WHITE CHOCOLATE PEPPERMINT CRUNCH
This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.-Nancy Shelton, Boaz, Kentucky
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 6g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 5mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT CRUNCH COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
- In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
- Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
PEPPERMINT CRUNCH CAKE
Make and share this Peppermint Crunch Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
- Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
- Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer, beat butter and sugars until fluffy.
- Add eggs one at a time, beating after each addition.
- Add vanilla, scrape down sides, and beat again for 30 seconds.
- Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
- Divide batter evenly between pans and bake for 35 to 40 minutes.
- Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
- While cake is cooling, make frosting.
- Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
- Slowly add cream until the frosting is spreadable. You might not need all of it.
- When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
- Place the other cake layer on top, flat side up.
- Completely cover top and sides with remaining frosting.
- Sprinkle with remaining candy cane pieces just before serving.
Nutrition Facts : Calories 639, Fat 26.7, SaturatedFat 16.4, Cholesterol 111.5, Sodium 335.9, Carbohydrate 100.3, Fiber 2, Sugar 85.4, Protein 4.7
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