CHOCOLATE PEPPERMINT TART RECIPES

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CHOCOLATE PEPPERMINT TARTS RECIPE - BETTYCROCKER.COM



Chocolate Peppermint Tarts Recipe - BettyCrocker.com image

Create delicious mini desserts with easy fudgy cookie mix and peppermint frosting.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 35 minutes

Yield 24

Number Of Ingredients 11

1 pouch Betty Crocker™ chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candies (about 14)
3 tablespoons butter or margarine, softened
3 to 4 tablespoons milk
2 to 3 drops red food color
Powdered sugar

Steps:

  • Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.
  • Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.
  • In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.

Nutrition Facts : Calories 190 , CarbohydrateContent 32 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Tartlet, SodiumContent 105 mg, SugarContent 25 g, TransFatContent 0 g

CHOCOLATE PEPPERMINT NO-BAKE TART | FOODTALK



Chocolate Peppermint No-Bake Tart | Foodtalk image

Provided by Pinecones & Acorns Blog

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 6

24 Peppermint Oreo Cookies or Trader Joe’s Joe Joes’ Peppermint Cookies 
6 Tablespoons of butter melted. 
1 cup chopped semi-sweet chocolate 
1 cup chopped 60% chocolate 
1 cup of heavy cream 
1/4 cup butter cut into small pieces

Steps:

  • In a blender or food processor pulse the cookies until you have fine crumbs. Pour into a bowl and add the melted butter. Mix well, then pour into a 9? tart pan and press up the sides and into the middle. Place into the refrigerator for 30 minutes.
  • Place the chopped chocolate into a medium heat proof bowl. In a saucepan heat the milk and the butter to a low boil. Pour over the chocolate and let sit for a few minutes. Whisk until smooth and creamy, pour over the prepared crust.
  • You can leave it like this or add a garnish of chopped candy canes or chopped peppermint bark. Place tart into the refrigerator for at least 4 hours to set, when ready to serve remove from the refrigerator 30 minutes before serving.

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