Peppermint Candy Crisps Recipes

PEPPERMINT CANDY

Steps:

• In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in. square dish with waxed paper; butter the paper. , Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature). , In another saucepan, melt white baking chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces.

PEPPERMINT HARD CANDY

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.

PEPPERMINT CANDY CRISPS

Steps:

• In mixing bowl, cream butter and honey until fluffy.
• Add melted chocolate. Mix well.
• Blend in egg and milk.
• Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix well.
• Chill dough at least 30 minutes.
• Drop by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Press each cookie with bottom of glass coated with flour to flatten.
• Sprinkle each cookie with crushed peppermint stick candy.
• Bake at 350 degrees F 8 to 10 minutes until done. Cool slightly before removing from cookie sheet. Cool on rack.
• Microwave: Follow recipe directions.
• Drop by teaspoonfuls onto waxed paper or microwave baking sheet. Cook on HIGH: 6 cookies - cook for 1 minute, 15 seconds.
• 12 cookies - cook for 2 to 2-1/2 minutes.
• Cool cookies slightly before removing.