This Mint Chocolate Chip Ice Cream is a refreshing homemade ice cream. It’s rich and creamy with just the right amount of minty flavor!

Is there anything quite as refreshing as a scoop (or two, let’s be honest) of Mint Chocolate Chip Ice Cream on a hot summer day?

Well, this mint chip ice cream is sure to satisfy any craving. It’s light, yet creamy, infused with minty flavor, and loaded with chopped dark chocolate or chocolate chips.

It is my daughter’s favorite ice cream, so naturally I had to add a recipe here!

Looking for more delicious homemade ice cream recipes? Check out my Easy Homemade Ice Cream, No Churn Turtle Ice Cream or Homemade Cookes ‘n’ Cream Ice Cream with Nutella Swirl.

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: using full fat ingredients makes for a super rich and creamy ice cream.
• Granulated Sugar: you can use more or less sugar according to your tastes. Anywhere from ¾ cup-1 cup will be perfect!
• Egg Yolks: egg yolks create a custard base for the ice cream which helps stabilize it for a creamier texture. It also prevents ice crystals from forming which makes the ice cream last longer!
• Vanilla Extract: adds flavor depth and extra sweetness.
• Pure Mint Extract: use mint extract, not peppermint extract.
• Green Food Coloring: food coloring is optional, but gives the ice cream its classic mint green color.
• Chocolate: use finely chopped dark chocolate or mini chocolate chips.

How to Make Mint Chocolate Chip Ice Cream

This Mint Ice Cream recipe requires just a quick 20 minutes of hands-on time!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, and egg yolks. Place over medium heat and cook until thickened, then stir in vanilla and mint.
2. Refrigerate: Pour the mixture into a glass bowl and press a piece of plastic wrap over the top so it’s just touching the surface. Place in the fridge until completely cold.
3. Churn: Transfer the ice cream base to a chilled ice cream maker bowl, then churn for 20 minutes, adding the chocolate in the last 5 minutes.
4. Freeze: Pour the mixture into a glass loaf pan or baking dish and freeze until firm.

Mint Chip Ice Cream FAQs

Tips and Notes for Mint Ice Cream

• Chill the bowl. Before you start your ice cream, stick the bowl of your ice cream maker in the freezer. The cold bowl creates a better texture when you churn.
• When you cover the ice cream base with plastic wrap, be sure it’s just touching the surface of the liquid. This helps prevent a skin from forming on top.
• You can speed up the refrigeration chill time by sticking the mixture in the freezer instead. If you do this, be sure to stir every 10 minutes to keep it nice and smooth.
• Freeze for 4-6 hours. We want the ice cream to have time to get nice and frozen before serving.
• Storage tips: Store the ice cream in a shallow, flat container, covered with plastic wrap, and in the back of the freezer. All of this helps prevent ice crystals from forming for a creamier ice cream.
• Let it sit for 5-10 minutes before serving so it can soften just a touch.

More Minty Desserts You’ll Love

Desserts

Mint Cream Cheese Brownies

Desserts

Easy Mint Chocolate Truffles Recipe + VIDEO

Desserts

Homemade Mint Chocolate Oreos (Sandwich Cookies)

Desserts

Almost No Bake Mint Chocolate Cheesecake

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Mint Chocolate Chip Ice Cream

This Mint Chocolate Chip Ice Cream is the best refreshing dessert. It's rich and creamy with just the right amount of minty flavor!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• 1 tablespoon vanilla extract
• 1 teaspoon pure mint extract
• green food coloring, optional
• 100 grams finely chopped dark chocolate or mini chocolate chips

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar and egg yolks in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
• Stir in vanilla and mint.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add chocolate in the last 5 minutes of churning or stir in at the end.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Nutrition

Calories: 361cal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 37mg | Potassium: 214mg | Fiber: 1g | Sugar: 26g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

The post Mint Chocolate Chip Ice Cream appeared first on The Recipe Rebel.

This Chocolate Cream Pie is luscious, rich and chocolatey — made from scratch with a chocolate pudding filling and a flaky pie crust, topped with homemade whipped cream!

See the step by step recipe video down in the recipe card.

Are you a chocolate lover? Try my easy French Silk Pie recipe, my Chocolate Peanut Butter Pie or my Chocolate Lasagna next!

This post was generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

If you’ve been coming around here for a while, you might know I am a little particular about my pie.

