Peppermint Mini Marshmallow Bark Food

PEPPERMINT BARK COOKIES

Steps:

• For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
• Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
• Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
• Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
• For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
• Remove the bowl from the saucepan; keep the saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
• Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
• Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
• Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.

LOADED PEPPERMINT BARK

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles.
• Heat 1 inch of water in a saucepan over low heat until steaming. Put half of the bittersweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until most of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir in the remaining bittersweet chocolate a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan if needed, 5 to 10 seconds at a time, to help melt the chocolate. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
• Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the bottom of the dish against the counter to remove any air bubbles. Set aside.
• Meanwhile, put all of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract.
• Dollop tablespoons of the white chocolate mixture over the bittersweet chocolate. Drag a toothpick in loops and swirls through the white and dark chocolate to create a marbling effect. Sprinkle immediately with the chopped peppermint patties and crushed candy canes, gently pressing them into the chocolate. Set aside at room temperature until firm, about 1 hour.
• Lift the bark out of the dish using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

PINK PEPPERMINT MARSHMALLOW CLOUDS

Steps:

• Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
• Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
• Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
• With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
• Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
• Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
• To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.

CEREAL BARK

Steps:

• Melt one 12-ounce bag white candy melts in the microwave in 30-second intervals, stirring. Spread the candy melts on a parchment-lined baking sheet in a puddle shape and sprinkle with cereal (unsweetened cereals like Cheerios taste best). Refrigerate until set, about 15 minutes, then break into pieces.

MARSHMALLOW AND PEPPERMINT BARK RECIPE

Steps:

• Spread white chocolate into thin layer on waxed paper-covered baking sheet. Refrigerate 10 min.
• Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
• Refrigerate 4 hours or until firm. Break into pieces or cut into shapes with cookie cutters.

PEPPERMINT MARSHMALLOW SNOWMEN

Steps:

• Dust an 11-by-15-inch baking dish liberally with confectioners' sugar. Pour 1/2 cup cool water into the bowl of an electric mixer fitted with the whisk attachment and sprinkle the gelatin over.
• Meanwhile, combine the granulated sugar, corn syrup, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium high heat and cook, swirling the pan occasionally without stirring, until the mixture reaches 240 degrees F on a candy thermometer, 6 to 7 minutes.
• With the mixer on low speed, slowly pour the sugar syrup into the gelatin mixture. Once all of the syrup has been added, increase the speed to high and whisk until the mixture is bright white and forms very stiff peaks and the bowl has cooled and is just warm to the touch at the bottom, 8 to 10 minutes. Add the peppermint extract and mix to combine. Spread the mixture into the prepared pan, smooth the top and dust liberally with confectioners' sugar. Let sit overnight before cutting.
• When ready to assemble, combine 1 cup confectioners' sugar and the cornstarch in a small sieve. Liberally dust a work surface with some of the mixture and unmold the marshmallow slab in one piece (you will need to guide it from the pan with an offset spatula and your fingers). Dust both sides of the slab well with the sugar-cornstarch mixture. Using 1-inch, 1 1/4-inch and 1 1/2-inch round cutters dipped in confectioners' sugar, cut 12 marshmallows of each size. Dust the marshmallows all over with the remaining sugar-cornstarch mixture.
• Build the snowmen on the lollipop sticks, starting with the largest diameter marshmallows. Stick a licorice candy on top of each for a hat. With scissors, cut the gummy straws in half lengthwise. Flatten the pieces with a rolling pin to make flat scarves for the snowmen and tie them on. Stick the pretzel pieces into the middle marshmallows for "arms Use the orange candies to make noses.
• Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each, 45 seconds to 1 minute. Stir until completely smooth and transfer to a piping bag with a small plain tip. Pipe chocolate eyes, a mouth and buttons onto each snowman.

MINI PEPPERMINT ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
• Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
• Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
• For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
• Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.