Peppermint Shortbread Cookies

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.This recipe is such a cinch to whip together, you guys!

Which is awesome, since the holidays are upon us and no one has any time.

Seriously? All my time is sucked away into never never land. I wake up and it’s practically a new month already, and here we are getting ready for Christmas!? Craziness.

If you’re anything like me, you’re probably already dreaming up your holiday cookies to hand out to neighbors and friends, or looking for a cookie recipe to take to a party or swap. Friends, this couldn’t be an easier recipe for you and it tastes amazing. I know I say that about a lot of recipes, but this truly is and I think you’ll agree.

It starts with Krusteaz Shortbread Cookie Mix, which you can find at any grocery store (I buy mine at Walmart). Simply add butter and peppermint baking chips and you’re good to go. No dough chilling, no measuring ingredients. Simple, fast, wham bam. Bake ’em up and then when they’re cool, decorate them with melted white chocolate and a sprinkling of festive and pepperminty candy cane pieces. Not only do they add a wonderful crunch and coolness to the cookies, but they’re pretty too :)

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.I know you’ll love them as much as my family did, so be sure to visit the Krusteaz website to GET THE RECIPE HERE!

Happy Baking!!

xo, Hayley

Chocolate Peppermint Ganache Pie with Back to Nature

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! I am sooo excited about this Chocolate Peppermint Ganache Pie, you guys.

It is divine.

Crunchy chocolate cookie base. Smooth-as-silk chocolate ganache filling. Crisp and minty peppermint pieces adorn the top. And all together? It’s pure bliss, y’all.

This Chocolate Peppermint Ganache Pie is extra special, too. It’s made with real ingredients (well, except for the candy canes) and the chocolate cookie crust is made with Back to Nature Classic Creme Cookies.

Have you heard of Back to Nature before? For over 50 years they’ve created foods with ingredients inspired by nature to create great-tasting products that are simply delicious, simply good. I know what you’re thinking – cookies? But these cookies are made without high-fructose corn syrup making them a better choice when it comes to cookies, and the perfect choice in making this crust!

Back to Nature Cookies

Chocolate Peppermint Dipped Shortbread CookiesBack to Nature also has a lineup of crackers, nuts, granola and more, including these delicious Shortbread Cookies which contain no high fructose corn syrup or hydrogenated oils and they’re made with organic wheat flour and organic butter, so you can feel good about eating them :) I decided to dip the shortbread cookies in chocolate almond bark and sprinkle them with candy cane pieces for a festive accompaniment to this ultra rich chocolate ganache pie. Cookies and pie? Always a smart choice. Hey, it’s the holidays. I’ve already busted out my fat pants and made amends with elastic waistbands until January 1.

Now can we talk about this pie?! It’s outrageous, people. Made with twelve ounces of semi-sweet chocolate, heavy cream, a splash of vanilla and some butter, it’s pure deliciousness. The candy cane pieces add such a festive pop of color and crunch to this rich and smooth pie, so don’t think about leaving them out! And if you want more peppermint flavor, feel free to add a splash of peppermint extract into the chocolate mixture before pouring it over the crust.

Now who’s hungry?!

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! *adapted from my Double Chocolate Ganache Pie recipe

5.0 from 1 reviews
Chocolate Peppermint Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 12-16
 
This Chocolate Peppermint Ganache Pie is outrageous! Smooth as silk, rich and decadent, it's the perfect holiday dessert to finish any meal.
Ingredients
  • 1 box (12 oz) Back to Nature Classic Creme Cookies
  • 5 Tbsp butter, melted
  • 12 oz (3 pkgs) Baker's Semi-Sweet Chocolate, roughly chopped into small pieces
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • About ½ cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the cookie crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Sprinkle with candy cane pieces. Refrigerate for approx. 2-3 hours or until set before cutting into slices.

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! For more information about Back to Nature products, be sure to visit them on Facebook!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Back to Nature products to create this recipe. All opinions are 100% my own and I was compensated for this post.

 

No-Bake Peppermint Mocha Brownies

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!I am the worst driver in all the land.

Not like the worst at driving, but the worst at driving patiently.

I am the most impatient driver in all the land is more accurate.

And patience? I have none.