This Chocolate Cream Pie has everything I love:

• A perfect flaky crust (the same one I use for this Banana Cream Pie and this Coconut Cream Pie!)
• A smooth and luscious chocolate filling that is thick enough to be sliced but also light and silky
• Homemade whipped cream — only the real deal will do!

It’s also one of our favorite treats to enjoy made with 100% Canadian Dairy — which gives it that fresh and creamy texture!

Buying Canadian dairy products is a great way to support your local farmers and thank them for all they do for us!

I know our local dairy farmers pour their hearts into producing high-quality milk.

Here are some extra tips and tricks to get you the best results!

If you love a creamy, chocolatey pie, try this Chocolate Peanut Butter Pie next!

Chocolate Cream Pie ingredients and substitutions:

• The crust: I have included my favorite homemade pie crust in this chocolate pie recipe, but you can swap for a store bought variety if you’re in a pinch, or a graham cracker or Oreo crust if you feel like mixing it up!
• Milk: Whole milk will give the creamiest texture and richest flavor, but you can use 2% or even 1% if you want to. It will still set up fine, it just won’t be quite as luxurious.
• Whipping cream: I added a touch of cream to my chocolate filling to give it that extra special, extra creamy consistency. I definitely don’t recommend skipping it!
• Eggs: I use whole eggs in my chocolate custard filling because I don’t like waste, and I don’t like having little bits left over that I don’t have a use for. I have found that whole eggs work just as well, and the texture is still smooth and creamy. You can strain your custard through a sieve for a silky smooth finish, or swap the whole eggs for twice the amount of yolks.
• Corn Starch: Corn starch helps to ensure that our filling will be thick and slice easily without running all over.
• Cocoa: For a rich and chocolate flavor!
• Sugar: For sweetness! You can substitute another dry sweetener, but avoid honey, agave, or liquid sweeteners.
• Chocolate: I love melting some chocolate in my warm custard for extra chocolatey flavor, and it helps to ensure that my pie slices nicely (since chocolate is firm when chilled, the same thing happens when you chill the custard!). You can use milk chocolate or dark chocolate.
• Homemade whipped cream: don’t even mention that other stuff around here! Check out my post on How to Make Whipped Cream for more tips and flavor variations.

How to make Chocolate Cream Pie:

1. Start with your crust: preparing homemade pie pastry is not hard, but does require a few extra steps like chilling the dough, then blind baking (baking the pie crust without anything in it), letting it cool, and then chilling the pie. I like to prep my pie one day before we will eat it so that I have adequate time.
2. While your crust bakes, prepare your filling: the crust doesn’t need to cool for long before filling, so I like to take this time to make my homemade chocolate pie filling. While it is simple to whisk up (no tempering of eggs, which saves us a step!), it does take some time (and constant stirring) to cook gradually until thickened.
3. Fill your pre-baked pie crust: pour the warm chocolate custard into the pie crust, smooth the top, and press a piece of wax paper or plastic wrap onto the top to prevent a skin from forming while it cools.
4. Chill: the hardest part! Yes this is important, and if you rush it, you can end up with chocolate soup instead of chocolate pie. I prefer to let my pie chill overnight in the fridge, but a good 6-8 hours is minimum. We want it completely set.

Variations on this Chocolate Pie recipe:

• Swap out the crust: as I mentioned, you can swap the crust for a graham cracker or Oreo crust for fun! You can also substitute for a gluten-free pie crust to make this recipe gluten-free.
• Add some extracts to your chocolate custard after it has thickened — try mint, almond, or coconut for a fun twist!
• Stir in 1-2 tablespoons of smooth peanut butter to your chocolate filling after it has thickened.
• Stir a couple of sliced bananas into your custard before pouring it into your crust for a chocolate banana cream pie.

More pie recipes you’ll love!

Plenty more ways to enjoy Manitoba Dairy!

• Banana Cream Pie
• Coconut Cream Pie
• Peanut Butter Pie

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Chocolate Cream Pie

This Chocolate Cream Pie is luscious, rich and chocolatey — made from scratch with a chocolate pudding filling and a flaky pie crust, topped with homemade whipped cream!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 8 servings

Calories 487cal

Author Ashley Fehr

Ingredients

Pie pastry

• 1 ¼ cup all purpose flour (162 grams)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter (112 grams)
• 3-4 tablespoons cold water

Chocolate pie filling

• 2 cups whole 3.25% milk (500 ml)
• 1/2 cup whipping cream (125 ml)
• 1/2 cup granulated sugar (100 grams)
• 3 large eggs
• 3 tablespoons corn starch
• 2 tablespoons unsweetened cocoa powder (20 grams)
• 2/3 cup chopped dark chocolate (100 grams)

