WHY YOU’LL LOVE THIS RECIPE FOR MINT BROWNIES

• Ultra-fudgy brownies, not cakey
  
• Classic chocolate-mint flavor done right
  
• Frosted and drizzled… no restraint here
  
• Easy to make ahead for parties
  
• Clean slices that look bakery-worthy

Mint Chocolate Brownie Recipe

I’ve never hidden the fact that brownies are my weakness. I make them constantly, tweak them endlessly, and somehow always convince myself there’s room for one more version.

These mint chocolate chip brownies fall into the bold category. Rich base, creamy frosting, and chocolate drizzle on top. No restraint. That’s intentional.

They’re right at home next to favorites like our Reese’s Peanut Butter Fudge Brownies or the days when brownies turn into something a little unexpected, like Reese’s Brownie Cookies.

Some days call for simple… those are Lazy Day Brownies days.

And then there are the surprises, like bright and citrusy Lemon Brownies, or the brownies of your kid selves’ dreams: Cookie Dough Brownies!

This mint brownies recipe fits right in. It’s rich, familiar, and exactly what you want when chocolate and mint are non-negotiable.

Mint chocolate just works, and if you’re looking for more decadent desserts like this, try my homemade York Peppermint Patty Recipe!

If you’re the kind of person who clicks from one brownie recipe to another… welcome. You’re among friends.

INGREDIENT NOTES

• Andes Creme de Menthe Thins: Melt smoothly into the mint brownie batter and give that unmistakable mint-chocolate flavor.
  
• Unsweetened Cocoa Powder: Keeps the brownies rich instead of overly sweet.
  
• Peppermint Extract: Stronger and cleaner than mint, so use it sparingly!
  
• Unsalted Butter: Gives you better control in the batter and frosting.
  
• Powdered Sugar: Creates a smooth, fluffy frosting that spreads easily.
  
• Mini Chocolate Chips: Perfect for both folding into frosting and making the drizzle.

VARIATIONS

Double Mint: Add a few drops of peppermint extract to the brownie batter.

No Food Coloring: Feel free to skip it… the frosting will still taste great!

Dark Chocolate: Use dark chocolate chips for the drizzle.

Boozy Twist: Replace some of the milk in the frosting with creme de menthe liqueur.

Thinner Brownies: Bake mint chip brownies in a 9×13-inch pan and reduce the bake time slightly.

Holiday Style: Add festive sprinkles (think St. Patrick’s Day or Christmas) to the drizzle while it’s still warm.

SERVING SUGGESTIONS

• Perfect on dessert tables and at potlucks.
  
• Great with coffee (including frappuccinos!) or milk.
  
• Serve with a scoop of mint chip ice cream to double down on flavor.
  
• Enjoy a frosted mint brownie with a festive Shamrock Shake… or a grasshopper shot for something boozy…

MINT BROWNIES RECIPE FAQ

This mint chocolate brownie recipe works because the fat-to-flour ratio is intentionally high, which keeps the crumb dense and fudgy instead of cakey.

Melting the butter before mixing allows the sugar to dissolve more completely, creating that glossy batter and tight crumb structure.

Cocoa powder provides chocolate flavor without adding extra fat, keeping the brownies rich but controlled.

The frosting relies on powdered sugar for structure and softened butter for air incorporation, while milk adjusts viscosity so it spreads cleanly without tearing the surface.

Adding peppermint extract in small amounts prevents bitterness and keeps the mint flavor crisp.

That final chocolate drizzle sets through fat crystallization as it cools, giving contrast in both texture and temperature with every bite.

TOOLS NEEDED

• 8×8-inch Baking Dish: Gives you thick, fudgy mint chip brownies.
  
• Electric Mixer: For a glossy batter and fluffy frosting.
  
• Microwave-Safe Bowls: Melting butter and chocolate is quick and easy.
  
• Offset Spatula: Makes frosting neat and even.
  
• Piping Bag: Optional, but it makes drizzling so much easier.

Enjoy!

With love, from our simple kitchen to yours.

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Mint Chocolate Brownie Recipe

This Mint Chocolate Brownie Recipe combines a fudgy base with thick, mint chip frosting and a sweet chocolate drizzle. Indulgent to the max!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 249cal

Author Donna Elick

Equipment

• 8 x 8 baking dish
• microwave-safe bowl
• electric mixer

Ingredients

• 12 Andes creme de menthe thins unwrapped and halved (about 4.2 ounces)
• 1/2 cup unsalted butter 1 stick
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 12 Andes creme de menthe thins

Mint Chocolate Chip Frosting

• 2 cups powdered sugar about 8 ounces
• 4 tablespoons unsalted butter, softened
• 3 tablespoons whole milk
• 1/4 teaspoon peppermint extract
• 1/8 teaspoon kosher salt
• Green gel food coloring
• 2 tablespoons mini chocolate chips

Chocolate Drizzle

• 1/4 cup mini chocolate chips
• 1 tablespoon heavy cream

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Line an 8×8-inch baking dish with aluminum foil and spray with nonstick cooking spray.
• MELT BUTTER: Add 1/2 cup unsalted butter to a large microwave-safe bowl. Microwave until fully melted, about 45 to 60 seconds.
• MIX BATTER: Add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons pure vanilla extract, and 2 large eggs to the melted butter. Beat with an electric mixer until smooth and glossy.
• ADD DRY INGREDIENTS: Add 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed just until combined.
• FOLD IN MINT: Stir in 12 Andes creme de menthe thins until evenly distributed.
• BAKE: Pour the batter into the prepared pan. Sprinkle 12 Andes creme de menthe thins evenly over the top and gently press them into the batter. Bake for 20 minutes, until the edges are set and a toothpick inserted into the brownie (not a mint) comes out clean.
• COOL: Remove from the oven and cool completely in the pan. For faster cooling, refrigerate for 15 minutes.
• MAKE FROSTING: In a large bowl, beat 4 tablespoons unsalted butter, softened, 2 cups powdered sugar, and 1/8 teaspoon kosher salt until crumbly. Add 3 tablespoons whole milk and beat until smooth and fluffy. Mix in 1/4 teaspoon peppermint extract. Add Green gel food coloring, starting with 3 drops, until desired color is reached. Fold in 2 tablespoons mini chocolate chips.
• FROST BROWNIES: Spread the frosting evenly over the cooled brownies.
• MAKE DRIZZLE: Add 1/4 cup mini chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Microwave for 30 to 35 seconds. Let sit for 5 minutes, then stir until smooth.
• FINISH: Drizzle the chocolate over the frosted brownies. Let set for 10 minutes before slicing.

Notes

Make-Ahead: Brownies can be baked one day ahead. Frost and drizzle the day of serving for best appearance.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve chilled or let sit at room temperature for 20 minutes. These brownies are best not warmed.

Freezing: Freeze unfrosted brownies for up to 3 months. Thaw overnight in the refrigerator, then frost and drizzle.

Ingredient Note: Peppermint extract is stronger than mint extract. Stick with peppermint for clean mint flavor without bitterness.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 59mg | Sugar: 31g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

Originally published March 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mint Chocolate Brownie Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DIY PEPPERMINT MOCHA

• Ready in five minutes flat.
  
• Creamy, chocolatey, and perfectly minty.
  
• Easy to customize with your favorite toppings.
  
• Cheaper and cozier than Starbucks.
  
• Pure holiday magic in every sip.

