Twice-As-Nice Holiday Treats

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With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread, peppermint and cinnamon – with double the festive treats to please every taste. 

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake. 

Peppermint offers a refreshing, sweet taste that’s perfect for gifted treats like Peppermint Crunch Popcorn and Peppermint Bars. Also, cinnamon stars twice as nice in a Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust and decadent Cinnamon Caramel Swirl Bars. 

Find more gingerbread, peppermint and cinnamon treats

at McCormick.com. 

 

 

Peppermint Crunch Popcorn

Prep time: 10 minutes

Servings: 16

 

n 6 cups plain popped popcorn

n 1 bag (12 ounces) candy-coated chocolate pieces

n 12 ounces white baking chocolate, chopped

n 1 teaspoon McCormick Pure Peppermint Extract

n 1 tablespoon red and green sprinkles

In large bowl, mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.

Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.

Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

 

 

Peppermint Bars

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 36

 

Brownies:

1 family-size package fudge brownie mix

 

Peppermint Filling: 

n 5 cups confectioners’ sugar

n 14 tablespoons butter,

melted

n 2 tablespoons heavy cream

n 1 teaspoon McCormick

Pure Peppermint Extract

n 1/8 teaspoon McCormick

Food Color & Egg Dye,

Red 

 

Chocolate Glaze: 

n 12 ounces semi-sweet

baking chocolate,

coarsely chopped

n 1/2 cup (1 stick) butter

n crushed peppermint

candies (optional) 

  

To make Brownies: Heat oven to 350 F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.

Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.

To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.

To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

 

Triple Chocolate Gingerbread

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 16

 

n 1 package (2-layer size)

chocolate cake mix

n 1 package (4-serving size)

chocolate instant

pudding mix

n 4 eggs

n 1 tablespoon McCormick

Ground Ginger

n 1 teaspoon McCormick

Ground Cinnamon 

n 1/2teaspoon McCormick

Ground Allspice

n 1/2 cup sour cream

n 1/2 cup vegetable oil

n 1/2 cup molasses

n 1/2 cup water

n 1 cup miniature chocolate

chips

n nonstick baking spray with flour

Heat oven to 350 F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.

Pour into 10-cup Bundt pan prepared with nonstick spray.

Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. 

 

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Prep time: 30 minutes

Cook time: 8 minutes

Servings: 8 

 

n 1 1/2 cups lightly salted

roasted peanuts,

lightly crushed

n 3 tablespoons packed

brown sugar

n 3 tablespoons butter,

melted

n 1 teaspoon McCormick

Ground Cinnamon,

divided

n 3 tablespoons chocolate

milk

n 4 ounces semi-sweet

chocolate, coarsely

chopped

n 1/2 cup creamy

peanut butter

n 2 tablespoons sweetened

condensed milk

n 1 teaspoon McCormick

Pure Vanilla Extract

n 1/2 cup heavy cream

Heat oven to 350 F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.

Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.

In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.

In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.

Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. 

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