Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Peppermint Fudgies




Source of Recipe


Internet


List of Ingredients




2 cups (12 ounces) semisweet chocolate morsels, divided use
4 tablespoons (1/2 stick) unsalted butter
1 14-ounce can sweetened condensed milk
6 tablespoons finely crushed peppermint candy, divided use
1 large egg
1/4 teaspoon peppermint or 1/2 teaspoon vanilla extract
1 cup all-purpose flour
5 tablespoons unsweetened cocoa powder



Recipe



Position a rack in the middle of the oven and preheat to 350 degrees.

Line several baking sheets with baking parchment or aluminum foil. In a large microwave-safe bowl, microwave 1 cup chocolate morsels and the butter on full power for 1 minute. Stir well. Continue microwaving on medium power, stopping and stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job.

Stir the condensed milk, half the crushed candy, the egg and peppermint (or vanilla) extract into the chocolate mixture until blended. In a medium bowl, stir together the flour and cocoa. Stir the flour mixture into the chocolate mixture until blended. Stir in the remaining 1 cup chocolate morsels. If the dough seems too soft to drop, let stand for 5 minutes to firm slightly.

Drop the dough by heaping measuring tablespoonfuls, or use a small ice cream scoop lightly coated with nonstick spray, on the baking sheets, spacing the cookies 2 inches apart. Bake one sheet at a time for 6 to 9 minutes, or until the centers are almost firm when pressed. Do not overbake.

Remove from the oven and garnish each cookie with a pinch or two of the remaining crushed candy. Bake for 1 to 2 minutes longer, or until the candy bits begin to melt. Transfer the sheet to a wire rack to cool for 5 minutes. Using a spatula, transfer to the rack to cool completely.

Makes 40 to 45 cookies.