Starbucks Peppermint Mocha

Imagine that first sip of the holiday season, with peppermint and mocha dancing on your tongue while your whole body just melts a little. That’s what I wanted when Chad and I started making these at home.

You know… when you are deep into ‘life’ and don’t want to leave the house. So we made our own. And honestly? It’s better.

Rich, velvety, chocolatey goodness with that cool peppermint swirl that just feels like Christmas morning.

Now we make copycat Starbucks peppermint mocha drinks every winter, usually with whipped cream piled way too high and a candy cane for stirring.

And maybe I also sneak some into my to-go mug when I’m running out the door. It’s the little things that make life sweet, right?

Love making copycat coffee at home? Our Costco Mocha Freeze is a must-try next!

Kickstart your morning by pairing this mocha with these White Chocolate Peppermint Cruffins and an indulgent Peppermint Bark Fudge treat!

INGREDIENT NOTES

• Coffee: The stronger the brew, the better the mocha flavor. Espresso works great too.
  
• Milk: Whole milk gives that silky, creamy texture we love.
  
• Candy Cane or Mints: They melt right in for that peppermint magic… no extract needed!
  
• Sugar: Adjust to taste. Everyone’s sweet tooth is a little different.
  
• Cocoa Powder: Use Dutch-process for a deep, rich chocolate taste.

VARIATIONS

Iced Peppermint Mocha: Let it cool and pour over ice, then top with whipped cream and crushed peppermint.

White Chocolate Peppermint Mocha: Swap cocoa for white chocolate chips. So dreamy!

Peppermint Hot Chocolate: Skip the coffee for a caffeine-free treat the kids will love.

Vegan Version: Use oat milk and dairy-free whipped topping.

Extra Creamy: Add a splash of heavy cream for dessert-in-a-mug vibes.

Make It Skinny: For a lighter version, use skim milk and a sugar substitute.

SERVING SUGGESTIONS

• Classic Toppings: Top with whipped cream and crushed peppermint. It’s not optional, trust me!
  
• Sweet Spread: Pair with homemade truffles, Cool Whip candy, or a slice of gingerbread bundt cake.
  
• Peppermint Treats: Enjoy peppermint mocha with homemade York peppermint patties and you’ll feel the festive cheer!
  
• Cafe Copycat: Enjoy the seasonal menu anytime with cranberry bliss bars and pumpkin scones.
  
• Make a Moment: My favorite way to enjoy Starbucks peppermint mocha drinks? While wrapping presents and listening to Christmas music.

PEPPERMINT MOCHA STARBUCKS FAQ

When it comes to homemade coffee drinks, balance is everything. Too much mint, and you’re brushing your teeth in a cup. Too little, and you lose that festive flavor.

The secret to the best Starbucks peppermint mocha recipe is melting the candy right into the milk. It gives you that smooth, peppermint-chocolate hug in every sip!

TOOLS NEEDED

• Small Saucepan: For melting everything together.
  
• Whisk: Helps the cocoa dissolve.
  
• Mugs: Big and festive.
  
• Measuring Spoons: For just the right sweetness.
  
• Hand Frother (optional): For that coffee-shop finish.

Enjoy!

With love, from our simple kitchen to yours.

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🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Starbucks Peppermint Mocha (Copycat)

Make a Starbucks Peppermint Mocha at home in just 5 minutes. Just as rich and tasty as the cafe version, but at a fraction of the cost!

Course Drink

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 mugs

Calories 182cal

Author Donna Elick

Equipment

• saucepan

Ingredients

For the Peppermint Mocha:

• 3/4 cup brewed coffee strong
• 1 cup whole milk
• 1 candy cane or 3 Starlight mints
• 1/4 cup granulated sugar
• 2 –3 tablespoons cocoa powder
• Optional Toppings:
• Crushed peppermint candies
• Candy cane for stirring
• Whipped cream
• Mini marshmallows
• Chocolate shavings

Instructions

• Warm It Up: Add 3/4 cup brewed coffee, 1 cup whole milk, 1/4 cup granulated sugar, 1 candy cane or 3 Starlight mints, and 2 –3 tablespoons cocoa powder to a small saucepan over medium heat. Stir well.
• Melt and Heat: Keep stirring until the candy melts and the mocha is hot and smooth.
• Serve: Pour into two mugs. Top with whipped cream and your favorite extras. Sip and smile.

Notes

Coffee Strength: For bold flavor, use 2 tablespoons of coffee grounds per 4 cups of water.

Storage: Keep leftovers (without toppings) in the fridge for up to 3 days. Reheat gently before serving.

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 49mg | Sugar: 31g | Fiber: 2g | Calcium: 158mg | Iron: 1mg

Originally published December 2022, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Peppermint Mocha (Copycat) appeared first on The Slow Roasted Italian.

Eek! This is a must make during the holiday season! During the colder months of the year, it’s the perfect time of year to make this perfect treat! The flavor of this peppermint bark fudge recipe is such a sweet treat! 

Chocolate lovers will appreciate the flavor of this easy fudge recipe, and it’s a yummy dessert or snack to have on hand during Christmas day.

Each bite gives you lots of peppermint flavor, and it’s one of those holiday recipes that everyone looks forward to each year. 

This easy Christmas dessert also makes a great edible gift. I’ll make this perfect homemade holiday treat, add it to a cute tin, and hand deliver to family and friends.

They all tell me that they love the creamy texture of this easy peppermint bark recipe. 

And since I cut it into 1-inch squares after making it, I can gift this easy peppermint bark fudge to lots of people! Last year, it was one of my top homemade gifts! 

The crushed candy cane pieces on top of the white chocolate fudge add the perfect texture to the small squares.

Gather the simple ingredients from your local grocery stores to get started making this sweet treat! 

Peppermint Bark Fudge

We love fudge in my house! Not only is it nice to have on hand when guests come by unexpectedly, but it also makes for the perfect gift!

I have quite the collection of fudge recipes up on the blog, from classic 3 ingredient chocolate fudge, gumdrop candy fudge, this 10-minute peanut butter version to fun Halloween fudge and this Easter peeps marshmallow recipe. There’s something for every occasion!

I’ve already shared my candy cane fudge as well as this hot chocolate option. Now, it’s time to add another recipe to my Christmas-centric lineup! 

Peppermint bark fudge is exactly how it sounds. It features all of the flavors of peppermint bark but in fudge form. Learn how to make it and you’ll never run out of gift ideas again!

Ingredient Notes and Substitutions

• Dark Chocolate Chips – Every good traditional peppermint bark recipe is made with dark chocolate. 
  
  That said, if you’re not a fan of the dark stuff, feel free to use semi-sweet or even milk chocolate instead. 
  
• Sweetened Condensed Milk – The base of your peppermint bark fudge. Condensed milk is key for getting the texture, taste, and consistency you’re after. 
  
  Go for sweetened — there isn’t any added sugar in this recipe, so it’s crucial!
  
• White Chocolate Baking Chips – Typically found in the baking aisle, try your best to choose good quality baking chips. It really does make a difference!
  
• Candy Canes – Crush them up to add to the white chocolate and peppermint layer. 
  
  You could also add a few mini candy canes on top to make this peppermint fudge recipe even more festive.  
  
  Any crushed peppermint candies will do the trick if you don’t have extra or leftover candy canes. 
  
• Peppermint Extract – Paired with the crushed candy canes, peppermint extract adds a fresh and minty flavor.
  
  Make sure you get extra, so you can make our other festive peppermint recipes like Candy Cane Lush Dessert!

