NO BAKE PEPPERMINT COOKIES RECIPES

Steps:

• Process the cookies in a food processor until finely ground, about 1 minute. Add the cream cheese, powdered sugar, mascarpone, and salt. Process until the dough forms a ball, 20 to 30 seconds.
• Dust the work surface with the cocoa. Divide the dough in half and shape each half into a 10-inch log. Wrap with plastic wrap and chill until firm, at least 2 hours or overnight.
• Transfer the crushed candies to a piece of parchment paper. Roll each log in the candy until covered. Cut the logs into ½-inch slices and serve.

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.