Best Peppermint Crunch Truffles Recipes

PEPPERMINT TRUFFLES RECIPE

Peppermint Truffles Recipe image

Peppermint Truffles Recipe starts with a cream cheese base full of peppermint chips.

Provided by Paula

Categories Dessert

Time 1h

Number Of Ingredients 6

Ingredients

8 oz cream cheese (room temperature)
1/2 cup Andes Peppermint Crunch baking chips
5 to 6 cups powdered sugar
12 ounces Wilton Candy melts
1 tablespoon Crisco vegetable shortening.
2 tablespoon Andes Peppermint Crunch baking chips to decoreate top of truffles

Steps:

In a bowl of electric mixer beat cream cheese until soft. Place 1/4 cup of the Andes Peppermint Crunch in a zip top bag and crush slightly. Add the 1/4 cup crushed candies and the 1/4 c un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn a light pink). Turn the mixer to low speed and add powdered sugar 1 cup at a time to the mixer. Combine completely before adding another cup of sugar. The mixture needs to be really stiff and dry(ish). To test, pinch some of the fudge off and roll it into a ball, if it stays in the ball without going flat it's thick enough. Add more sugar if it's not this consistency.
Using a small spring release scoop, scoop the mixture into balls. Place on a sheet of waxed paper on a sheet try. Refrigerate for an hour until firm. Remove truffles from refrigerator. Melt chocolate and shortening, stir until smooth. Using 2 forks, dip balls in melted chocolate, tap on side of bowl to remove excess. Place on sheet of waxed paper. Top with Andes peppermint crunch chips. Allow to dry. Store in the refrigerator. Good in the fridge up to 1 week.

Nutrition Facts : Calories 225 kcal, Carbohydrate 38 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 12 mg, Sodium 48 mg, Sugar 38 g, ServingSize 1 serving

PEPPERMINT TRUFFLE COOKIES

Peppermint Truffle Cookies image

A chocolate surprise awaits you when you bite into these rich truffle-like cookies.

Provided by Food Network

Categories dessert

Time 24m

Yield Makes 3 dozen or 36 (1 cookie) servings

Number Of Ingredients 7

Ingredients

8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon McCormick® Pure Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped candies, unwrapped

Steps:

1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.