Pro Tips for Making This Peppermint Fudge Recipe

• Invest in high-quality ingredients.

You don’t need much to make homemade peppermint fudge, but what you do need are quality ingredients. 

This is especially true for the dark chocolate and white chocolate layers. 

The better the quality of the chocolate, the more rich and flavorful your peppermint bark fudge will be!

• Layer with care.

As there are multiple layers in this peppermint fudge recipe, you need to be careful as you go or else you could end up with a total mess.

Take the extra time to make sure each layer is evenly spread and leveled. 

You can also speed up the setting time for the dark chocolate layer by chilling it in the freezer while you make the white chocolate one! 

How to Cut Fudge

Cutting fudge can turn into a sticky situation FAST if you don’t do it right. Follow the steps below to get neat and even squares every time: 

1. Chill the fudge: Make sure your peppermint fudge is properly chilled before getting started. 
   
   It needs to be firm, but not rock-hard. Refrigerate it for at least a few hours, or overnight is better!
   
2. Use a sharp knife: A very sharp knife is key to prevent the fudge from sticking or crumbling. 
   
   Try dipping it in hot water (and drying!) first to make the process even easier.
   
3. Evenly-sized cuts: This is especially important if you plan on giving your peppermint bark fudge as a gift! 
   
   Measure and mark where you want to cut to create a guideline for even pieces. You’re pretty much guaranteed uniform portions!
   
4. Cut with a gentle sawing motion: Place your knife on the marked spot and use a sawing motion to cut through the fudge. 
   
   Press down slowly and gently — don’t use excessive force.
   
5. Clean the knife: Wipe the knife clean after each cut to prevent buildup and sticking.
   
6. Get creative with shapes: Cut your peppermint fudge into squares, rectangles, diamonds, or another shape. Choose your favorite!

And perhaps most importantly, remember that practice makes perfect. Cutting fudge may be a bit messy at first, but it’s worth it for those delicious, shareable pieces!

Storing and Freezing Peppermint Fudge

Fudge bark candy will keep in an airtight container at room temperature for 1-2 weeks. You can extend its shelf-life to 2-3 weeks if you store it in the fridge!

To freeze, cut the fudge and wrap each piece in plastic wrap and foil, then place all of the pieces together in an airtight container. 

Leftovers from this peppermint bark recipe will last for up to 2-3 months in the freezer — let them thaw in the refrigerator overnight before serving. 

Kitchen Tools You Will Need

• 8×8 Pan
• Parchment Paper – Prevents your fudge from sticking and makes cleanup a breeze!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• A Sharp Knife – The best way to cut through fudge is with a sharp knife that’s been run under hot water. Perfect slices with little mess!

Peppermint Bark Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Fudge Recipes

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Easy Peppermint Bark Fudge (7-Ingredient Recipe)

Peppermint Bark Fudge is like a peppermint bark recipe but in fudge form! It’s super easy and would make for the perfect holiday gift!!

Course Dessert

Cuisine American

Method Microwave

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

cooling time 2 hours hours

Total Time 2 hours hours 18 minutes minutes

Servings 16 -32 pieces

Calories 282cal

Author Donna Elick

Ingredients

• 1 1/2 cups dark chocolate chips or semi-sweet
• 14 ounce can sweetened condensed milk (divided)
• 3 tablespoons unsalted butter room temperature, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups white baking chips good quality
• 1/2 teaspoon peppermint extract
• 8 candy canes crushed

Instructions

• Prepare the Pan: Line a small square pan (8×8 or similar size) with parchment paper or use sprayed aluminum foil.
• Crush Candy Canes: Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin.
• Prepare the Dark Chocolate Layer: In a microwave-safe bowl, combine the dark chocolate chips, half of the sweetened condensed milk, and 1 tablespoon of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.
• Add Vanilla and Chill: Stir until all the dark chocolate mixture is melted, then add the vanilla extract. Stir until smooth, pour into the prepared pan, and smooth the surface. Place it in the freezer for a few minutes.
• Prepare the White Chocolate Peppermint Layer: In another microwave-safe bowl, combine the white baking chips, the remaining half of the sweetened condensed milk, and 2 tablespoons of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.
• Add Peppermint and Candy Canes: Stir to ensure all the white chocolate mixture is melted, then add the peppermint extract. Stir until smooth, and mix in 1/4 cup of crushed candy canes. Pour this mixture over the dark chocolate layer and smooth.
• Sprinkle Crushed Candy Canes: Sprinkle the remaining crushed candy canes over the top.
• Chill the Fudge: Cover the fudge with plastic wrap and chill it in the fridge for 2 hours.
• Cut and Serve: Lift the fudge from the baking dish by pulling up the parchment paper. Place it on a cutting board and cut it into squares of the desired size. Serve at room temperature. Enjoy!

Notes

DONNA’S KITCHEN TIP

How to Cut Fudge

Cutting fudge can be a sticky situation if you don’t do it right. To achieve neat, even squares, follow these steps:

1. Chill the Fudge: Before cutting, make sure your fudge is properly chilled. It should be firm but not rock-hard. Refrigerating it for a few hours or overnight works best.

2. Use a Sharp Knife: A sharp knife is essential to prevent the fudge from sticking and crumbling. You can dip it in hot water to make the process even smoother.

3. Evenly Sized Cuts: Measure and mark where you want to cut, creating guidelines for even pieces. This step helps ensure uniform fudge portions.

4. Cut with a Gentle Sawing Motion: Place the knife on the marked spot and use a gentle sawing motion to cut through the fudge. Press down slowly but avoid using excessive force.

5. Clean the Knife: After each cut, wipe the knife clean to prevent buildup and sticking.

6. Shape Options: Fudge can be cut into squares, rectangles, diamonds, or other shapes. The choice is yours!

Remember, practice makes perfect, and cutting fudge may be a bit messy at first, but it’s worth it for those delicious, shareable pieces.

Nutrition

Serving: 1 | Calories: 282cal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 18mg | Sodium: 65mg | Sugar: 29g | Fiber: 1g | Calcium: 156mg | Iron: 0.3mg

Originally published December 2023,updated and republished December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Peppermint Bark Fudge (7-Ingredient Recipe) appeared first on The Slow Roasted Italian.

This marshmallow stick delight comes together in just about 15 minutes… you’ll just have to have a bit of patience while it sets in the fridge.

Let’s just take a moment to appreciate these marshmallow pops! Eating large marshmallows off the end of a stick without the need of a fire pit or camp fire?

Count me in! This means that I don’t have to stress over making roast marshmallows – and can just relax and enjoy this easy treat. 

With no open flame needed, the marshmallows on the end of the stick are firm, with the perfect chew.

You can easily add crushed candy canes, or choose to add crushed graham crackers or even white chocolate chips as well. The options are endless on how you can make these treats! 

Marshmallow on a Stick

We LOVE visiting Disney™ in my house… it’s one of Munchkin’s favorite places, and I have to admit I always have a magical time myself.

One of my favorite things to do at the park is to sample all of the wonderful foods. 

And, you know me, when I try something once and love it, I immediately start thinking up ways to make it myself at home.

I’ve already whipped up the famous Monte Cristo Sandwich, classic corn dogs, and churros as well!

And these decadent Butterfinger cupcakes and Tigger Tail desserts too, so I’d say I’m a professional at this point.

Next up on my mission to create the best Disney copycat recipes? This fabulous peppermint marshmallow on a stick!

They’re just perfect for the holiday season! You could even bring these instead of cookies for a bake swap. 

