hours.
Place chopped peppermint candies into a shallow bowl
n the pecans and the Andes candy cane mint baking chips
ust until blended. Stir in peppermint crunch chips.
Turn dough out
n oats, coconut, pecans, and Andes baking chips.
Measure out
salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
pour both bags of chips in microwave safe bowl.
microwave,stirring after each minute.until thouroughly melted,approx. 3 minutes.
when melted, stir in crushed candy canes.
Line cookie sheet with wax paper.
spread mixture onto cookie sheet.
chill in refridgerator until firm.
Break into pieces and serve.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch.
Spread on parchment paper lined cookie sheets.
Chill in refrigerator 8 to 10 minutes. Break into small pieces.
Store in airtight containers.
Makes 2 1/2 pounds of candy.
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
tir bittersweet chocolate, cream and peppermint extract in a heavy medium
Stir together.
Spread thinly onto wax papered cookie sheet. Put in freezer for 5 minutes.
Hand break into pieces.
Store in covered container.
Cover a cookie sheet with wax paper.
In a double boiler, melt chocolate.
Mix in peppermint and pour onto wax paper.
Spread into a thin layer by shaking cookie sheet or dropping cooking sheet onto counter.
Place in freezer for 5 minutes.
Break into bite-size pieces.
Melt chocolate and stir in peppermint chips.
Spread on waxed paper; let stand until firm.
Break into pieces and store in airtight container.
Makes great holiday candy snacks.
till warm, sprinkle half the peppermint candy evenly over the slab
ombine butter, powdered sugar, and peppermint extract in the bowl of
Melt white chocolate for 1 minute in microwave.
Stir in peppermint.
Spread on cookie sheet covered with wax paper. Place in freezer until cool (approximately 3 minutes); break into pieces.
dd 1 Cup of chopped Andes Mints (or whatever the timing
ith mixer. Shake the chopped Andes Mints in a ziploc bag
bsp milk, vanilla extract and peppermint extract.
Slowly incorporate flour
peed until fluffy. Beat in peppermint extract, egg yolks and food