Peppermint flavored items always remind me of Christmas. Maybe it’s the candy canes appearing in all the stores. Or maybe it’s the peppermint schnapps that is added to the hot chocolate when it gets chilly out. Either way, I thought a peppermint dessert would be good to include this December. My mom used to make a fancy brownie dessert that had a layer of peppermint cream between the bottom brownie layer & the top chocolate layer. They were always sooo good, but very rich & filling. These Peppermint Cream Bites are a simpler version of that dessert my mom used to make. An Oreo layer replaces the brownie layer making them a bit lighter and more of a candy than a dessert. It also makes them quicker to put together, which is an extra added bonus at this time of year!
Peppermint Cream Bites
Peppermint Cream Bites (adapted from bhg.com)
Makes 25 servings Prep time: 20 minutes, Cook time: 8 minutes, Ready in 2 hours
Ingredients:
- 20 Oreo cookies, about 2 cups crushed
- 4 tablespoons butter, melted
- 2 1/2 cups powdered sugar
- 2 1/2 tablespoons butter, softened
- 2 1/2 tablespoons milk
- 1 1/4 teaspoon peppermint extract
- 8 ounces bittersweet chocolate baking morsels
- 1 tablespoon shortening
Directions:
Preheat the oven to 350º. Line an 8x8x2-inch baking pan with foil, extending the foil over the pan edges, then set it aside. Process the cookies in the bowl of a food processor until they are finely crushed. Add in the melted butter and process them together until the crumbs are all moistened.
Process the Oreos to fine crumbs in a food processor before adding the melted butter.
Press the mixture into the bottom of the prepared pan. Bake the layer in the preheated oven for 8 minutes. Cool it slightly in the pan on a wire rack.
The Oreo-butter mixture is the base for the dessert.
Meanwhile, combine the powdered sugar and softened butter in the food processor or the bowl of an electric mixer. When the butter is evenly distributed, add the peppermint extract and the milk until a paste is formed. Spread the peppermint mixture evenly over the prepared crust. Place the first 2 layers in the refrigerator for at least 15 minutes and up to an hour.
The peppermint cream is the second layer.
In a medium microwave-safe bowl, combine the chocolate morsels and the shortening. Microwave it on medium power for 1 minute. Stir the mixture and continue to microwave it in 30 second intervals until the chocolate is melted, stirring between each interval. Let the chocolate cool for 15 minutes. Pour the mixture over the peppermint layer and spread it evenly to the edges.
The melted chocolate is the final layer.
Allow it to sit for 30 minutes at room temperature to allow the chocolate layer to harden. Using the edges of the foil, lift the uncut bars out of the pan. Cut it into 25 small squares.
Allow the chocolate layer to solidify before cutting the bars into squares.
Store the peppermint bites in a single layer in a covered airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months.
A hit of peppermint & chocolate!
You can’t go wrong with peppermint & chocolate! ~Linda
Peppermint Cream Bites (adapted from bhg.com)
Makes 25 servings Prep time: 20 minutes, Cook time: 8 minutes, Ready in 2 hours
Ingredients:
- 20 Oreo cookies, about 2 cups crushed
- 4 tablespoons butter, melted
- 2 1/2 cups powdered sugar
- 2 1/2 tablespoons butter, softened
- 2 1/2 tablespoons milk
- 1 1/4 teaspoon peppermint extract
- 8 ounces bittersweet chocolate baking morsels
- 1 tablespoon shortening
Directions:
Preheat the oven to 350º. Line an 8x8x2-inch baking pan with foil, extending the foil over the pan edges, then set it aside.
Process the cookies in the bowl of a food processor until they are finely crushed. Add in the melted butter and process them together until the crumbs are all moistened. Press the mixture into the bottom of the prepared pan. Bake the layer in the preheated oven for 8 minutes. Cool it slightly in the pan on a wire rack.
Meanwhile, combine the powdered sugar and softened butter in the food processor or the bowl of an electric mixer. When the butter is evenly distributed, add the peppermint extract and the milk until a paste is formed. Spread the peppermint mixture evenly over the prepared crust. Place the first 2 layers in the refrigerator for at least 15 minutes and up to an hour.
In a medium microwave-safe bowl, combine the chocolate morsels and the shortening. Microwave it on medium power for 1 minute. Stir the mixture and continue to microwave it in 30 second intervals until the chocolate is melted, stirring between each interval. Let the chocolate cool for 15 minutes. Pour the mixture over the peppermint layer and spread it evenly to the edges. Allow it to sit for 30 minutes at room temperature to allow the chocolate layer to harden. Using the edges of the foil, lift the uncut bars out of the pan. Cut it into 25 small squares. Store the peppermint bites in a single layer in a covered airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months.