Peppermint Divinity Bars

by

Save Print
Peppermint Divinity Bars
So good! These Peppermint Divinity Bars feature a buttery vanilla cookie base and a soft peppermint divinity topping sprinkled with peppermint candies. This is definitely a holiday cookie that you’ll love.

This is a recipe where you want to start preparing the Divinity Topping as the cookie base is baking. The goal is to have the Divinity Topping completed when the pan comes out of the oven or shortly after so the topping can be spread on a still hot cookie base.
Recipe type: Dessert | Bar Cookies
Serves: About 3 Dozen Bars
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13x9x2 inch oblong pan Pan Prep: Parchment Lined and greased Oven Temp: 375° Yield: 3 Dozen Bars Storage: Airtight Container, Room temperature layered between wax or parchment paper

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cookie Dough Base:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
Divinity Topping:
  • 2 large egg whites
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure peppermint extract
  • ¾ cup crushed hard peppermint candies, divided (takes about 35-40 candies)
Instructions
Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with butter or vegetable shortening (to hold the paper in place,) then line with parchment paper allowing extra paper to overhang the edges to make easy removal after baking. Use a pastry brush to brush a thin coating of softened butter or shortening over bottom and sides of the parchment paper.
Tip: Crush the peppermint candies before you start preparing the recipe. If the candies are individually wrapped, remove all the wrappings and place candies in a resealable heavy-duty plastic bag. I think it is easiest to place the closed bag on the floor or hard surface and use a hammer to break up the candies.
Cookie Dough Base:
  1. In a medium mixing bowl, combine the flour, baking powder and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, beat the butter on medium speed about 30 seconds to soften. Add sugar and beat until well mixed and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla; beat until thoroughly mixed. Reduce the speed to low and add the flour mixture, beat until well mixed, the dough will be fairly stiff.)
  3. Press the cookie dough evenly into the bottom of the prepared pan, smooth with an offset spatula.
  4. Bake: Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven.
  5. Meanwhile, while the cookie is baking, prepare Divinity Topping
Divinity Topping:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add the salt and beat until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 250 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  4. Meanwhile, as the temperature of the syrup reaches about 230 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  5. When the sugar mixture reaches 250 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 250 degrees. In addition, remove the pan from the heat just before the syrup reaches 250 degrees to prevent it from going over 250 degrees.
  6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  7. Slowly add the vanilla extract and peppermint extract. Increase the speed to high and continue beating at high speed until the candy cools, becomes almost stiff but still glossy, about 10 minutes. Add ½ cup of the crushed peppermint candies and beat just until combined. Remove the bowl from the mixer.
  8. Working quickly, spread the mixture over the top of the still warm cookie base, spreading evenly with an offset spatula. Sprinkle the remaining ¼ cup crushed peppermint candies over the top. Place pan on a wire cooling rack to cool completely, 2 to 4 hours, before cutting into bars.
  9. When cookie is cool, use the parchment overhang to lift cookie from the pan, and cut into 2-inch bars. Tip: My favorite tool to cut bars is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into squares.

Adapted From: Southern Living Magazine, December 2013

  1. Peppermint Divinity Bars

 

