Chocolate Mint Layered Cookie Slices Recipes

MINT SLICE COOKIES

Steps:

• Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
• Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
• Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
• Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.

LAYERED MINT CANDIES

Steps:

• Line a 13x9-in. pan with foil. Grease foil with butter. , Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour. , Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS (SPONSORED)

Steps:

• PREHEAT oven to 350°F.
• MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.
• BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

CHOCOLATE-MINT LAYERED COOKIE SLICES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg and vanilla. On low speed, beat in 2 1/4 cups flour, the baking powder and salt until dough forms. Divide dough in half (about 1 1/4 cups each); place 1 portion in medium bowl.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips on High 30 to 60 seconds or until melted, stirring twice. Stir until smooth; cool. Add melted chocolate to dough in medium bowl; knead until combined. To remaining dough, add 1 tablespoon flour, the food color and mint extract; mix until blended. Wrap each portion of dough in waxed paper; refrigerate 30 minutes.
• Pat chocolate dough into rectangle shape. Place between sheets of Reynolds Parchment Paper paper. Roll to 10x6-inch rectangle, patting into shape with fingers as needed to retain rectangle shape. Repeat with green dough; remove top sheet of parchment paper. Remove top sheet of parchment paper from chocolate dough. Turn upside down over green dough, pressing firmly; remove parchment paper. With sharp knife or pizza cutter, cut lengthwise into 3 equal strips. Stack strips so you have 1 long rectangle, about 1 1/2 inches high and 2 inches wide, pressing firmly. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. ADD Line cookie sheet with Reynolds Parchment Paper; set aside. Trim edges of dough log, if desired. Cut into 1/4-inch slices. On lined cookie sheet, place slices 2 inches apart. Bake 10 to 12 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
• In small microwavable bowl, microwave remaining 1 cup chocolate chips and the shortening uncovered on High 60 to 90 seconds or until melted, stirring twice. Stir until melted. Dip one edge of each cookie in chocolate. Place on Reynolds Parchment Paper; let stand until set, about 1 1/2 to 2 hours.