Time 2h Yield 48 Number Of Ingredients 17 Steps:
Heat oven to 350 degrees F. Grease a 13-by-9-inch baking pan. With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts. Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely. For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies. For the glaze, melt chocolate with butter, mixing well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set, then cut into squares or sticks. For holiday cookie trays, cut the brownies into small squares and decorate them with holiday finery.
Time 30m Yield 40 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips.
Time 2h Yield 18 Number Of Ingredients 28 Steps:
Heat oven to 350℉ (180℃). Grease a 13-by-9-inch baking pan. With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts. Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely. For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies. For the glaze: Melt chocolate with butter; mix well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set; cut into squares or sticks.
Number Of Ingredients 7 Steps:
Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cover; bring to a boil. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Remove from heat, and carefully stir in lemon juice, extract, and food coloring. Pour hot syrup onto prepared baking sheet, being careful not to touch syrup. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes. Immediately pull off pieces to form long pencil-thin ropes. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Continue pulling until all candy is used or is no longer pliable. Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer. Remove pan from heat, and add the remaining chocolate; stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Remove any unmelted pieces, and discard. Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees. Dip top 3 inches of each pepperment stick in the chocolate, if desired. Allow excess to drip off; set on a parchment-lined baking sheet, and let harden.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
Prepare pudding with milk according to package directions. Divide among individual dessert dishes., Reserve 2 tablespoons crushed cookies; sprinkle the remaining cookies over pudding. Top with crushed candy. Spoon whipped topping over candy. Sprinkle with reserved crushed cookies. Serve with additional peppermint candies.
Time 5m Number Of Ingredients 3 Steps:
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.