Like, whenever I see someone texting and driving, I freak out. I want to scare them so bad to make them not text and drive anymore, so I’m thinking of making a gigantic dummy filled with newspaper or bubble wrap and throwing it in front of their car when they least expect it. That should give ’em a good scare, right?

And when I know they’re texting in front of me, I become a living, breathing devil woman. If the light turns green and there’s any pause no matter how small, I’ll honk at them. If I can tell they’re texting while driving because they break every 15 seconds, I’ll honk at them and flip them off. And bear in mind that none of this is done quietly, as I am usually screaming obscenities and wishing ill on them while driving too.

On a quick two mile jaunt to the store, at least five drivers are called idiots – or worse – by my mouth. I am the road rage driver, and I fully admit to it.

But my least favorite offense while driving? People not pulling up to the line, to the next car, whatever. When there’s a car’s-length space in between cars, it drives me bananas. BANANAS, PEOPLE. I’ll scream and beat my steering wheel and if possible, I’ll swoop in front of them. I want them to get mad – at themselves – for leaving such a huge space that someone swooped in front of them. I want to be that asshole. Because if it teaches someone a lesson on how to not be a crappy driver, then I am willing to be honked at and considered a jerk.

So the moral of the story is, I like driving alone because my road rage is intolerable to other people, and it worries my mom that I honk my horn so much. She thinks I’m going to piss off the wrong person and they’ll pull a gun on me and shoot me through my drivers window, but I say, bring it on, homeboy. Believe me, my road rage is much scarier than any weapon.

Oh, and it should go without saying that while my road rage may be stark-raving mad, it doesn’t mean I’m an unsafe driver. I keep my eyes on the road at all times, am hyper-aware of my surroundings, and never text and drive. I’m just vocal. And if you leave a gigantic, inconvenient-to-everyone-else-sized gap in between your car and the next, chances are I’m going to swoop in to prove you a point. So don’t shoot me :)

Anyway, let’s talk about these No-Bake Peppermint Mocha Brownies. They’re my new favorite treat for the holiday season! Chewy, ultra fudgy and topped with a smooth-as-silk chocolate ganache, they’re the perfect accompaniment to your holiday baking tray or cookie exchange party. I couldn’t get over how fudgy they are!

Best of all, they’re no-bake, which means you can save your oven space for something else. I know how precious oven space is around this time of year 😉

They’ll make you go mad – in a good way!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!*adapted from 100 Best Cookies magazine 2012

5.0 from 1 reviews
No-Bake Peppermint Mocha Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 16
 
These ultra fudgy, super chewy Peppermint Mocha Brownies are perfect for your holiday cookie tray! Sweet and rich, they're also no-bake, saving your oven for something else!
Ingredients
  • ½ cup evaporated milk
  • 1 Tbsp espresso or instant coffee crystals
  • 2 cups semi-sweet chocolate chips, divided
  • 1 cup marshmallow creme
  • 1 (15.25 oz) pkg Oreo cookies, finely crushed into crumbs
  • 1 cup powdered sugar
  • ½ cup heavy whipping cream
  • About 1 cup crushed candy cane pieces
Instructions
  1. Line an 8 or 9-inch pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil lightly with cooking spray and set aside.
  2. In a small saucepan, heat the evaporated milk and espresso over medium-low heat, or until coffee is dissolved. Stir in ONE (1) cup of the semi-sweet chocolate chips and the marshmallow creme. Cook and stir until melted and smooth; remove from heat and pour into a large bowl. Add the cookie crumbs and powdered sugar and stir until combined.
  3. Press into the prepared pan in an even layer, spreading to edges of pan. Set aside.
  4. In a large, microwaveable bowl, combine the remaining semi-sweet chocolate chips and heavy cream and microwave for about 1 minute, stirring until chips are melted. Pour ganache over the bars and spread in an even layer. Top with crushed candy canes and refrigerate for about 1-2 hours or until set. Cut into bars and serve. Store in the fridge up to one week, covered.

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Thick, chewy, super fudgy and irresistible, these No Bake Peppermint Mocha Brownies are to-die for! I think you’ll agree, too!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Have a super sweet day!

xo, Hayley

Chocolate Mint Lush Dessert

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!I hoooooope you guys don’t see me as a one-track pony here with ALLTHELUSHDESSERTS.

