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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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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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Lay on a flat surface and continue to roll until each portion is about 5" in length. Carefully pick up and place the dough on the cookie sheet and then bend the top portion to create the hook. Bake 7-9 minutes. Allow to cool on pan for approximately 1 minute, transfer to a cooling rack to cool completely.
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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.
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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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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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Instructions. Line a 9x9-inch square pan with plastic wrap, then spray the plastic wrap with cooking spray. Spray a rubber spatula with cooking spray as well to use later. Set aside. Stir all of the powdered gelatin into ½ cup of the water in a small bowl, then let it sit for 5 minutes to bloom.
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Line a baking pan with parchment. Gently melt the dark chocolate in the microwave. Pour on the dark chocolate and spread out over parchment with an offset spatula. Gently melt the white chocolate. Mix in peppermint extract and mix to combine. Pour the white chocolate on top in lines from one short end to the other.**.
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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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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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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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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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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.
