Hydraliquid Choc'mint

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Cool cookies for just 2 minutes on the baking sheet. Press 1 Andes chocolate mint into the top of each warm cookie. Let the chocolate sit for 5 minutes, and then use a knife, icing spatula, or toothpick to gently swirl/spread the melted chocolate. Transfer "frosted" cookies to a cooling rack to cool completely.

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Instructions. Preheat the oven to 350°F and line a baking sheet with parchment. In a large bowl, cream together butter, sugar, and brown sugar until smooth and fluffy. Add eggs and vanilla and beat until combined. Combine the flour, cocoa powder, baking soda, and salt.

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Line the bottom and sides of a 9×13-inch baking pan * with parchment paper, leaving an overhang on all sides. Set aside. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition.

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Step 14. Top the white chocolate fudge with crushed peppermints. Press the peppermints into the fudge with your fingers, so the mints will stay put. Adding the white chocolate fudge layer. Step 15. Let the fudge sit for several hours to firm up, then pull the fudge out of the pan using the parchment paper handles.

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16. Andes Mint Cake. Andes Mints are chocolate candies filled with a minty layer in the middle. That filling can be more like chocolate, or it can be gooey, kind of like an After Eight. This cake looks just like one big Andes Mint, with its layers of dark chocolate cake and bright, fresh minty frosting.

The Perfect Mint Chocolate Cake (Super Easy Recipe)

With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Take the bowl out of the mixer. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined.

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Creme de Menthe Squares. This layered bar hits all the sweet spots: It's airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. —Marilyn Blankschien, Clintonville, Wisconsin.

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Instructions. Preheat oven to 350F (175C) and grease and flour three 8" (23cm) round pans and line the bottoms with parchment paper. Set aside. In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well combined.

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Preheat oven to 350 degrees F. In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated. Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about ¼ cup for pressing into the tops of the rolled.

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Remove mold from the fridge, spoon the mint/chocolate filling into the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted milk chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm.

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Kat G. Everyone needs a good chocolate peppermint bark recipe in their repertoire. This easy recipe is easy to throw together with just semisweet chocolate, canola oil, peppermint extract, white chocolate, and crushed peppermint candies. 20 Easy Christmas Candies You Can Make With 5 Ingredients or Less. 26 of 33.

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Hidden Mint Morsels take this concept a step further by concealing a pocket of smooth mint chocolate inside each cookie. The surprise element adds an exciting twist to the traditional chocolate chip cookie, creating a burst of minty freshness with every bite. The enduring appeal of mint and chocolate lies in the harmony of contrasting flavors.

Hydraliquid Choc'mint

2. Fully submerge mint in chocolate. If the chocolate is too shallow, using a spoon to spoon chocolate over the top. 3. Pull out the mint, that is now covered in that sweet, sweet, melty chocolate, with a fork. Hit the side of the measuring cup with the fork, to shake off extra chocolate. 4.

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Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes. Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

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Take a spatula or spoon and gently spread the chocolate out to 3-5mm thick or until desired thickness. Sprinkle over the remaining chopped mint. Step four: Transfer to the refrigerator and set for 30 minutes - 1 hour or until chocolate has completely hardened. Cut bark into shards with a sharp knife. Serve and enjoy!

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Preheat oven to 350 degrees Fahrenheit. Line a 9x13 inch baking dish with parchment paper or non-stick aluminum foil. Set aside. In a small bowl, stir together the cookie crumbs and the melted butter until combined. Press mixture into the bottom of the prepared baking dish using your hands or the bottom of a glass.