In my defense, these lush desserts are downright delicious. And my oven was broken for what felt like eleventy billion years, so there’s that. Thank god it’s since been fixed!

But in the meantime, if you haven’t already, you must give my lush desserts a try. They’re seriously one of the easiest, tastiest desserts you’ll make – and they’re no-bake which is great for this heat we still have.

(Seriously, when will summer end for good? I’m dying over here).

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!And this one is the epitome of refreshing. It’s sweet, creamy, fluffy, and minty, which totally screams summertime to me. It’s light and totally delicious – you guys need to try it!

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!*adapted from the s’mores lush

4.5 from 2 reviews
Chocolate Mint Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This Chocolate Mint Lush is irresistible! It tastes just like grasshopper pie with a delectable Oreo crust.
Ingredients
  • 36 Chocolate Mint Oreos
  • 4 Tbsp butter, melted
  • 1 box (3.4 oz) Chocolate instant pudding mix
  • 1 cup milk
  • 1 tsp mint extract (MINT, not peppermint)
  • 4 cups Cool Whip (about 2 8-oz pkgs), divided
  • About ½ cup Andes mints, chopped
Instructions
  1. Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
  2. Wipe out the bowl and add in the pudding mix, mint extract and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
  3. Spread the remaining Cool Whip over the top of the chocolate mint pudding layer.
  4. Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the mint candy pieces. Cover and refrigerate for at least 6 hours before cutting into slices to serve.

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!I think this one was my favorite lush dessert thus far. It’s so light and fluffy and is packed with that refreshing sweet mint and chocolate flavor I love! It’s so perfect for summertime!

Enjoy!!

xo, Hayley

Mint Oreo Overload Cake

Mint Oreo Overload CakeSoft serve has been a part of my world for my entire life.

Growing up, I’d beg my grandma to relinquish me into the wild and walk up to the nearest Yogurt Delite store with my friends. It sat there loyally in the same shopping center for years, with its black and white checkered floors, completely abandoned lobby, and one strange woman who worked there.

For awhile I didn’t notice the fact that no one ever went there. But then, as I became a more frequent customer, I realized that really, no one went there. It was kind of sad, actually. The Yogurt Delite woman was forever alone, banished to her home in the back of the yogurt shop. She’d emerge when she heard the delightful jingle of bells on the door, only to see the same dorky pre-teen and her gaggle of friends. She would quietly dispense our frozen soft serve and scoop spoonfuls of rainbow sprinkles on top of mine, no matter what flavor I got (okay, it was usually vanilla, swirl, or mint).

Then one day, I noticed someone in there buying something from her. She went into the back to get it and handed it over to him quickly in a brown paper bag. They spoke in low voices, occasionally emphasizing random words while raising their eyebrows in what I can describe as the worst subtlety ever. It dawned on me: perhaps she was running a side business. Like an underground secret business within her facade of a yogurt shop business. From then on, I was kind of suspicious of the Yogurt Delite lady, sitting in the back of the shop behind the empty yogurt cartons, plotting murders or dabbing in international espionage or smuggling arms into the country or something.

Okay, so she probably wasn’t, but hey, it got her more business – I kept coming back hoping to catch her trading a missile to someone in a large paper bag, but it never happened. However, I did get a ton of mint soft serve with sprinkles, and thinking back to that time in my childhood (plus the fact that St. Patty’s Day is approaching) inspired me to create this Mint Oreo Overload Cake!

DSC_0439A

DSC_0447ALast year, I made both an Oreo Overload Cake and a Golden Oreo Overload Cake, both of which were dangerously delicious. A mint one was bound to happen, and this one happens to be perfect for St. Patrick’s Day. Mint + green? Instantly festive — can’t beat that.

And totally, totally delicious.

Both spies and non-spies, please enjoy.

