chocolate peppermint dessert

Layered Peppermint Fudge - 3 decadent layers of dark chocolate, white chocolate, and peppermint fudge. A holiday treat that tastes like a dream!

Layered Peppermint Fudge

sweetened condensed milk (14-ounce cans)

chocolate chips

white almond bark (about 34 ounces)

peppermint extract

red food coloring

red band peppermint sticks

Line a 9x13-inch baking dish with parchment paper (or foil) and coat the paper with nonstick cooking spray. Place a large Swiss Diamond non-stick saucepan over medium-low heat. Pour one can of sweetened condensed milk into the pot and add the chocolate chips. Stir until the chocolate has melted into the sweetened condensed milk. Then pour the mixture into the prepared baking sheet. (If you use darker chocolate, the mixture will turn into a thicker paste that must be spread into the dish, not poured.)

Rinse the pot out with water and dry with a paper towel, then set back over the heat. Pour another can of sweetened condensed milk into the pot. Add 3 cups of chopped white almond bark, 1 teaspoon peppermint extract, and 1-3 drops of red food coloring. Stir until the almond bark melts. Then pour the peppermint layer over the chocolate.

Rinse the pot out with water again and dry with a paper towel, then set back over the heat one last time. Pour the last can of sweetened condensed milk into the pot. Add 3 cups of chopped white almond bark and stir until the almond bark melts. Then pour the white chocolate layer over the peppermint layer.

Place the pan in the refrigerator and chill until firm, 1-2 hours. Then lift the fudge out of the pan by the edges of the paper. Cut into squares. Keep in an airtight container until ready to serve.

This peppermint brownie pudding is the ultimate cold-weather dessert: deeply chocolatey, rich, and spoon-soft in the center with a fudgy, brownie-like edge. Baked gently in a water bath, it lands somewhere between a molten brownie and a classic pudding, with just enough peppermint to keep it festive without overpowering the cocoa. Finished with a fluffy peppermint whipped cream and a crunch of crushed candy canes, it’s a warm, cozy, dessert that you’ll love eating by the spoonful.

Peppermint Brownie Pudding Recipe by Tasty

cocoa powder

all-purpose flour

½ lb (2 sticks) unsalted butter,

eggs,

sugar

vanilla paste

½ teaspoon peppermint extract

water,

heavy cream, cold

peppermint candy,

vanilla ice cream,

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Make the pudding: Preheat the oven to 325°F (160°C). Lightly grease a 2-quart (9 x 13 x 2-inch) rectangular baking dish with butter, and set aside.

Sift the cocoa powder and flour together in a medium bowl, and set aside.

Melt the butter in a small saucepan over low heat. Remove from heat, and let cool for 5 minutes.

Beat the eggs and granulated sugar with a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium-high speed for 5–10 minutes, until the mixture is very thick and pale yellow, and falls in ribbons when you lift the beaters.

Reduce the mixer speed to low. Add the vanilla paste and peppermint extract, and beat until just combined, about 10 seconds. Add the cocoa mixture, and beat on low speed until just combined, about 15 seconds (do not overmix).

With the mixer running on low speed, slowly pour in the cooled butter, beating until just combined, about 20 seconds, stopping to scrape down the sides of the bowl after 10 seconds.

Pour the batter into the prepared baking dish. Place the baking dish in a larger deep-sided baking pan or roasting pan. Add enough hot water to the larger pan to come halfway up the sides of the baking dish.

Place in the hot oven, and bake for exactly 1 hour (a toothpick inserted 2 inches from the side will come out only three-fourths clean; the center will appear very underbaked). Remove from the oven, and let cool for 15–20 minutes, until slightly cooled (the pudding will sink slightly as it cools).

While the pudding bakes, make the peppermint whipped cream: Beat the cold heavy cream in a large bowl using a hand mixer or stand mixer fitted with the whisk attachment on medium speed until it begins to thicken, about 1 minute. Add the powdered sugar and peppermint extract. Increase the mixer speed to medium-high, and beat until soft peaks form, 2–3 minutes (do not overmix). Cover and refrigerate until ready to serve.

Serve the pudding warm with a generous dollop of the peppermint whipped cream. Garnish with a sprinkle of crushed peppermint candies. Add a scoop of vanilla ice cream alongside if desired.

INSPIRED BY: Ina Garten's Brownie Pudding

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