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Make the recipe with us. Step 1. Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides. Step 2. Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms.

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Instructions. Heat the oven to 350°F. Line an 8x8 baking dish with parchment so that the ends hang over the sides of the pan. Coat the parchment and exposed sides of the pan with nonstick spray. To make the shortbread, beat the butter in a stand mixer or with a hand blender until it is creamy.

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Preheat oven to 200°F. Line a cookie sheet with a parchment paper or a silpat mat. Line pretzels on cookie sheet in a single layer then top each pretzel with one square of the Hershey's bar. Bake in preheated oven for 4-5 minutes, just until chocolate is shiny and soft. Remove from oven and sprinkle with crushed candy canes.

Mint Savor Teaks

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Once melted stir in ½ teaspoon of peppermint extract. Pour on top of the semi sweet chocolate layer and spread evenly, tapping the pan lightly on the counter to even it out. Sprinkle the crushed candy cane on top of the white chocolate. Let cool completely for 2-3 hours and once hardened break into pieces.

FileJuniorMintsCandy.jpg Wikimedia Commons

Next, in a large, microwave-safe bowl, melt the chocolate chips and sweetened condensed milk on high speed in 30-second intervals, stirring well between each increment, until melted and combined. Add the salt and the peppermint extract. Stir until well incorporated. Next, add the marshmallows.

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Join the Ghirardelli Community. Show us your #Ghirardelli holiday creations. FOLLOW GHIRARDELLI. Ghirardelli chocolate has been making life a bite better since 1852. Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today!

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Preheat oven to 350°F (177°C). Spray an 11×7-inch baking pan with nonstick spray and set aside. Using an electric handheld or stand mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla, beating until well combined. In a separate bowl, mix together the flour, baking soda, and salt.

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Transfer to a bowl and repeat with remaining candy canes. Set aside in a cool place. Step 5. To coat the cookies, melt chocolate in a metal bowl set over barely simmering water. When smooth, stir in ¼ teaspoon of each extract and the coconut oil. Taste and add more peppermint extract if needed.