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5.0 from 1 reviews
Mint Oreo Overload Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A thick, two-layer chocolate cake filled with a light and fluffy mint frosting and topped with Mint Oreos! Perfect for St. Patrick's Day or anytime a mint craving strikes you.
Ingredients
  • 1 box chocolate fudge cake mix, plus ingredients on back of box
  • 1 small box chocolate pudding (just the dry mix)
  • 1 (8 oz) pkg. cream cheese, softened to room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 2 tsp mint extract - you want MINT, not peppermint, divided
  • 1 tub Cool Whip, thawed
  • A couple drops green liquid food coloring
  • About 10 Mint Oreos, very finely chopped
  • FOR TOPPING:
  • 1 can chocolate frosting
  • 1 tsp mint extract
  • About 10 Mint Oreos, coarsely chopped
Instructions
  1. Preheat oven to 350* F. Liberally grease two 9" cake pans with cooking spray and set aside. Meanwhile, prepare the cake mix according to package directions; stir the box of dry pudding mix into the cake batter.
  2. Spread the batter evenly among both pans. Bake according to instructions on box, until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 20 minutes in the pan, then very carefully invert onto a wire rack to cool completely.
  3. In a large bowl, beat together the cream cheese, sugar, vanilla extract, mint extract and green food coloring with an electric mixer, beating until smooth for about 2 minutes. Fold in the Cool Whip until the mixture is uniform and combined. Lastly, fold in the very finely crushed Mint Oreos.
  4. Place a cake layer on a plate, flat side up. Top with the whipped mint filling - this will be a HUGE pile of mint filling, but you will use all of it! You want a nice, thick layer. Using an offset spatula, spread it out to the edges so it's a thick layer. Carefully top with the remaining cake layer, flat side down. Allow the cake to set in the fridge for about 15 minutes.
  5. Remove the cap and foil from the can of frosting and microwave for about 20 seconds, stirring until smooth and pourable but not super melty. Stir in the mint extract to combine.
  6. Pour the melted chocolate mint frosting mixture on top of the cake, allowing it to drip down the sides. Immediately top the cake with the chopped Mint Oreos. Serve immediately, or store leftovers in the fridge, covered, for about 2-3 days.

DSC_0462A

DSC_0468AI love this light and fluffy mint whipped filling! It’s so delicious and creamy, thanks to the tang of the cream cheese and the lightness of the Cool Whip. Combined with the rich, moist chocolate cake layers and the crunch of the Mint Oreos, this cake is a dreamy one you’ll love!

Mint Oreo Overload CakeHave a sweet day!!

xo, Hayley

Peppermint Crunch Pretzels

Peppermint Crunch PretzelsYou guys.

These pretzels are everything. And I know I throw around “everything” a lot, but duuude. These are forrealsies ev.er.y.thing.

DSC_1559AI, for one, am a huuuuuge peppermint fiend. The second Target breaks out the Peppermint Kisses, I’m buying five bags and polishing them off like it’s my day job.

And while cleaning out all the peppermint goodies at Target, I happened upon a bag of peppermint pretzels. But unfortunately, those pretzels are a huuuuuge letdown, much like glitter nail polish and this season of American Horror Story. They claim they’re peppermint pretzels, but there only minimally dusted with a vaguely-minty peppermint powder. Low blow, bro. Where’s my peppermint?!

DSC_1557AThese pretzels, however, are not chintzy with the peppermint. They’re loaded with the stuff: both peppermint chips and crushed candy canes. And they’re double-coated in chocolate for an extra special treat. Plus, the sweet-and-salty flavor combo is just out of control, people. Just don’t be mad at me when you polish off an entire batch before the opening credits begin rolling for the latest Freak Show episode [which, by the way, I’m still so bitter that Twisty’s gone!]

Now who’s ready for the best snack ever?!

DSC_1562A

5.0 from 1 reviews
Peppermint Crunch Pretzels
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 6
 
Sweet and salty, these Peppermint Crunch Pretzels are heavy on the peppermint and deliciousness! Topped with peppermint chips and crushed candy cane, and coated in two types of chocolate, they are as addictive as they are scrumptious!
Ingredients
  • 1 bag Pretzel Thins (regular flavor)
  • 1 pkg Chocolate CandiQuik
  • ¼ pkg Vanilla CandiQuik
  • 1 & ½ cups Andes Peppermint Chips
  • 1 cup crushed candy cane pieces
Instructions
  1. Line a baking sheet with foil or a silicone liner and set aside. Melt the Chocolate CandiQuik according to package directions, or until smooth & melted.
  2. Dip each pretzel thin into the chocolate, allowing excess to drip off. Return the pretzel to the baking sheet and repeat with remaining pretzels. Allow the chocolate to set.
  3. Once the chocolate shell has set, melt the Vanilla CandiQuik according to package directions, or until smooth & melted. Once melted, pour the mixture into a squeeze bottle or a disposable piping bag with the tip snipped off. Pipe the white chocolate liberally all over the pretzels. Immediately sprinkle with the peppermint chips and crushed candy canes.
  4. Allow the pretzels to set before breaking apart (if needed) and serving. Store leftovers airtight.

