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Instructions. In a large bowl or the bowl of a stand mixer, mix the gelatin into ½ cup of the cold water. Let the gelatin sit and dissolve while you cook the other ingredients. Prepare a 9×9 or 8×8 baking dish by lining with plastic wrap and spraying lightly with cooking spray, then dusting with powdered sugar.
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Melt vanilla chips in large saucepan over low heat, stirring until smooth.*. 2. Remove saucepan from heat; stir in frosting and peppermint extract. Spread in buttered foil-lined pan. 3. Drop food color over fudge. Pull knife through mixture to marble. Sprinkle with crushed candy; press lightly. Refrigerate about 1 hour or until firm.
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It is also important that you do this step quickly so the almond bark doesn't harden. Melt the chocolate for 30 seconds in the microwave, then stir. If needed, melt for 15 more seconds. Swirl the chocolate carefully in the almond bark. Drizzle the chocolate on the almond bark then take a knife and swirl it around.
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Take a toothpick or a knife and swirl the two together. Cover and place the chocolate peppermint swirled brownies into the fridge for 30-45 minutes to allow the peppermint and chocolate to set. When ready to cut, remove the brownies and allow them to sit out at room temperature for about 15 minutes.
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Line a 9 inch pan with aluminum foil and spray with cooking spray. Set aside. In a medium saucepan, melt the white baking chips over medium low heat and stir until smooth. Stir in peppermint extract, vanilla frosting and 1/4 cup crushed peppermint candies. Drop the red food coloring randomly on the top of the fudge and swirl with a knife.
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In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half. Shape each piece of dough on generously floured surface into rope, 12 inches long.
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Add the remaining 1/4 cup of butter to the bowl and stir. The cold butter will melt into the brown butter and help cool it down. Add the butter mixture to a bowl. Add brown sugar and white sugar and use a stand mixer or hand mixer to combine until lighter and fluffy, about 3-4 minutes. Add the egg + egg yolk and vanilla and mix until fully.
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Turn off mixer, remove bowl. Gently stir in peppermint extract to taste. Working quickly but gently, divide the meringue into three bowls. Dye one red, and another green, leaving the third bowl white. Fit one extra large pastry bag with a large coupler set and tip of your choice - I used used a 4B, large star tip.
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Instructions. Preheat oven to 325°F (170°C). In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each.
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Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm. 3 Preheat oven to 375°F. Slice log into 1/4-inch thick slices. Place on greased baking sheets. 4 Bake 8 to 10 minutes or until cookies are set.
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In a medium saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn't touch the bottom. Cook the mixture without stirring until reaches 240° F.
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Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form.
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Step 2. Make the brownies: Position a rack in the middle of the oven and preheat to 350 degrees. Grease an 8-inch square cake pan with nonstick cooking spray or softened butter. Line the bottom.
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Directions. Line a 13x9-in. pan with foil and grease the foil with butter; set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally.
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Bake for 30 to 35 minutes, rotating the pan at the halfway point. At the 25 minute mark, sprinkle the remaining 1/3 cup of candy over the top of the brownies. The brownies are ready when a cake tester inserted into the brownie—not the swirl—comes out with a few moist crumbs—do not over bake.
