• 32servings
  • 70minutes
  • 140calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1/2 cup granulated sugar

  3. 4 oz bittersweet baking chocolate, melted, cooled

  4. 1/2 teaspoon peppermint extract

  5. 2 1/4 cups Gold Medal® all-purpose flour

  6. 1/3 cup unsweetened baking cocoa

  7. 1/2 cup powdered sugar

  8. 2 tablespoons unsweetened baking cocoa

  9. 1 to 2 tablespoons milk

  10. 2 tablespoons chopped miniature peppermint candy canes

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.

  2. In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.

  3. Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.

  4. In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.


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