Type what you have

Ingredients

• ✓ peppermint extract
• cooking spray
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• milk
• egg
• vegetable oil
• vanilla extract
• powdered sugar
• cocoa powder
• milk
• butter
• peppermint candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
2. 2 Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
3. 3 Put the batter into a piping bag and pipe into the prepared donut pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
5. 5 Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
6. 6 Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

By Cambria_Mae

Ingredients

• ✓ peppermint extract
• bittersweet chocolate
• cracker

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ peppermint extract
• water
• sugar

Instructions

1. 1 Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.

By Klaasje

Ingredients

• ✓ peppermint extract
• coconut milk
• agave syrup
• dark chocolate

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ peppermint extract
• milk chocolate chip
• white chocolate chip
• peppermint candy cane

Instructions

1. 1 Gather all ingredients and line a 12x18 inch jelly roll pan with aluminum foil.
2. 2 Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
3. 3 Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
4. 4 Chill until set, about 1 hour. Break into small pieces to serve.

By caityb19

Ingredients

• ✓ peppermint extract
• vanilla ice cream
• milk
• chocolate syrup

Instructions

1. 1 Combine ice cream, milk, chocolate syrup, and peppermint extract in a blender; blend until smooth.
2. 2 Pour into 2 glasses and serve.

By Amy

Ingredients

• ✓ peppermint extract
• semisweet chocolate
• canola oil
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ peppermint extract
• eggnog
• vanilla ice cream
• whipped cream
• peppermint

Instructions

1. 1 Combine eggnog, vanilla ice cream, and peppermint extract in a blender, blend until smooth.
2. 2 Pour milkshake into a glass and garnish with whipped cream and crushed peppermint. Serve immediately.

By thedailygourmet

Ingredients

• ✓ peppermint extract
• sweetened condensed milk
• confectioners' sugar
• semisweet chocolate chip
• shortening

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
3. 3 Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once.
4. 4 Stir chocolate and shortening in a medium saucepan over low heat until melted; 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 chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set.

By Patty Stockton

Ingredients

• ✓ peppermint extract
• milk
• heavy cream
• stevia powder
• vanilla extract

Instructions

1. 1 Combine milk, whipping cream, and stevia in a saucepan over medium-low heat. Heat until bubbles start to appear on the outer edges of the saucepan, 5 to 7 minutes; do not boil. Remove from the heat and stir in vanilla and peppermint extracts.

By Yoly

Ingredients

• ✓ peppermint extract
• half-and-half
• milk
• white sugar
• vanilla extract

Instructions

1. 1 Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
2. 2 Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

By Soup Loving Nicole

Ingredients

• ✓ peppermint extract
• cooking spray
• vanilla baking chip
• sweetened condensed milk
• candy cane
• food coloring

Instructions

1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Ingredients

• ✓ peppermint extract
• white sugar
• water
• corn syrup
• red food coloring
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ peppermint extract
• semisweet chocolate chip
• sweetened condensed milk
• butter
• salt
• peppermint candy

Instructions

1. 1 Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
2. 2 Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
3. 3 Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

By Just Emily

Ingredients

• ✓ peppermint extract
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white confectioners coating
• white chocolate chips
• food coloring

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ peppermint extract
• gelatin
• white sugar
• salt
• egg
• milk
• red food coloring
• whipping cream

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ peppermint extract
• water
• gelatin
• white sugar
• corn syrup
• vanilla extract
• cornstarch
• confectioners sugar

Instructions

1. 1 Line a 9x9-inch baking dish with aluminum foil or plastic wrap; lightly grease. Grease another piece of aluminum foil or plastic wrap to cover the top; set aside.
2. 2 Place 1/2 cup water in the bowl of a stand mixer fitted with the paddle attachment; sprinkle gelatin on top of water to soak.
3. 3 Meanwhile, combine white sugar, remaining 1/4 cup water, and corn syrup in a saucepan; bring to a rolling boil over medium heat. Boil for 1 minute.
4. 4 Pour hot sugar mixture into gelatin mixture; beat on high until fluffy and forms stiff peaks, about 12 minutes. Add vanilla and peppermint extracts; beat just until blended.
5. 5 Pour marshmallow mixture into the prepared baking dish, using a greased spatula to smooth top; cover with reserved greased aluminum foil or plastic wrap, greased-side down, pressing down lightly to seal and cover. Set aside for 4 hours or overnight.
6. 6 Combine cornstarch and confectioners' sugar in a shallow dish. Cut the marshmallow into strips, then into 1-inch squares using oiled scissors or an oiled kitchen knife. Lightly dredge marshmallows in cornstarch mixture. Transfer to an airtight container to store.

By Cari

Ingredients

• ✓ peppermint extract
• milk
• heavy cream
• sugar
• vanilla extract
• salt
• green food coloring
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk, cream, sugar, vanilla, peppermint extract, and salt together in a large bowl until the sugar has dissolved. Mix in green food coloring.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Add chocolate chips about 10 minutes into the freezing. Continue churning until ice cream has thickened, about 20 minutes more.
5. 5 Transfer to an airtight container and freeze until firm, about 2 hours.
6. 6 Serve and enjoy!

