f a food processor, pulse chocolate cookies until fine. Transfer to
Combine 1/2 cup hot milk with chocolate peppermint patties, stirring well.
Add pinch of salt and remaining hot milk.
Heat to simmering.
Do not boil.
Add cream.
Serve hot.
to make the peppermint icing, combine powdered sugar, peppermint extract and 2
immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3
b>peppermint extract. Add flour, stir until just combined. Stir in chocolate
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
et.
Mix the melted chocolate with 2 tsp oil in
nto butter mixture. Sir in peppermint candies. Shape dough into a
br>Place sifted powdered sugar, peppermint extract and milk in a
ntil light and fluffy. Add peppermint extract. Add eggs, 1 at
ough is used.
Stir chocolate in small metal bowl set
ough in half and add chocolate and vanilla to 1 half
oil baking cups.
Combine chocolate wafer crumbs and butter in
br>To make crust - Heat chocolate mint chips and butter in
n The Raw(R), and peppermint extract. Blend until completely smooth
For crust, melt butter with chocolate in heavy small saucepan over
xtract, and 1/2 teaspoon peppermint extract to the butter mixture
oil.
Melt the milk chocolate in a microwave-safe glass
Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
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.
fter each addition. Mix chocolate liqueur and peppermint extract into the sugar