With only a few minutes of prep needed, this recipe is about to become your easy go-to dessert!

Ingredient Notes and Substitutions

• Baking Caramels – Make sure to look for baking caramels specifically as they melt the best!
  
• Heavy Cream – I don’t recommend melting the caramels on their own as you run the risk of burning them. 
  
  Instead, add some heavy cream to the mix. It will keep the candies moist, and you won’t have to worry about scorching them.
  
• Marshmallows – It wouldn’t be a peppermint marshmallow recipe without those ‘mallows! Opt for large ones.
  
• Dark Chocolate – As with the caramels, don’t use any old dark chocolate. Dipping chocolate melts a lot easier. 
  
  If you’d like to go the homemade route, you could also use my magic shell recipe instead!
  
• Peppermints – If you’re lucky, you may be able to find pre-crushed peppermints at your local supermarket. 
  
  So easy! If not, simply grab some peppermint candies or even candy canes and crush them yourself.

Handy Tips for Making a Marshmallow Stick

• Have everything ready to go.

This peppermint marshmallow recipe moves very quickly once you get started. 

If you don’t want to get stuck running around like a chicken with its head cut off, make sure to have all of the ingredients ready to go!

• Keep a watchful eye on the caramels as they melt.

And keep stirring! When you add the heavy cream to the baking caramels, don’t even think about stepping away from the stovetop.

You also have to make sure that the candies are completely melted and the cream is fully incorporated before you assemble each marshmallow on a stick. 

It’s the best way to ensure that the marshmallows get coated evenly!

• Consider chilling before adding the dark chocolate.

As you’ll discover on the recipe card below, you’ll have to let the caramel-dipped marshmallow stick set for about 40 minutes before adding the dark chocolate.

For even better results, you may want to stick them in the fridge for 15-20 minutes instead. It will speed up the whole process!

How to Store Marshmallow Sticks

If you end up with leftovers, store them in an airtight container at room temperature. 

They’ll last for up to a week, although the texture and consistency will change a bit over time. You could also keep them in the refrigerator if you’d like.

This recipe is freezer-friendly too! Make a double batch and save half for later. 

They will be good for about 2 months — when you’re ready to eat let them thaw in the fridge. 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from desserts to roasting, a good baking pan will last for years.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving.
• Lollipop Sticks

Peppermint Marshmallow Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Disney Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Peppermint Marshmallow on a Stick (Copycat Disney Recipe)

Peppermint Marshmallow on a Stick is perfect for the holidays! It’s also so easy to make. It’s one of the best Disney copycat recipes!!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

chill time 50 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 11

Calories 568cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• saucepan
• cake pop sticks

Ingredients

• 11 ounce bag of baking caramels
• 5 tablespoons heavy cream
• 24 large marshmallows
• 10 ounces dipping dark chocolate
• 2 cups crushed peppermints

Instructions

• Line a sheet pan with parchment paper or a silicone mat, spray with a nonstick spray.
• Place your caramels in a saucepan with your heavy cream over medium heat. Stir the caramels with a rubber spatula until they have turned into a liquid.
• Stick three marshmallows onto a stick and repeat with the remaining marshmallows.
• Dip the marshmallows into the caramel; you can use a spoon to help ladle it over the top of the marshmallows. Scrape some of the excess caramel off the marshmallows. Place them onto your sheet pan. Allow the caramel to set for about 30 to 45 minutes.
• Press any extra caramel that might have pulled on the bottom around the marshmallows.
• Melt your chocolate according to directions on the package. Place your crushed peppermint onto a plate.
• Dip your marshmallows into the chocolate, wiping off any excess chocolate that’s dripping, and immediately roll the marshmallows into the peppermint, making sure to get the top too. Place the marshmallows back onto the sheet pan and allow the chocolate to set for about 20 minutes.

Notes

I like to use six-inch sticks. Whatever you do, don’t use the 4-inch sticks, or you will not have anything to hold onto.

During the holiday seasons, you can buy crushed peppermint in the baking section of your local grocery store. If you want, it’s super easy to make your own crushed peppermint though you can take peppermint candies or candy canes and place them in a freezer Ziploc bag and crush them with a meat mallet or a rolling pin.

You can store them in an airtight container. They last for up to a week; at one point, they might start collecting moisture, and the candy cane might become sticky, but they’re still good to eat.

I found that kraft baking caramels work the best for dipping.

Nutrition

Serving: 1 | Calories: 568cal | Carbohydrates: 72g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 10mg | Sodium: 115mg | Sugar: 58g | Fiber: 3g | Calcium: 127mg | Iron: 3mg

Originally published November 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peppermint Marshmallow on a Stick (Copycat Disney Recipe) appeared first on The Slow Roasted Italian.

Calling all peppermint patty fans! This easy homemade peppermint patties recipe are perfect for the holiday season!

Forget about shopping for cookies or candies at grocery stores, and make your own dipped patties instead! 

All you need are a handful of simple ingredients to make these simple treats! If you’re a fan of York peppermint patties, these are the easiest way to make the real thing!

I think that they’re the perfect addition to any holiday party or dessert table. 

I love the minty flavor and creamy peppermint center. This recipe is like homemade candy meets chocolate bars, and makes the perfect peppermint disk.

A bite goes a long way in terms of peppermint flavor, but it’s perfectly balanced with the milk chocolate coating.  

This easy mint chocolate candy is a MUST make easy recipe to share with family and friends. You can also gift these peppermint candies as a fun homemade holiday treat! 

Peppermint Patties

Nothing screams the holidays like minty fresh desserts and candies… Though, you may find yourself making these peppermint patties all year round!

They’re so simple to make and would be a fun tradition to start with the kids in your life. 

Knock out a big batch in one day, then keep them in the freezer so you always have some on hand.

Peppermint Kiss Cookies are another easy treat featuring this dynamic duo, but the dough helps to make the flavors a little less intense.

Want more festive peppermint ideas? Try these Peppermint White Chocolate Cruffins with white chocolate for a stunning holiday treat!

And if you’re in a candy-making mood, you can’t go wrong with Peppermint Oreo Bark, Peppermint Bark Fudge, or a festive crockpot candy!

Ingredient Notes and Substitutions

• Peppermint Extract – Pay close attention to the box — you want peppermint extract, not mint extract. 
  
  The latter also contains spearmint, which translates as toothpaste-flavored for some people. Not what we’re looking for in our homemade peppermint patties!
  
  I’d recommend getting extra, because we use peppermint extract in a lot of our festive desserts, like Candy Cane Lush Dessert!
  
• Sweetened Condensed Milk – Sweet and thick, this is the perfect consistency for forming the “dough.”
  
  The best substitute would be sweetened condensed coconut milk (also dairy-free!), but evaporated milk will not work at all.
  
• Powdered Sugar – The powdery texture is just what we need to hold that gooey center together!
  
  If you don’t have any on hand, you can make it yourself. 
  
  Blend regular granulated sugar with cornstarch (1 tablespoon for every cup of sugar) in a food processor until it’s the right consistency. Easy peasy!
  
• Chocolate Almond Bark – You read that right: almond bark comes in chocolate! Candy melts are a great alternative, though slightly different in flavor.
  
  If you can’t find either, you can use chocolate chips. Just be careful when melting and do not get any liquid into the bowl or it will turn crumbly.

How to Make Copycat York Peppermint Patties

• Make sure the filling is the right texture.

You’re looking for a stiff dough that isn’t sticky or tacky. If it’s still a bit wet, mix in a little more powdered sugar at a time until it reaches the right consistency.

