York Peppermint Patty Brownies

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These brownies are awesome.

They make crummy days better and good days magnificent.

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I needed one of these bad boys this past Friday. I needed a little pick me up! oomph!

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Our babe had to go back to the orthopedic doctor on Friday to determine if her hips were in proper alignment yet (a complication from her legs being up from being Frank Breech), which would mean she could stop wearing her hip brace at night. Unfortunately, her x-ray revealed that she still needs to wear it as her right hip is not yet growing properly. It’s such a bummer as it means 6 more months in the brace for her. She has grown accustomed to wearing it but I still feel bad that she has to. Wahhh!!

At least we are dealing with it now as it can result in arthritis and she could need surgery later on. AHHH!!! where is my tray of brownies?!?!?!

For real, I definitely needed one of these York Peppermint Patty Brownies on Friday. Too bad I made these guys a few weeks ago. wahhh again.

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Ah mint, how I love thee. Thee, I love thee. I love that word.

But really, mint is great. And the chocolate and mint combo is thee best.

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 I had a bag of York Peppermint Pattys taunting me. Those little patty’s were begging to be eaten. I was yelling at them back ‘NOOO!!’ I couldn’t open that bag since once I snagged one of those wrapped patties I would grab another and another. And another.

So I figured that using a bunch of them in brownies would help me not shovel them in my mouth as fast as possible. At least I could potentially resist shoveling brownies in my mouth a bit more than just the candies. Plus, sharing is caring so I was able to share with my coworkers. Brownies for everyone!

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Grab a bowl, some peppermint patties, and you’ll soon be on your way to some mouth watering brownies. Okay, sure, you’ll need some more ingredients than just peppermint patties, but it will be worth a trip to the grocery store to make these brownies. I pinky swear ya!

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York Peppermint Patty Brownies

Makes 24 brownies


  • 12 ounces dark chocolate
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon peppermint extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 20 snack sized York Peppermint Patty candies, chopped


  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
  2. In a large microwavable safe bowl, melt the chocolate and the butter together, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mixing completely.
  4. Add in the beaten eggs and vanilla extract.
  5. Stir in the flour and salt to gently incorporate.
  6. Pour into the prepared pan. Sprinkle the chopped up candy pieces on top of the brownies.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Peppermint Fudge


What happens when you have to stop by someone’s house last minute on Christmas Eve or on Christmas? What makes a great hostess gift? It should be festive! Something easy for you is the best. Hmm, do you rip the centerpiece off your own table to bring? You can’t re-gift an opened box of chocolates. So you make this last minute Peppermint Fudge to have on hand to gift, or just eat yourself.

Family Fun Magazine has some really cute holiday baking ideas that will have both you and everyone you are celebrating with so merry! The peppermint fudge sounded too good to pass up. Plus it had peppermint candies in there so I had to end my holiday baking season with peppermint as I’ve been addicted with the mint and chocolate combo this year.

If you can use a microwave and mix things in a bowl you can make this fudge. This is the perfect recipe to whip up yourself or to make with your kids.

Peppermint Fudge


  • 24 ounces of while chocolate chips
  • 14 ounce can of condensed milk
  • pinch of salt
  • 1 teaspoon salt
  • 1 1/4 cups coursly crushed peppermint candies, such as candy canes


  1. Line an 8-inch square pan with parchment paper. There should be excess parchment hanging out of the pan, which provides handles for removal.
  2. In a medium sized bowl, combined the white chocolate chips, condensed milk, and salt. Microwave for 2-3 minutes, stiring at 30 second intervals. Add the peppermint candies and mix to combine.
  3. Pour the mixture into the prepared baking pan.
  4. Chill for firm and set, about 2 hours. Remove from the pan and then cut into 1″- square pieces.