DSC_1564AIf you’re more of a creme de menthe fan, these would be equally badass with regular Andes Mint Chips and a melty green drizzle instead… but I just love the red pop of color and the buttery, minty flavor of peppermint with the pretzels. So divine!

Have a sweet Sunday!

xo, Hayley

Love Peppermint? Check out these other super-fresh recipes! 

PeppermintBarkCupsPeppermint Bark Cheesecake Cookie Cups

peppermint7layer Peppermint Seven Layer Bars

whitechocpeppermintWhite Chocolate Peppermint Cookies

Peppermint Bark Nilla Bites & Turtle Ritzwiches: Host A Cookie Swap with Nabisco!

Cookie ExchangeHoliday season is officially HERE and with all the craziness, it’s easy to let it slip by you without even realizing it!

One day you’re having a work party, the next your kid’s class is putting on a craft fair. Then there’s that make-your-own-kahlua event on Saturday, a cookie exchange on Sunday, and by the time you blink, it’s Christmas. I feel your pain. And when it comes to cookie exchanges, it’s easy to get a little flustered. What if someone else brings what you are? What should you even make? Do you even have time to bake something?! But before you get your mistletoe in a bunch, hear me out!

The friendly folks at NABISCO and I have teamed up to ease your cookie swap qualms with these fantastic, EASY recipes featuring two of their most popular products: Nilla Wafers and Ritz Crackers! Because these are SO simple to whip up, no one will know that the most difficult part of these recipes was preheating the oven :) And because the ingredients are easy-peasy, you can make as many or as little as you need to — though I definitely err on the side of caution myself and always make a full batch (that, and I’m notorious for snacking while baking!)

Peppermint Bark BitesFirst up: Peppermint Bark Nilla Bites! Nilla Wafers are so delicious on their own, but when sandwiched around a peppermint bark candy, they become simply irresistible! The vanilla and peppermint are such a winning flavor duo, and then I went and coated everything in a luscious white-and-milk chocolate marbled mixture for a little flair and added scrumptiousness.

Turtle RitzwichesAnd last but not least, Turtle Ritzwiches! These taste just like turtle candies but without all the fuss. The secret? Chocolate-caramel candies nestled in between two buttery Ritz crackers, smothered with chocolate and then garnished with a single pecan and a drizzle of caramel. No need to break out the candy thermometer for this one (thank goodness, because candy thermometers frighten me deeply).

I LOVE that no one will know my holiday cookie shortcuts when I bring a heaping platter of these scrumptious cookie options! Using NABISCO products as the base for your recipes will not only be an awesome time-saver, but you know they’ll taste delicious since they start with NABISCO favorites like Honey Maid, Oreo, Ritz, Nilla Wafers, and many more!

So… are you ready to impress Santa with these treats or what?!

Peppermint Bark Nilla Bites & Turtle Ritzwiches: Host A Cookie Swap with Nabisco!
Recipe Type: Cookies
Author: Hayley Parker, The Domestic Rebel
Prep time: 20 mins
Total time: 20 mins
Sweet and minty Peppermint Bark Nilla Bites and rich and gooey Turtle Ritzwiches make for easy and impressive holiday cookie exchange options. Simply melt candies in between each NABISCO cookie or cracker, coat in chocolate, garnish, and voila! The hardest part is trying not to eat them all yourself!
Ingredients

  • FOR TURTLE RITZWICHES:
  • Ritz Crackers
  • Chocolate Caramel Candies (like Rolos)
  • Pecan Halves
  • Chocolate Bark (like CandiQuik)
  • Caramel Sauce
  • FOR PEPPERMINT BARK NILLA BITES:
  • Nilla Wafers
  • Peppermint Bark Candies (like Dove Simple Pleasures)
  • Vanilla Chocolate Bark (like CandiQuik)
  • Crushed Candy Canes
Instructions