Whipped cream

• 1/2 cup whipping cream (125 ml)
• 1-2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• chocolate shavings, optional

Instructions

Pie pastry

• In a medium bowl, stir together the flour, sugar and salt.
• Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
• Gradually add in cold water, stirring each time until you can press it together.
• Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
• Preheat oven to 425 degrees F.
• Roll out so that it is slightly larger than a 9″ pie plate.
• Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Fold the excess pastry over and tuck it underneath to form a thick edge, crimping or decorating as desired.
• Poke the bottom and the sides with a fork all over to help prevent puffing. Place a piece of parchment into the pie crust and weigh down with pie weights or dried beans — this will prevent shrinking.
• Bake for 10-15 minutes until light golden brown. If desired, remove pie weights and bake until the bottom of the crust is light golden brown, 5-6 minutes.
• Set aside to cool while you make the filling (let cool at least 10 minutes).

Chocolate pie filling:

• In a large skillet (off the heat), whisk together milk, cream, sugar, eggs, corn starch, and cocoa powder until smooth.
• Cook filling, whisking constantly, on medium heat until very thick, scraping the sides as necessary to ensure there are no lumps.
• Stir in chocolate until completely melted.
• Place a fine mesh strainer over a medium bowl and strain chocolate filling to remove any lumps.
• Pour into prepared pie crust. Place a piece of wax paper or plastic wrap on top of the filling, pressing it to stick, to prevent a film from forming.
• Let chill in the refrigerator at least 8 hours or overnight.

Whipped cream

• Combine cream, sugar and vanilla in a medium bowl.
• Beat with an electric mixer (or whisk by hand) until stiff peaks form — there is a step by step video here if you need help knowing when it's ready!
• Remove wax paper and spread whipped cream over chilled pie. Top with chocolate shavings as desired.

Video

Nutrition

Serving: 150grams | Calories: 487cal | Carbohydrates: 45g | Protein: 8g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 225mg | Potassium: 265mg | Fiber: 2g | Sugar: 22g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg

The post Chocolate Cream Pie Recipe appeared first on The Recipe Rebel.

See the step by step video down in the recipe card.

It’s no secret that we love anything Reese’s or peanut butter and chocolate around here!

If you’re the kind of person who finds all the fun shapes and Reese’s treats that come out with every holiday totally irresistible, then you will love these homemade Peanut Butter Eggs.

The recipe is based off of the Peanut Butter Balls we obsess over at Christmas, but we roll press the filling into a pan and cut it out with an Easter egg cutter before coating in chocolate.

They are an easy Easter dessert to make, one that is also fun to gift!

How to make Peanut Butter Eggs:

1. Whip up your peanut butter filling: I like to use a hand mixer to make quick work of this step, but a mixer isn’t necessary. If you are mixing the filling by hand, I recommend warming the peanut butter and butter in the microwave until they are quite soft or melted to make it easier. If you do this, they will need a little extra time to set before cutting.
2. Press your filling into a pan and chill until firm: I like to use a pan rather than just rolling out my filling with a rolling pin, because it’s the easiest way to get a smooth, even layer without cracking.
3. Once your filling is set, remove it from the pan and cut out as many Easter egg shapes as you can get. The exact number will depend on the size of your cutter.
4. Extra peanut butter filling? Don’t waste it! Gather it up and press it into the cutter, or roll it into balls to coat.
5. Freeze your peanut butter eggs so they are very firm: this will ensure they keep their shape and the chocolate sets quickly!
6. Melt chocolate over a double boiler: this will prevent your chocolate from seizing and becoming hard and clumpy.
7. Dip your eggs in the chocolate, turning to coat completely, and place on a parchment-coated sheet pan to set completely. I prefer to do this in the fridge (because when it comes to peanut butter eggs, I’m a little impatient!), but they will set at room temperature with time.

How to melt chocolate with a double boiler:

1. Find your smallest pot and fill it with about 1″ of water
2. Find a medium-sized glass bowl that fits over the top, without touching the water or the bottom of the pot.
3. Place your chopped chocolate into the glass bowl.
4. Bring the water in the small pot to a simmer over medium-high heat. Reduce heat to low and place the glass bowl over top.
5. Heat chocolate over gently simmering water, stirring frequently, until smooth.

