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Preheat the oven to 350 degrees F. Line two baking sheets. Beat butter. Add sugar and beat again. Beat in egg and vanilla. Measure flour into a bowl. Gently stir baking soda, baking powder, and salt into the flour. Mix the dry ingredients into the dough. Mix in the entire bag of Andes Peppermint Crunch Baking Chips.
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Put the candies in a sturdy plastic bag and use a rolling pin or mallet to crush them. Food processor. Break the candies into smaller pieces and pulse them in a food processor until finely crushed. Blender. Blend the candies in a blender on high speed until they reach the desired consistency.
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5. Peppermint Candy Cane Ice Cream via Lick My Spoon - make it a cold treat to add a little peppermint zip! 6. Peppermint Truffles from Ganache by Food for my Family - such a decadent dessert. 7. Homemade Peppermint Oreos by 30 Handmade Days. They also shares a great way to store your left over crushed peppermint candies in a handy.
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Cream together with a hand or standing mixer on high speed for about 3 minutes. Add the egg, baking powder (1 teaspoon), and salt (¼ teaspoon) and mix for another minute. Add the flour (2 cups) and mix until just combined. Add the crushed peppermint (½ cup) and mix again until just combined. In a shallow bowl, stir together ½ cup crushed.
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Step One: Make the Fluff Mixture. In a medium bowl, blend the powdered sugar and cream cheese using an electric hand or stand mixer. Continue to blend for 1-2 minutes or until the mixture is smooth and there are no lumps. Add the marshmallow fluff, peppermint, and whipped topping. Mix again for 1-2 minutes until smooth.
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Line a baking tray with parchment paper and place the candy on it. Put the tray in the preheated oven and let the candy melt. This may take anywhere between 2-10 minutes, depending on the type of candy you are using. Once melted, take out the tray and let the candy cool.
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To make sure the candy is as hard and as brittle as possible, freeze it for an hour or two. The more brittle the candy, the easier it will be to crush. When it has chilled thoroughly, remove the bagged candy from the freezer and set it on a solid countertop. Lay a kitchen towel over it to protect the bag and muffle sound.
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Here Is the Method I Prefer to Use to Crush Peppermint Candy When I Do Not Have a Food Processor. Use a Ziploc bag and fill it nearly all the way with candy. Skip wrapping your Ziploc bag full of soon-to-be razor candy shards, with a grocery bag like some methods on the Internet suggests. Seal the bag of candy well, but leave a small hole so.
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Allow it to set for approximately 10 minutes. Repeat the melting process with the white chocolate, stirring in the peppermint extract once melted. Pour the melted white chocolate over the dark chocolate layer, spreading it evenly. Sprinkle the crushed candy canes over the white chocolate layer while it is still soft.
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Step 3. Place a muddler, pestle or the back of a spoon on top of the mint leaves. Press it down on the leaves with slight pressure, twisting gently. Do not roughly pound the mint if you are using the mint leaves for a drink. If you are crushing the mint for other purposes, feel free to pound and crush the leaves as much as is required. Crushing.
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Crushed coarse candy (meat tenderizer method) Put the candy canes in the freezer for 30 minutes before you crush them. Frozen candy cane is more brittle, so it'll be easier to crush. It'll also lose any stickiness. Put the frozen candy canes in a heavy-duty freezer bag. This will prevent any mess.
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Use a rolling pin to gently pound the candy into small pieces. Do your best not to pulverize the candy; small pieces look prettier on the bark (you should have just shy of ½ cup pieces). In a medium bowl, heat the semi-sweet chocolate chips in microwave at 50 percent power until mostly melted, 2 to 3 minutes.
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Crushed candy canes can also be frozen for up to 6 months. Just be sure to thaw them out before using them in a recipe. Conclusion. Crushing peppermint sticks is an easy and fun way to add some holiday cheer to your recipes. Using a rolling pin or meat mallet and placing the candy canes in a plastic bag are the best ways to crush candy canes.
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Stir the peppermint oil into white chocolate. Pour the white chocolate over the dark chocolate and tilt the pan to coat the top. Let sit until just starting to set. Sprinkle the top with crushed candy canes. Let sit out at room temperature until fully set. Lift the peppermint bark out of the pan and cut into triangles.
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Crushing Peppermint Candy. Tis the season for peppermint. Need it crushed? Skip the round hockey puck peppermints and go for regular, or better yet, mini candy canes. They are easier to crush. Place in a freezer bag, fold over, and pound with a meat tenderizer. This blog is made possible by your support (thank you), select brand partnerships.
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Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it's important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract.
