Peppermint Crunch Mix Food

PEPPERMINT CRUNCH COOKIES

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.

PEPPERMINT CRUNCH BARK

Steps:

• Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
• Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
• Remove from over water.
• Pour 2/3 cup onto rectangle on foil.
• Using a icing spatula, spread chocolate to fill rectangle.
• Sprinkle with 1/4 cup crushed peppermints.
• Chill until set, around 15 minutes.
• Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
• Cool to barely lukewarm.
• Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
• Chill for 25 minutes.
• Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
• Spread and sprinkle with remaining crushed mints.
• Chill for another 25 minutes.
• Carefully lift foil off of pan.
• Cut bark crosswise into 2 inch wide strips.
• Now remove foil on bottom.
• Cut each strip into 3 sections, and cut those crosswise.
• Wrap and refrigerate or serve.

PEPPERMINT CRUNCH CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
• Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
• Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer, beat butter and sugars until fluffy.
• Add eggs one at a time, beating after each addition.
• Add vanilla, scrape down sides, and beat again for 30 seconds.
• Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
• Divide batter evenly between pans and bake for 35 to 40 minutes.
• Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
• While cake is cooling, make frosting.
• Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
• Slowly add cream until the frosting is spreadable. You might not need all of it.
• When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
• Place the other cake layer on top, flat side up.
• Completely cover top and sides with remaining frosting.
• Sprinkle with remaining candy cane pieces just before serving.

PEPPERMINT CRUNCH COOKIES

Steps:

• Preheat oven to 375 degrees. Cream butter. Add sugar and blend until light. Add eggs one at a time, beating well after each egg. Sift dry ingredients and add to butter/sugar/egg batter in two batches alternating with milk. Stir in crushed candy. Spoon onto greased cookie sheet and bake for 10-12 minutes until lightly browned. Makes five dozen.

PEPPERMINT CRUNCH CAKE

Steps:

• Heat oven to 350ºF.
• Spray 2 (8-inch) round pans with cooking spray; line with parchment. Prepare cake batter as directed on package. Blend in 1/4 tsp. extract. Pour into prepared pans.
• Bake 26 to 31 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks. Discard parchment. Cool cakes completely.
• Beat pudding mix, milk and remaining extract in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon 3/4 cup pudding mixture into small bowl; stir in crushed candy and food coloring.
• Place 1 cake layer on plate; spread with crushed candy mixture. Top with second cake layer. Frost top and sides of cake with pudding mixture.

PEPPERMINT CRUNCH MIX

Steps:

• Heat oven to 350°.
• Spray cookie sheet with cooking spray.
• Mix popcorn and cereal in large bowl; set aside.
• Place marshmallow crème in medium microwaveable bowl.
• Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again.
• Pour over popcorn mixture; stir until evenly coated.
• Sprinkle with candies.
• Spread mixture on cookie sheet.
• Bake 5 minutes; stir.
• Bake about 5 minutes longer or until coating is light golden brown.
• Spread on waxed paper or aluminum foil to cool.
• Store tightly covered up to 2 weeks.
• If you are in a pinch for time, buy an already popped bag of gourmet white popcorn.
• Depends on the occasion, but I add red hots, or candy corn, or M&Ms or nuts.
• Use your imagination.
• BE SURE TO REMOVE ALL UNPOPPED KERNELS.
• WE DON'T WANT ANY CHIPPED TEETH.