Peppermint Candy Cookies

by

Save Print
Peppermint Candy Cookies
Yummy peppermint candy cane cookies are filled with peppermint flavor. Each cookie has a hidden filling made with crushed candy canes and cream cheese. After baking the hot cookies are sprinkled with a little extra crushed candy cane to make a pretty cookie, just right for Christmas sharing. The original recipe calls for a drop of red food coloring added to the filling, but I think the color from the candy canes provides enough color so I have deleted the food coloring from the directions.
Recipe type: Dessert | Shaped Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2½ cups all-purpose flour
  • ½ cup pecans, finely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup confectioners' (powdered) sugar
  • 1 teaspoon pure vanilla extract
Filling:
  • ½ cup finely crushed candy canes (about 3 to 4 ½-ounce candy canes)
  • ½ cup confectioners' (powdered) sugar
  • 2 tablespoons cream cheese, room temperature
  • 1 teaspoon milk (preferably whole milk)
Tip: to crush candy canes, Place candy in a ziplock plastic bag, crush candy inside the bag by lightly pounding with the flat side of a large knife or rolling pin
Instructions
Dough:
  1. In a medium mixing bowl, combine flour and pecans; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and confectioners’ sugar; mix together until well combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract; mix until thoroughly blended. Add flour mixture, mixing just until combined. Cover and refrigerate until chilled, at least 1 hour.
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Filling:
  1. In a small bowl, combine crushed candy canes and confectioners’ sugar. Reserve ¼ cup of this mixture for topping cookies.
  2. To remaining candy cane mixture, add cream cheese and milk; stir to thoroughly combine. Set aside.
  3. Reserve about ½ cup of the dough to cover the cookie filling. Shape remainder of dough into small balls, about 1” in diameter. Tip: A small ice cream scoop is ideal for making uniform-sized cookies.
  4. Use your index finger or a wooden spoon with a rounded handle to make a deep indentation with the tip of the handle in the center of each cookie ball. If the dough sticks dip the tip in flour before pressing.
  5. Fill center of cookie with ¼ teaspoon filling. Use a small bit of the reserved dough; flatten into a small disk and place over the filling to seal the hole, smooth and blend the edges. Gently reshape or reroll into a ball shape if necessary.
  6. Bake: Place filled balls 2 inches apart onto baking sheets. Bake 15 to 20 minutes or until the cookies are set but not browned. Remove from oven and leave cookies on baking sheet. Sprinkle the top of the hot cookies with a small amount of the reserved candy cane and confectioners’ sugar mixture. Let cookies cool on baking sheet 2 to 3 minutes, then remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
Source: Naftalin, Rose, Grandma rose's Book of Sinfully Delicious Cakes, Cookies, Pies, Cheesecakes, Cake Rolls & Pastries, Random House, New York, 1975

White Chocolate Peppermint Brownies

by

Save Print
White Chocolate Peppermint Brownies
Brownie perfection! These brownies are buttery and chewy with a rich chocolate flavor. White chocolate chips adorn the top of these festive brownies; just spread them over the top of the still hot baked brownies to melt, then spread the white chocolate for an instant frosting. Finish with a sprinkling of soft peppermint candies for a wintery and holiday treat.
Recipe type: Dessert | Brownies | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Foil Lined and Buttered Oven Temp: 350° Yield: 2 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
Ingredients
Batter:
  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 5 squares (1 ounce each) unsweetened baking chocolate, coarsely chopped
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
Topping:
  • 2 cups white chocolate chips
  • ¾ to 1 cup soft peppermint candies, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; line with heavy duty aluminum foil, allowing extra foil to overhang the edge to make easy to remove after baking. Use a pastry brush to brush softened butter over bottom and sides of the foil.
Batter:
  1. In a small mixing bowl, combine the flour and salt; whisk together to mix. Set aside.
  2. In a small heavy saucepan over low heat, combine butter and chocolate; stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, microwave at 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly. Or, place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring occasionally. Set aside to cool slightly.
  3. In a large mixing bowl, lightly whisk the eggs with a wire whisk to break them up. Add the sugar and continue whisking to mix together. Add the warm butter and chocolate mixture and vanilla and stir with the whisk until blended. Don’t over-whisk, you are not trying to add air into the mixture.
  4. Add the flour in 3 additions, blending with the whisk or wooden spoon just until blended.
  5. Bake: Pour the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 28 to 30 minutes, or until a toothpick inserted into the center has just a few moist crumbs that cling to the toothpick. Do not overbake.
Topping:
  1. Remove from oven. Immediately sprinkle white chocolate chips onto the hot baked brownie and let sit until the chips are melted, about 5 minutes. Using an offset spatula, smooth the chocolate evenly over the top of the brownie. Sprinkle chopped peppermint candies evenly over warm chocolate.
  2. Place pan on a wire cooling rack to cool completely, from 2 to 4 hours, before cutting. When cool, use the foil overhang to lift brownie from the pan, and cut into 2 inch squares. Tip: My favorite tool to cut brownies is a stainless steel dough scraper; simply push the dough scraper straight down into the brownie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the brownie into squares.

Chocolate Mint Wafers

by

Save Print
Chocolate Mint Wafers
Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling.
Recipe type: Dessert | Sandwich Cookies | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Refrigerated

Help: Cookie Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour, plus additional for work surface
  • ¾ cup Dutch processed cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup milk (preferably whole milk)
Filling:
  • 2¾ cups confectioner's (powdered) sugar
  • ¼ cup half and half cream
  • ¼ teaspoon pure peppermint extract
  • ¼ teaspoon salt
  • Green food coloring (optional)
Instructions
Dough:
  1. In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl of an electric mixer, combine butter, granulated sugar, and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and milk; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 6 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling:
  1. In a medium mixing bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
  2. Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Set aside until filling is set.
Adapted from: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007