PEPPERMINT-FUDGE COOKIE STICKS
Try a new twist on a peppermint stick this Christmas! Fudgy chocolate cookie "sticks" get dipped in dark chocolate and sprinkled with crushed peppermint candies for a treat that'll really stand out on your cookie tray-but doesn't actually require much hands-on time. Unlike cutouts or drop cookies, these easy cookies are cut from a slab of dough and cut into sticks after baking. This quick process leaves you with more time for decorating, which is a fun way to involve little bakers who will love dipping, sprinkling or even just licking bowls!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 28
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
- Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
- Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 12 g, TransFat 0 g
CANDY CANE FUDGE
This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and was gone quickly!
Provided by Tina McKellar Musial
Categories Desserts Candy Recipes Fudge Recipes
Time 2h20m
Yield 64
Number Of Ingredients 5
Steps:
- Line an 8 inch square baking pan with aluminum foil, and grease the foil.
- Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
- Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.1 g, Cholesterol 2.1 mg, Fat 2.9 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 27.4 mg, Sugar 6.9 g
PEPPERMINT FUDGE
Three of the season's best flavors-nuts, chocolate and peppermint-combine in a delightful manner in this scrumptious fudge. The two distinct layers are eye-catching-another reason why this candy makes a great holiday gift. -Connie Denmark, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 pounds (32 servings).
Number Of Ingredients 13
Steps:
- Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT STICK BROWNIES
Make and share this Peppermint Stick Brownies recipe from Food.com.
Provided by Chef SusanNicole
Categories Bar Cookie
Time 35m
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl stir together flour, baking powder, and baking soda; set aside.
- In a large saucepan combine the sugar, butter and cocoa powder. Cook over medium heat till butter melts, stirring constantly. Remove from heat.
- Add eggs and vanilla. Using a wooden spoon, LIGHTLY beat just till combined (DON'T OVERBEAT).
- Add the flour mixture and milk alternately to the chocolate mixture, beating after each addition. Stir in the chocolate pieces and nuts. Spread batter into a 15x10x1-inch baking pan.
- Bake in a 350°F oven for 20 to 25 minutes or till a wooden toothpick inserted near center comes out clean.
- Fudge frosting: In a small heavy saucepan melt unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2 to 4 tbsp) to make a soft spreading consistency.
- Sprinkle with crushed peppermint. Cut into bars.
Nutrition Facts : Calories 144, Fat 7.4, SaturatedFat 3.7, Cholesterol 19.7, Sodium 50.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.9, Protein 1.7
PEPPERMINT FUDGE CHRISTMAS KISS COOKIES
These beautiful little cookies are just right for Christmas. Picture a dense, dark fudgy chocolate base topped with a peppermint-striped Hershey kiss. The red and white of the kiss contrasts beautifully with the chocolate. I'd never seen these cookies anywhere before, but I certainly plan to make them for Christmas. They were submitted by a reader to the LA Times 2010 cookie contest.
Provided by Lorraine of AZ
Categories Dessert
Time 27m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
- Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.).
- Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.
Nutrition Facts : Calories 41.9, Fat 3, SaturatedFat 1.9, Cholesterol 4.6, Sodium 16.9, Carbohydrate 4, Fiber 0.5, Sugar 3.1, Protein 0.8
EASY PEPPERMINT FUDGE
So easy and soooo good!
Provided by Raia
Categories Desserts Candy Recipes Mints
Time 2h15m
Yield 32
Number Of Ingredients 6
Steps:
- Line a 9-inch square baking dish with aluminum foil.
- Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
- Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
- Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 15.1 g, Cholesterol 6.2 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 22.9 mg, Sugar 13.9 g
PEPPERMINT-FUDGE THUMBPRINT COOKIES
Crushed peppermint candies dress up fudgy-filled holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
- Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
- Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
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