  1. FOR TURTLE RITZWICHES:
  2. Line a baking sheet with a silicone liner while you preheat your oven to 300 degrees F. Lay out a single layer of Ritz Crackers. Top each Ritz Cracker with a single, unwrapped chocolate-caramel candy.
  3. Bake the crackers for approx. 3-4 minutes or until the candies are shiny and glossy. Immediately top each candy with another Ritz Cracker. Allow them to cool completely. Once cooled, dip them into the melted chocolate CandiQuik. Top each cookie with a single pecan half and drizzle with caramel sauce. Serve!
  4. FOR PEPPERMINT BARK NILLA BITES:
  5. Preheat oven to 300 degrees F. Line a baking sheet with a silicone liner. Lay the Nilla Wafers evenly in a single layer onto the sheet, flat side UP. Top each Nilla Wafer with a single, unwrapped peppermint bark candy.
  6. Bake the cookies for approx. 3-4 minutes or until the tops are shiny and glossy. Remove from the oven and immediately top with another Nilla Wafer, rounded side UP. Gently press down to adhere. Allow the cookies to cool completely.
  7. Dip the cooled cookies into the Vanilla CandiQuik, covering them completely. If the chocolate from the inside of the Nilla Wafer cookies seeps into the vanilla CandiQuik, all the better for a swirled, marbled pattern. Place the chocolate-dipped cookies back onto the sheet and immediately sprinkle with crushed candy canes. Serve!
3.2.2802

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DSC_1350AThese fantastic cookies could not be simpler to make! As you may have noticed, there are no measurements on any of these recipes so you can choose to make as many or as little as you’d like! Easy, affordable, and oh-so-scrumptious, I guarantee these will fly off the cookie banquet table in no time!

For more awesome holiday baking and savory recipes, be sure to visit NABISCO’s Pinterest boards which feature easy and delicious holiday goodies featuring your favorite NABISCO brand products! (My favorite is, of course, the Holiday Cookie Swap Board, but there are other scrumptious boards too!). While there, you can also enter the NABISCO Holiday Sweepstakes for your chance to win $10,000! One prize will be awarded every week between 12/1 and 12/30, so you have plenty of chances to win by pinning your holiday party ideas to NABISCO! Just visit their PINTEREST page for more info!

You can also follow #NabiscoHolidayParties for more great ideas! :)

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with NABISCO products free of charge to create recipes for this campaign. As always, all opinions and views expressed are 100% my own.

This is a sponsored conversation written by me on behalf of NABISCO. The opinions and text are all mine.

Peppermint Bark Cheesecake Cookie Cups

PeppermintBarkCupsPeppermint is probably one of my favorite dessert flavors, besides bubblegum of course.

Around this time, I think my happiness level peaks to an all-time high. Christmas music, peppermint-candy-everything, sparkly trees and ornaments, and the irresistible urge to purchase everything in sight to positively spoil my family and friends.

Yep, I’m a true winter girl alright!

These cookie cups came to me after a Cheesecake Factory FAIL. After a day of shopping until my arms fell off, I decided to reward my job well done with a thick, fat slice of Peppermint Cheesecake from the eponymous restaurant. After all, they’re a factory of friggin’ cheesecake… only to be terribly informed that they don’t have peppermint cheesecake until after Thanksgiving.

What kind of injustice is this? How can we as a society accept this nonsense? Peppermint comes after Thanksgiving? Oh HELL NAH.

So I was like “I’ll show you!” and got all sassy and drove to Target to pick up my ingredients in a huff. Target, meanwhile, had just received the peppermint memo and hadn’t even finished unloading their candy when I was all up in their faces digging through boxes of Peppermint Hershey Kisses. I’m sure they love obnoxious people like me.

But alas, these Peppermint Bark Cheesecake Cookie Cups were born and ohmahgawwwd, y’all, they’ll rule your face now until January 1st, where peppermint goes to die in our cruel, peppermint-judgmental society. So EAT UP!!

