Type what you have

Ingredients

• ✓ peppermint candy
• peppermint ice cream
• chocolate or fudge sauce
• candy cane
• brownie

Instructions

1. 1 In a sundae glass, layer, from the bottom up:
2. 2 Chocolate or fudge sauce, DREYER'S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.

By Dreyers

Ingredients

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

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

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 candy
• cream cheese
• white sugar
• vanilla extract
• egg
• graham cracker crust

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place cream cheese, sugar, and vanilla extract in a large bowl; beat with an electric mixer on low speed until smooth. Mix in eggs, one at a time, until well-incorporated.
3. 3 Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling onto prepared crust.
4. 4 Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
5. 5 Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.

By Mrs Sarah

Ingredients

• ✓ peppermint candy
• confectioners' sugar
• butter
• shortening
• egg
• almond extract
• vanilla extract
• all-purpose flour
• salt
• red food coloring
• granulated sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Beat confectioners’ sugar, butter, and shortening in a large bowl until creamy. Beat in egg, almond extract, and vanilla extract until smooth.
3. 3 Whisk flour and salt together in a separate bowl; gradually stir into the butter mixture until combined. Divide dough in half. Stir red food coloring into one half until evenly tinted.
4. 4 For each cookie, roll 1 teaspoon red dough and 1 teaspoon plain dough on a lightly floured surface into 4-inch strips. Place dough strips side by side, press lightly together, and twist to form a rope. Curve top of rope down to look like the handle of a candy cane. Place shaped cookie on an ungreased baking sheet. Repeat with remaining dough, forming one complete cookie at a time so the dough does not dry out.
5. 5 Bake cookies in the preheated oven until lightly golden, about 9 to 10 minutes.
6. 6 Remove cookies from the oven and sprinkle with a mixture of crushed peppermint candies and granulated sugar, if desired. Cool completely.

By Dolores White

Ingredients

• ✓ peppermint candy
• all-purpose flour
• baking soda
• salt
• butter
• sugar
• brown sugar
• vanilla extract
• egg
• semisweet chocolate chip
• bittersweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
3. 3 Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.

By Stacy

Ingredients

• ✓ peppermint candy
• flour
• cocoa powder
• baking soda
• salt
• butter
• granulated sugar
• brown sugar
• egg
• dark baking chocolate
• parchment paper
• plastic wrap
• peppermint ice cream

Instructions

1. 1 COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
2. 2 BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
3. 3 DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
4. 4 PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
5. 5 BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
6. 6 MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
7. 7 PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

By Reynolds KitchensR

Ingredients

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

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 candy
• chocolate peppermint bark
• vanilla extract
• milk
• powdered sugar
• butter
• cream cheese
• red food coloring
• peppermint extract
• vanilla extract
• milk
• all-purpose flour
• egg
• sugar
• butter
• flour
• baking spray

Instructions

1. 1 Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
2. 2 Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
3. 3 Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
4. 4 Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
5. 5 Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
6. 6 Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
7. 7 While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
8. 8 Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.

By Karen Rankin

Ingredients

• ✓ peppermint candy
• piping tip
• piping tip
• coupler
• piping bag
• dark chocolate chip
• marshmallow
• red food coloring
• cocoa powder
• yellow food coloring
• heavy cream
• salt
• peppermint extract
• vanilla extract
• powdered sugar
• butter
• peppermint extract
• heavy cream
• white chocolate
• sour cream
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4. 4 Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
5. 5 Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
6. 6 Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
7. 7 Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
8. 8 Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
9. 9 Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
10. 10 Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
11. 11 Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
12. 12 Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
13. 13 Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
14. 14 Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.

By Kim

Ingredients

• ✓ peppermint candy
• white chocolate
• dark chocolate
• heavy cream
• peppermint extract

Instructions

1. 1 Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
2. 2 Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
3. 3 Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
4. 4 Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.

By carol

Ingredients

• ✓ peppermint candy
• confectioners' sugar
• butter
• peppermint extract
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt
• white sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
2. 2 Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.
3. 3 Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.
4. 4 Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.
5. 5 Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

By J_Andrews

Ingredients

• ✓ peppermint candy
• chocolate wafer crumb
• butter
• cream cheese
• sweetened condensed milk
• egg
• vanilla extract
• peppermint extract
• semisweet chocolate chip
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
2. 2 Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
3. 3 Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
4. 4 Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
5. 5 Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.

By Culinary Envy

Ingredients

• ✓ peppermint candy
• heavy cream
• semisweet chocolate
• bittersweet chocolate
• butter
• vanilla extract
• sea salt
• strawberry
• cocoa powder
• powdered peanut butter

Instructions

1. 1 Heat cream in a small saucepan over medium until steaming, about 5 minutes.
2. 2 Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
3. 3 Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
4. 4 Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
5. 5 Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
6. 6 Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.