But don’t make it too stiff! You should still be able to roll it into balls, then flatten them into discs without too much effort.

• Freeze before dipping.

Those creamy discs are incredibly delicate! 

Between the heat from your hands and the warm, melted chocolate, they’ll melt pretty fast if they aren’t frozen solid all the way through.

Just don’t leave them in the freezer for too long or they’ll form ice crystals. If that happens, you’ll need to start over with a fresh batch.

• Melt the chocolate slowly.

Longer does not equal faster when it comes to melting chocolate of any kind. Work in 30-second bursts in the microwave, stirring between each.

It will take a few rounds, but eventually you’ll be able to stir out the last few lumps by hand using the heat from the already-melted almond bark.

• Add some decorations!

This step is optional, but I love adding some sprinkles to make these peppermint patties a bit more festive.

Colorful sanding sugar sparkles when it catches the light, while themed sprinkles are perfect for holidays.

Storing and Freezing Homemade Peppermint Patties

Keep peppermint patties in the refrigerator until serving so they don’t melt or soften too much. 

Store in an airtight container with parchment between each layer. They will keep for up to 2 weeks.

You can also freeze these treats for up to 2 months! Thaw on the counter for a quick treat, or transfer a larger batch to the fridge to soften.

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for making the creamy filling.
• Baking Sheets lined with parchment paper
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

Peppermint Patties Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade York Peppermint Patties (4-Ingredient Recipe)

Make Peppermint Patties from scratch with 4 simple ingredients. Minty and sweet, they’re just like the famous candies — but so much better!

Course Dessert

Cuisine American

Method Mixed

Prep Time 25 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 patties

Calories 433cal

Author Donna Elick

Equipment

• mixing bowl
• electric mixer
• parchment paper
• baking sheet

Ingredients

• 3/4 cup sweetened condensed milk
• 1 1/2 teaspoons peppermint extract
• 4 cups powdered sugar
• 1 pound chocolate almond bark
• sprinkles optional

Instructions

• In a large bowl mix together the sweetened condensed milk and peppermint extract.
• Next using an electric mixer slowly start to mix in your powdered sugar.
• You are looking for a stiff dough that is not sticky.
• Once your dough is formed you can begin to roll your dough into balls and place them on a parchment lined tray.
• Gently flatten the balls down into a thick disc shape.
• Place the tray into the freezer.
• Let the patties freeze for about an hour.
• When you are ready to dip, melt your almond bark in 30 second intervals in the microwave until all melted and smooth.
• Working quickly, dip the peppermint patties into the chocolate.
• Gently shake off any excess or scrape it off the bottom on the side of the bowl.
• Place back onto the parchment paper and immediately top with sprinkles if desired.
• I like to keep these in the fridge until serving to make sure they stay nice and firm.

Notes

You can dip these in white almond bark, milk chocolate or dark chocolate.

You can use melted chocolate chips if you can’t find almond bark or candy melts.

You can make these large like a regular size peppermint patty or a smaller size.

I like to put on some festive sprinkles but these are also great without.

Make sure you freeze these before dipping as they are delicate and can melt fast in the chocolate if not frozen.

Store in the fridge for up for 2 weeks or freezer for 2 months.

Nutrition

Serving: 1 | Calories: 433cal | Carbohydrates: 77g | Protein: 2g | Fat: 12g | Saturated Fat: 12g | Cholesterol: 7mg | Sodium: 36mg | Sugar: 77g | Calcium: 55mg | Iron: 0.1mg

Originally published November 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade York Peppermint Patties (4-Ingredient Recipe) appeared first on The Slow Roasted Italian.

Peppermint Sugar Cookies

Get in the holiday spirit by making a batch of candy cane sugar cookies! They are crisp on the outside, chewy on the inside, and bursting with minty flavor.

They’re also known as peppermint crinkle cookies, thanks to the crinkled and cracked texture created by rolling the dough in powdered sugar before baking.

Even better, each batch makes about 7 dozen cookies — plenty for sharing!

Make a gift bag of holiday treats with these cookies, my classic Peppermint Patties, Peppermint Bark Fudge that’s just the perfect combo of dark chocolate and peppermint, and my peppermint white chocolate Cruffins (croissant muffins!)

Or skip the baking altogether with our Lush Candy Cane Layered Cheesecake!

If you aren’t a fan of peppermint, try my Death by Chocolate Cookies instead. They’re made with four different types of chocolate chips and are perfectly rich and gooey.

Caramel Butterscotch Cookies are a lighter option that’s still bursting with plenty of sweet flavor.

Or, make these Peanut Blossom Cookies with just four ingredients! They’re a holiday staple and incredibly easy to make too.

Ingredient Notes and Substitutions

• Candy Canes – Feel free to substitute another type of peppermint candy or even another flavor! Whatever you use, you’ll need just under a cup of crushed candies.
  
  The size of the candy canes really doesn’t matter either. However, using miniature canes allows you to place whole ones on top of each cookie if you’d like.
  
• Butter – Most baking recipes call for unsalted butter so you have more control over the salt content. If salted butter is all you have on hand, just omit the additional salt.
  
• Eggs – Be sure to pull these out of the refrigerator, along with the butter, at least 30 minutes before starting the recipe.
  
  Room-temperature ingredients result in fluffier cookies. Plus, the eggs will be easier to incorporate.
  
• Sugar – You’ll need granulated sugar to make the peppermint sugar cookie dough and powdered sugar to roll it in before baking.
  
• Vanilla Extract – Adds warmth to the dough and enhances the other flavors. You can replace half with peppermint extract if you want extra minty cookies.
  
• Baking Powder & Baking Soda – Use both to keep your peppermint sugar cookies from falling too flat.

Tips and Tricks to Make Perfect Candy Cane Sugar Cookies

• Crush candy canes in seconds.

A less messy way to crush candy canes is to unwrap them and toss them in a blender or food processor. Pulse them until they are the size you want.

This is also a great way to make “candy cane sugar” to sprinkle into hot cocoa or coffee! Just continue to pulse until they are almost ground into a powder form.

• Make evenly-sized and perfectly round dough balls.

While there’s nothing wrong with using a spoon, cookie scoops keep your fingers clean and guarantee perfectly round treats.

I like to use a small scoop for this peppermint sugar cookie recipe, but feel free to use a larger one if you’d like!

• Don’t bake them too long.

The trick to tender candy cane sugar cookies is to pull them from the oven when they are just slightly underbaked — when the edges are lightly browned but the center is still a little shiny.

This is because the heat from the baking sheets will continue to bake the centers. After they have been on the pan for a minute or two, then you can transfer them to wire racks to finish cooling.

Prep Ahead

• Crush candy canes
• Bring butter and eggs to room temp
• Line baking sheets with parchment
• Preheat oven to 350°F

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Stand Mixer or large mixing bowl with Hand Mixer to make the peppermint sugar cookie dough.
• Food Processor or Rolling Pin for crushing the candy canes.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

Serving Suggestions

I love to snack on these peppermint sugar cookies while sipping a peppermint mocha or a mug of thick, creamy Italian hot chocolate!

Make an extra indulgent treat by sandwiching frosting between two cookies — my classic sugar cookie frosting or this candy cane buttercream would be perfect.

Or for an extra chilly treat, you could scoop out larger dough balls and use the cookies to make ice cream sandwiches.

