Best Chocolate Covered Peppermint Crispies Recipes

CHOCOLATE-COVERED CRISPIES

Chocolate-Covered Crispies image

Candy bars are the "secret" ingredient in these sweet chewy treats from Patricia Carmichael of Gibsons, British Columbia. "They taste great and are so quick to make," she informs.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 2 to 2-1/2 dozen.

Number Of Ingredients 4

Ingredients

4 Milky Way candy bars (2.05 ounces each), cut up
3/4 cup butter, cubed, divided
3 cups crisp rice cereal
1 cup semisweet chocolate chips

Steps:

In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 77mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT COOKIES

Chocolate Peppermint Cookies image

This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.

Provided by Food Network

Categories dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water

Steps:

For the cookies: Preheat oven to 350 degrees F.
In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.