DSC_1220A*slightly adapted from my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting Recipe

5.0 from 1 reviews
Peppermint Bark Cheesecake Cookie Cups
Author: 
Recipe type: Cookies, Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Frosty-cold peppermint cheesecake sits atop a chocolate cookie cup with a hidden peppermint bark surprise inside. These are positively irresistible!
Ingredients
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & ¼ cups chocolate cake mix
  • 1 & ¼ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • 24 Hershey's Peppermint Kisses, unwrapped
  • FOR CHEESECAKE FROSTING:
  • ½ cup (1 stick) butter, softened
  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • ½-1 tsp peppermint extract (to suit your tastes)
  • About 3 cups powdered sugar
  • Crushed candy canes, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer, beat together the butter, brown sugar and white sugar until creamy. Stir in egg and vanilla. Lastly, beat in the dry cake mix, flour, baking soda and salt until a soft dough comes together.
  2. Drop heaping Tablespoonfuls of dough into each muffin cavity using a cookie dough scoop. Flatten the dough slightly with your fingers. Bake for approx. 12-15 minutes or until the tops appear set and are slightly sunken in. Immediately upon removing from the oven, nestle a peppermint kiss candy in the center of each cup. Cool for about 15 minutes in the pan, then gently release them by running a knife along the outer edge and popping them out. If they resist at the 15 minute mark, allow them to cool a little longer in the pan. Cool the cups on a wire rack completely.
  3. Clean out your stand mixer bowl and paddle attachment. To make your cheesecake frosting, beat together the butter, cream cheese, vanilla and peppermint extract until combined. Add in powdered sugar, about a cup at a time, until frosting is thick but fluffy. If the cheesecake frosting it too thick, stream in a little bit of milk to help thin it out some.
  4. Pipe the cheesecake frosting onto the cookie cups, then immediately garnish with crushed candy cane pieces. Serve immediately, or store leftovers covered in the fridge.

DSC_1222ACool, refreshing and piled high with a luscious, creamy peppermint cheesecake, these fantastic cups scream wintertime! I love the secret gooey peppermint bark surprise nestled within each soft and buttery chocolate cookie cup, and I know you will too! For an added festive touch, consider garnishing each cookie cup with a sliver of a peppermint bark piece, or top with chopped peppermint marshmallows for a hot-cocoa-inspired twist!

Have a fantastical day!

xo, Hayley

Chocolate Mint Oreo Cookie Cups

chocoreocookiecupsMint is one of those love-it or hate-it flavors, and I happen to love it.

Peppermints are my jam, yo.  Whenever we go out to eat and the place has a bowl of mints by the cash register, I always ask my family member to each grab a handful and hand them off to me so I can snack on them.  It’s rare to see me without Altoids on my person or gum in my mouth.  And when Christmastime rolls around, I cannot be seen without something peppermint.  I’m obsessed.

But Christmastime aside, I love mint in the summer.  Nothing sounds more refreshing to me than a drippy, super frosty mint chip ice cream cone.  Maybe it’s the nostalgia of childhood summers, but something about that chilly, neon green ice cream with shavings of chocolate hits the spot.

So while shopping a couple days ago, I stumbled upon the cookie aisle (okay, not “stumbled” — I was purposely there and spend the bulk of my shopping time staring at the cookies and snack cakes) and found some Mint Oreos — I knew I had to do something with them.  That creamy mint filling had to be inside of another cookie… so I made these Chocolate Mint Oreo Cookie Cups.  Much like my nostalgic love for mint chip ice cream, these definitely hit the spot.

DSC_0886AOnward to eating, my mint friends!

5.0 from 1 reviews
Chocolate Mint Oreo Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These mint cookie cups are filled with Mint Oreos and are topped with Mint M&M's for a fun treat.
Ingredients
  • 1 box chocolate cake mix
  • 2 eggs
  • ½ cup oil
  • 1 tsp mint extract
  • 9 Mint Oreos
  • ½ pkg Mint M&M's
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 9 cavities in a standard muffin tin; set aside. Meanwhile, in a large bowl, combine the cake mix, eggs, oil and mint extract and blend until soft.
  2. Take a cookie dough scoop and drop a rounded Tablespoon of dough into the bottom of each greased muffin cup. Press a Mint Oreo into the cookie cup, then top with another rounded Tablespoonful of dough. Use your fingers to tuck the cookie dough around the Oreo to seal it in a cup shape. Top with Mint M&M's.
  3. Bake for approx. 20-25 minutes or until centers appear set and edges are lightly browned. Cool for about 15 minutes in the cups before very gently removing them by running a butter knife around the edges. Cool completely. Serve with mint ice cream if you'd like!

