Peppermint Patty Surprise 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 PATTIES

Steps:

• LINE baking sheets with wax paper.
• COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Add 6 cups powdered sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with powdered sugar.
• KNEAD lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten each ball into a 1 1/2-inch patty.
• LET dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
• *Also called confectioners' or summer coating.

PEPPERMINT PATTY

Steps:

• Add 1-ounce of peppermint Schnapps to a (1-cup) serving of hot chocolate and stir. Top with a dollop of whipped cream and serve immediately.

PEPPERMINT PATTY BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well. , Spread about two-thirds of the batter in a greased 13x9-in. baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out clean (top will appear uneven). Cool completely on a wire rack. Cut into bars.

PEPPERMINT PATTY SURPRISE

Steps:

• Preheat oven to 350 degrees (175 degrees C). In a microwave oven, melt 1 cup mint chocolate chips, stirring frequently until smooth; set aside to cool.
• In a large bowl, cream butter and sugar until smooth. Stir in the melted chocolate, eggs, and vanilla. Blend in flour, baking powder, and salt. Then mix in the remaining mint chocolate chips.
• Wrap about 1 tablespoon of dough around each peppermint patty quarter. Roll balls in confectioners' sugar, and place 1 1/2 inches apart on the cookie sheet.
• Bake for 10 to 12 minutes in preheated oven. Roll warm cookies in confectioners' sugar again.

PEPPERMINT PATTY SURPRISE

Steps:

• Preheat oven to 350 degrees (175 degrees C). In a microwave oven, melt 1 cup mint chocolate chips, stirring frequently until smooth; set aside to cool.
• In a large bowl, cream butter and sugar until smooth. Stir in the melted chocolate, eggs, and vanilla. Blend in flour, baking powder, and salt. Then mix in the remaining mint chocolate chips.
• Wrap about 1 tablespoon of dough around each peppermint patty quarter. Roll balls in confectioners' sugar, and place 1 1/2 inches apart on the cookie sheet.
• Bake for 10 to 12 minutes in preheated oven. Roll warm cookies in confectioners' sugar again.

DOUBLE CHOCOLATE COOKIES WITH A PEPPERMINT PATTY SURPRISE

Steps:

• Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk, then seal. Refrigerate until firm - about 1 hour. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Working with 1 tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with the dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies to a rack to cool completely. Meanwhile, in a double broiler, melt half of the white chocolate until smooth. Using a large spoon, drizzle white chocolate over the cookies. Sprinke immediately with the crushed peppermint candies. Let set completely before serving or storing.