Storing and Freezing Peppermint Crinkle Cookies

Cookies with candy canes will stay fresh at room temperature for up to a week. Just keep them in a sealed container or storage bag.

This means you can make them ahead of time to have on hand for holiday treats. Or, package them up to send to loved ones!

You can also flash freeze them until firm then store in the freezer for 1-2 months. Thaw peppermint crinkle cookies on the counter until soft.

Peppermint Sugar Cookie FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chewy Peppermint Sugar Cookies + Video

Make Peppermint Sugar Cookies for your holiday celebration! Chewy and soft crinkle cookies have crunchy bits of candy cane in every bite.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 7 Dozen 1 Tablespoon Cookies

Calories 798cal

Author Donna Elick

Equipment

• stand mixer
• rimmed baking sheet
• parchment paper
• cookie scoop
• cooling rack

Ingredients

• 10 candy canes unwrapped
• 2 cups granulated sugar
• 1 cups unsalted butter room temperature
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/4 cups all purpose flour
• 1/2 cup powdered sugar

Instructions

• Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
• Double bag 2 resealable 1 gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.
• In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).
• Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
• Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
• Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 798cal | Carbohydrates: 130g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 298mg | Sugar: 81g | Fiber: 2g | Calcium: 41mg | Iron: 3mg

Originally published December 2012, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chewy Peppermint Sugar Cookies + Video appeared first on The Slow Roasted Italian.

Holy moly is this dessert recipe good! I like to make this for special occasions during the holidays – because look at all the candy cane goodness!

It’s a simple sweet treat and one of my favorite desserts when I’m craving something minty. 

I also like to add candy canes for crunchy toppings, but that’s totally optional for what you want to do.

The creamy filling makes this the perfect dessert – and the best part is that there are a lot of creamy layers to enjoy! 

This is a popular choice in my house during the colder months of the year – and I’ll happily keep the ingredients on hand from the local grocery store when the craving strikes.

Follow the step on the recipe card below to see why this is my family’s favorite treat! 

Layered Dessert

Give yourself a break with this  no bake easy dessert featuring the best of winter flavors: peppermint!

A sweet vanilla cookie crust is topped with creamy cheesecake filling and a fluffy whipped topping, all with that fresh, minty flavor threaded through the entire dessert. 

Peppermint desserts are a top choice for winter holidays, and I have no shortage of recipes for you to choose from! Looking for a different flavor, check out this Cherry Lush Dessert!

Whether it’s white chocolate crockpot candy or chewy sugar crinkle cookies dotted with crushed candy canes, you can wash it all down with a warm mug of cocoa or a peppermint mocha.

Speaking of chocolate, don’t forget to try Peppermint Kiss Cookies or Oreo Candy Bark!

Ingredient Notes and Substitutions

• Golden Oreos – These vanilla-flavored sandwich cookies form a sweet, buttery crust without overwhelming the other flavors in candy cane desserts.
  
  Oreo cookies always make a great crust when it comes to a no bake dessert. 
  
• Cream Cheese – Opt for brick form, as opposed to tubs, and allow it to soften on the counter for at least 30 minutes before starting the recipe.
  
  Softened cream cheese whips up much smoother for a lump-free filling!
  
• Instant Pudding – Be sure it’s an instant mix and not the kind you have to cook on the stove. Otherwise, it won’t set up properly.
  
  This recipe calls for white chocolate-flavored pudding mix, but vanilla, French vanilla, and cheesecake flavors work just as well.
  
  You can easily add a chocolate pudding layer or turn this into a layered chocolate pudding dessert by changing the type of pudding.
   
• Milk – Any kind will do, as long as it’s cold! For a thicker pudding layer, try half & half instead.
  
• Peppermint Extract – Don’t try to substitute regular mint extract. It leans towards spearmint, which will make your dessert taste like toothpaste. Yuck!
  
• Cool Whip – Puts the fluff in lush peppermint desserts! Because this comes frozen, be sure to let it soften in the refrigerator overnight.
  
  In a pinch, you could use a homemade stabilized whipped cream instead. It will only affect the texture of leftovers.

Tips for Making Candy Cane Cheesecake

• Keep the layers separate and distinct.

The easiest way to achieve this is by popping the pan into the freezer as you prepare each layer — especially after adding the crust.

It may not seem like enough time, but just a few minutes in the chilly air will help the crust and each filling set up enough so the next layer doesn’t seep through.

• Get perfectly clean slices with a few simple tricks.

First, line your pan with parchment paper, leaving a bit hanging over each of the longer sides. When the dessert is set, simply lift the entire slab up and out of the pan!

Place on a cutting board, then run a large knife under hot water. Dry thoroughly before pressing the blade straight down through the layers.

The heat from the knife will glide through quickly and easily, creating perfect slices with no fuss. 

For extra clean edges, pop peppermint desserts in the freezer for about 15 minutes before slicing.

• Don’t forget toppings!

Adorn each slice with a mini candy cane, or simply sprinkle extra crushed candies on top. For a more elevated touch, add a tiny sprig of mint leaves. 

Chocolate syrup or hot fudge would be a tasty addition to this candy cane cheesecake dessert as well. 

Let each guest add their own so it doesn’t melt the top layer too soon!

Storing Peppermint Desserts

Candy Cane Lush will keep for 3 to 4 days in the refrigerator, though you’ll lose some of the fluffy texture over time.

Keep well covered or transfer slices to an airtight container for best results.

You can also freeze this layered dessert for up to 1 month! Transfer it to the refrigerator the night before serving, or let it thaw on the counter for 1 hour, so it can soften enough for eating.

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Parchment Paper – Use this to line your baking dish for easier slicing!
• Food processor to pulverize the cookies for the layered dessert crust
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Candy Cane Desserts FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Candy Cane Lush Layered Dessert (Four Layer Recipe)

This no bake Layered Dessert features a Golden Oreo crust, cheesecake filling, and peppermint white chocolate fluff. Perfect for holidays!

Course Dessert

Cuisine American

Method No Bake

Prep Time 30 minutes minutes

chill time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 16

Calories 328cal

Author Donna Elick

Equipment

• 9×13 baking dish
• food processor
• mixing bowl
• electric mixer

Ingredients

• 36 vanilla Oreo cookies
• 6 tablespoons butter melted
• 1 package 8 ounce cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon peppermint extract
• 16 ounces whipped topping 2 8 ounce tubs
• 6.8 ounces white chocolate instant pudding mix 2 3.4 ounce boxes
• 2 1/2 cups cold milk
• 3/4 cup crushed candy canes
• More candy canes for garnish

Instructions

• You can line a 9×13 baking dish with parchment paper to make slicing easier but it is not necessary.
• In your food processor crush all the cookies into crumbs.
• Place the cookies into a large bowl and add the melted butter.
• Stir until well blended.
• Press the cookie crumbs into the bottom of a 9×13 glass baking dish.
• In large bowl using an electric mixer combine the cream cheese, peppermint extract and powdered sugar until smooth.
• Fold in 1 container of whipped topping.
• Gently spread the cream cheese mixture over the cookie mixture.
• In medium bowl, whisk together the dry pudding mixes and milk until combined.
• Add in the crushed candy canes.
• Spread over the cream cheese layer.
• Top with the remaining container of whipped topping.
• Sprinkle more crushed candy canes or whole mini one on top.
• Refrigerate for 4 hours or freeze.
• Slice and serve!

Notes

Store leftovers in the refrigerator for up to 4 days.

Store in freezer covered for up to a month.

Freezing makes the slices prettier just make sure to thaw your cake for an hour before slicing.