By Darryn M Briggs

Ingredients

• ✓ peppermint extract
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ peppermint extract
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ peppermint extract
• chocolate cookie crumb
• butter
• cream cheese
• white sugar
• egg
• whipping cream
• sugar
• candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ peppermint extract
• sugar
• cocoa powder
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt
• semisweet chocolate chip
• confectioners sugar

Instructions

1. 1 Combine white sugar, cocoa powder, and oil in a bowl; beat in eggs and peppermint extract until well blended. Whisk flour, baking powder, and salt together in a separate bowl; stir into cocoa mixture until combined. Stir in chocolate chips until incorporated.
2. 2 Cover dough; freeze for 1 hour or refrigerate for 3 or more hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Place confectioners' sugar in a shallow dish; set aside. Portion and form rounded tablespoons dough into 15 balls with clean hands; roll dough balls in confectioners' sugar and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until a toothpick inserted into centers of cookies comes out mostly clean, about 20 minutes.

By celestial_tsarina

Ingredients

• ✓ peppermint extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
3. 3 Drop mixture by teaspoon onto a cookie sheet. Bake for 8 or 9 minutes. Cookies will be soft. Cool for about 1 minute on a cookie sheet; then place on a wire rack to completely cool.

By Paula Jo

Ingredients

• ✓ peppermint extract
• ✓ peppermint extract
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• creme de menthe baking chips
• pecan
• dark chocolate

Instructions

1. 1 Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
2. 2 Chill dough for 15 to 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
4. 4 Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
6. 6 Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
7. 7 Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

By mcl3086

Ingredients

• ✓ peppermint extract
• margarine
• white sugar
• confectioners sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• red food coloring
• peppermint candy cane
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter, white sugar, and confectioners' sugar together in a large bowl with an electric mixer. Beat in egg, vanilla, and peppermint extracts.
3. 3 Combine flour and salt; stir into butter mixture until well blended.
4. 4 Cover or wrap dough and chill for at least one hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color.
6. 6 Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane.
7. 7 Place onto prepared cookie sheets.
8. 8 Bake in the preheated oven until golden brown, about 8 to 10 minutes.
9. 9 Mix crushed candy cane and remaining white sugar in a small bowl.
10. 10 Roll hot cookies in sugar mixture. Let cookies cool and enjoy!

By Ruthann

Ingredients

• ✓ peppermint extract
• cooking spray
• water
• gelatin
• white sugar
• corn syrup
• corn syrup
• water
• salt
• vanilla extract
• red food coloring
• cornstarch
• confectioners sugar

Instructions

1. 1 Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
2. 2 Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
3. 3 Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

By Jan Eichel

Ingredients

• ✓ peppermint extract
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• baking soda
• water
• all-purpose flour
• salt
• cream of tartar
• semisweet chocolate chip
• green food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water; stir into batter.
3. 3 Combine flour, salt, and cream of tartar in a separate bowl. Gradually add to batter; mix well. Stir in chocolate chips and food coloring until evenly distributed.
4. 4 Drop spoonfuls of batter onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

By Paulie B

Ingredients

• ✓ peppermint extract
• chocolate cookie crumb
• sugar
• butter
• cream cheese
• all-purpose flour
• salt
• white sugar
• sour cream
• vanilla extract
• egg
• red food coloring
• peppermint candy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
3. 3 Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
5. 5 Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
6. 6 Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
7. 7 Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

By CARRIELOVESKEITH

Ingredients

• ✓ peppermint extract
• unsweetened chocolate
• white sugar
• margarine
• egg
• vanilla extract
• all-purpose flour
• confectioners' sugar
• butter
• milk
• green food coloring
• semisweet chocolate chip
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place unsweetened chocolate in a microwave-safe cup or bowl. Heat in the microwave, stirring at 15-second intervals, until chocolate is smooth. Allow to cool slightly.
3. 3 Transfer melted chocolate to a large bowl. Stir in sugar and margarine until smooth. Beat in eggs one at a time until incorporated, then stir in 2 1/2 teaspoons vanilla. Stir in flour just until blended. Pour batter into the prepared dish and spread evenly.
4. 4 Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center — this is normal. Remove from the oven and cool in the pan set over a wire rack.
5. 5 To make the middle layer, beat together confectioners' sugar and 1/2 cup butter in a large bowl with an electric mixer until well combined. Add milk as needed to get a spreadable consistency. Stir in peppermint extract and green food coloring until incorporated. Spread over the cooled pan of brownies. Refrigerate for 30 minutes.
6. 6 Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, stirring every 20 seconds until chocolate is smooth. Stir in 1 tablespoon vanilla until incorporated. Pour over chilled brownies and quickly spread to cover the surface. Cool again in the refrigerator until firm, about 10 minutes. Cut into squares and serve.

By Cher

Ingredients

• ✓ peppermint extract
• ✓ peppermint extract
• bittersweet chocolate
• butter
• whipping cream
• milk
• red food coloring
• milk
• powdered sugar
• butter
• egg
• butter
• cocoa powder
• white sugar
• salt
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
2. 2 Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
4. 4 While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
5. 5 Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
6. 6 Spread ganache on top of brownies.

By thecraftinista