Chocolate Peppermint Bars Food

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PEPPERMINT BARS



Peppermint Bars image

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

1 package (21 ounces) fudge brownie mix
2 1/2 cups confectioners' sugar
15 tablespoons butter, softened, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies or candy canes (optional)

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



Chocolate Peppermint Bars image

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

1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)
3 1/4 cups/405 grams confectioners' sugar
3 tablespoons/43 grams unsalted butter, softened
1/4 cup/60 milliliters heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)

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



Peppermint Chocolate Bars image

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

1/2 cup butter
2 ounces unsweetened chocolate
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon peppermint extract
3 to 4 tablespoons heavy whipping cream
TOPPING:
1 ounce unsweetened chocolate
1 tablespoon butter

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 Peppermint Bars image

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

2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup sifted flour
1 1/2 cups powdered sugar
3 tablespoons butter or 3 tablespoons margarine
2 -3 tablespoons cream
1 teaspoon peppermint extract
3 ounces unsweetened chocolate
3 tablespoons butter

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



Peppermint Bars image

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

1 cup butter
1 cup white sugar
1 egg
¼ teaspoon peppermint extract
5 drops red food coloring
2 cups all-purpose flour
¼ teaspoon salt
1 cup crushed peppermint candy canes, divided
1 cup semisweet chocolate chips

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



Chocolate Peppermint Bark - Christmas image

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

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

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



Chocolate Peppermint Cheesecake Bars image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

2 doz. vanilla creme-filled chocolate sandwich cookie
5 Tbsp. unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
pinch of kosher salt
24 oz. (3 bricks) PHILADELPHIA Cream Cheese
4 large eggs
2 egg yolks
1/2 cup heavy cream
4 oz. bittersweet chocolate, melted
1 tsp. peppermint extract
hard peppermint candies, for garnish

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



Peppermint bars image

Provided by Metro

Time 30m

Yield 36

Number Of Ingredients 12

1 brownie mix
1 bag fudge brownie mix
peppermint felling
5 cups (1,25 L) confectioners'sugar
3/4 cup (175 ml) butter melted
2 tablespoon (30 ml) heavy cream
1 teaspoon (5 ml) pure mint & peppermint extract
red food colouring Club House
chocolate glaze
12 oz (340 g) semi-sweet baking chocolate coarsely chopped
1/2 cup (125 ml) butter
optional crushed peppermint candies

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



Peppermint Bars image

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

Brownie:
1 package (450 g) fudge brownie mix
Peppermint Filling:
5 cups (1.25 liters) confectioners' sugar
3/4 cup (175 ml) plus 2 tbsp (30 mL) butter melted
2 tbsp (30 ml) heavy cream
1 tsp (5 ml) pure mint and peppermint extract (club house)
red food colour (club house)
Chocolate Glaze:
12 oz (340 g) semi-sweet baking chocolate coarsely chopped
1/2 cup (1 stick) butter
Crushed peppermint candies optional
pure vanilla extract (club house)

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



Peppermint Cream Bars image

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

1 (17 1/2 ounce) package sugar cookie mix
2 tablespoons flour
1/2 cup butter (basically, one stick)
4 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1/2 cup crushed peppermint candy
1/3 cup heavy whipping cream
8 ounces white chocolate chips or 8 ounces white almond bark

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



Chocolate Peppermint Bark image

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

12 ounces semisweet chocolate or 12 ounces dark chocolate
12 ounces white chocolate
4 candy canes
1/4 teaspoon peppermint extract

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



Triple Layer Chocolate Peppermint Bars image

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

1/2 cup mint chocolate chips
1/4 cup unsalted butter, cut up
1 1/4 cups chocolate cookie crumbs
3/4 cup mint chocolate chips, divided
1 tablespoon unsalted butter, plus 1/4 c softend and divided
2 ounces cream cheese, softened
2 tablespoons heavy whipping cream or 2 tablespoons half-and-half
3/8 teaspoon peppermint extract
1/4 teaspoon vanilla
3 cups powdered sugar
4 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
2 tablespoons peppermint candies, crushed

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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Servings 16
Calories 493 per serving
Total Time 1 hr 25 mins


THESE BEAUTIFUL CHOCOLATE PEPPERMINT BARS ARE AS QUICK AS ...
Pat batter into a greased baking pan. Can use an 11" by 7" or 9" by 9", or a 10" round pan. Sprinkle 1 Tbsp sugar evenly over the batter. Bake for 12 minutes at 350 degrees. Remove from the oven, shut the oven door and sprinkle ½ cup crushed peppermint candy over the top of the batter and return to the oven.
From yeyfood.com
Cuisine American
Total Time 35 mins
Servings 24