Nutrition

Serving: 1 | Calories: 328cal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 641mg | Sugar: 27g | Fiber: 0.5g | Calcium: 76mg | Iron: 1mg

Originally published November 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Candy Cane Lush Layered Dessert (Four Layer Recipe) appeared first on The Slow Roasted Italian.

Peppermint Cheesecake

With all of the cooking and baking that typically happens during the fall and winter months, it’s great to have a few dessert options that don’t require the oven.

It’s especially helpful when they can be made ahead of time, leaving you more time to work on other things… or spend time with loved ones!

So many holiday desserts are super rich and super heavy, but this white chocolate peppermint cheesecake is delightfully refreshing.

There’s Cool Whip in the batter to create a fluffy, creamy effect, plus plenty of peppermint flavor throughout!

My Reese’s Peanut Butter Pie and Chocolate Icebox Pie are two more no bake recipes that are perfect for any holiday dessert table.

Or, if you’re looking for more peppermint desserts, try this scrumptious crockpot candy or a batch of Oreo candy bark. 

And don’t forget more lush peppermint dessert recipes like Candy Cane Lush Dessert & homemade York peppermint patties!

Ingredient Notes and Substitutions

• Oreo Cookies – Just the classic kind will do! Double Stuf has too much filling and will affect the structure of the crust.
  
  You can, however, use Mint Oreos for even more minty flavor!
  
• Cream Cheese & Cool Whip – This combo creates a creamy, fluffy filling that is to die for! Be sure to use full-fat versions of both for this peppermint cheesecake recipe.
  
• Powdered Sugar – Helps thicken and stabilize the creamy filling. If you don’t have any, add 1/3 cup of granulated sugar and 1 teaspoon of cornstarch to a food processor or high-speed blender and blend until powdery, about 2-3 minutes.
  
• White Chocolate Chips – Adds richness to the peppermint cheesecake filling.
  
  Vanilla candy melts are the best substitute, though you may want to reduce the amount of vanilla extract if you use those.
  
• Peppermint Hard Candies – Stock up for the holiday season! Or, make this cheesecake recipe with peppermint candy canes if needed.

Tips and Tricks to Make This Cheesecake Recipe with Peppermint

• Plan ahead so ingredients are at the right temperature.

The cream cheese needs to be softened at room temperature so it’s creamy when mixed.

You’ll also need to thaw the Cool Whip — ideally, in the refrigerator overnight.

If you’re short on time, float the tub in a bowl of cold water for 30-40 minutes, and it should be good to go!

• Scoop the filling into the pan and smooth it over the crust.

Because the whipped topping is so light and fluffy, use a rubber or silicone spatula to transfer it gradually into the pan.

Then, gently press the mixture into the crust so there aren’t any pockets of air, and smooth out the top when you’re done.

• Add extract for a more intense flavor.

Peppermint flavoring is optional since having crushed candies in the filling adds a good amount of flavor already.

However, you can enhance this cheesecake recipe with peppermint extract or flavoring (as much as 1 teaspoon) for an extra burst of minty freshness.

• Brighten it up with food coloring.

This is optional as well. I think the pink color makes this peppermint cheesecake a little more festive, but it can be left white or even darkened to red if you prefer.

Prep Ahead

• Thaw Cool Whip
• Soften cream cheese
• Crush Oreos and peppermint candies

Kitchen Tools You Will Need

• Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the dessert easy and clean.
• Food Processor – Guarantees a perfect crumb for the cookie crust and crushed peppermint candies in seconds.
• Stand Mixer or large mixing bowl with Hand Mixer for making the filling.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Serving Suggestions

There are so many ways to decorate this beauty! I love to sprinkle extra crushed peppermints and white chocolate chips around the border and in the middle (as shown in the photos), but you can use crushed Oreos if you’d like.

Keep in mind that the candies will dissolve in the refrigerator, so add them just before serving.

You could also make a fresh batch of whipped cream and pipe swirls on top of the peppermint cheesecake instead. Or, come up with your favorite combination of all of the above!

Slicing can be a bit messy, but I’ve got the best trick: run a large knife under hot water, then dry it off.

It’ll glide cleanly through the dessert and give you perfect edges — just be sure to wipe it clean between each slice.

Peppermint Cheesecake Recipe FAQ

Storing and Freezing No Bake Peppermint Cheesecake

This dessert takes about 2 hours to fully set, so it may be helpful to make it a day or two before you need it.

Keep covered in the refrigerator and enjoy within 3 to 4 days for best results. 

Or, wrap white chocolate peppermint cheesecake in a layer of plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Peppermint Cheesecake (No Bake Recipe!)

Peppermint Cheesecake is rich, creamy, and utterly refreshing. Make this no bake recipe for an easy holiday dessert that's gorgeous too!

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 433cal

Author Donna Elick

Equipment

• food processor
• springform pan
• mixing bowls

Ingredients

• 14.3 ounces Oreos
• 1/2 cup butter melted
• 8 oz cream cheese softened
• 2 tsp vanilla extract
• 12 ounces Cool Whip
• 1/3 cup powdered sugar
• 1/3 cup candy cane or peppermint candies, smashed
• 3/4 cup white chocolate chips
• 1/4 tsp peppermint extract
• Optional: Two drops of pink food coloring

Instructions

• Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine.

  Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.
• In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar.

  Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed.

  Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt)

  Quickly add and stir to combine melted chocolate into the batter so it doesn’t harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.
• Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.
• Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.

Notes

1. Peppermint flavoring is optional, and I have put in as much as 1 teaspoon, because we like the coolness of the peppermint. But having the crushed peppermint in the filling is nice by itself. I just like the “extra.”
2. Food coloring is optional as well. I like the pink color, but it can be left white, or even made to be red.
3. Make sure cream cheese is at room temperature so it is creamy when mixed. And with whipped cream, be sure to use a rubber spatula to press down into the crust so there aren’t air holes.
4. If using peppermint to garnish, keep in mind, it will slowly dissolve in the refrigerator, so garnish just before serving.

Nutrition

Serving: 1 slice | Calories: 433cal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 282mg | Sugar: 34g | Fiber: 1g | Calcium: 81mg | Iron: 4mg

Originally published November 2020, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peppermint Cheesecake (No Bake Recipe!) appeared first on The Slow Roasted Italian.

This incredibly simple white chocolate peppermint fudge is sweet and scrumptious and will melt in your mouth with every bite.

Candy Cane Fudge 

Peppermint is an essential ingredient during the holiday season, and chocolate fudge is a reliable classic favorite.

Put them together and you’ll get Christmas fudge: sugary, minty goodness that will satisfy any sweet tooth!

This creamy and cool Christmas fudge recipe is so easy to make and can be prepared in minutes.

All you have to do is melt and mix your ingredients, transfer to a pan, and let it set in the refrigerator for a few hours. It’s that simple!

For more candy cane Christmas dessert, my candy cane lush layered dessert is an incredibly delicious no bake recipe!

If you’re a lover of the mint and chocolate combination, try my Mint Chocolate Chip Cookie Dough Bars or Chocolate Mint Oreo Candy Bark next.

For another similar fudge recipe, try my Mint Chocolate Homemade Fudge. Or this sugar cookie fudge that tastes just like your favorite holiday cookies.

Candy cane fudge with cool whip candy makes a sweet pair in a gift bag for your loved ones!

Christmas Fudge Ingredient Notes and Substitutions

• Almond Bark – Almond bark is a chocolate-like confection made with vegetable fats, flavoring, and color.
  
