CHOCOLATE PEPPERMINT TARTS RECIPE - BETTYCROCKER.COM
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
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
PEPPERMINT BROWNIE TARTS RECIPE | MYRECIPES
This delicious brownie tart recipe makes two tarts, so plan to share one with a friend or neighbor this Christmas season.
Provided by MyRecipes
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Yield Makes 2 (9-inch) tarts
Number Of Ingredients 13
Steps:
- Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
- Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter evenly into 2 greased and floured 9-inch tart pans with removable bottoms.
- Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.
- Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed after each addition. Stir in peppermint oil.
- Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle crushed peppermint candy around outer edge of each tart.
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