CHOCOLATE PEPPERMINT BARS | GIANT FOOD
Place pan on a wire rack. Sprinkle the chocolate chips evenly across the pan and let rest for 5 min., until chocolate is shiny and starting to melt. Using an offset spatula, spread melted chocolate into an even layer. Sprinkle with the crushed candy canes. Cool completely in the pan. Refrigerate for 30 min., until chocolate is set. Cut into 24 ...
From recipecenter.giantfood.com
Servings 24
Calories 153 per serving
Total Time 35 mins


DARK CHOCOLATE PEPPERMINT BROWNIES | FOODTALK
Instructions. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper and spray lightly with cooking spray. In a medium saucepan, melt butter and sugar over very low heat, stirring occasionally. Once butter and sugar mixture is melted, let slightly cool and then transfer to a large bowl.
From foodtalkdaily.com
Servings 16
Total Time 1 hr 5 mins


PEPPERMINT BARS - BIGOVEN.COM
4. 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, if desired. Cut into bars.
From bigoven.com
4.6/5 (8)
Category Desserts
Cuisine Not Set
Total Time 30 mins


CHOCOLATE PEPPERMINT BAR COOKIES RECIPE | EPICURIOUS
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined.
From epicurious.com
2.6/5 (50)
Total Time 1 hr 30 mins
Servings 32


CHOCOLATE PEPPERMINT BARS - WORDPRESS.COM
To make the peppermint cream, add the 75g of softened butter, icing sugar, milk and peppermint into a bowl and beat with a hand held electric mixer until fluffy. Spread the mixture onto the cooled shortbread using a palette knife dipped in warm water to get the surface as level and even as possible. Chill in the fridge for 30 minutes.
From handmedownrecipes.wordpress.com
Estimated Reading Time 3 mins


CHOCOLATE PEPPERMINT BARS - SAVORY ONLINE
Chocolate Peppermint Bars. Serves 24 Ready in 35mins Prep time 15mins. Cooking time 20mins. 153 calories per serving. Print recipe Crushed candy canes provide a blast of festive peppermint flavor, while coconut oil and nut milk make these bars dairy- and egg-free. Ingredients. 2 cups all-purpose flour; 1 tsp baking powder; 1/8 tsp salt; 1/2 cup Nature's …
From savoryonline.com
Category Snack, Dessert
Estimated Reading Time 1 min


AERO PEPPERMINT CHOCOLATE BAR 95 G : AMAZON.CA: GROCERY ...
Savour the refreshing and delicious peppermint bubbles, all covered in a rich, milk chocolate shell. NESTLÉ AERO Peppermint Chocolate Bar (95 g) is made with natural flavours and no artificial colours. The perfect combination of real milk chocolate and peppermint that's easy to break off and enjoy. Perfect for taking a moment to FEEL THE BUBBLES MELT. From the …
From amazon.ca
4.5/5 (1.6K)
Form ‎Bar
Brand ‎Nestlé
Manufacturer ‎Nestlé


PEPPERMINT GANACHE BARS | REDPATH SUGAR
When the chocolate and cream mixture is smooth and homogeneous, stir in the peppermint and vanilla extracts. Pour the ganache over the cookie base. Gently tap the pan several times on a flat work surface to even out the chocolate. Place into the fridge for 5 to 10 minutes to thicken the ganache slightly before sprinkling the top with crushed peppermint candies or candy canes …
From redpathsugar.com
Servings 32


4 INGREDIENT CHOCOLATE PEPPERMINT BARS: VEGAN + GLUTEN ...
Melt the chocolate chips and coconut oil in a double broiler OR put them in a microwave safe dish and microwave in 20second increments, stirring in between until the chocolate is melted and smooth. Add the peppermint extract and corn puffs and stir until combined. Line a baking dish (I used a bread loaf tin) with wax paper or parchment paper ...
From rebellekitchen.com
Category Dessert
Total Time 25 mins
Estimated Reading Time 5 mins


PEPPERMINT BARK CHOCOLATE STREUSEL BARS - PITCHFORK FOODIE ...
Pour cream cheese mixture over baked crust. Sprinkle white chocolate chips and crushed candy canes over cream cheese mixture. Gently sprinkle the remaining chocolate mixture over the cream cheese layer. Gently press. Bake for 25 more minutes. Cool until the bars are room temperature.
From pitchforkfoodie.com
Reviews 17
Category Cookies, Dessert, Holidays
Cuisine American
Total Time 1 hr