Ingredients and substitutions:

• Smooth peanut butter: you can easily swap this for chunky peanut butter if you like a little texture, but I do not recommend natural peanut butter as it has a different consistency.
• Butter: I typically recommend unsalted butter, but you can use salted butter and omit the salt if that is what you have.
• Powdered sugar: Since powdered sugar is our only dry ingredient, it’s really what holds that peanut butter together! I don’t recommend swapping it for another sugar.
• Solid chocolate bars: For coating these peanut butter eggs, I like to use solid dark chocolate bars that you find in the chocolate bar aisle (rather than chips or melting wafers). Chocolate chips don’t melt as smoothly as solid chocolate bars. You can swap the dark chocolate for milk chocolate or white chocolate.

How to store homemade Peanut Butter Eggs:

These Easter eggs should be stored in the refrigerator or freezer. At room temperature, the chocolate can become soft and slide off of the eggs, which nobody wants to see!

They can be frozen for up to 3 months, which is usually where most of mine end up! Simply place in a zip top freezer bag or an airtight container with layers of parchment in between.

More Easter recipes!

• Easter No Bake Birds Nest Cookies
• Mini Egg Cookie Cake
• Coconut Cream Pie
• Coconut Bread

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Reese’s Peanut Butter Eggs

These homemade Reese's Peanut Butter Eggs are creamy, sweet, salty and coated in chocolate! Our favorite Easter candy!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Chilling: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 20 eggs

Calories 386cal

Author Ashley Fehr

Ingredients

• 2 cups smooth peanut butter (not natural)
• 1/2 cup unsalted butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups powdered sugar
• 5-6 tablespoons milk
• 350 grams dark chocolate
• 3 teaspoons canola oil
• 100 grams white chocolate (optional)
• food coloring

Instructions

• In a large bowl, microwave peanut butter and butter until almost melted. Mix well or beat with an electric mixer until combined. Add vanilla and salt and mix until combined.
• Gradually add the powdered sugar, mixing with an electric mixer until combined. It will be a little crumbly at this point. Add enough milk so that a soft peanut butter "dough" comes together — it will firm up as it cools so we want it on the softer side.
• Press into a 9×13" pan lined with parchment paper and chill in the refrigerator until cooled, about 30-60 minutes.
• Remove peanut butter filling from pan and peel away parchment paper. Use an egg shaped cookie cutter to cut shapes out of filling. Place on a parchment lined baking sheet. Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make egg shapes with remaining filling. Place baking sheet in the freezer and freeze for 30-60 minutes, until firm.
• Make a double boiler to melt your chocolate: place 1″ of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
• Use a fork to place eggs in chocolate and coat, tapping on the edge of the bowl to remove excess chocolate before placing it on the baking sheet.
• Use the same method listed above to melt the white chocolate (no oil necessary). Add in food coloring as desired. Place in a zip top sandwich bag and snip the end to drizzle over finished eggs.
• Store in the refrigerator or freezer until serving.

Video

Notes

*This is a large recipe, but it is easily halved if you only want 10 eggs.

Nutrition

Serving: 1egg | Calories: 386cal | Carbohydrates: 38g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 208mg | Potassium: 320mg | Fiber: 3g | Sugar: 27g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

The post Reese’s Peanut Butter Eggs appeared first on The Recipe Rebel.

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Love shortbread? Try these Toffee Shortbread Cookies next!

This recipe was first posted on Spend With Pennies.

I just can never resist a sweet and salty treat, and this Millionaire Shortbread is one of my favorites to make around the holidays (but really, why don’t I make them more often throughout the year?!).

It has a shortbread base similar to these Lemon Cheesecake Bars and these Butter Tart Squares (<– another holiday favorite!), a rich and thick caramel filling, and is topped with dark chocolate — I like my chocolate not too sweet to balance out the caramel!

Bar cookies are so perfect for making a big batch at once, so that there are lots to share with friends, family and neighbors — but I promise you it will be difficult to share once you have a taste!

Here’s a quick breakdown of how they’re made — be sure to see the complete recipe and instructions in the recipe card below.

