Peppermint Chocolate Almond Crisps Recipes

PEPPERMINT BARK AND DARK CHOCOLATE ALMOND KISSES

Steps:

• First, carefully crush the candies while still wrapped.
• Unwrap the candies and set them aside.
• Using a double boiler, bring water to a low simmer, about one inch. Place the smaller pot or bowl on top. Pour 1 cup ( half the package) of bittersweet chocolate. Gently stir with a spatula to melt chocolate. Remove from stove.
• Place a sheet of parchment paper onto a baking sheet or large tray. Using a spoon, carefully pour a small amount of melted chocolate onto parchment paper. Gently spread in a circular motion with the back of the spoon, into a mini pancake size. Continue until chocolate is completed.
• Place into the freezer to harden, about 20 minutes.
• Repeat, melting the entire package of white chocolate. Here you will have to work quickly before white chocolate hardens. When ready, remove the tray with chocolate disks from the freezer. Use a teaspoon, pour a small amount of white chocolate over each chocolate disk, flatten and quickly sprinkle on top with bits of peppermint candies.
• Place them into the refrigerator to chill and harden for about 20 to 30 minutes. Place in air-tight containers. Refrigerate up to 2 weeks.
• Yields: 16 to 17 peppermint bark disks
• Repeat and melt the remaining bittersweet chocolate, about 1 cup.
• Drop very small amounts (about 1/2 teaspoon) onto parchment paper. Place one almond on top of each and gently press down to set it into the chocolate. Chill and store in an air-tight container.
• Yields: 50 to 53 almond kisses

PEPPERMINT CHOCOLATE ALMOND CRISPS

Steps:

• Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely., Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.

PEPPERMINT BARK POPCORN

Steps:

• Line a cookie sheet with parchment paper or a silicone baking mat.
• Spread the popcorn in an even layer on the prepared cookie sheet.
• Melt chocolate almond bark or chocolate chups in 25 second bursts in the microwave, stirring between each increment until melted and smooth.
• Drizzle the melted chocolate over the popcorn.
• Repeat melting and drizzling steps with peppermint chips.
• While chocolate is still wet, sprinkle with crushed peppermints.
• Let set/dry for 30 minutes to 1 hour before serving or packaging.

PEPPERMINT DIPPED CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, deep enough to dip half of your cookie, melt almond bark according to microwave package instructions. Stir in peppermint extract, if desired.
• Dip baked and cooled chocolate chip cookie halfway into the melted almond bark. Place on a baking rack.
• Sprinkle crushed candy cane over melted almond bark.
• Leave on the rack until set and no longer wet.
• Store in an airtight container.

PEPPERMINT BARK

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• In a small pan, melt milk chocolate chips over low heat until smooth. Stir in vanilla extract. You can also melt it in a microwaveable safe bowl.
• Pour melted milk chocolate into prepared pan. Gently shake and tilt the pan until you have a single sheet of chocolate. Set aside.
• Melt vanilla almond bark the same way as you did the milk chocolate. Stir in peppermint extract then pour evenly on top of milk chocolate layer.
• Spread gently with a spatula, making sure not to disturb the bottom layer of milk chocolate.
• Crush peppermints or candy canes until you have ¼ cup crushed and sprinkle over white chocolate. Follow with sprinkles.
• Let sit for 1 hour then lift out parchment paper from the baking dish.
• Break or cut into uneven shapes then enjoy! Store in a covered container.

HOMEMADE PEPPERMINT BARK RECIPE

Steps:

• Line a large baking pan with parchment paper
• Melt the chocolate chips in the microwave in 30 second intervals, mixing in between (about 2 minutes total). Once completely melted, add 1 teaspoon vegetable oil and mix well
• Pour the melted chocolate into the prepared baking pan, spreading evenly
• Place in the fridge for about 10 minutes to harden slightly (it should still be slightly soft when you remove it from the fridge)
• Melt the white almond bark in the microwave in 30 second intervals, mixing in between (about 2 minutes total). Once completely melted, add the remaining 1 teaspoon vegetable oil and mix well
• Pour the melted white chocolate over the chocolate in the baking pan and spread evenly
• While the white chocolate is still wet, sprinkle with the crushed candy canes
• Place in the fridge for about 1 hour until it is completely hard
• Once hard, remove from fridge and lift the bark out of the pan using the sides of the parchment paper
• 10. Break the peppermint bark apart by hand or knife. Enjoy!

