Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.
Combine chocolate wafer crumbs and butter in small bowl; mix well.
Press over bottom and up side of 9-inch pie plate.
Combine ice cream and whipped topping in bowl; mix until smooth.
Spoon into pie shell.
Sprinkle with crushed candy.
Freeze until firm. Garnish with additional crushed peppermint candy, if desired. Yield:
6 servings.
Melt chips in double boiler and stir in broken peppermint candy and extract.
Spread on cookie sheet and let harden.
After it has set up, break into pieces.
ough comes together. Stir in peppermint candy. Cover bowl with plastic wrap
Process peppermint candy in blender or food processor until it is a fine powder and set aside.
Break bark into pieces and place in large microwave-safe bowl.
Microwave at 50% power, uncovered, for 5 to 6 minutes, until bark pieces are soft.
Check and stir after 3 minutes.
Add candy to melted bark and stir well.
Spread onto waxed paper 1/4-inch thick.
Cool until hardened.
You may have to place it in refrigerator.
Break into pieces and store in airtight container.
Melt chocolate in microwave, using bowl large enough to stir peppermint candy in.
Stir in crushed red and/or green peppermint candy.
Spread a thin layer on a cookie sheet lined with waxed paper.
Drop pan on table to remove air bubbles.
Place in freezer until firm, approximately 20 or 30 minutes.
Crack into bark by dropping on table again.
Break into serving size pieces with your hands.
Serve or freeze until ready to use.
Yields 30 servings.
Chunk up the almond bark into pieces.
Put the pieces into a 2 quart bowl and microwave, stirring occasionally, for about 3 minutes.
Now pound up the candy canes into fine granular state. Mix the fine peppermint into the melted almond bark and spread out on wax paper to cool.
When cool, break into pieces.
Put peppermint candy in a bag and crush into small pieces. Put almond bark in microwave cooker around the edges and microwave for 6 minutes on 50% power. Check every 2 minutes. Be ready to immediately stir peppermint in and then pour on to wax paper or baking mat.
Melt almond bark on low heat, stirring frequently, to prevent scorching. When melted, add 1 cup well crushed peppermint candy. Stir.
May add a few drops of red food coloring to achieve pink color.
nd Peppermint Extracts until sugar has dissolved.
Pour in crushed candy
he peppermint candy evenly over the slab.
let the cookie bark cool
Microwave chocolate on medium for 5 to 6 minutes or until melted.
Stir in peppermint candy and food coloring.
Spread chocolate mixture on a 15 x 12-inch baking sheet that has been covered with foil (shiny side up).
Place in freezer 5 to 10 minutes until firm.
Peel foil from candy and break into pieces.
ddition. Beat in flour, vanilla, peppermint extract, and salt until smooth
or 20-25 minutes.
Peppermint Filling:
In a medium
radually add gelatin, milk and peppermint candy, mixing until blended; chill until
Line a baking sheet with foil and set aside.
Heat baking pieces or candy coating in a heavy 2 qt. saucepan over low heat, stirring constantly till melted and smooth.
Remove from heat. Stir 1/3 c. crushed candy.
Pour mixture onto prepared baking sheet, spreading to about a 10 in. circle.
Sprinkle with 2 tbsp. crushed candy.
Chill about 30 minutes or until firm.
Use the foil to lift candy from the baking sheet, break candy into pieces. Store, tightly covered, in the refrigerator.
Makes about 1 1/4 lb.
onfectioners' sugar with the butter, peppermint extract, vanilla extract, and egg
In a 3-quart saucepan, stir Nestle Quik and milk until smooth. Over medium heat, heat mixture to boiling.
Stir in peppermint candy.
Heat until tiny bubbles form around edge of pan.
Do not boil.
Remove from heat; add vanilla.
Pour into cups or mugs; top with marshmallows.
We use a coffee grinder to crush the peppermint candy to powder.
Then candy melts a lot faster.
Place candy coating in a microwave safe bowl; microwave at medium (50% power) for four minutes, stirring after two minutes. Stir in candy, and spoon mixture into a greased wax paper lined cookie sheet. Spread thin and chill until firm. Break into small pieces. Store in an airtight container. Yield three dozen. May substitute lemon candy for peppermint.