How to make Millionaire Shortbread:

1. Start with the crust: mix together the butter, sugar and flour until crumbly — I like to use a pastry cutter, a fork, or my hands (don’t tell!). Note that it won’t look like dough, but when you press it firmly in your hands it will hold together. If it doesn’t, add a tablespoon more butter or water and try again.
2. Bake just until dried on top and lightly golden — they shouldn’t look glossy. You don’t want to overbake or your shortbread will be very firm.
3. Stir together the caramel ingredients in a medium saucepan and bring to a boil — then keep stirring! Sugar burns easily, so you do need to stay by the stove with whisk in hand.
4. Spread the caramel over the crust and let set completely before adding your chocolate — this way your layers will be nice and clean and not run together. Don’t rush this!
5. Melt your chocolate with some butter, then pour over the caramel and chill to set. You can do this on the counter or in the refrigerator, but the refrigerator does help speed up the process (and I know you want to dig into them!)

Variations on this Millionaire Shortbread:

• Substitute a couple tablespoons of flour in the shortbread base for cocoa powder for a chocolatey twist!
• Once the caramel has boiled, stir in coconut, rum, or almond extract for an extra hit of flavor. Start with 1/4-½ teaspoon and adjust from there.
• Stir chopped nuts, dried cranberries or raisins into your caramel before pouring onto the crust
• Change out the dark chocolate for milk or white, or add a drizzle to the top after the topping sets for a fun and festive look

How to store shortbread:

Because this Millionaire Shortbread is made with fresh dairy, it is best stored in the refrigerator or freezer. It’s also a good way to make sure the chocolate stays firm and doesn’t get too warm!

Place it in an airtight container, with wax paper between layers, and refrigerate for one week, or frozen for up to 3 months.

I like to make a batch and keep it in the freezer, so that I have some ready whenever I want to bring a box of goodies to a friend in need!

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Millionaire Shortbread recipe

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 36 bars

Calories 235cal

Author Ashley Fehr

Ingredients

Shortbread Crust:

• 1 cup unsalted butter
• 2 cups flour
• 1/2 cup granulated sugar

Caramel:

• 1 cup unsalted butter or use salted and omit the salt
• 1 cup brown sugar
• 14 oz can sweetened condensed milk
• 4 tbsp corn syrup
• 1/4 teaspoon salt

Chocolate Ganache:

• 1 1/2 cups chopped dark chocolate or chips
• 1/3 cup cream any kind

Instructions

• Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper or grease lightly.
• Combine butter, flour and sugar for crust with a mixer or pastry cutter until crumbly. Press firmly into the bottom of the prepared pan.
• Bake 12 minutes or until it looks slightly puffed and dry. Remove from oven and let cool while you prepare the filling.
• Combine butter, sugar, sweetened condensed milk and corn syrup in a large saucepan. Heat over medium heat until it comes to a boil, watching carefully and stirring continually.
• Boil 5 minutes, stirring constantly. Stir in salt and pour over the crust. Let chill completely in the refrigerator before adding the chocolate.
• For the ganache, place the chocolate and cream in a small pot over low heat. Stir constantly until melted and pour over firm caramel layer and spread evenly. Optional: sprinkle with flaked sea salt.
• Let chill until chocolate layer is set before slicing.

Nutrition

Calories: 235cal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 35mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

The post Millionaire Shortbread recipe appeared first on The Recipe Rebel.

It’s no secret that chocolate and mint is a favorite flavor combo around here, especially at Christmas!

These No Bake Mint Chocolate Bars are on repeat, and this Peppermint Bark is an easy treat that disappears even faster than it’s made!

I confess that these are my first slice and bake cookies here on The Recipe Rebel, and my first time making them!

I admit that I expected slice and bake cookies to be hard and dry, which is not really what we’re going for around here when I’m making cookies.

But we were pleasantly surprised! These Chocolate Icebox Cookies are tender and crumbly and not too sweet, and they pair perfectly with a drizzle of chocolate and some crushed candy canes.

They are a great base cookie and there are so many ways to make them your own — I’ve included a list below!

Why are they called Icebox Cookies?

These slice and bake cookies are called Icebox Cookies because you can keep your roll of cookie dough wrapped and in the refrigerator for several days or freeze up to 3 months.

Then when you need a quick dessert, you can just slice off however many cookies you need and bake!

During the holidays when everyone is busy, a roll of icebox cookie dough is a great gift for a friend or neighbor!

Tips for making perfect Slice and Bake Cookies:

Here are a few tips and tricks to help you see success!

• Divide into sections — I divide my dough in half, but you could do thirds or even quarters. This way, you can make a smaller amount at once, and even store a roll or two in the freezer to enjoy later! Even if you’re baking them all at once, dividing the dough into smaller sections allows you to work with the dough while it is chilled.
• Chill — this is important because it helps the cookies to keep their shape. You know I’m not one for extra steps, so you know it’s a must here!
• Slice and turn — for perfectly round cookies, use a very sharp knife and turn the roll slightly every time you slice a cookie. This will prevent you from flattening one side!

