Refresh Your Breath With These Peppermint Treats That'll Leave Your Mouth Feeling Minty

Calling all mint lovers (*Sprinkles mint like Salt Bae!*) for we have some delicious minty desserts lined up for you in this article! If you are a hater, stay a while. Consider this a dare and try one of these mouthfuls of minty magic. Like a few of life’s strange food items and beverages, mint, too, needs some time to thaw and appeal to your taste buds. Yes, it also stops feeling like a mouth freshener once you grow to like it. The Grinch would probably love these, for mint is green like him and a part of the Christmas lore. So without any more quips, let's dive into the unique world of mint desserts.

1. 2-in-1 Cookies

• 250 gm all-purpose flour
• 150 gm butter, softened
• 100 gm sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract
• Green food coloring

Instructions:

• Preheat the oven to 180°C. Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg then mix in the vanilla and peppermint extracts.
• Gradually stir in the flour until a dough forms. Divide the dough in half.
• To one-half, add a few drops of green food coloring and mix until well combined. Leave the other half plain.
• Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing about 2 cm apart.
• Bake for 10 to 12 minutes, until lightly golden around the edges.
• Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2. No-Bake Mint Choco Chip Pie

Crust:

• 60 gm Oreo cookies
• 60 ml melted butter

Filling:

• 300 ml heavy cream
• 225 gm cream cheese, softened
• 185 gm powdered sugar
• Green food coloring
• 20 ml vanilla extract
• 20 ml peppermint extract
• 285 gm mini chocolate chips
• 285 gm chopped mint chocolate
• Melted Cadbury Dairy Milk chocolate

Instructions:

• Make the crust by pulsing the Oreos in a food processor until coarse crumbs form. Add the melted butter and pulse to combine. Press into a pie dish and refrigerate.
• For the filling, beat the heavy cream with a mixer until stiff peaks form. Set aside.
• In another bowl, beat the cream cheese until smooth. Mix in the powdered sugar and food coloring.
• Add the vanilla and peppermint extracts and beat to combine.
• Fold the whipped cream into the cream cheese mixture. Then fold in the mini chips and chopped mints.
• Pour into the chilled crust and smooth the top. Sprinkle with more chips and mints.
• Drizzle with melted chocolate and refrigerate for 5-6 hours before serving.

3. Peppermint Bark

Ingredients:

• 500 gm dark chocolate, broken into pieces
• 200 gm white chocolate, broken into pieces
• 150 gm crushed peppermint candies

Instructions:

• Line a baking sheet with parchment paper and set aside.
• Using the double boiler method, melt the dark chocolate over low heat, stirring frequently until smooth. Pour the melted chocolate onto the prepared baking sheet and use an offset spatula to spread it into an even layer.
• Sprinkle the crushed peppermint candies evenly over the top of the dark chocolate layer.
• In the double boiler, melt the white chocolate as before. Pour the melted white chocolate over the peppermint layer and use the offset spatula to spread it into an even layer.
• Refrigerate for 1 hour, or until set. Break into pieces to serve. Store any leftovers in an airtight container in the refrigerator.

4.bPeppermint Nut Bar

Ingredients:

• 250 gm all-purpose flour
• 150 gm brown sugar
• 125 gm butter, softened
• 1 tsp vanilla extract
• 1/4 tsp salt
• 150 gm chocolate chips
• 150 gm crushed peppermint candies

Instructions:

• Preheat the oven to 180°C. Line a 23x33 cm baking pan with parchment paper, leaving the excess paper to overhang on the sides.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla.
• Stir in the flour and salt until just combined. Stir in the chocolate chips and 75 gm of the crushed peppermint candies.
• Press the dough evenly into the prepared pan. Bake for 20-25 minutes, until lightly golden around the edges.
• Allow to cool completely in the pan before lifting out using the overhanging parchment paper. Cut into bars. Roll the tops of the bars in the remaining crushed peppermint candies.