CHOCOLATE-PEPPERMINT STRIPED DELIGHT
Bring chocolate peppermint flavor together for a creamy layered dessert that's guaranteed to have Santa hurrying down the chimney. It's Chocolate-Peppermint Striped Delight and it can be all yours!
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
- Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
- Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 19 g, Protein 2 g
CHOCOLATE MINT DELIGHTS
I tuck a chocolate-covered peppermint patty into every one of these rich cookies. The drizzle on top adds a nice touch. I revised a brownie recipe to create these take-along treats. -Heather Sandberg, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks. , For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 145mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
PEPPERMINT ICE CREAM DESSERT RECIPE
Peppermint Ice Cream Dessert is a cool and refreshing holiday dessert stuffed with candy cane bits, all atop an Oreo crust.
Provided by Lil' Luna
Categories Dessert
Time 4h10m
Number Of Ingredients 6
Steps:
- Combine Oreo crumbs and butter in a large bowl and mix well. Press into an ungreased 9x13.
- Spread ice cream over crust; top with whipped topping. Cover and freeze for at least 4-6 hours.
- Drizzle with hot fudge and crushed candy canes right before serving. ENJOY!
Nutrition Facts : Calories 806 kcal, Carbohydrate 83 g, Protein 12 g, Fat 47 g, SaturatedFat 31 g, Cholesterol 160 mg, Sodium 347 mg, Fiber 2 g, Sugar 76 g, ServingSize 12 g, TransFat 1 g, UnsaturatedFat 14 g
FROZEN PEPPERMINT DELIGHT
Make and share this Frozen Peppermint Delight recipe from Food.com.
Provided by Courtly
Categories Frozen Desserts
Time 4h25m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine cookie crumbs and butter. Press into an ungreased 13 x 9 x 2 inch dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.
Nutrition Facts : Calories 411.2, Fat 23.7, SaturatedFat 13.4, Cholesterol 20.9, Sodium 318.7, Carbohydrate 47.9, Fiber 1.7, Sugar 29.4, Protein 3.5
CHOCOLATE-PEPPERMINT DELIGHT COOKIES
A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.
Provided by mcl3086
Categories Chocolate Cookies
Time 1h30m
Yield 60
Number Of Ingredients 12
Steps:
- Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
- Chill dough for 15 to 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
- Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
- Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 24.5 mg, Sugar 8.4 g
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