Chocolate Mint Creams Recipes

CHOCOLATE-PEPPERMINT CREAMS

Steps:

• Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
• Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
• Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.

CHOCOLATE MINT DREAMS

Steps:

• Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.

CHOCOLATE MINT CREAMS

Steps:

• Stir together flour and baking soda and set aside.
• In a medium saucepan heat together brown sugar, butter and water until melted.
• Add chocolate chips and melt in butter and sugar mixture.
• Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
• Add eggs into chocolate mixture and beat.
• Stir in flour mixture until mixed well.
• Chill for 2 hours, any more and the dough will be too firm.
• Take 1 tablespoon of dough and roll into a ball.
• Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
• Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
• Remove from oven and swirl the soft mints like frosting.
• Place on cookie racks until the mints firm.