Peppermint Brownie Batter Truffles

It’s Christmas cookie crunch time! That’s where my easy Peppermint Brownie Batter Truffles step in. With just 4 days until Santa comes to town, I know many of us are in high gear trying to get everything done. The shopping, wrapping, cleaning and cooking are just part of the Christmas experience. However; sometimes there just isn’t enough time and energy to go around when trying to fit all of it in along with those year-end work schedules and holiday parties. I personally have been just trying to stay afloat after returning from a wedding in Mexico last week. But, a year without Christmas cookies wouldn’t be festive at all.

This recipe is the perfect solution for those of us who are pressed for time but want to make their cookie contributions. Peppermint Brownie Batter Truffles are rich in flavor and the no-bake recipe requires all of 15 minutes of hands-on prep. It’s not quite a cookie but, it certainly qualifies as a Christmas dessert (and the recipients will be all but too happy for these delectable bites!).

Two years ago I shared a recipe for Dark Chocolate Raspberry Cake Batter Truffles. They are an absolute favorite of mine and I continue to make them for many occasions. But, it was time for a change up. I used the same basic recipe for today’s iteration and it proved to be another delicious variation.  Enjoy the candy cane crunch, the deep dark chocolate flavor and the cool hint of mint.

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…all for the love of the dish

Missy

**hotels.com Destination of the Day:  Top All Inclusive Resorts: #5. Le Blanc Spa Resort All Inclusive – Cancun, MX
Peppermint Brownie Batter Truffles

Prep Time: 15 minutes

Total Time: 55 minutes

Yield: 12 truffles

Ingredients

  • cup of brownie batter mix (just the dry mix)
  • ½ cup all purpose flour
  • ½ cup sugar
  • ½ cup butter, melted
  • 2 Tbsp milk
  • ¼ tsp mint extract
  • 1 bag of dark chocolate chips, melted
  • 2 candy canes, crushed into small pieces

Instructions

  1. Mix the dry ingredients together in a bowl.
  2. Add the melted butter, milk, and mint extract. Mix using a wooden spoon and stir until it forms a dough-like consistency. It may still be a bit flakey but that is ok. If you think it is still too dry, add another tbsp. of milk.
  3. Using your hands form and roll out balls of dough. It should make 12-15. Lay them out on a parchment lined baking sheet. Once done, put them in the fridge to cool for 30 minutes.
  4. Melt the chocolate chips. I like to do it on 20 second increments and continue to stir between each set.
  5. Once the dough balls have sat for 30 minutes and the chocolate is melted dip each truffle and turn until completely coated. Place the truffle back on the parchment paper.
  6. Top with crushed candy cane pieces.
  7. Last step is to let them cool again for 20 minutes in the fridge. Then you’re ready to put out the cookie plates!
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