Chocolate Peppermint Snaps Recipes
CHOCOLATE PEPPERMINT SNAPS
Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
Provided by James Martin
Categories Dinner, Treat
Time 5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
MINT CHOCOLATE SNAPS
It wouldn't be Christmas if I didn't make this cookie. Several years ago, I submitted the recipe to our local newspaper and it won first prize of $35. Since then, my family refers to it as the "&35 Cookie"!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 12
Steps:
- In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. , Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-PEPPERMINT SNAPS (KING ARTHUR FLOUR)
Though dissimilar in appearance, on the first bite of this cookie you'll think Girl Scouts Thin Mints! King Arthur Flour
Provided by Pardeemom
Categories Drop Cookies
Time 12m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 101.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 16, Sodium 55.5, Carbohydrate 13, Fiber 0.6, Sugar 8.3, Protein 1.1
HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS
Provided by Michael Chiarello : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 5
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.
HOT CHOCOLATE WITH PEPPERMINT SCHNAPPS
Make and share this Hot Chocolate With Peppermint Schnapps recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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
These are really easy to make and can be served with after-dinner coffee or used to decorate cakes or sundaes. A James Martin recipe.
Provided by Nabiha
Categories Dessert
Time 5m
Yield 5-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate in a bowl.
- In another bowl combine the sugar with the peppermint and mix. Add the chocolate and then spread the mixture on a tray lined with cling film and place in the freezer until set.
- Remove the chocolate from the freezer and break into pieces. Eat as they are or serve with coffee or mugs of hot chocolate.
Nutrition Facts : Calories 427.1, Fat 42.5, SaturatedFat 26.3, Sodium 19.5, Carbohydrate 29.3, Fiber 13.5, Sugar 5.8, Protein 10.5
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Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a medium bowl, beat together the butter and sugars. Add the egg, …
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a medium bowl, beat together the butter and sugars., Add the egg, beating well and scraping the bottom and sides of the bowl., Add the vanilla and peppermint, beating to combine., Add the flour, cocoa, baking soda, and salt, beating to combine.
- Taste the dough; add more peppermint, if desired., Stir in the chocolate chips., Drop a few generous teaspoonfuls of cookie dough onto the prepared baking sheets, spacing them about 1 1/2" to 2" apart.
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