  If desired, you can substitute white chocolate candy melts.
  
• Condensed Milk – Use sweetened condensed milk to give the fudge mixture its rich taste and creamy consistency.
  
• Vanilla Extract – Add a little bit for flavor.
  
• Crushed Peppermint Candies – ¼ cup crushed peppermint candies is roughly 5 standard size candy canes or 11 Starlight mints.
  
  To crush your candy, place the mints in a ziploc bag and crush with a rolling pin to your desired size. 

White Chocolate Peppermint Fudge Tips and Tricks 

• Use A Double Boiler. My recipe calls for a microwave, but if you have a double boiler, it’s another great method for melting the almond bark!
  
  It will melt the bark evenly while also eliminating the hassle of microwaving and stirring in intervals.
  
• Line Your Pan With Parchment. Leave some paper hanging over the edges of the pan.
  
  This will make it easier to lift the fudge from the pan before cutting it, and will also make things less messy.
  
• Cut With A Hot Knife. Using a hot, sharp knife is the best way to get clean edges when cutting fudge.
  
  Dip a knife in boiling water, dry it completely, then press down in one smooth motion.
  
  The metal will retain the heat from the water without affecting the overall texture of the dessert.
  
• Try Other Toppings. Don’t like peppermint? No worries – this fudge recipe can be made with other ingredients.
  
  Give colorful sprinkles, sea salt, chopped nuts, pretzel bits, or mini marshmallows a try!
  
  It’s not quite candy cane fudge without the peppermint, but you’ll still have a delicious chocolatey treat no matter what toppings you choose!

Kitchen Tools You Will Need

• 9×9 Pan lined with parchment paper.
  
• Large, microwave-safe bowl with a handle – I use my 8 cup Pyrex measuring cup for tasks like this. And it’s the best bowl for making and pouring pancakes too.
  
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing your fudge mixture and is easy to clean too! 

Candy Cane Fudge FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Candy Cane Fudge

Candy Cane Fudge is a delicious Christmas treat! This white chocolate peppermint fudge recipe is sweet and minty, a perfect holiday dessert.

Course Dessert

Cuisine American

Method Microwave

Prep Time 15 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 36 pieces

Calories 144cal

Author Donna Elick

Ingredients

• 24 ounces almond bark *See Notes
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup crushed peppermint candies divided *See Notes

Instructions

• Line a 9×9-inch baking pan with parchment paper. Leave some paper hanging over the edges to use when lifting the fudge from the pan.
• Place white bark in a microwave-safe bowl. Cook in 30-second intervals, stirring between each,
• until the bark melts completely.
• To the same bowl, add sweetened condensed milk and vanilla extract; stir to combine. Add in two-thirds of the crushed candy canes, and stir again to combine.
• Pour mixture into the prepared pan. Sprinkle remaining candy canes evenly over the top.
• Transfer pan to the fridge for 3 hours, or until fudge is set and can be cut.

Notes

If desired, substitute regular chocolate melting wafers for white.
1/4 cup crushed peppermint candies is roughly 5 standard size candy canes or 11 Starlight mints.

Nutrition

Serving: 1 | Calories: 144cal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 19mg | Sugar: 20g | Calcium: 31mg | Iron: 0.02mg

Originally published November 2022

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Christmas Candy Cane Fudge appeared first on The Slow Roasted Italian.

Get in the holiday spirit with a big batch of these freshly baked peppermint cookies. They are crisp and minty on the outside and soft and sweet in the center.

This recipe will surely become a cookie swap favorite once everyone gets a taste!

If you have leftover candy canes, bake up some tender crinkle cookies or try your hand at these festive mini cheesecakes.

Not a big fan of mint flavoring? Stick with the classic Peanut Blossoms instead! They are incredibly easy to make, and you only need 4 simple ingredients.

Peppermint Kiss Cookies – Tips and Tricks

• Don’t overbake! Pull the trays out as soon as the edges start to brown. The centers will be the perfect consistency to gently push your chocolate kisses into the center. As the treats cool, the centers and the chocolates will set up just right. 
• Make them gluten free: You can use any gluten free all-purpose flour with this recipe, and they will still turn out delicious!
• Need to make a bigger batch? Simply double or triple all of the ingredients according to the amount you need.
• How to avoid sticky dough: Continue adding flour until the dough is tacky, meaning it doesn’t stick to your fingers when you touch it. 

Flavor Variations

If you’re a mint fanatic, you can increase the amount of peppermint extract to 1 tablespoon.

Another option is to use mint flavored kisses instead of plain chocolate. Or, you can crush up some candy cane to garnish the tops of the peppermint cookies at the end!

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Baking Sheets lined with parchment paper
• 1 Tablespoon Scoop – This not only makes scooping easier, but it guarantees that all of your peppermint kiss cookies are the same size.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

FAQ – Common Recipe Questions 

Can I make the dough ahead of time?

Yes! This recipe calls for the dough to be refrigerated for 2 hours before baking, so you can definitely prepare it in advance.

If you’re doing a lot of baking, you can wrap the dough tightly in plastic and refrigerate it for up to 24 hours as well.

How do I store my peppermint kiss cookies?

These will stay fresh for 2 to 3 weeks when stored in an airtight container. No need to refrigerate them – they are fine on the counter.

How can I ship these to friends and family?

We got this cookie shipping tip from our friend who owns a bakery, and it works very well!

Package them in individual cookie bags and tape them to a piece of cardboard. Wrap the cardboard in bubble wrap, then stack multiple layers of treats in a container to send to your loved ones!

Enjoy!

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Peppermint Kiss Cookies

These peppermint kiss cookies elegantly marry delectable mint and chocolate flavors. Make a batch for a holiday party or leave some out for Santa!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 – 24

Calories 169cal

Author Donna Elick

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar divided
• 12 tablespoons unsalted butter 1-1/2 sticks, softened
• 1/4 cup packed light brown sugar
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 20-24 Hershey’s milk chocolate kisses
• Extra sugar for rolling cookie dough balls in
• Optional garnish: crushed peppermint candy

Instructions

• In a medium mixing bowl, combine flour, baking powder and salt. Place 1/2 cup of granulated sugar in a small bowl. Set aside.
• In another bowl, using an electric mixer, cream the butter, the remaining 3/4 cup granulated sugar and the light brown sugar until light and fluffy.
• Add the egg and both extracts. Mix until combined.
• Add the dry ingredients to wet ingredients. Mix until just combined.
• Lay out plastic wrap on the counter and scoop dough onto plastic wrap. Wrap the plastic around the dough. Place in the refrigerator for 2 hours.
• Preheat the oven to 350°F and line a large baking tray with parchment paper.
• Scoop dough with a 1 -½ tablespoon ice cream scoop. Once the dough is all scooped, roll the dough between your hands to form a ball.
• Toss each dough ball in the sugar until coated. PLace the dough balls onto the prepared tray, 2 inches apart.
• Bake in the preheated oven for about 8-10 minutes
• Remove from the oven, cool on a rack for 2 minutes, then press the Hershey kisses into the center of the cookies.
• Continue to cool on a wire rack to room temperature.
• Garnish with crushed peppermint candy (optional)

Nutrition

Serving: 1 | Calories: 169cal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 55mg | Sugar: 15g | Fiber: 1g | Calcium: 19mg | Iron: 1mg

Originally published November 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Peppermint Kiss Cookies appeared first on The Slow Roasted Italian.