peppermint extract

Whip up a quick and easy dessert for the heat of the summer with the Chocolate Mint Icebox Cake. JELL-O Chocolate Flavor Instant Pudding, COOL WHIP, wafer cookies and peppermint extract make a chilly treat. Any time you need a simple dessert, break out this Chocolate Mint Icebox Cake.

Chocolate Mint Icebox Cake

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Tbsp. MAXWELL HOUSE Instant Coffee

milk

pkg. (9 oz. each) chocolate wafer cookies

Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.

Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.

In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (<a href="https://www.youtube.com/watch?v=ZYTogw5yGkw&amp;amp%3Bt=417s">Watch Sohla make her Chocolate-Peppermint Shortbread here</a>.)

Chocolate-Peppermint Shortbread

unsalted butter

75 grams light brown sugar

salt

vanilla extract

all-purpose flour

Dutch-processed cocoa powder

kosher salt

granulated sugar

Red food coloring (optional)

Grease an 8-by-8-inch brownie pan with butter and line the bottom and two sides with parchment. Set a rack in the lower-middle position of the oven and heat to 350 degrees.

In the bowl of a stand mixer fitted with a paddle attachment and set on medium-high speed, beat the butter, brown sugar and salt until creamy, about 1 minute. Stop the mixer and scrape down the bowl and paddle with a rubber spatula. Add the yolk and vanilla, and mix until well combined, about 1 minute. Add the flour and cocoa, and mix until everything comes together, about 1 minute, stopping once during mixing to scrape down the paddle and the bowl.

Scrape the dough into the prepared pan. Using an offset spatula and your hands, press the dough into the pan as evenly as possible. Use a fork to prick the dough all over. Bake until the shortbread smells chocolatey and feels set and dry, 30 to 35 minutes. Wash and dry the mixing bowl and set aside.

Remove shortbread from oven and cool in the pan for 10 minutes. Reduce oven temperature to 225 degrees. Using the parchment, lift the cookies out of the pan onto a wire rack set in a rimmed baking sheet.

Make the meringue: Pour water into a medium saucepan to come 1 1/2 inches up the sides and bring to a bare simmer over medium-low heat.

Whisk the egg whites, salt and sugar in the bowl of a stand mixer just to combine. Set the bowl over the simmering water (bowl should not touch water) and heat the egg mixture, stirring and scraping constantly with a heatproof rubber spatula, until the sugar dissolves, the mixture is hot and steamy, and the temperature registers 175 degrees on an instant-read thermometer, about 4 to 6 minutes. (Be patient and cook the egg whites slowly so they don't curdle.)

Return the bowl to the stand mixer, and whip the mixture until stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract and scrape the meringue onto the shortbread.

Evenly spread the meringue with an offset spatula or the back of a spoon. If using liquid food coloring, add a few random drops onto the meringue. If using gel food coloring, use the tip of a toothpick to randomly dab the tiniest bit of food coloring onto the meringue. Using the tip of an offset spatula or spoon, swirl the color into the meringue, creating peaks and streaks.

Bake on the wire rack set on the sheet pan until the meringue feels dry and crisp, about 2 hours. Turn off the oven and prop open the door with a wooden spoon. Allow the cookies to cool in the oven, about another hour. Remove from oven and transfer to a cutting board. Cut the cookies into random pieces. The cookies will keep for 1 week stored in an airtight container at room temperature.

These crowd-pleasing treats start with a dense, chewy brownie that’s topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you’ll be rewarded with clean layers of chocolate, peppermint and glaze. It’s fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.

Peppermint Brownies

Nonstick cooking spray

semisweet chocolate, chopped (or semisweet chocolate chips)

220 grams light brown sugar

eggs

baking powder

fine sea salt

confectioners’ sugar

160 milliliters sweetened condensed milk

heavy cream

Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).

Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that’s O.K.

Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.

Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.

Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners’ sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That’s O.K.

Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.

While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.

Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.

Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.

Sweet, minty, and packed with nutrients, this holiday treat is a gift that keeps on giving.

Pink Peppermint Smoothie

Cup Cherries (pitted)

Cup Banana

Teaspoon Peppermint Extract

Cups Almond Milk, unsweetened

Tablespoon Almond Butter, no added salt

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Cup Ice

Add all ingredients in the order listed and blend until smooth.

End your dinner with a sweet treat, like this minty cacao smoothie.

Mint Condition

Cups Spinach

Banana, frozen

Cups Almond Milk, vanilla, unsweetened

Tablespoon Cacao Powder

Add ingredients in the order listed and blend until smooth.

Homemade Peppermint Patties

sugar,

evaporated milk

corn syrup

coconut oil

bittersweet or semisweet baking chocolate, chopped

peppermint candies for sprinkling, optional

In a large mixing bowl, beat together the...

