#chocolatepeppermint

[aurorange]

Infuse your coffee with these delightful chocolate and peppermint stirring spoons for a flavorful and aromatic coffee experience.

Ingredients: 2/3 cup of semisweet chocolate chips. 2 tablespoons of crushed peppermint candies. Coffee spoons or popsicle sticks.

Instructions: In a bowl that can go in the microwave, melt the semisweet chocolate chips. Stir the chips every 30 seconds until they are smooth and fully melted. As the chocolate melts, add the crushed peppermint candies and mix them in. Place the chocolate-peppermint mix carefully into each spoon or stick mold using a coffee spoon or a popsicle stick. Put the spoons in the fridge for about 30 minutes to cool down and harden. Take the spoons out of the molds once they are hard. To enjoy, just stir one of the chocolate-peppermint spoons into a hot cup of freshly brewed coffee until the peppermint and chocolate have dissolved. This will give your coffee a fun new flavor.

Prep Time: 15 minutes

Cook Time: 30 minutes

Maths Ville

[benjamingodfre]

Enjoy the perfect blend of rich cocoa, dark chocolate chips, and refreshing peppermint in these delightful biscotti cookies. They're perfect for dunking in your favorite hot beverage or gifting to loved ones during the holiday season.

Ingredients: 1 cups all-purpose flour. cup cocoa powder. 1 teaspoon baking powder. teaspoon salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. teaspoon peppermint extract. cup dark chocolate chips. cup crushed peppermint candies.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and crushed peppermint candies. Divide the dough in half and shape each half into a log about 10 inches long on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, slice the logs diagonally into -inch thick slices. Place the slices back on the baking sheet and bake for an additional 15-20 minutes, turning them over halfway through. Once the biscotti are crisp and dry, remove from the oven and let them cool completely on a wire rack. Store in an airtight container.

Prep Time: 20 minutes

Cook Time: 45 minutes

treorchy primary school

[s-b-a-art]

Indulge in the decadent combination of rich chocolate brownies layered with a silky smooth chocolate peppermint filling, topped with a festive touch of crushed peppermint candies. These bars are perfect for holiday gatherings or any time you crave a luxurious treat.

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup semisweet chocolate chips. 1 cup heavy cream. 1 teaspoon peppermint extract. Crushed peppermint candies for topping.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x13-inch baking dish by greasing it. Put the brownie mix, eggs, water, and vegetable oil in a bowl and mix them together. Mix everything together well. Put the brownie batter into the baking pan that has been prepared and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down all the way. Put the heavy cream in a small saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the chocolate chips until they are smooth and melted. Add the peppermint extract and mix it in. Spread the chocolate peppermint silk mixture out evenly over the brownies that have been allowed to cool. Put crushed peppermint candies on top of the chocolate slice. Put the brownies in the fridge for at least an hour, or until they are set. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[celestewoodrow]

Indulge in the decadent combination of rich chocolate brownies layered with a silky smooth chocolate peppermint filling, topped with a festive touch of crushed peppermint candies. These bars are perfect for holiday gatherings or any time you crave a luxurious treat.

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup semisweet chocolate chips. 1 cup heavy cream. 1 teaspoon peppermint extract. Crushed peppermint candies for topping.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x13-inch baking dish by greasing it. Put the brownie mix, eggs, water, and vegetable oil in a bowl and mix them together. Mix everything together well. Put the brownie batter into the baking pan that has been prepared and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down all the way. Put the heavy cream in a small saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the chocolate chips until they are smooth and melted. Add the peppermint extract and mix it in. Spread the chocolate peppermint silk mixture out evenly over the brownies that have been allowed to cool. Put crushed peppermint candies on top of the chocolate slice. Put the brownies in the fridge for at least an hour, or until they are set. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[aryaunderfoots]

These tasty ice cream sandwiches are perfect for the holidays because they have both chocolate and peppermint in them. Two chocolate cookies are smashed together with creamy peppermint ice cream to make a fun and tasty treat for everyone.

