Oreo Pie Crust

This quick and easy Oreo Pie Crust tastes amazing! You'll love the easy to follow instructions on how to make an Oreo crust for no-bake and baked recipes, including pies and cheesecakes!

For No Bake Recipes...Refrigerate for 30 minutes until the crust is firm. Fill as directed.

For Baked Recipes...Follow recipe instructions. The crust does not need to be pre-baked unless the recipe you are making requires it.

14 oz OREOs
8 tbsp butter salted or unsalted, melted

• Place cookies in a food processor and pulse until only fine crumbs remain.
• Drizzle in the melted butter and pulse several times until completely incorporated. 
• You can also stir in the melted butter with a fork.
• Transfer the crumbs to the prepared springform pan or pie plate 
• Press firmly into the bottom and evenly up the sides of the pan. 
• Use the bottom of a measuring cup or your hands to really press the crumbs into the bottom and sides of your pan.

Recipe: Mom on Time Out

Blue Christmas Hot Cocoa

4 Cups Whole Milk
1 Tablespoon Vanilla Extract
1 Cup White Chocolate Chips
Blue Food Coloring OR use blue melting chocolates instead of white
Whipped Cream and sprinkles

• In a large saucepan, stir together milk and white chocolate chips. 
• Cook over medium heat until chocolate is melted, stirring frequently to avoid burning 
• Do not boil. 
• Remove from heat. 
• Stir in vanilla extract and blue food coloring. 
• Serve with whipped cream and sprinkles

Recipe: My Incredible Recipes

Peppermint Pattie Brownies

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup chocolate chips

Peppermint Pattie Layer
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract

Ganache
3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream

• Preheat oven to 350 degrees F.  
• Grease an 8x8 baking pan with butter or nonstick spray. 
• In a large bowl, combine melted butter with sugar and vanilla extract
• Whisk until combined and almost smooth. 
• Whisk in each egg one at a time, stirring until a smooth batter forms. 
• Add in flour, cocoa powder, baking soda and salt, stirring until combined. 
• Fold in chocolate chips. 
• Spread batter in the 8x8 baking dish and bake for 25-30 minutes until set. 
• Remove and let cool.
• While brownies are cooling, combine powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts  
• Beat until smooth and creamy. 
• Pour over brownies and spread in an even layer with a spoon or spatula. 
• Place in the refrigerator until set, about 30 minutes.   
• To make ganache, heat heavy cream until warm and pour it over chopped chocolate. 
• Stir for a few minutes until totally combined, smooth and creamy. 
• Spread over the top of the peppermint layer or cut brownies first and spoon over top.

Recipe : How Sweet It Is

Candy Cane Brownie Trifle

This rich Brownie Trifle recipe is an impressive dessert to serve after Christmas dinner. You can’t get more decadent than brownies topped with Chocolate Peppermint Sauce and whipped cream.

1 9x13 inch pan of baked brownies 
6 ounces (1 cup) semi-sweet chocolate chips
3 tablespoons butter
1 and 1/4 cup half and half or cream
3/4 sugar
3 tablespoons light-colored corn syrup
1/4 teaspoon peppermint extract
2 cups whipping cream
1/4 cup powdered sugar
1/4 or 1/2 teaspoon peppermint extract
1 cup crushed candy canes (about 12 candy canes)

• Start by making the brownies. A box mix is fine. 
• Make sure not to over bake them. 
• Remove brownies from the oven and cool completely .  
• Cut brownies into bite-size chunks and set aside.
• Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. 
• Cook and stir over low heat until melted. 
• Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  
• Bring to a gentle boil over medium heat.  
• Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.  
• Remove from heat. 
• Let cool for a minute or two, until it stops bubbling. 
• Stir in 1/4 teaspoon peppermint extract.  
• Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
• For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.  
• Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
• In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.  
• Serve immediately.
• If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish.  Drizzle with 1/4 of the chocolate sauce.  
• Sprinkle with 1/4 of the candy canes.  
• Top with 1/3 of the whipped cream.  
• Repeat layers twice more.  
• Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.  
• Serve immediately