In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.

Sprinkle a liberal amount of powdered sugar on...

Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.

Reroll the scraps until all of the dough...

Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.

Melt the chocolate (I use the microwave on...

Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)

Using a fork, dip the frozen patty rounds...

Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.

Sprinkle the dipped patties with crushed mints, if...

Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/rjjdroiirtjoqe4odh9s.mp4

Inspired by a series of <a href="https://www.artic.edu/artworks/155990/study-for-cite-brushstrokes-cut-into-twenty-squares-and-arranged-by-chance">brushstroke paintings</a> by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies, they must be first coated with royal icing and allowed to dry, preferably overnight. Luster dust and petal dust, colored powders used in cake decorating, are mixed with peppermint extract (or lemon extract, if you prefer) as a medium. (The dusts are available from cake-decorating stores, craft stores or online.) Make sure the peppermint extract you use is primarily alcohol, which evaporates immediately, leaving the pigment behind, and not primarily peppermint oil, which might stain the cookies. Flat, soft art brushes work best to apply the color, and a plastic paint tray with wells is best for mixing them.

Peppermint Stripe Cookies

Sugar

Red and pink petal dust and luster dust

Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners’ sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn’t spread out to a smooth finish within 10 seconds, it’s too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it’s too thin, so you’ll need to whisk in more sugar to thicken. You should have 1 1/2 cups royal icing.

Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you’ll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)

Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners’ sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.

Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).

When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose “wash” and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you’re brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.

Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days — if it lasts that long.

Chocolate Cake With Peppermint Frosting

grapeseed

sour cream

kosher salt (Diamond Crystal)

Dutch process cocoa powder, sifted if lumpy

baking soda

espresso powder

hot water

unsalted butter, softened

200 grams sifted confectioners’ sugar

heavy cream or milk, plus more if needed

peppermint extract,

Red gel food coloring (optional)

Shaved chocolate and sprinkles, for decorating (optional)

Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil. 

In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute. 

Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.

Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.

While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.

Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes — just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

You have two choices when it comes to peppermint bark: If you’d like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn’t complicated, but you’ll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.

Peppermint Bark

good-quality semisweet chocolate (not chips), chopped

white chocolate (not chips), chopped

oil-based peppermint extract,

75 grams crushed candy canes

Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don’t overshoot the mark. (If you’re a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)

Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)

Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.

Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.

Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.

Get creative this holiday season with Thin Mint Cookies! These tasty no-bake Thin Mint Cookies only require four ingredients and 15 minutes of prep time.

Thin Mint Cookies

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, slightly cooled

buttery crackers

candy cane (6 inch), crushed

Dip crackers in chocolate mixture, turning to evenly coat both sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

Refrigerate 30 min. or until chocolate is firm.

Bavarian Mint Fudge

Tbsp Prairie Farms Unsalted Butter, divided

Cups semisweet chocolate chips

Cups Milk Chocolate chips

oz Prairie Farms Chocolate Milk

tsp Peppermint extract

tsp vanilla extract

Line an 11x7-in. pan with foil and grease foil with 1 1/2 teaspoons butter; set aside. In a bowl, melt chocolate chips and remaining butter in the microwave; stir until smooth. Stir in Chocolate Milk and extracts until well blended. Spread into foiled pan. Refrigerate until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in refrigerator.

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.

Chocolate Peppermint Bars

15 cocoa powder

unsalted butter (1 stick)

10 milliliters peppermint extract,

bittersweet chocolate (at least 60 percent cocoa solids), chopped

coconut oil (optional)

NYT Cooking

https://static01.nyt.com/images/2018/11/20/dining/mc-peppermint-bars/mc-peppermint-bars-videoSixteenByNineJumbo1600.jpg

Con Poulos for The New York Times. Food Stylist: Rebecca Jurkevich.

https://static01.nyt.com/images/2018/11/20/dining/mc-peppermint-bars/mc-peppermint-bars-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2018/11/20/dining/mc-peppermint-bars/mc-peppermint-bars-facebookJumbo.jpg

Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.

Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.

Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.

Let squares sit at room temperature until chocolate is set, at least 1 hour.

I’ve made these a few times and they’ve always been good, but this time I used the new metric conversion option and weighed the ingredients. The short bread turned out terrible. This could certainly be user error, but if you want to weigh your ingredients, I recommend double checking the conversion!

I added the chocolate as a top layer in the pan. Popped it in the freezer for an hour or so and then cut into squares. Far less fussy than doing each square individually. They tasted amazing.

I love these so much. I hide bite-sized pieces in a bag at the back of my freezer where no one else will find them. Hehehe

Delicious, but really hope that the butter temperature for the shortbread is added to the recipe (cold or room temp?) Because I worried when the butter bubbled up, I slightly overbaked, so my squares didn't cut evenly.