DSC_0888AI love how refreshing yet indulgent these cookie cups are!  The fudgy chocolate cookie surrounding the softened Oreo and the crunch of the M&M’s makes eating these an experience in itself.  If mint isn’t your thing, substitute the mint Oreos with peanut butter or berry ones and swap out the M&M’s for something similar!

Have a delicious day!

xo, Hayley

 

 

 

Thin Mint Cookie Bars

thinmintcookiebarsWhen Girl Scout season comes around, it takes all of my willpower, strength, courage, and inner peace to avoid Girl Scout cookies.  It’s a serious kinda avoidance.

I try to tell myself they’ll give me the Bubonic plague or something if I eat them which usually deters me for a good .45946 seconds before I finally take my chances with the plague and shovel them in at a disgustingly fast pace.

I’m particularly prone to Samoas, which are my end-all, be-all favorite.  So when I see the purple box chilling on my counter, looking all sassy and flirty and nonchalant, it takes every inch of courage not to eat the coconut-scented cardboard as well.  And the serving sizes are a freakin’ joke, man.  Come on, Girl Scouts of America.  TWO COOKIES?  Are you kidding me?  Have you eaten a Samoas cookie before?  Because one becomes three which becomes the entire serving size and then has you scratching your face and digging for coins in the couch cushions so you can race up to the store to buy more.

DSC_0501AHowever, while Samoas may be my top pick, Thin Mints are not far behind in the rat race.  There’s something so irresistible about those cookies — perhaps the satisfying crunch of the crispy chocolate wafer, or the smooth, refreshing coating of the chocolate mint outer shell?  Either way, I flip for ’em and can do some seriously embarrassing damage on a box of those, too.

So instead of my usual cookie-in-face shoveling routine, I decided to put them to good use in a way that’s more pleasant to the eyes than watching me Chubby Bunny eighteen Thin Mints.  I mixed crushed Thin Mint cookies with Andes mint chips and peppermint patties for a truly outrageously minty bar for only the most die-hard mint-lovers around.  The result is AWESOME, and I know you won’t be able to resist them!  And the fact that they come together in seconds is quite dangerous, so don’t say I didn’t warn you!

DSC_0503A

4.7 from 3 reviews
Thin Mint Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
If you love mint + chocolate, this bar is for you! Crushed Thin Mint cookies, chopped Andes mint bits and peppermint patties are loaded inside of gooey, chewy chocolate chip bars for an irresistible treat!
Ingredients
  • 2 pkgs refrigerated chocolate chip cookie dough, at room temperature
  • 25 peppermint patties, unwrapped
  • About 10-15 Thin Mint cookies, coarsely chopped
  • About ¾ cup Andes Mint baking chips
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. Press ONE package of the cookie dough evenly along the entire bottom of the prepared pan. Arrange the 25 peppermint patties over the top of the dough -- five rows by five. Immediately top with the crushed Thin Mint cookies and sprinkle evenly with the Andes mint chips.
  3. Rip off pieces of the second package of cookie dough and press them gently to flatten them in the palm of your hand. Arrange the dough pieces over the minty center as best as you can, trying to cover the minty center completely with dough (it's okay if you have small pockets peeking through, but try to cover it completely as best as you can).
  4. Bake the bars for approx. 25-30 minutes or until the top is golden brown and mostly set -- the center may jiggle only slightly, but it'll firm up as it cools. Do not over-bake. Allow the bars to cool completely to room temperature before cutting into squares.

DSC_0506ADon’t waste your $$ on the real-deal Thin Mints for this recipe!  Instead, swap them out with their cheaper grocery store doppelganger which is often found by brands like Keebler or store brands like Great Value (Walmart’s brand).  They have virtually the same taste but a huge difference in price — plus, since you’ll be crumbling them up and along with buttery Andes mints and luscious peppermint patties, you won’t need to splurge on fancy cookies since you’ll already be eating a seriously droolworthy ‘fancy’ mint bar!

And these would be perfect for St. Patty’s Day!  Just a friendly suggestion :)

Have a fantastical day!!

xo, Hayley

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