DARK CHOCOLATE PEPPERMINT TRUFFLES

Steps:

• Chop the dark chocolate, place it in a bowl and set it aside.
• Heat coconut milk in a saucepan over medium-high heat. Once the milk starts to bubble around the edges, remove it from the heat and pour it over the chopped chocolate. (You want the milk to be hot, but not boiling). Allow the mixture to sit for 5 minutes, then stir the chocolate and milk together until the chocolate has melted, then stir in the peppermint extract.
• Do a quick taste test with your finger and see if it's peppermint-y enough. If it's not, add an additional 1/4 tsp peppermint extract. Place bowl in the refrigerator for 2 hours, which will allow the chocolate to solidify.
• Remove the chocolate ganache from the refrigerator and wait 5-10 minutes for it to soften. While that's happening, melt the remaining dark chocolate and coconut oil together in the microwave in 30 second increments.
• Use a tablespoon measuring spoon to scoop the ganache, then use your hands to roll it into a ball and drop it into the bowl with the melted chocolate. Use a fork to coat it, then carefully remove it and place it into a parchment-lined baking sheet or plate, and immediately sprinkle it with sea salt. Repeat this process until all of the ganache is gone.
• Store truffles in the refrigerator for up to 5 days.

KETO CHOCOLATE POUND CAKE FOR CHRISTMAS

Steps:

• Preheat the oven to 325°F and grease a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, leaving overhanging sides for easy removal. Grease the parchment.
• In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder and salt.
• In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the beaters and the sides of the bowl in between additions. Beat in the peppermint and vanilla extracts.
• Add half of the almond flour mixture and beat until well combined, then beat in the cream and water. Beat in the remaining almond flour mixture until combined.
• Transfer the batter to the prepared loaf pan and bake 60 to 70 minutes, until the top is firm to the touch and a tester inserted in the center comes out clean. Let cool completely in the pan and then use the overhanging parchment to lift out of the pan.
• In a small saucepan over medium heat, combine the heavy cream and the powdered sweetener. Whisk until smooth, then bring to a simmer. Remove from heat.
• Add the chocolate chips and let sit a few minutes to melt. Add the peppermint extract and whisk until smooth.
• Let the frosting sit 3 to 5 minutes to thicken. It should still be pourable but not runny. Drizzle over the top of the cake and let run down the sides. You can spread it over the sides if you prefer.
• Refrigerate until set, about 30 minutes.
• In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the cocoa butter. Watch carefully and whisk until smooth (white chocolate can seize easily, especially this small amount).
• Drizzle over the chilled cake and let set.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• Pre-heat oven to 350ºF and line a rimmed baking sheet with a silicone mat or parchment paper.
• In a large bowl, combine almond butter, sugar, cacao powder, baking soda, eggs, and peppermint extract. Mix until all of the ingredients are well incorporated.
• Gently stir in the white chocolate chips.
• Scoop a tablespoon of cookie dough and drop onto a rimmed baking sheet that is lined with a silicone mat or parchment paper. Gently flatten the cookie out a bit and then sprinkle with the crushed peppermint candies.
• Bake for 12 minutes, cool and enjoy!

PEPPERMINT CHIP CHOCOLATE COOKIES [GLUTEN-FREE]

Steps:

• Preheat oven to 375°F
• In a medium bowl stir flour, cocoa powder, instant coffee granules, salt, and baking soda until well mixed.
• In the bowl of a stand mixer, combine butter and sugar, mix on medium speed until sugar begins to break down into the butter, about 2 mintues. (Coconut palm sugar will not 'cream' with sugar like white sugar, but will mix-in well.)
• Add the egg and vanilla to the butter and sugar; mix on medium speed for about 1 minute.
• Add the dry ingredients and mix on low speed until well incorporated, scraping the sides of the bowl, as needed.
• Either scoop and drop small mounds (a well rounded teaspoon) or roll into 1" balls and slightly flatten, spaced 2 inches apart, onto a parchment lined baking sheet. (Drop cookies will be more shaggy, flattened balls will be more uniform in shape.)
• Bake for 8-10 minutes, or until puffed and cracked. Allow to cool on the pan for 2-3 minutes, then transfer to baking racks to finish cooling.

PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 375 degrees F. Prepare a cookie sheet with parchment paper.
• In a large bowl, whisk the flour, cacao, salt, and baking soda.
• In a separate bowl, beat the coconut oil with the sugar until completely mixed. Then add the egg and peppermint and whisk together.
• Add the wet ingredients to the dry ingredients and fold with a spatula until it's mixed evenly.
• Fold in the chocolate chips with the dough.
• Using your hands, form little balls of cookie dough. Place your cookie dough balls on a parchment paper-covered baking sheet.
• Bake for 8-10 mins or until they looked just barely set.
• Let them cool on the pan for 5 minutes. Then using a spatula, transfer them to a cooling rack to finish cooling.