The texture/ mouthfeel of the bite is one of this cookies addictive qualities-  the crunchy bottom and sink your teeth in middle is delightful. I did not have time to individually coat the tops- so I poured the melted chocolate over, lifted out of pan and quickly cut using a heavy knife. They mostly came out great though the last few weren’t as pretty when the chocolate began to harden. Also sprinkled with flaky sea salt to help cut sweetness. 
My husband has requested trying with a cream cheese frosting middle layer (rather than peppermint) and I’m tempted to try a peanut butter frosting riff). Some fun options to try either this delightful layered cookie

The family friend who introduced us to these used just a little green food coloring in the peppermint layer.  Festive at holiday time.  Also, see William V's note:  "2)The heavy cream for the peppermint filling is the minimum, don’t be afraid to add cream in very small amounts to get the filling a little more viscous for easier spreading (should still be pasty but not stiff). A small offset spatula would be a help here for easier application... the topping will solidify just fine in the fridge."

These are great! Only addition I made was a half ish tsp of vanilla bean paste to the peppermint filling. It made a nice difference.. less Colgate vibes

Using a mixer, my shortbread looked a bit l crumbly. I borrowed an idea from another Melissa Clark recipe for peppermint shortbread and added an egg yolk which helped the shortbread come together.  I also added a little heavy cream to the chocolate to improve its consistency. Would love it if Melissa gave a tutorial on how to melt chocolate for those of us who don’t have all of the equipment, like a real double broiler. At the end of the day, these were probably my favorite cookies of the holiday season. I think he

Made exactly as written and they were a huge hit. I do not think the peppermint needs to be reduced

I’m in Oaxaca, Mexico and was not able to find peppermint extract. I was however able to find food-grade essential mint oil. 17-20 drops gave me the chilly bite I was looking for!

Really good! I didn’t have coconut oil so I used a  little vegetable oil instead and they still looked nice. I refrigerated overnight, in the morning cut them into small squares (25 from a 9”), and then dipped them straight into the chocolate over the double boiler because drizzling sounded like it would get messy. I was worried the peppermint might melt during the dip but all went fine. They looked great!

I recommend cutting the peppermint filling in half or 3/4. Just be sure to smooth it out evenly over the short bread.  For my first batch with the recommended amount, I ended up slicing off a leaf of filling from each individual bar.  Make sure to get a good peppermint extract, NOT peppermint/spearmint extract.  The spearmint gives too much toothpaste vibe. And the vanilla extract addition mentioned on this thread is a great add.  I used a 5.5”x8” baking dish for the shortbread and it worked perfectly.  Great holiday treat!

These turned out really good and were a major hit at the party I brought them to! I did have to redo the shortbread at the beginning though. In the food processor it got over-mixed and didn't cook properly in the oven. (This could be a me-problem and not a problem with the recipe itself.) Either way, I mixed the second batch by hand and they turned out awesome! Basically, don't overmix the shortbread 🤷‍♀️. Will definitely make these again!

These were an epic failure at my house. Way too sweet, and not in a good way. I cut way back on the peppermint extract, and it was still icky. And we love peppermint. I think it would be easier, and more attractive, to put the chocolate on before cutting as another commenter noted.  But I'll never know because I will not be making these again!

These are great!  It is hard to get just the right amount of peppermint before assembling.  I used a scant 2 tsps, which tasted too pepperminty, but balanced well with the 72% chocolate and cookie base in the end.  I might tweak with slightly less filling next time, for a better sweetness balance.  I would also cut them smaller--these are fairly intense.

A note about the amount of chocolate/sweetness level of these bars. It's important to use bittersweet chocolate, at least 60% and preferably more like 72%. The higher the percentage, the less sweet the chocolate. The dark chocolate helps temper the sweetness of the peppermint filling. And it's important to use all of the chocolate called for, you want a thick layer to balance the sweetness of the filling. You can use less chocolate but the bars will taste sweeter. Just an FYI!

These were a hit at the office today! I suggest a couple changes: 1. Limit peppermint extract to 1.5 tsp and add 1 tsp of vanilla to the filling -- it will taste less harsh and dental. 2. Definitely chill the filling overnight before trying to cut it -- an hour is not long enough for it to set. 3. No need to pull out the food processor to make the shortbread layer -- just rub the butter in with your fingertips. 4. Mix in an extra tablespoon or two of cocoa powder to the shortbread dough.

Oh my word these are good.  Seriously good. Be careful not to bake the shortbread too long- mine was done in 20 minutes. Spooning the chocolate over the top sucked the joy right out of making them so after two squares of spooning I transferred the chocolate into a pastry bag, snipped a tiny hole in the tip of the bag and drizzled the chocolate over each piece.  It went very quickly and looked better too.