By TheOtherJuliaGulia

Ingredients

• ✓ peppermint candy
• white frosting
• churro
• toothpick
• graham cracker
• red licorice
• gumdrop
• peppermint candy cane
• holiday sprinkles
• coconut
• confectioners sugar

Instructions

1. 1 Cabin Base: Fill a piping bag with frosting. Pipe a line of frosting along one side of a churro; lay frosting-side down on a serving platter. Repeat with 3 additional churros to form a square. Repeat with a second layer of churros, stacking them frosting side down on top of base layer. Repeat until walls are 4 churros high. Stick toothpicks vertically through churros at each corner for structural stability.
2. 2 Roof: Center a graham cracker across the top of the cabin, using frosting to adhere it to the tops of the cabin walls. Lay a second graham cracker next to it; it will overhang the side of the cabin a bit. Adhere it with frosting. Repeat with a third graham cracker on the other side. Measure and cut 2 pieces of red licorice to the same length as the graham crackers, about 4x 3/4 inches; glue with frosting down the center of the middle graham cracker about 3 inches apart. These will hold up the A-frame roof. To form the A-frame, frost the long sides of 2 graham crackers and lean them together so top long sides meet and bottom long sides are set just inside the licorice lines. Decorate roof with licorice and gumdrops as desired.
3. 3 Cabin Door: Break a graham cracker in half widthwise, spread a thin layer of frosting on one side, then decorate with candy canes and holiday sprinkles. Frost backside of door and stick it to the front of the log cabin.
4. 4 Windows: Break a graham cracker into quarters. Spread 3 quarters with a thin layer of frosting and decorate as desired. Frost backside of windows and stick them to sides and back of cabin.
5. 5 Icicles and Snow: Pipe frosting icicles along roofline, sprinkle coconut around cabin, and sift confectioners' sugar over the top.

By foodelicious

Ingredients

• ✓ peppermint candy
• chocolate wafer cookie
• white sugar
• butter
• water
• gelatin
• milk
• egg yolk
• white sugar
• peppermint extract
• vanilla extract
• egg white
• heavy cream
• bittersweet chocolate

Instructions

1. 1 Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
2. 2 Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
3. 3 Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
4. 4 Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
5. 5 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
6. 6 Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.

By dkboyd

Ingredients

• ✓ peppermint candy
• green food coloring paste
• milk
• confectioners' sugar
• peppermint extract
• butter
• shortening
• vanilla extract
• egg
• white sugar
• sugar
• butter
• salt
• baking powder
• baking soda
• all-purpose flour
• cocoa powder
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
2. 2 Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
3. 3 Sift flour, baking soda, baking powder, and salt together in a bowl.
4. 4 Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
5. 5 Scoop batter into the muffin tin.
6. 6 Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
7. 7 Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
8. 8 Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

By xoxoemilyrae

Ingredients

• ✓ peppermint candy
• brownie mix
• syrup pouch
• cocoa powder
• chocolate syrup
• water
• egg
• vegetable oil
• powdered sugar
• milk chocolate
• candy cane candy

Instructions

1. 1 Stir together brownie mix, cocoa, and crushed peppermint candies in a large bowl. Add contents of syrup pouch, water, egg, and oil, beating until well blended. Refrigerate until firm enough to roll, about 1 hour.
2. 2 Heat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
3. 3 Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
4. 4 Bake in the preheated oven until set, 9 to 11 minutes. Cool for 2 minutes. Press candy piece into the center of each cookie. Slide parchment paper and cookies to a wire rack or remove cookies from cookie sheet to a wire rack. Cool completely.

By HERSHEYS Kitchens

Ingredients

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

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 candy
• milk
• spinach
• vanilla ice cream

Instructions

1. 1 Blend milk, spinach, and candies together in a blender until smooth; add ice cream, working in batches, and blend until smooth and evenly green.

By Fit Mommy

Ingredients

• ✓ peppermint candy
• mini marshmallow
• pecan
• holiday sprinkles
• white chocolate
• butter
• corn syrup
• salt
• peppermint extract
• vanilla extract

Instructions

1. 1 Line an 8x8 inch pan with enough parchment paper to have overhang on all sides.
2. 2 Mix together mini marshmallows, pecans, crushed peppermint candies, and sprinkles in a large bowl.
3. 3 Add white chocolate, butter, corn syrup, and salt to a microwave-safe bowl. Place into the microwave and cook at 50% power for 1 to 2 minutes, stopping to stir every 30 seconds, until chocolate is melted.
4. 4 Working quickly, mix peppermint and vanilla extracts into the melted white chocolate, then immediately pour over the marshmallow mixture, stirring to coat. Pour mixture into the prepared pan and smooth into an even layer. Sprinkle reserved crushed peppermint candies and holiday sprinkles over the top and gently press to adhere. Place pan into the fridge to allow chocolate to harden, about 1 hour.
5. 5 Remove pan from fridge. Use edges of parchment to lift rocky road out of the pan. Cut into 25 pieces. Keep extras stored in an air tight container.

By Kim