Peppermint Snaps Food

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

PEPPERMINT SNAPS

Steps:

• FOR COOKIES: Beat together butter and sugar until light and fluffy. Blend in egg.
• Add combined dry ingredients, mix well.
• Stir in oats and peppermint candy.
• Shape dough o form 1 1/2-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten with times of fork.
• Bake in a preheated 375 degree oven 8 to 10 minutes or until golden brown.
• Cool 1 minute before removing from cookie sheet.
• FOR GLAZE: Combine all ingredients; mix well. Drizzle over cooled cookies.

HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS

Steps:

• Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
• Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.
• If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.

CHOCOLATE-PEPPERMINT SNAPS (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter and sugars.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla and peppermint extract.
• Add the flour, cocoa, baking soda and salt, beating to combine.
• Stir in the chocolate chips.
• Drop the dough by the tablespoonful on the cookie sheets.
• Bake the cookies for 12-15 minutes, until they're slightly darker around the edges.
• Remove them from the oven, and transfer to a rack to cool.