White Chocolate Peppermint Napoleons Recipes

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line an 11x17-inch baking sheet with parchment paper.
• Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
• Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

WHITE CHOCOLATE PEPPERMINT CRUNCH

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.

WHITE CHOCOLATE PEPPERMINT PATTIES

Steps:

• Preheat the oven to 325°F
• In a sifter, combine the flour, baking powder, and salt.
• Sift onto a large piece of wax paper and set aside until needed.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat.
• With the heat on, place the white chocolate in the top half of the double boiler.
• Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
• Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
• Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
• Beat on medium for 4 minutes until smooth.
• Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
• Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the melted chocolate and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
• Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
• Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
• Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
• Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
• Remove the cookies from the oven and cool to room temperature for 30 minutes.

WHITE CHOCOLATE-PEPPERMINT JUMBLES

Steps:

• Combine first 4 ingredients in a 6-quart slow cooker.
• Cook, covered, on LOW for 1 hour, 30 minutes or until vanilla bark and chocolate look very soft.
• Uncover and stir until smooth.
• Stir in pretzels, crackers, and crushed peppermint candies.
• Drop candy by heaping tablespoonfuls onto wax paper.
• Let stand 1 hour or until firm.

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 9x13" baking pan with aluminum foil.
• Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
• Do not let the chocolate burn!
• Remove from heat and stir in the 1/3 cup of crushed candy canes.
• Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
• Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
• Melt semisweet chocolate pieces.
• Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
• Sprinkle with the remaining 2 tablespoons of crushed candy canes.
• Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
• Cut or break the bark into serving pieces.
• Jagged edges are ok.
• These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.

WHITE CHOCOLATE PEPPERMINT NAPOLEONS

Steps:

• In 2-quart saucepan, heat whipping cream and baking bar pieces over low heat, stirring constantly, until melted and smooth. Stir in vanilla and peppermint extract. Cool slightly. Cover and refrigerate at least 2 hours until chilled.
• Heat oven to 400°F. Cut pastry sheet crosswise into 4 strips, then lengthwise into 3 strips to make 12 rectangles. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Split horizontally in half while warm.
• In small bowl, beat white chocolate mixture with electric mixer on high speed until stiff (do not overbeat). Place bottom halves of pastry pieces, split sides up, on serving plates. Fill each with about 1/3 cup white chocolate mixture; add tops of pastry pieces. Drizzle with chocolate syrup. Sprinkle with candies.