Variations on these Chocolate Peppermint Cookies:

• You can add mint extract to the dough as well as the coating for extra mint flavor
• You can skip the mint altogether, and opt for a solid chocolate or double chocolate cookie.
• Add in finely chopped nuts, toffee bits, or dried fruit to the cookie dough before chilling — stick to 1 cup or less of mix ins.
• Roll the tube of cookie dough in finely chopped nuts or sprinkles before chilling for a fun and festive twist
• Dip the cookies and sprinkle with toffee bits, nuts, dried fruit, sprinkles, or anything else your heart desires before the chocolate is set.

More Christmas Treats you’ll love:

• Christmas Sugar Cookies
• Mint Cream Cheese Brownies
• Mint Hershey Kiss Cookies
• Peppermint Mocha
• Homemade Mint Chocolate Oreos

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Chocolate Peppermint Icebox Cookies

These Chocolate Slice and Bake Cookies are dipped in dark or white chocolate, flavored with peppermint and sprinkled with crushed candy canes — the prettiest Christmas cookie!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Chilling: 1 hour hour

Total Time 1 hour hour 36 minutes minutes

Servings 48 cookies

Calories 105cal

Author Ashley Fehr

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Chocolate for Dipping

• 200 grams dark chocolate chopped
• 1 tablespoon canola oil
• 1/2 teaspoon peppermint extract
• crushed candy canes optional

Instructions

• In a large bowl with an electric mixer, beat butter until smooth.
• Add sugar, egg and vanilla and beat on medium high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
• Add flour, cocoa powder, baking powder and salt and beat on low speed just until combined.
• Divide dough in half and roll each half into a tube roughly 10 inches long and 1.5-2" in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days. (You can also freeze the dough at this point for up to 3 months).
• Preheat the oven to 375 and line rimmed baking sheets with parchment paper.
• Working with one roll at a time, slice the cookie dough into 1/4" rounds and place 1" apart on prepared baking sheets. Bake for 6 minutes or until edges appear dry. Remove from the oven and let cool for 5 minutes before removing to a flat surface to cool completely.
• Repeat until all cookies are baked and cooled completely. If you want, you can freeze the cookies before dipping to make them even more sturdy.
• Place a small pot on the stove with 1" of water in the bottom and bring to a boil.
• Place chocolate, oil, and extract in a medium glass bowl that fits over the top of the pot without touching the water. Place the bowl over the simmering water and stir chocolate frequently to melt.
• Remove from the heat and dip cookies completely using a fork, or hold the edge of the cookie and dip half way. You can also pour the chocolate into a piping bag and drizzle over the finished cookies. Sprinkle with crushed candy canes if desired.
• Place in the refrigerator to set completely before serving. Keep refrigerated or frozen when storing so that the chocolate stays firm.

Nutrition

Calories: 105cal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Calcium: 12mg | Iron: 1mg

The post Chocolate Peppermint Icebox Cookies appeared first on The Recipe Rebel.

This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes! See the full step by step recipe video down in the recipe card.

I’ll admit it: I’m a sucker for Christmas candy.

We love it all: the chocolate oranges, these Chocolate Peanut Butter Pretzel Candies, the toffee, the almond roca, the turtles and don’t forget these White Chocolate Peppermint Oreo Truffles. Really everything except the candy canes.

Am I alone in this?

As festive as they are, candy canes aren’t really a big deal here. But a batch of this easy Peppermint Bark?

If you’re too slow, you just won’t get any.

I love that it’s festive, but also so easy to make. If you can set up a doubler boiler (you CAN, I promise!), you can make perfect peppermint bark to share with friends and family this holiday season, or…… not

One of the great things about peppermint bark is that it takes just minutes of prep time, so it’s one of those great last minute additions to a holiday baking tray for the neighbors that may or may not be full of store bought cookies.

Add a few triangles of this easy peppermint chocolate bark and no one will notice!

How to set up a double boiler:

We did this last week when we made these Peanut Butter Balls, and we’re doing it again because using a double boiler is a foolproof way to get smooth, melted chocolate that doesn’t seize.

Good chocolate isn’t cheap, so we’re not going to waste any of it by trying to melt it in the microwave.

The best news is that you don’t need any special equipment to make your own double boiler! Just a small pot and a glass bowl that fits over the top of the bowl and can sit on top.

