FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

PEPPERMINT SQUARES

 

Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Makes 1 dozen squares.

INGREDIENTS

• 10 graham crackers, crushed
• 1 cup (2 sticks) butter, softened
• 1/2 cup finely chopped walnuts
• 1½ cups confectioners' sugar
• 3 Eggs
• 12 ounces milk chocolate or dark chocolate candy bar or bark, melted
• 2 cups heavy whipping cream
• 1/2 cup ground peppermint candy
• • 1 cup chopped walnuts
Coarsely ground peppermint candy
 

DIRECTIONS

This recipe requires 24 hours freezer time.

Mix the graham cracker crumbs, 1/2 cup of the butter and 1/2 cup walnuts in a bowl. Press over the bottom of a 9xl3-inch dish, or use a smaller dish for a thicker crust. Beat the confectioners' sugar with the remaining 1/2 cup butter in a mixing bowl until creamy. Add the eggs and beat until blended. Mix in the melted chocolate and pour over the prepared layer. Beat the cream in a mixing bowl until soft peaks form. Fold in 1/2 cup ground peppermint and 1 cup walnuts. Spread over the prepared layers. Sprinkle with coarsely ground peppermint. Freeze, covered, for 24 hours. Cut into squares and place in an airtight container. Freeze until serving time. Remove from the freezer a few minutes before serving. Substitute whipped topping for the whipped cream, if desired.

If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg substitute.
 

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages