In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
ow heat, cook and stir candy coating with remaining milk until
Combine candy bars and 1/2 cup
Combine all ingredients, except candy wafers and walnuts, in large mixer bowl.
Mix at lowest speed of mixer until dough forms.
ough, press dough around each candy wafer to cover completely.
Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours.
Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.
Place all dressing ingredients in a blender or food processor and mix until smooth. Chill.
On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices.
Sprinkle with the coarse ground black pepper.
Drizzle with the chilled dressing.
Garnish with extra crumbled feta and mint leaves and serve.
utter, brown sugar, water and mint chocolate chips. Cook over low
Mix ingredients together.
Half dough and add your favorite mint flavoring.
Press into molds and/or roll and cut with cookie cutter.
Store in airtight container.
et, pour in the chocolate-mint pieces.
In heavy saucepan, over low heat, melt candy coating with condensed milk and salt.
Remove from heat; stir in almond extract, then almonds.
Spread evenly into wax paper lined, 15 x 10-inch jellyroll pan.
Chill 2 hours or until firm.
Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature.
Heat the cream in a saucepan and add the candy bars, melt the chocolate while stirring. Refrigerate the mixture overnight.
Whisk the cold mixture until creamy and serve in two cocktail glasses, garnished with chocolate shards and mint leaves.
eat in creme de menthe candy flavoring until thoroughly blended, about
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
oconut milk. For an extra creamy curry, add 1/2 cup
repared pan and sprinkle the mint chocolate candy over the top.
Chill the candy by keeping it in the
lowly, to 236F on a candy thermometer or until mixture reaches
rown.
Sauce 1: Yogurt mint sauce.
Just mix the
onstick coating.
Spread softened mint chip ice cream in the