PEPPERMINT SLICE RECIPES

Name: Peppermint Slice
Prep time: 30 min
Cook time: 20 min
Yield: 24
Cuisine: Australian
Ingredients: 1 cup plain flour; 1 tablespoon cocoa; 1/2 cup brown sugar; 1/2 cup desiccated coconut; 125 grams butter, melted; 200 grams unsalted butter ((salted butter will work too if you don't have unsalted butter)); 3 cups icing sugar; 1/2 teaspoon peppermint essence; 3-7 drops green food colouring; 300 grams milk or dark chocolate

PEPPERMINT SLICE RECIPE | BEST EVER | COOKING WITH NANA LING

Peppermint Slice Recipe | Best Ever | Cooking with Nana Ling image

A Chocolate Peppermint Slice that you'll make again and again!

Provided by Libby Hakim

Categories Dessert

Prep Time 30 minutes

Cook Time 20 minutes

Yield 24

Number Of Ingredients 10

Ingredients

1 cup plain flour
1 tablespoon cocoa
1/2 cup brown sugar
1/2 cup desiccated coconut
125 grams butter, melted
200 grams unsalted butter ((salted butter will work too if you don't have unsalted butter))
3 cups icing sugar
1/2 teaspoon peppermint essence
3-7 drops green food colouring
300 grams milk or dark chocolate

Steps:

Base
Peppermint Filling
Chocolate Topping

Nutrition Facts : Calories 262 kcal, CarbohydrateContent 31 g, ProteinContent 1 g, FatContent 16 g, SaturatedFatContent 10 g, CholesterolContent 29 mg, SodiumContent 42 mg, FiberContent 1 g, SugarContent 26 g, ServingSize 1 serving

BEST CHOCOLATE-PEPPERMINT SLICE-AND-BAKE COOKIES RECIPE

Best Chocolate-Peppermint Slice-and-Bake Cookies Recipe image

Christmas calls for these Chocolate-Peppermint Slice-and-Bake Cookies! This easy dessert recipe is one both kids and adults will love.

Provided by Ree Drummond

Categories Christmas dessert

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 40 servings

Number Of Ingredients 11

Ingredients

2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 1/2 sticks (12 tablespoons) salted butter, at room temperature
2 tsp. pure vanilla extract
2 large eggs
8 oz. semisweet chocolate, chopped
1 1/2 c. coarsely crushed candy canes or peppermint candies

Steps:

Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl, beat the granulated sugar, brown sugar and butter with a mixer until fluffy, about 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition. Lay out a sheet of plastic wrap. Shape the dough into a thick log on the plastic. Wrap the dough in the plastic then press a ruler against the four sides to make a square 1 1/2-by-12-inch log. Chill until firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.) Preheat the oven to 350 ° degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/4-inch-thick squares and place 1 inch apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are golden and set, 8 to 9 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. (The cookies will become crisp as they cool.) Melt the chopped chocolate in the microwave in 20-second intervals, stirring until smooth. Spread the crushed candy in a shallow bowl. Dip the cookies partway in the chocolate and sprinkle with the candy. Place on clean parchment-lined baking sheets and let set at least 30 minutes at room temperature or 5 minutes in the refrigerator.

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