Don't you hate this?  When recipes call for ONE THING you don't have?  I saw a recipe that called for a 6" springform.  Who has one of those?  Anyway, if you don't have a 9" square pan, since the base is shortbread and pretty stiff, you can use a 9x13 pan, which you surely do have, and use tinfoil to sequester a 9x9" square.  Or make a thicker base using the 8" pan you do have.

Assuming it is food-grade peppermint oil, you would need to use dramatically less. Peppermint extract is the oil mixed into solution, so it is substantially diluted. A couple of drops would be enough. Ingested directly, peppermint oil can be toxic and should be kept away from children.

Plz do not use peppermint oil, it can be dangerous to ingest! Plz use peppermint extract for this recipe.

I enjoyed these bars a lot, but I found them far too sweet for my taste the first time I made them. I amended the recipe to be more like the bars my grandmother made when I was a child: ake the shortbread for less time (add more cocoa and 4 squares of melted chocolate to make them more chocolatey). Cut the filling in a third but add the same amount of mint, and really make sure to use dark dark chocolate. Makes for a slightly more adult treat.

1. Limit peppermint extract to 1.5 tsp and add 1 tsp of vanilla to the filling -- it will taste less harsh and dental.
2. Definitely chill the filling overnight before trying to cut it -- an hour is not long enough for it to set.
3. No need to pull out the food processor to make the shortbread layer -- just rub the butter in with your fingertips.
4. Mix in an extra tablespoon or two of cocoa powder to the shortbread dough.

Easy to make, tasty, albeit perhaps a bit too much...

Can I spread the melted chocolate over the filling-shortbread and cut into squares after it is cooled?

The base here is essentially a pastry. If you have a manual pastry blender, that would be fine. You could also cut the butter into small cubes and work them into the flour by hand, squishing them between your fingers to make a coarse meal. This is what Julia Child described in Mastering the Art of French Cooking and it still works great - no tools needed!

When I saw the photo I had to make this recipe. So pretty! I should have realized that I wouldn't like it.  The filling is just a lot of frosting...Way too sweet.  I may try again only substituting a cream cheese filling for the same effect.  (If you like frosting, 1/2 as much would be better from my perspective). One last thing, I did all the mixing by hand, no food processor, no paddles. It worked fine.

Can you use peppermint oil instead of extract?

The shortbread was perfect: baked 20 minutes. Reduced confectioner's sugar to 300 grams, substituted peppermint with coconut extract (not a peppermint fan) and added cream gradually until the mixture was as described, a smooth paste. No problems spreading the filling over the shortbread. Used 85% cocoa chocolate and the coconut oil. Very nice results -- not too sweet -- and fun to make. Yes, there is extra chocolate ... darn will have to make another batch!

I make this every holiday season.  Generally I make 1.5 x for the base and do a 9 x 13 pan of the shortbread and then a single batch of filling and chocolate.  My “customers” find this a better balance.  Also, I pour and spread the chocolate with a large offset spatula while it’s all in one piece and then work quickly to cut using a heavy knife.

http://video1.nytimes.com/video/2016/02/05/38153_1_clark-peppermint-squares_wg_480p.mp4

Alec Cohen

Melissa Clark shows you how to make peppermint patties with a cookie crust.

These easy, fun-to-make cookies taste and feel like you’re eating mint chip ice cream, thanks to the peppermint extract and its icy cooling effect. A crisp-tender sugar cookie base — made without a mixer — is topped with a layer of minty white chocolate that’s thinned out with olive oil. Dark chocolate shavings lend bitterness to balance the sweetness.

Top 13 peppermint extract recipes from across the web

The most viewed peppermint extract recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Mint Icebox Cake

Chocolate-Peppermint Shortbread

Peppermint Brownies

Pink Peppermint Smoothie

Mint Condition

Homemade Peppermint Patties

Peppermint Stripe Cookies

Chocolate Cake With Peppermint Fros...

Peppermint Bark

Thin Mint Cookies

Bavarian Mint Fudge

Chocolate Peppermint Bars

Mint Chocolate Chip Cookies

Top 13 peppermint extract recipes from across the web

The most viewed peppermint extract recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Mint Icebox Cake

Chocolate-Peppermint Shortbread

Peppermint Brownies

Pink Peppermint Smoothie

Mint Condition

Homemade Peppermint Patties

Peppermint Stripe Cookies

Chocolate Cake With Peppermint Fros...

Peppermint Bark

Thin Mint Cookies

Bavarian Mint Fudge

Chocolate Peppermint Bars

Mint Chocolate Chip Cookies

The most viewed peppermint extract recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine