On the 7th Day of Sugar my true love gave to me . . . . Peppermint Cream Bites
It definitely wouldn’t be right if I didn’t post at least one peppermint recipe for this 12 Days of Sugar.
I love anything peppermint so please tell me why we tend to only make peppermint desserts around the holidays? I just don’t get it.
Anyway, I made these peppermint cream bites a couple days ago and went crazy over how good they tasted, but was less than thrilled with how they looked after I tried cutting them. The chocolate cracked, the oreo crust was crumbly and fell apart and all three layers separated from each other. Obviously I wasn’t about to try and take pictures so I did my best to piece them back together, threw them on a plate and took them to our neighborhood Christmas open house. I was a little embarrassed at how they looked (which is why I hurried and baked some beautiful chocolate chip cookies) but the fact that the plate was empty in about 3 minutes flat, tells me other people don’t care how things look.
I made them the next day and revamped things a little. Final verdict . . . .much, much, better. The crust is still a little crumbly, but far, far better than it was.
These are delicious! Oreo crust topped with a smooth peppermint layer and then finished off with melted chocolate – so so, fabulous!
- 1 1/2 cups crushed chocolate sandwich cookies with white filling (15 cookies)
- 3 Tbsp. butter , melted
- 2 cups powdered sugar
- 2 1/2 Tbsp. butter , softened
- 2 1/2 Tbsp. half-n-half or milk
- 1 teaspoon peppermint extract
- 1 drop red or pink food coloring (optional)
- 6 ounces bittersweet chocolate , chopped
- 2 tsp. shortening
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan, lightly, lightly spray with nonstick spray. Set aside.
In a medium bowl combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake for 6 minutes. Cool slightly in pan on a wire rack.
Meanwhile, in a mixing bowl, combine powdered sugar and softened butter using a handmixer, mix on low speed until butter is evenly distributed. Add milk and peppermint extract and food coloring (if using) mix until a paste forms (mixture will be fairly stiff/thick). Carefully spread peppermint mixture evenly over prepared crust (go slow while spreading, the Oreo crust pulls up easily because this layer is so thick). Refrigerate for about 20 minutes .
In a medium microwave-safe bowl combine chopped chocolate and shortening. Microwave on 50 percent power about 1 minute or until chocolate is melted, stirring once. Let chocolate cool for 10 minutes. Pour chocolate over peppermint layer, spreading evenly. Refrigerate for about 5 minutes.
Using the edges of the foil, lift uncut bars out of pan. Use a sharp knife to cut into squares or a 1-1/2-inch round cookie cutter to cut into rounds. Store in the freezer until serving time.
Make sure you cut these before the chocolate layer hardens up completely, if not you will have lots and lots of pieces of chocolate cracking and breaking. Also, the original recipe instructs you to use a food processor to make the peppermint layer but using a hand mixer works just as well. If you prefer to use the food processor, you can see the instructions here for that.
Recipe Source: Adapted from BHG
I linked up at Buns In My Oven