and chill in fridge for another 30 minutes (it's a long process but SO GOOD! I promise!).
- WHITE CHOCOLATE GANACHE: Heat heavy whipping cream just to boiling, remove from heat and add white chocolate chips DON'T STIR YET! Let sit for five minutes, stir together until smooth (I assume if you use really good white chocolate this process will be a lot easier, but my cheap chips were stubborn so I had to stir for a long time to get all the little suckers melted together) Pour over cooled bars, spread evenly. Put back in fridge for another hour (I took them out after about 40 minutes because I couldn't stand it anymore!) until set. Cut into bars (makes about 36).
Nutrition Facts : Calories 106.8, Fat 6.8, SaturatedFat 4.1, Cholesterol 33.3, Sodium 43.9, Carbohydrate 10.2, Sugar 9.7, Protein 1.6
CHOCOLATE PEPPERMINT BARK
Make and share this Chocolate Peppermint Bark recipe from Food.com.
Provided by .sam.
Categories Dessert
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water.
- Line a 9"x13" dish with aluminum foil.
- Pour into dish and spread evenly. Chill.
- Melt white chocolate.
- Cruch candy canes in a plastic bag.
- Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly.
- Sprinkle crushed candy cane pieces over white chocolate.
- Refrigerate until set.
- When chocolate is hardened, break into pieces.
Nutrition Facts : Calories 236, Fat 19.1, SaturatedFat 11.7, Cholesterol 3.2, Sodium 25.9, Carbohydrate 20.2, Fiber 3.8, Sugar 13.6, Protein 4.3
TRIPLE LAYER CHOCOLATE PEPPERMINT BARS
This recipe was printed in a recent issue of the Cooking Club of America magazine. Note- Pulse 24 chocolate wafer cookies in food processor or place in plastic bag and crush with a rolling pin to make cookie crumbs. Also noted, crush peppermint candies with flat side of meat mallet; shake crushed candy in fine strainer to remove fine candy powder. Prep time is a guesstimate. Posting for safe keeping.
Provided by Kerena
Categories Bar Cookie
Time 43m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
- To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
- Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
- To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
- Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
- To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.
Nutrition Facts : Calories 151.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 15.7, Sodium 35, Carbohydrate 19.4, Fiber 0.9, Sugar 13.1, Protein 1.3
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- Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased baking pan.
- Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, 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.
- Microwave chocolate and remaining 1/2 cup (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 or candy canes, if desired. Cut into bars & serve. Can be frozen.
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- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Stir in vanilla and almond extracts until blended.
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- Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment, leaving overhang on two sides for lifting out later. Lightly coat remaining sides of pan with baking spray.
- Pulse cookie crumbs, sugar, and melted butter in food processor. Pour into the prepared pan and press along the bottom to create an even layer. Bake crust for 10 minutes.
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- Place pecans and cocoa in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter).
- Add the rest of the ingredients and process until the dough starts to come together. Press firmly into parchment lined loaf pan.
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- In a food processor, pulse the cookies (do not remove filling) until they're fine crumbs. You can also place cookies in a ziplock bag and use a rolling pin to crush cookies. Add melted butter and stir until combined.
- Press cookie crumb mixture into the prepared pan. Bake for 10-12 minutes. Let cool completely.
- With an electric mixer, beat softened butter, powdered sugar, peppermint extract, and milk until smooth and creamy, about 2-3 minutes.
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- Preheat oven to 350 F degrees. Line an 8x8 baking pan with parchment paper, leaving overhand on two of the sides of the pan. Spray non parchment lined sides of the pan with non-stick cooking spray and set aside.
- Remove pan from oven and reduce oven temperature to 325 F degrees. Melt white chocolate in a microwave-safe bowl, in 20-30 second intervals, stirring in between cooking intervals. When there are just small unmelted pieces left, stir well and let the residual heat melt those pieces. Set aside.
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