Peppermint S'more Tassies |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 36 |
|
Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa (and his elves) will look forward to these! âEdwina Gadsby, Hayden, Idaho Ingredients:
1 package (17-1/2 ounces) sugar cookie mix |
1/2 cup graham cracker crumbs |
1/2 cup butter, softened |
1 egg |
1 cup milk chocolate chips |
1/3 cup heavy whipping cream |
1/2 teaspoon peppermint extract |
1/2 cup marshmallow creme |
1/4 cup crushed peppermint candies |
Directions:
1. Place the cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto the bottoms and up the sides of greased miniature muffin cups.
2. Bake at 375° for 9-10 minutes or until golden brown. Cool for 30 minutes before removing from pans to wire racks.
3. Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand for 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup.
4. Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power for 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies. Yield: 3 dozen.
|
|