Recipe : The Food Charlaton

Festive Shortbread Logs

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 cups semisweet chocolate chips
4 teaspoons shortening
3/4 cup ground walnuts

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. 
• Add vanilla. Gradually add flour and mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. 
• Place 2 in. apart on ungreased baking sheets. 
• Bake at 350° for 9-11 minutes or until edges and bottom are lightly browned. 
• Cool for 2-3 minutes before removing to wire racks.
• In a microwave, melt chocolate chips and shortening; stir until smooth. 
• Drizzle chocolate over half of the cookies. 
• Dip one end of remaining cookies into chocolate; allow excess to drip off. 
• Sprinkle with walnuts. Place on waxed paper; let stand until set. 

  
Recipe: Taste of Home

  

Red Velvet Hot Chocolate

1/4 cup cocoa powder
1/4 cup hot water doesn't have to be boiling, just hot
4 cups of milk
1/4 cup brown sugar
1/4 cup corn syrup
Red food colouring use the gel as it gives the deeper red hue you want

For topping:

Mini Marshmallows
Whipped cream
Sprinkles for the rims of mugs

• If you want to decorate the rims of the mugs this step needs to be done before making the hot chocolate. 
• Take corn syrup and rub it around the rim of the mugs. 
• Put your sprinkles on a plate or in a large bowl and dunk the rim in it. 
• Roll it around so you get them everywhere. 
• Set aside while you start the hot chocolate.
• In a saucepan whisk together the cocoa powder and hot water. 
• Once mixed with no powdery bits turn the stovetop on to a medium-low heat. 
• Quickly add milk, and brown sugar. 
• Mix it while it heats up. 
• Heat it up gently so you don't scorch it.
• Once it's hot enough to serve remove from the heat. 
• Add the corn syrup and red gel food colouring. 
• Mix carefully so you don't splash red dye everywhere. 
• Pour into mugs.
• Top with mini marshmallows or whipped cream.

Recipe: Cravings of a Lunatic

Holiday Peppermint Cake

 

1 box (15.25 oz.) white cake mix
½ cup water
3 large eggs
¼ cup vegetable oil
½ cup Torani Peppermint Flavoring Syrup
½ cup (1 stick) real butter, softened
3¾ cups powdered sugar
3-4 tbsp. milk or water
2 tsp. pure peppermint extract
Crushed peppermint candy canes

• Preheat oven to 350°F. Grease and flour two 9-inch cake pans
• Set aside.
• Place the dry cake mix in a large mixing bowl.
• Add water, vegetable oil, eggs, and Peppermint Syrup.
• Mix until well combined.
• Pour into prepared pans
• Bake 20-25 minutes until cake tester comes out clean.
• For the frosting:Place all ingredients in a large mixing bowl, using 3tbsp. milk or water.
• With an electric mixer, beat the ingredients on medium speed until well combined and fluffy.
• Only add the additional tablespoon of milk or water if frosting seems too thick.
• Frost cake.
• Gently press the crushed candy cane pieces into the side and onto the top of the cake

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Recipe: Love Bakes Good Cakes

Christmas Marshmallow Bars

1 1/2 Cup nestle chocolate chips
1 1/3 Cup butterscotch chips
1 C peanut butter
1 1/4 Cup mini marshmallows
1 Cup Red and Green M&M's

• Line a 8x8 baking dish with parchment paper and set aside
• In a microwave safe bowl, melt the chocolate chips, butterscotch chips, and peanut butter in intervals of 30 until completely melted
• Stir in mini marshmallows until completed coated
• Pour the chocolate mixture into the prepared baking dish
• Sprinkle the M&M's onto the top of the mixture and lightly press down
• Place into the fridge for 2 hours to allow it to set
• Cut into 2 inch squares

Recipe: My Incredible Recipes