Ingredients: 1 cup heavy cream. 1 cup sweetened condensed milk. 1/2 teaspoon peppermint extract. 1/2 cup crushed candy canes. 12 chocolate cookies.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the peppermint extract and sweetened condensed milk and mix well. The crushed candy canes should be added slowly. Put the mixture in a shallow dish and freeze it for at least 4 hours, or until it gets hard. When the ice cream is firm, put a scoop on half of the chocolate cookies and top with the other half of the cookies. If you want, you can decorate the edges of the sandwiches by rolling them in more crushed candy canes. You can eat it right away or put it in the freezer until you're ready to eat it.

Prep Time: 15 minutes

Cook Time: 0 minutes

Chattanooga Clarinet Choir

[altarchie]

Indulge in the decadent combination of rich chocolate brownies layered with a silky smooth chocolate peppermint filling, topped with a festive touch of crushed peppermint candies. These bars are perfect for holiday gatherings or any time you crave a luxurious treat.

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup semisweet chocolate chips. 1 cup heavy cream. 1 teaspoon peppermint extract. Crushed peppermint candies for topping.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x13-inch baking dish by greasing it. Put the brownie mix, eggs, water, and vegetable oil in a bowl and mix them together. Mix everything together well. Put the brownie batter into the baking pan that has been prepared and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down all the way. Put the heavy cream in a small saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the chocolate chips until they are smooth and melted. Add the peppermint extract and mix it in. Spread the chocolate peppermint silk mixture out evenly over the brownies that have been allowed to cool. Put crushed peppermint candies on top of the chocolate slice. Put the brownies in the fridge for at least an hour, or until they are set. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[xdeadgirlwalking]

Indulge in the perfect marriage of chocolate and peppermint with this decadent brownie cheesecake. The rich brownie base is topped with a creamy peppermint-infused cheesecake layer, then finished with a layer of luscious chocolate ganache and a sprinkle of crushed candy canes for a festive touch. It's a dessert that's sure to impress at any holiday gathering!

Ingredients: 1 box brownie mix. 2 packages 8 ounces each cream cheese, softened. 1/2 cup sugar. 1/2 teaspoon peppermint extract. 2 eggs. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. Crushed candy canes, for garnish.

Instructions: Warm the oven up to 175F 350C. Clean and grease a 9-inch springform pan. Follow the directions on the package to make the brownie mix, and then spread it out evenly in the pan that has been prepared. After 20 to 25 minutes, the cake should be set. Mix sugar, peppermint extract, and cream cheese in a large bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. Place the baked brownie layer on top of the cream cheese mixture. For another 35 to 40 minutes, or until the middle is almost set, bake. To cool, take it out of the oven and put it on a wire rack. Use a knife to loosen the sides of the pan. Let it cool for another hour. Put in the fridge overnight. Mix chocolate chips and cream in a small saucepan over low heat until smooth. This should be done before serving. Take off the heat and let it cool down a bit. Cover the cheesecake with the chocolate mixture. Add crushed candy canes on top. Put in the fridge until the chocolate sets. Before you serve, take the sides off of the springform pan.

Prep Time: 30 minutes

Cook Time: 65 minutes

james williams

[hiromatsu]

Indulge in the irresistible combination of rich cocoa and refreshing peppermint with these homemade Thin Mints. Perfect for satisfying your cookie cravings!

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1 large egg.

Instructions: Mix the cocoa powder, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Mix the peppermint extract, vanilla extract, and egg into the butter. Mix everything together well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Split the dough in half, making two equal parts. Make a log out of each piece that is about 1.5 inches across. The logs should be put in the fridge for at least an hour after being wrapped in plastic wrap. Set the oven to 350F 175C and heat it up. Cut the chilled dough logs into rounds that are thin, about 1/4 inch thick. Put the cookie rounds on a baking sheet that has parchment paper on it. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. If you want, you can melt some chocolate and dip the cookies in it to cover them after the cookies are completely cool. Wait for the chocolate to set before putting the cookies on parchment paper. Enjoy your tasty Thin Mints cookies that you made yourself!

Prep Time: 20 minutes

Cook Time: 10 minutes

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