The Crafty Working Mom

Ingredients

• 1 – 14 oz. can sweetened condensed milk
• 1 Tb. butter + extra for buttering the dish
• 1 lb. dark chocolate chips/chunks
• 1/4 tsp. salt
• 1/4 tsp. peppermint extract
• 1 tsp. vanilla extract
• 1 cup Andes Peppermint Chunks

Instructions

1. Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
2. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water.
3. Pour the condensed milk and butter in the bowl and heat.
4. Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens–about 5 minutes.
5. The mixture should thicken to a THICK cake batter consistency–almost too thick to pour.
6. Add both extracts and mix well.
7. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
8. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
9. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Notes

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup buttermilk
• 1 1 ounce bottle (2 tablespoons) red food coloring
• 1 recipe Peppermint and Cream Cheese Filling
• Striped round peppermint candies, finely chopped (optional)

Instructions

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
3. Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.

Notes

Ingredients

• 2 3 ounce packages cream cheese, softened
• 3 tablespoons butter, softened
• 1/2 teaspoon peppermint extract
• 3 cups powdered sugar
• Milk

Instructions

1. In a large bowl combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.

Notes