Peppermint Balls Recipes

PEPPERMINT SNOWBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
• Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.
• Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.
• Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

PEPPERMINT BALLS

Steps:

• 1. Make a basic Rice Crispy Treat by melting the butter over medium heat in a very large saucepan. Add the marshmellows and stir til melted, then add in milk with mint extract. Stir again. Then add in cereal and stir til well coated. Remove from heat and work quickly with damp hands, break off a small amount of the coated cereal and form into a small ball. Place the ball on a waxed paper covered cookie sheet. Continue doing this til all the balls are formed. You should have about 36 - 40 balls. Set aside.
• 2. Melt semi sweet chocolate in microwave according to directions on bag. Dip each ball in the chocolate and smear the chocolate all over the ball with your hands making sure to evenly but thinly coat the ball. Place back on waxed paper covered cookie sheet. Repeat this for half the balls. Sprinkle the crushed candy canes over top of the balls before they dry. Repeat this method with the white chocolate.
• 3. When all the peppermint balls are dry, place each one in the mini paper cups. Serve and enjoy!

PEPPERMINT BARK

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

PEPPERMINT BALL COOKIES

Steps:

• Roll dough into 1-inch balls, then roll in crushed candies. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.