You will want the bottom of the bowl not to be within a couple inches of the bottom of the pot. If it is too close to the bottom, find a larger bowl (so that it doesn’t sit as low), or a smaller pot.

Place one inch of water in the pot and heat to a low boil over medium-high heat.

Place your chopped chocolate in the bowl.

Reduce heat to low and place the bowl over the top of the simmering water.

Stir constantly until the chocolate is melted and smooth.

Variations on this Peppermint Bark recipe:

• You can use dark, semisweet or milk chocolate for the bottom layer, though we prefer dark chocolate (especially with the contrast of the creamy white chocolate on top).
• Try a variety of candy cane flavors if you like, as long as they’re flavors you enjoy with chocolate (this might not be the best time to break out the sour patch!)
• Melt the dark and white chocolate at the same time (separately), and then alternate pouring both into the pan for a white and dark chocolate swirled bark. Just remember to press the candy canes into the top before it sets.
• Add sprinkles, chopped nuts, marshmallow bits, or other decorations you think go well with what you’ve got going on

How to store Peppermint Bark:

Crushed candy canes can become sticky when refrigerated or frozen, so it’s best to keep this chocolate bark in a room temperature spot that doesn’t get too warm.

If your kitchen counter is warm and you are worried about your chocolate melting, you can always keep in the refrigerator up to 2 weeks.

You can freeze peppermint bark, but it is not recommended because the candy canes become sticky. It can still be enjoyed though, if you are not fussy about that

More Christmas candy recipes and other treats you’ll love!

Christmas is the time for making treats to share! Although this Christmas may look different, it is still fun to create fun treats in the kitchen and spread the love to friends, family and neighbors.

• No Bake Christmas Tree Cookies
• Nanaimo Bars
• No Bake Mint Chocolate Bars
• Caramel Puff Corn
• Easy Candied Nuts

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Easy Peppermint Bark

This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chilling: 1 hour hour

Total Time 30 minutes minutes

Servings 24 servings

Calories 156cal

Author Ashley Fehr

Ingredients

• 300 grams solid dark chocolate bars, chopped (about 11oz)
• 1 teaspoon mint extract (divided)
• 300 grams solid white chocolate bars, chopped (about 11oz)
• 6 candy canes crushed

Instructions

• Line a rimmed baking sheet with tin foil and set aside.
• Make a double boiler to melt your chocolate: place 1" of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the dark chocolate and ½ teaspoon mint extract to the bowl and place it over the simmering water. Stir frequently until melted and smooth.
• Spread chocolate on foil in baking sheet with an offset spatula — it will cover most of the pan, but maybe not all of it, depending on how thick you want your bark to be. Set in the fridge to set.
• Place your white chocolate and remaining ½ teaspoon mint extract in a clean glass bowl that also fits over your double boiler, and repeat the process to melt the white chocolate.
• Stir in half of the crushed candy canes.
• Remove baking sheet from the fridge and spread the white chocolate over top. Sprinkle with remaining candy canes, pressing gently into the chocolate before it sets.
• Allow to set at room temperature or in the refrigerator for 1 hour, before breaking into chunks and serving.

Video

Nutrition

Calories: 156cal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 125mg | Fiber: 1g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

The post Peppermint Bark appeared first on The Recipe Rebel.

These Peanut Butter Balls are a no bake peanut butter truffle covered in chocolate! Made with just a few ingredients, buckeyes are the perfect make ahead treat for the holidays! Step by step recipe video down in the recipe card.

Love chocolate and peanut butter together? Try this No Bake Chocolate Peanut Butter Pinwheels, this Puppy Chow or this Chocolate Peanut Butter Pie next!

I could start this post off by confessing how many of these Peanut Butter Balls I ate in one sitting, but why embarrass myself like that?

It’s no secret that peanut butter and chocolate is our kryptonite here, for all 5 of us!

It’s a combination we just can’t resist.

These Peanut Butter Balls (you might call them Buckeyes) are one of the easiest no bake Christmas treats, and one of the most addictive.

They are just the right amount sweet and salty, and covered in a chocolatey coating that makes them irresistible.

Why are they called Buckeyes?

These peanut butter balls are often called Buckeyes because they look exactly like the nut from the Ohio Buckeye tree — mostly dark with one lighter spot.

I promise these are much more delicious, though!

