Fudgy Mint Squares Recipe

48 Servings / Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients:

• 10 tablespoons butter, divided
• 3 ounces unsweetened chocolate, chopped
• 3 eggs
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon cornstarch
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon peppermint extract
• 4 drops green food coloring, optional
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream

Directions:

1. In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 15-20 minutes or until top is set.
3. In a large bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.
4. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein

Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1-1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon 2% milk
• 1/4 to 1/2 teaspoon mint extract
• 2 drops green food coloring
• Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
3. For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Peppermint Patties

Yield: Makes about 4 dozen candies / Active Time: 1 1/2 hr / Total Time: 2 1/2 hr (includes setting time)

The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best - and most refreshing - candy combinations going, and homemade versions of these popular patties are leagues better than anything you’ll find in a foil wrapper. Here, we’ve tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.

Ingredients:

• 2 1/2 cups confectioners’ sugar (less than 1 pound), divided
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon vegetable shortening (preferably trans-fat-free)
• 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

Preparation:

Making Filling:

1. Beat 2 1/4 cup confectioners’ sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners’ sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners’ sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
2. Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

1. Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80 degrees F.
2. Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91 degrees F. Remove from pan.
3. Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91 degrees F as necessary. Let patties stand until chocolate is set, about 1 hour.

Cook’s Note: Patties keep, layered between sheet of parchment in an airtight conter, chilled, 1 month. Bring to room temperature before serving. 

Chocolate Mint Pinwheels

No mixer’s needed when you use a cookie mix to jumpstart your cookie baking.

Prep: 30 minutes / Total: 3 hr 20 mins / Makes: 4 dozen cookies

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 1/4 cup unsweetened baking cocoa
• 2 tablespoons Gold Medal all-purpose flour
• 1/2 teaspoon mint extract
• 2 to 3 drops green food color

Directions:

1. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.
2. Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper, freeze at least 2 hours or until very firm.
3. Heat oven to 375 degrees F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.

Do-Ahead: Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking.

Success: Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.

Nutrition Information: 1 Serving (1 Cookie)

• Calories 70
  • (Calories from Fat 30),

• Total Fat 3g
  • (Saturated Fat 1g,
  • Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 40mg;
• Total Carbohydrate 9g
  • (Dietary Fiber 0g,
  • Sugars 5g),
• Protein 0g;

• Calcium ;

• 0 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1/2 Fat;

• 1/2;

Chocolate Mint Puddles Recipe

(Adapted from AllRecipes)

Ingredients:

• 3/4 cup butter
• 1 1/2 cups brown sugar 
• 2 Tbsp. water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 tsp. baking soda
• 1/2 tsp. salt
• 3 (4.5 oz) packages Andes mints

Method:

1. In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.
2. Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.
3. In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
4. Preheat oven to 350 degrees F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.
5. Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for 1 minute, melting slightly. (If the mints don’t melt enough - as mint didn’t - feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)
6. Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.

Mint Truffle Fudge

Ingredients:

• 16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
• 2 ounces unsweetened chocolate, chopped finely
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 (14-ounce) can sweetened condensed milk
• 1 tsp. peppermint extract
• 1 cup chopped chocolate mint candies (see tip below for suggestions)

Method:

1. Line 8x8-inch baking pan with foil and spray lightly with nonstick spray.
2. In a medium, heatproof bowl. Toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and peppermint extract. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in chopped chocolate mints. Scrape fudge into prepared pan and spread in an even layer with rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.

Yield: 30 to 40 pieces of fudge

Tips:

*For chocolate-mints, use chopped up Hershey’s Mint Truffle Kisses or Andes Mints (or any other kind).

*If you want, you can reserve a few pieces of the mints to stick into the top of the fudge (for decorative effect!)

Chocolate & Candy Cane Marshmallows

Ingredients:

• 24 large marshmallows
• 5 regular size candy canes
• 2 oz. chocolate bark
• 2 oz. dark chocolate chips

Preparation:

1. Place candy canes in a study sealed bag and crush with a rolling pin or mallet.
2. Place crushed candy canes in a small dish.
3. Place the chocolates in a small dish and melt, stirring the chocolates together.
4. Dip one end of each marshmallow in the chocolate, then shake it gently to allow excess chocolate to drip off.
5. Then press into the crushed candy canes.
6. Place marshmallows on a wax paper-covered baking sheet and refrigerate briefly, until the chocolate hardens.
7. Store in an airtight container.
8. Enjoy on their own or in hot cocoa.

Chocolate Marshmallow Fudge Recipe, White Chocolate Fudge Recipe

Ingredients:

• Vegetable Oil cooking spray
• 2 cups sugar
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 3 1/2 cups mini marshmallows
• 3 cups semisweet dark chocolate chips (for Chocolate Marshmallow Fudge) or white chocolate chips (for White Chocolate Fudge)
• 1 teaspoon pure vanilla extract
• 1/2 cup crushed candy canes

Method:

1. Line a 9-by-13-inch baking pan with two sheets of non-stick baking paper in a crisscross manner (one lengthwise, one crosswise) leaving a 2-inch overhang on the sides of the pan. Coat evenly with cooking spray.
2. In a large, heavy-bottomed saucepan over medium heat, cook the sugar, salt, unsalted butter, heavy cream, and marshmallows, stirring until the batter and marshmallows are almost melted, about 4 to 5 minutes.
3. Bring the marshmallows, stirring occasionally, for 5 minutes.
4. Remove from heat.
5. Add the chocolate chips and vanilla; stir until the chips are melted.
6. Pour the fudge into prepared pan.
7. Let fudge cool in the pan at room temperature, 3 hours.
8. Using the edges of the baking paper, lift out the fudge. Place on a cutting board, and remove the paper.
9. Cut out shapes with cookies cutters, or cut the fudge into bars.
10. Sprinkle evenly with crushed candy. (I put my candy canes in a paper bag and used a meat mallet to crush into small pieces.)
11. Store in an airtight container at room temperature up to 1 week.

Mint Chocolate Brownies

Ingredients:

• 12 tablespoons unsalted butter
• 1 1/2 cups granulated sugar
• 2/3 cup dark cocoa powder {I used Hershey’s Special Dark}
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup dark chocolate mint chips; divided use

Method:

1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment and spray with non-stick cooking spray; set aside.
2. Set a medium sized saucepan over medium heat and warm the butter melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
3. In a separate bowl, lightly beat in eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.
4. Pour batter into the prepared baking pan and smooth top with an offset spatula. Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely. 

Vegan Peppermint Ice Cream

Ingredients:

• 1 14 ounce can regular coconut milk
• 1 1/4 cups nondairy milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract (optional)
• 1 cup crushed candy canes or small peppermint stick pieces

Instructions:

1. In a large bowl, combine coconut milk, nondairy milk, sugar, vanilla extract and peppermint extract (for a more peppermint-y ice cream, rather than vanilla with peppermint sticks). Refrigerate batter for at least 2 hours. Once batter is chilled, make according to your ice cream maker’s instructions. Add in peppermint pieces 5 minutes before your machine’s freezing cycle is finished and process. Enjoy!