Peppermint Patty Fondue Recipes

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

PEPPERMINT FONDUE

Steps:

• In a medium saucepan over low heat, melt peppermint patties with milk, stirring frequently. Serve warm, using the cookies for dipping.

PEPPERMINT PATTY FONDUE

Steps:

• Coarsely chop candies.
• Place candies in a medium saucepan and add milk.
• Warm over low heat until candies are melted, stirring frequently.
• Keep warm for dipping.
• Important: Serve with OzMartha's Butter Cookies#37986- this combination is to die for!

BEST PEPPERMINT PATTY CAKE

Steps:

• For the cake:.
• Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
• Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
• Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
• Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
• Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
• For the Peppermint Filling.
• Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
• For the Ganache.
• Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
• Beat at medium speed 3 to 4 minutes or until soft peaks form.
• Ice top and sides of cake with Ganache.
• Sprinkle crushed peppermint candies over Ganache.

PEPPERMINT PATTY MARTINI

Steps:

• I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute). 1 1/2 ounces equals 1 jigger.
• Combine all ingredients in shaker.
• Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it).
• You will not get closer to a peppermint patty flavor than this.
• Enjoy.

PEPPERMINT PATTY COCKTAIL

Steps:

• Make cocoa mix as directed on package, using water instead of milk. In small bowl, stir together crème de cacao, schnapps and cognac; stir into hot cocoa.
• Pour mixture evenly into 4 Irish coffee glasses. Top with whipped cream and chocolate shavings.