Type what you have

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
• 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
• vanilla yogurt
• milk
• white sugar
• dark chocolate chip

Instructions

1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS

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
• mint-flavored cream-filled sandwich cookie
• cream cheese
• dark chocolate chip
• peppermint candy cane

Instructions

1. 1 Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
2. 2 Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
3. 3 Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
4. 4 Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

By MELISS142

Ingredients

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

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 extract
• heavy cream
• milk
• white sugar
• dark chocolate
• strawberry

Instructions

1. 1 Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.

By PDXemily

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
• 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
• semisweet chocolate chip
• marshmallow creme
• margarine
• white sugar
• evaporated milk
• vanilla extract

Instructions

1. 1 Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
2. 2 Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
4. 4 Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
5. 5 Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

By Ali Le Roy

Ingredients

• ✓ peppermint extract
• egg white
• cream of tartar
• salt
• vanilla extract
• green food coloring
• white sugar
• milk chocolate candy kiss

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
3. 3 Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
4. 4 Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
5. 5 Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

By Marshall Gatten

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
3. 3 Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

By HannahB607

Ingredients

• ✓ peppermint extract
• white sugar
• butter
• egg
• rice flour
• cocoa powder
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
3. 3 Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
4. 4 Drop spoonfuls of dough 2 inches apart onto baking sheets.
5. 5 Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.

By Duckie

Ingredients

• ✓ peppermint extract
• thin mint cookie
• butter
• cream cheese
• white sugar
• vanilla extract
• egg
• thin mints girl scout cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
2. 2 Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
3. 3 Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
4. 4 Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
5. 5 Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

By Uber Baker

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.
3. 3 Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.
4. 4 While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.
5. 5 Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

By 1cowabunga

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
3. 3 Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
4. 4 Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

By tehooper

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

By Courtney

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
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cream of tartar
• baking soda
• salt
• milk chocolate candy bar
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven.

By LORENKAN

Ingredients

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

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 extract
• egg
• chocolate syrup
• all purpose flour
• sugar
• butter
• vanilla extract
• salt
• confectioners' sugar
• butter
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x16-inch baking dish.
2. 2 Beat eggs, chocolate syrup, flour, white sugar, 1/2 cup softened butter, vanilla extract, and salt together in a bowl until smooth; pour into prepared dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan completely, at least 30 minutes.
4. 4 Beat confectioners' sugar, 1/2 cup melted butter, milk, and peppermint extract together in a bowl until smooth; spread over the cooled brownies. Wait for frosting to set before cutting to serve, about 10 minutes.

By Madison

Ingredients

• ✓ peppermint extract
• gelatin
• water
• water
• white sugar
• lemon extract
• cinnamon oil
• green food coloring
• yellow food coloring
• red food coloring
• white sugar

Instructions

1. 1 Sprinkle gelatin over cold water and set aside.
2. 2 In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
3. 3 Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
4. 4 Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

By Susan White

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
• white sugar
• butter
• egg
• egg yolk
• green food coloring
• all-purpose flour
• baking powder
• baking soda
• cream of tartar
• kosher salt
• dark chocolate chip

Instructions

1. 1 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
2. 2 Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Drop spoonfuls of dough 2 inches apart onto the baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Allrecipes Member

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.
2. 2 In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared pan.
3. 3 Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 3/8 cup of butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.
4. 4 To make the glaze: Melt 3 squares chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.

By Elizabeth

Ingredients

• ✓ peppermint extract
• white sugar
• butter
• cocoa powder
• egg
• chocolate liqueur
• all-purpose flour
• baking powder
• salt
• mint chocolate chip
• white candy melt
• peppermint candy cane

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
4. 4 Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
5. 5 Dip a spatula in water and use it to smooth surface of the logs.
6. 6 Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
7. 7 Reduce oven temperature to 300 degrees F (150 degrees C).
8. 8 Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
9. 9 Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
10. 10 Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
11. 11 Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

By SHORECOOK

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
2. 2 Sift together flour, cocoa powder, baking soda, and salt into a bowl.
3. 3 Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
4. 4 Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
5. 5 Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
6. 6 Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

By r e n e t a