Peppermint Chip Brownies

peppermint chip brownies

I’ve been such a horrible slacker this holiday season. I’m still running around scrambling for gifts. This is the first time we havev’t gotten a fresh tree. I quickly made a colorful paper chain and hung it on our front windows. The house is feeling super messy with presents on the floor in the living room. I’m was not feeling super festive but the shooting in Newtown has zapped all the energy out of me. At least my drive to keep on baking has not diminished.

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I started my newest baking adventure by playing around with these awesome brownies from The Joy of Baking site. They came together quickly, easily, and best of all I didn’t feel the need to pull out my stand mixer. I certainly know I don’t have to use it all the time but I tend to just grab it so not using it is kinda a big deal. Anyway, since I have been seriously addicted to the chocolate and mint combo this year I had to make these Peppermint Chip Brownies.

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I feel that Andes Peppermint Crunch Baking Chips are fast becoming a holiday staple in my kitchen. They easily add a lot of peppermint flavor to everything from these brownies to Peppermint Hot Chocolate Truffle Balls. I will be sad to retire them for the season but it will just give me someting to look forward to next year.
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Are you preapred for Christmas? It is less than a week away!!!!

Peppermint Chip Brownies

Makes 24 brownies


  • 10 ounces of semisweet chocolate chips
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 10 ounces Andes Peppermint Crunch Baking Chips


  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering the bottom and sides and lining the bottom with parchment paper.
  2.  In a large microwave safe bowl, melt the chocolate chips and butter together in a microwave, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mix completely. Add in the beaten eggs and vanilla extract. Stir in the flour, salt, and peppermint chips to gnetly incorporpate
  4. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.


Peppermint Hot Chocolate Truffle Balls

Peppermint Hot Chocolate Truffle Balls

Amanda picked peppermint for this week’s theme Thirsty Thursday. I honestly can’t stand peppermint outside of the holidays. However, from the day after Thanksgiving to New Years it is full on peppermint explosion. But then nope, not happening at all (with the ice cream exception)!!! So bare with all of my minty recipes now, including this recipe for Peppermint Hot Chocolate Truffle Balls.

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When I was younger I would take Godiva hot chocolate truffles and put them into cups of hot milk and stir like crazy so melty ribbons of chocolate would swirl around the cup before I would take a big gulp. It was my favorite thing to do at my dad’s house at the holidays. Since I made a hot chocolate mix last week I figured I would make a hot chocolate truffle for this week to transport me back in time.

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While you can make these hot chocolate truffle balls like me with peppermint extract and Andes Peppermint Mint Chips on the outside, you can make them in a variety of ways.

  • A plain truffle would be nice with a sugar and cocoa powder mixture on the outside.
  • A truffle with some cinnamon extract and a cinnamon and cayenne mixture on the outside for a Mexican hot chocolate.
  • Use a orange, hazelnut, or raspberry extract without coating. Really the flavor possibilities are endless!!

I hope that you enjoy my Hot Chocolate Truffles as well as Amanda’s Peppermint White Hot Chocolate. The peppermint and chocolate combination is such a hit that we both featured the peppermint in hot chocolates, but in very fun, very different ways.

Peppermint Hot Chocolate Truffle Balls

Makes 12 truffles


  • 12 ounces semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1/2 teaspoon peppermint extract
  • Andes Peppermint Crunch Chips


  1. In a heavy bottom sauce pan or in a double boiler, melt the chocolate, cream, sugar, and salt together on low heat. Whisk consistently until smooth. Add the peppermint extract prior to removing from heat.
  2. Let the chocolate cool to room temperature and then put into the refrigerator to completely chill.
  3. Once solid, scope out into 12 truffle balls onto a parchment lined baking sheet. Chill again for at least 30 minutes.
  4. Roll the chocolate into balls, then chill again until completely solid and formed.
  5. Push the Andes mint chips into the surface of the ball. Stone in the refrigerator for 1 week.
  6. Enjoy your hot chocolate truffle with 8 ounces of hot milk. Drop the truffle in and stir until the ball has melted.