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Ingredients
- 1/2 cup butter
- 2 (1-ounce) squares unsweetened chocolate
- 1 (10-ounce) package crème de menthe baking morsels (such as Andes)
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- Parchment paper
- 2 tablespoons shortening
- 5 (2-ounce) chocolate candy coating squares
- 31 (4-inch) white craft sticks
- 4 (2-ounce) vanilla candy coating squares
- Crushed peppermint candies
Details
Servings 31
Preparation time 80mins
Cooking time 110mins
Preparation
Step 1
Preheat oven to 350. Combine butter, unsweetened chocolate, and 1 cup baking chips in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat; add sugar, eggs, and vanilla, beating until smooth.
Combine flour and salt; stir into chocolate mixture until blended. Stir in remaining baking morsels.
Pour batter into a lightly greased 8-inch square pan. Bake at 350 for 32 minutes. Cool completely in pan on a wire rack.
Scoop out balls from cooked brownie pan using a 2-tablespoon scoop. Gently reshape into smooth balls; place on a large baking sheet lined with parchment paper. Chill 30 minutes.
Place shortening and chocolate candy coating in a 2-cup glass measuring cup. Microwave at high 1 minute or until melted. Stir until smooth. Insert a craft stick into each brownie ball. Dip each ball into melted chocolate mixture, reheating as necessary to keep mixture liquid. Place dipped balls on a large baking sheet lined with parchment paper. Let stand until firm.
Pace vanilla candy coating in a bowl. Microwave at high 40 seconds or until melted. Spoon into a large zip-top plastic freezer bag; seal bag. Snip a small hole (about 1/8 inch in diameter) in 1 corner of bag. Squeeze white chocolate onto dipped brownie balls to decorate as desired; sprinkle with crushed peppermint.
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