Tips and Tricks for making Peanut Butter Balls:

• This recipe uses conventional peanut butter and not natural peanut butter, which can be more runny and more oily. Attempting to swap the peanut butter for natural peanut butter will affect the results.
• Make sure your peanut butter mixture isn’t too dry or too moist: your peanut butter mixture may appear crumbly at first, but should hold together when you squeeze it. If you’re not sure, make a test peanut butter ball (no chocolate coating required) and take a bite to test the consistency.
• Chill your peanut butter balls before coating: I’ll admit, I’m impatient so I usually opt for 20 minutes in the freezer instead of an hour or two in the fridge, but you can refrigerate up to several days before coating if you prefer.
• Use solid chocolate bars: when melting and coating candy, solid chocolate bars are the way to go. Chocolate chips are designed to hold their shape in baking, so they contain stabilizers that can prevent them from melting smoothly.

Melting chocolate on a double boiler:

The most foolproof way to melt chocolate for coating is to use a double boiler.

It might sound intimidating, but you don’t need any special equipment to make your own double boiler.

Simply find a small pot and a glass bowl that fits over the top of the bowl and can sit on top. You will want the bottom of the bowl not to be within a couple inches of the bottom of the pot. If it is too close to the bottom, find a larger bowl (so that it doesn’t sit as low), or a smaller pot.

Place one inch of water in the pot and heat to a low boil over medium-high heat.

Place your chopped chocolate and oil in the bowl — the oil keeps it from getting too thick.

Reduce heat to low and place the bowl over the top of the simmering water.

Stir constantly until the chocolate is melted and smooth.

To dip your peanut butter balls, I recommend leaving your bowl of melted chocolate over the pot to keep warm, but removing the pot from the heat.

Variations on these Peanut Butter Balls:

• Use crunchy peanut butter for a bit of extra texture! If the peanut butter mixture becomes too thick, simply add a tablespoon of butter at a time to compensate for the added nuts until the consistency is right.
• Extra salt: you know I love a sweet and salty treat, and these peanut butter balls hit the mark. If you like, you can sprinkle a bit of coarse or flaked salt on the top after dipping in chocolate for an extra salty punch.
• Add some colorful sprinkles: add a festive spin to these buckeyes with some holiday themed sprinkles after coating.
• Swap out your chocolate coating: you can use dark chocolate, milk chocolate, or even white chocolate to coat these peanut butter balls, as long as you choose the solid chocolate bars.

How to store Peanut Butter Balls:

Although there are no ingredients in these peanut butter balls that require immediate refrigeration, I recommend storing in the refrigerator long term to keep them at their best.

The kitchen is often one of the warmer places in the house, and the extra heat could cause the chocolate coating to soften or slide.

These buckeyes are absolutely fine left out at room temperature to serve, and can even be frozen up to 3 months.

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Peanut Butter Balls

These Peanut Butter Balls are a no bake peanut butter truffle covered in chocolate! Made with just a few ingredients, buckeyes are the perfect make ahead treat for the holidays!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling: 1 hour hour

Total Time 30 minutes minutes

Servings 30 balls

Calories 152cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups smooth peanut butter (not natural) (435 grams)
• 1/4 cup unsalted butter (room temperature) (56 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered icing sugar (240 grams)
• 250 grams chopped solid chocolate bars (not chocolate chips)
• 2 teaspoons canola oil

Instructions

• In a large bowl, combine peanut butter, butter, vanilla and salt with an electric mixer until smooth.
• Gradually add the powdered sugar, mixing with an electric mixer until combined. It might be crumbly, but when you press it together it will form a smooth ball. If it is too sticky, add a little more sugar. If it is too dry, add a bit more peanut butter or butter.
• Roll into 1 inch balls (squeeze it first in your hands so it comes together) — I get about 30 from this recipe. Refrigerate for 1 hour, or pop in the freezer for 15 minutes until chilled.
• Make a double boiler to melt your chocolate: place 1" of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
• Use a toothpick to skewer each peanut butter ball, then dunk in chocolate. Allow the excess to drip off and then place on a parchment lined baking sheet to set.
• You can allow them to set at room temperature, or pop into the refrigerator to serve quickly.
• I prefer to store these in the fridge so the chocolate doesn't get soft, but they will last a day or two at room temperature.

Video

Nutrition

Calories: 152cal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 91mg | Potassium: 134mg | Fiber: 1g | Sugar: 11g | Vitamin A: 50IU | Calcium: 10mg | Iron: 1mg

The post Peanut Butter Balls appeared first on The Recipe Rebel.