MacLean is a freak about peppermint flavored-anything, so I wanted to find some recipes the twins and I could make together. Given that my sons are just as likely to set the kitchen on fire as bake in it, I had to find some with a quick outcome and immediate gratification. Here’s my three favorites, see what you think:
1 package Oreo cookies–try to find the special Christmas ones with the red peppermint-flavored frosting.
6 ounces white chocolate
1 package peppermint sprinkles
Melt white chocolate.
Dip each Oreo in the white chocolate, then lay out on a paper towel or baking rack.
Sprinkle with peppermint sprinkles.
Let them cool for about 30 minutes.
I made these for a sleigh ride where we entertained clients for the radio station. Some people used them as swizzle sticks for their hot cocoa and Schnapps, some just ate them outright like a lollipop. I myself prefer BOTH ways.
Here’s what I used…
First, I melted about half the bag of chocolate chips in the microwave.
It took me about 2 minutes (stirring every 30 seconds) to get it smooth and melted!
While that’s going on (or afterwards if you easily get distracted like me), you’ll want to put your marshmallows onto coffee straws or plastic “stir sticks”. I found the straws I used on the paper aisle at Walmart…next to regular straws and napkins and such. I think I paid $2-3 for a box of 250!
I put a sheet of wax paper (or parchment paper would do) onto a platter to get ready for the next step.
You’ll also need to get your “dips” ready. Crushed peppermint will be super yummy to make Peppermint Hot Chocolate, but you can also just use sprinkles. I used some of both!
Now, I didn’t get any actual pictures of dipping the marshmallows into chocolate, then sprinkles, because well…I just don’t have that many hands, or that much talent. Maybe one day I’ll figure out how others do it.
But…I ended up with a variety of Dipped Marshmallows!
Note… chill for about 10 minutes in the fridge before wrapping or the chocolate gets everywhere. Ask me how I know!
Thanks, Adventures in Savings!
If you’re feeling a little more ambitious (Editor’s note: or have children with an attention span longer than–“SQUIRREL!”) Try this one, sooooo good.
Ingredients: 1 cup butter, softened 1/2 cup confectioners’ sugar 1/2 teaspoon peppermint extract 1-1/4 cups all-purpose flour 1/2 cup cornstarch FROSTING: 2 tablespoons butter, softened 1-1/2 cups confectioners’ sugar 2 tablespoons 2% milk 1/4 teaspoon peppermint extract 2 to 3 drops red food coloring, optional 1/2 cup crushed peppermint candies
Directions: In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.
Yield: 3-1/2 dozen. Nutrition Facts: 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Peppermint Meltaways in Simple & Delicious November/December 2008, p33