PEPPERMINT-WHITE CHOCOLATE POPCORN BALLS
Spread good cheer-and gooey white chocolate-with the help of these delicious Peppermint-White Chocolate Popcorn Balls. Take just twenty minutes to craft these white chocolate popcorn balls accented by merry and bright notes of peppermint.
Provided by My Food and Family
Categories Christmas Appetizers
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium heat. Add popcorn; cover with lid. Cook until popcorn is popped, constantly shaking pan on burner to prevent popcorn from burning. Pour popcorn into large bowl.
- Melt butter in same saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn; toss until popcorn is evenly coated with marshmallow mixture.
- Add remaining ingredients; mix lightly.
- Shape popcorn mixture into 12 (2-1/2-inch) balls; place on large sheet of parchment. Let stand until firm.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.7733 g, Sugar 0 g, Protein 2 g
PEPPERMINT POPCORN BALLS
Peppermint popcorn balls are a base recipe of marshmallow popcorn balls with the added flavor of peppermint extract and candy canes. The popcorn balls retain somewhat of a soft texture and have a sweet, peppermint taste. You can also pop the popcorn on the stovetop if you prefer.
Provided by KIRSTENLYNN
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 25m
Yield 15
Number Of Ingredients 6
Steps:
- Pop popcorn in an air popper according to manufacturer's directions; transfer to a bowl and remove any unpopped kernels.
- Place a sheet of aluminum foil on a work surface and spray with cooking spray.
- Melt butter in a saucepan over medium-high heat. Add marshmallows to melted butter and stir constantly until mixture is smooth; remove from heat. Quickly stir candy canes and peppermint extract into butter mixture until well blended. Pour mixture over popcorn and mix until evenly coated. Allow popcorn mixture to cool.
- Spray your hands with cooking spray and form popcorn mixture into balls; arrange on the prepared aluminum foil. Wrap each ball with plastic wrap when completely cooled.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 51.2 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 54.4 mg, Sugar 31.4 g
CHOCOLATE PEPPERMINT BALLS
A great chocolate Christmas cookie! For added festivity you can roll them in sprinkles before baking.
Provided by RENOTE
Categories Desserts Cookies Chocolate Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, beat together the shortening, egg and peppermint extract until smooth and creamy. Stir in the cake mix. Roll teaspoonfuls of dough into balls and place them 1 inch apart onto prepared cookie sheets.
- Bake for 8 -10 minutes in the preheated oven. Watch very closely. when they start to crack they are done.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 15.1 g, Cholesterol 12 mg, Fat 7.5 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 161.3 mg, Sugar 9.4 g
PEPPERMINT OREO COOKIE BALLS
I got this recipe from the Philadelphia Cream Cheese web site last year at Christmas. It was a HUGE hit with everyone. Very easy & so yummy!!
Provided by bkellum
Categories Candy
Time 20m
Yield 48 balls, 48 serving(s)
Number Of Ingredients 4
Steps:
- RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
- REFRIGERATE 1 hour or until firm.
- TIPS FOR PREPARATION:.
- SIZE WISE: These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
- HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
- HOW TO STORE: Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 104, Fat 8.3, SaturatedFat 4.5, Cholesterol 5.2, Sodium 60.9, Carbohydrate 9.1, Fiber 1.8, Sugar 3.8, Protein 2
PEPPERMINT POPCORN BALLS
"Peppermint popcorn balls are a base recipe of marshmallow popcorn balls with the added flavor of peppermint extract and candy canes. The popcorn balls retain somewhat of a soft texture and have a sweet, peppermint taste. You can also pop the popcorn on the stovetop if you prefer."
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Pop popcorn in an air popper according to manufacturer's directions; transfer to a bowl and remove any unpopped kernels.
- Place a sheet of aluminum foil on a work surface and spray with cooking spray.
- Melt butter in a saucepan over medium-high heat. Add marshmallows to melted butter and stir constantly until mixture is smooth; remove from heat. Quickly stir candy canes and peppermint extract into butter mixture until well blended. Pour mixture over popcorn and mix until evenly coated. Allow popcorn mixture to cool.
- Spray your hands with cooking spray and form popcorn mixture into balls; arrange on the prepared aluminum foil. Wrap each ball with plastic wrap when completely cooled.
PEPPERMINT BALLS
I came up with this when I was trying to think of some kind of a Christmas treat for the kids. Us adults have rum balls...so I thought this would be perfect for the kids! well, the kids AND adults loved this!
Provided by Lillian Russo
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Make a basic Rice Crispy Treat by melting the butter over medium heat in a very large saucepan. Add the marshmellows and stir til melted, then add in milk with mint extract. Stir again. Then add in cereal and stir til well coated. Remove from heat and work quickly with damp hands, break off a small amount of the coated cereal and form into a small ball. Place the ball on a waxed paper covered cookie sheet. Continue doing this til all the balls are formed. You should have about 36 - 40 balls. Set aside.
- 2. Melt semi sweet chocolate in microwave according to directions on bag. Dip each ball in the chocolate and smear the chocolate all over the ball with your hands making sure to evenly but thinly coat the ball. Place back on waxed paper covered cookie sheet. Repeat this for half the balls. Sprinkle the crushed candy canes over top of the balls before they dry. Repeat this method with the white chocolate.
- 3. When all the peppermint balls are dry, place each one in the mini paper cups. Serve and enjoy!
OREO PEPPERMINT BALLS
I used Shannon Smith's Oreo Cookie Ball recipe but used Andes Peppermint Crunch instead of the Almond Bark. With the little bit of crunch, it tastes like another version of Peppermint Bark.
Provided by Cynthia Dorrel @CynDluvs2bake
Categories Candies
Number Of Ingredients 4
Steps:
- Using the food processor, crush the pack of Oreo cookies until dirt-like. Add Neufchatel Cheese to make into dough. It will appear wet.
- Roll the dough into bite-size balls and place on parchment paper. Put in the refridgerator for 15min.
- Place Andes Peppermint chips in ceramic bowl and microwave until melted smooth. It will turn pink. Add some shortening to thin out if needed.
- Place each ball on a fork and pour the melted peppermint mixture on top using a spoon. Tap off excess, then place on parchment paper using a knife. Sprinkle with Red Sugar before coating hardens.
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