CHOCOLATE-PEPPERMINT BARS - NEW ENGLAND TODAY
Chocolate-Peppermint Bars. Total Time: 30 Yield: 32 bars. Ingredients. 1/2 cup all-purpose flour 1/2 cup unsweetened cocoa powder (not Dutch-process) 1 teaspoon baking soda 1/2 teaspoon kosher or sea salt 1 stick (1/2 cup) unsalted butter, softened, plus extra for greasing 3/4 cup packed dark-brown sugar 1 large egg 1 cup semisweet chocolate chips 1 cup …
From newengland.com
Servings 32
Estimated Reading Time 50 secs


CHOCOLATE PEPPERMINT MOUSSE BARS RECIPE - DR. OETKER
Preparation. 1. Preheat oven to 350°F (180°C). Line 9-inch square pan with enough parchment paper to overhang edge of pan; set aside. 2. Toss together pie crust mix, cookie crumbs and sugar. Cut in butter with fingertips until mixture resembles coarse crumbs. Press into bottom of prepared pan. 3.
From oetker.ca
Servings 16
Total Time 35 mins


PEPPERMINT BARK COOKIES | FOODTALK
Step 1: In a medium bowl, whisk your flour and cocoa powder together. Add in your chopped chocolate or chocolate chips. Keep a handful of the chopped chocolate to the side though! Step 2: In a stand mixer fitted with the paddle attachment, cream the butter, both sugars, salt, baking soda, baking powder, and vanilla. Beat on medium speed for 5 minutes until it is …
From foodtalkdaily.com


SHOP ALL NATURAL CHOCOLATE PEPPERMINT NUTRITION BARS ...
All Natural Chocolate Peppermint Nutrition Bars. We exclusively utilize raw bar-making processes in our facility and never use any heat treatments during production. Our Rice Protein uses non-GMO sprouted rice and has an amino acid profile closest to mother’s milk. We also guarantee it is kosher and certified organic. Please allow ten business days to receive your …
From eattohealbars.com


PEPPERMINT CHOCOLATE BARS RECIPES
Buy Lily's - White Chocolate Bar Peppermint - 2.8 oz. at LuckyVitamin.com Food & Snacks Chocolate Bars Gluten-Free Kosher Join LV+ and save an additional 10% White Chocolate Bar Peppermint - 2.8 oz. Lily's Leave a review Ask a question #188718 $4.12 ($1.65/serving) Save 16% • Compare at $4.89 This item is temporarily unavailable
From tfrecipes.com


CHOCOLATE PEPPERMINT POWER BARS - LIVEKUNA
1/8 cup cold water. Directions: Place dates, tahini, chocolate chips and peppermint extract in a large food processor. Blitz until a thick, chunky paste forms. In a large mixing bowl, whisk the banana flour, quinoa, coconut, cocoa and salt together. With the food processor on its lowest setting, slowly add the dry ingredients to the date mixture.
From livekunashop.com


CHOCOLATE PEPPERMINT BROWNIE BARS | THRIFTY FOODS RECIPES
Chocolaty bars with a creamy layer flavoured with peppermint. Customer Care 1-800-667-8280. Store Hours; Entertaining Trays; Sendial; Careers; FAQ; Select a store , , Change Store View ...
From thriftyfoods.com


CHOCOLATE PEPPERMINT COOKIES | FOODTALK
Recipes; Cookies & Bars; by The Healthyish Food (IC: instagram) 3.1K Views Chocolate Peppermint Cookies. 16 Cookies. 25 min. Jump to recipe. Peppermint flavor is a must during holiday times. These cookies will definitely get you in a holiday spirit. If you like anything chocolate, you will love these cookies. They are chewy, soft, a little crunchy on the …
From foodtalkdaily.com


CHOCOLATE PEPPERMINT BARS RECIPE - COOKIE RECIPES
For the filling, melt the chocolate and butter together in a small saucepan until the chocolate is just melted, stirring until smooth, using a wooden spoon. Spread the topping over the filling, then refrigerate the cake 1 hour. Remove from the refrigerator and cut into 24 bars.
From foodreference.com


NO BAKE PEPPERMINT PATTY BARS - OH SHE GLOWS
I made the peppermint patty bars recently and they are amazing! I wanted to comment on some alternative chocolate bars for those, like me, who cannot eat soy. Soy ingredients are in 99% of the chocolate bars that I have looked at, but I finally found a soy free brand and it is SO good! And I used it in this recipe. The brand is called Alter Eco ...
From ohsheglows.com


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