Chocolate Peppermint Squares Recipe By Tasty Recipes

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CRISPY CHOCOLATE SQUARES



Crispy Chocolate Squares image

Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 12

1 package (10 ounces) miniature marshmallows
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup butter, cubed
2 cups crisp rice cereal
1 cup salted peanuts
FROSTING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/4 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Nutrition Facts :

CHOCOLATE PEPPERMINT BARS



Chocolate Peppermint Bars image

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h10m

Yield 36 squares

Number Of Ingredients 11

1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)
3 1/4 cups/405 grams confectioners' sugar
3 tablespoons/43 grams unsalted butter, softened
1/4 cup/60 milliliters heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)

Steps:

  • Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
  • Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
  • Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
  • Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
  • In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
  • Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
  • Let squares sit at room temperature until chocolate is set, at least 1 hour.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams

FUDGY MINT SQUARES



Fudgy Mint Squares image

I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.-Heather Campbell, Lawrence, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 13

10 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
3 large 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 semisweet chocolate chips
1/2 cup heavy whipping cream

Steps:

  • 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 stir in flour. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. , In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired. , Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack., 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.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY



Chocolate Peppermint Squares Recipe by Tasty image

Here's what you need: graham cracker, melted butter, coconut oil, heavy cream, vanilla extract, peppermint extract, powdered sugar, dark chocolate, coconut oil

Provided by Tasty

Categories     Desserts

Yield 36 squares

Number Of Ingredients 9

10 sheets graham cracker
6 tablespoons melted butter, melted
½ cup coconut oil
½ cup heavy cream
1 teaspoon vanilla extract
3 teaspoons peppermint extract
2 tablespoons powdered sugar
4 oz dark chocolate
2 tablespoons coconut oil

Steps:

  • Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
  • In a bowl, combine crushed graham cracker with melted butter and mix well.
  • Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
  • In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
  • Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
  • Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
  • In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
  • Top squares with melted chocolate.
  • Chill squares in fridge or freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 81 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram

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