Tag Archives: Christmas candy

Mint Chip Buttercream Bars

Mint Chip​ Buttercream Bars

It seems impossible, but we’ve reached the last recipe of the year.

With three days to go until Christmas, I wanted this one to be easy enough that you could add it to your menu at the last second, but not so in-your-face Christmasy that you couldn’t make it for New Year’s Eve or any other time. These Mint Chip Buttercream Bars certainly fit that bill. With just ten minutes of actual baking, a flavor that’s universally beloved, and a high yield, they’re exactly the sort of recipe you want to have in your back pocket during the holidays.

Mint Chip​ Buttercream Bars

Oh, they look fancy with their three layer presentation, but they’re dead easy. The thick Oreo crust is the only thing that requires baking; the creamy mint chip buttercream and chocolate topping are simply whipped up and layered on.

Mint Chip​ Buttercream Bars

You can make these all in one go or do them in steps, making the crust one day and applying the other layers a day or two later. Once assembled, put them in the fridge for a couple of hours for optimal sliceability, and that’s it!

Mint Chip​ Buttercream Bars

I like to cut these really small, because they pack a wallop. With layers of crumbly Oreo crust, chocolate chip studded mint buttercream and glossy chocolate, they’ve got texture and flavor all over the place. I only need a bite or two to be satisfied—that doesn’t stop me from going back for more though!

Mint Chip​ Buttercream Bars

Happy Holidays! Merry Christmas to those who celebrate! I am taking Christmas Eve off, but will be back next week with some end of year wrap up stuff.

Mint Chip Buttercream Bars
makes 2-2.5 dozen depending how small you cut them

Oreo Crust:
24 Oreos
4 tablespoons unsalted butter, melted

Mint Chip Buttercream:
1/2 cup (1 sticks) unsalted butter, softened to room temperature
2 cups confectioner's sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extrac
1/4-1/2 teaspoon peppermint extract
2-3 tablespoons heavy cream
2-3 drops green food coloring (I used gel)
6 tablespoons mini chocolate chips

Chocolate Topping:
6 ounces dark chocolate, chopped
2 tablespoons unsalted butter, cut into pieces

Preheat oven to 350F. Grease an 8- or 9-inch square pan with butter. Line with parchment, leaving overhang on two sides for removal. Grease again. Set aside.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom of the prepared pan. Bake 10 minutes to set. Let cool completely. At this point, the pan and crust may be wrapped with plastic wrap and stored for a day at room temperature.

Make the mint chip buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, vanilla and 1/4 teaspoon peppermint extract. Add in heavy cream until desired consistency is reached. Add 1-2 drops gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Adjust color as necessary. Fold in mini chocolate chips.

Spread mint chip buttercream over the crust, smoothing into an even layer. Refrigerate at least 30 minutes.


Make the chocolate topping. Combine chopped chocolate and butter in a small microwave-safe bowl. Microwave in 15 second increments, stirring in between, just until melted. Drop chocolate over filling one spoonful at a time. Use a small offset icing knife (or a silicone spatula) to carefully spread it over a section of the filling. Continue dropping and spreading chocolate until it’s all used. Freeze until chocolate has hardened, about 15 minutes.

Use parchment overhang to remove bars to a cutting board. Carefully peel off and discard parchment. Use a lightly-greased sharp chef’s knife to slice bars (mine are 1x1 1/2-inch). pieces).

Bars may be kept in an airtight container in the refrigerator for up to a week (check the date on your heavy cream). Layer them with parchment if they are to be stacked.

Chocolate-Covered Pecans

Chocolate-Covered PecansChristmas in a pandemic is so strange. I mean, I’ve spent Christmas away from my immediate family before, but it’s always been with (ex-)boyfriends or friends. But this year, traveling and gathering don’t seem like great plans and I am deeply single, so Christmas alone it is.Chocolate-Covered PecansI’ve already had my pre-Christmas anticipatory-loneliness gloom and doom, and have now moved on to determining what will make this Christmas feel like…Christmas. Like, when I FaceTime my family, I’m going to wear my Christmas pajamas that match my sisters. And I’m going to take a walk. Maybe watch Love Actually for the 374th time. Perhaps make a pot roast. And I’m going to eat chocolate-covered pecans by the handful. It’s the Davenport way.Chocolate-Covered PecansChocolate-Covered Pecans have a long history in my family. My dad has been sending them as Christmas gifts for as long as I can remember, and though nearly every box was for someone else, he always had one delivered to the house just for us to share. And by share, I mean he would hide/hoard them to himself until Christmas Day when he’d finally reveal the half-eaten tin.

Over the years, this has come back to bite him in the ass. The general “rule” is that whoever intercepts the box first hides it and clues everyone in *except* my dad, just for a little light payback. This may seem like a lot of hubbub, but we really love messing with each other,* and also Chocolate-Covered Pecans. What’s not to love about naturally-caramelly toasted pecans coated in a snappy-then-melty layer of chocolate?

*Is every family as weird as mine?Chocolate-Covered PecansSince my sisters and I all moved away, we’ve each been added to my dad’s chocolate-covered pecan Christmas list. It’s something I look forward to every year—my tin showing up a week or two before I fly home for the holiday break. Except, of course, that I’m not flying home this year. And for a brief moment, thanks to the notorious difficulties with shipping right now, I thought that my dad might have decided not to send chocolate-covered pecans in 2020.Chocolate-Covered PecansChocolate-Covered PecansThankfully that is not the case and my tin arrived on December 16th, but in that moment where I thought this tradition might be another casualty of 2020, I took the time to create my own recipe for Chocolate-Covered Pecans. I certainly wasn’t going to go without them. No way.Chocolate-Covered PecansMy Chocolate-Covered Pecans are the tiniest spin on my Salted Marzipan Truffles recipe. Truly, the only difference is that I’m using toasted pecans instead of marzipan. I left the salt on for beauty and salty chocolate reasons, but you can skip it if you like. Whatever makes your little holiday heart flutter. Whatever makes this recipe feel like home.Chocolate-Covered PecansMerry Christmas! Happy Holidays! Whatever you do or don’t celebrate, I hope you find a way to enjoy the end of this challenging year. I’m taking Friday off for Christmas, but will be back next week with year-end round ups. Stay cozy, everyone.Chocolate-Covered Pecans

Chocolate-Covered Pecans
makes about 1 cup

1 cup raw pecan halves
8 ounces dark chocolate, chopped
1/2 teaspoon coconut oil
1 teaspoon light corn syrup or golden syrup
coarse or flaky finishing salt (optional)

Special Equipment:
microwave-safe bowl (or double boiler)
parchment paper
small sheet pan or other pan (must fit in freezer)

Preheat oven to 300F. Place pecan halves on a dry rimmed baking sheet and bake for 5-8 minutes, until fragrant and toasted. Let cool completely.

Line a small sheet pan with parchment paper.

Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one pecan half into the melted chocolate. Use a fork to coat pecan in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the pecan on the prepared pan. Immediately top with a pinch of finishing salt, if desired. Continue this process until all pecans are coated and salted.

Place baking sheet in the freezer for 15 minutes, until chocolate has solidified. Serve.

Pecans will keep in an airtight container in the refrigerator for up to a week.

Chocolate-Covered PecansChocolate-Covered PecansChocolate-Covered Pecans

Peppermint Mocha Buttercreams

Peppermint Mocha ButtercreamsDo you listen to the Stuff You Should Know podcast? My sister turned me onto it a few months ago and it was love at first listen. As my job is very solitary, I spend my days listening to Josh and Chuck talk about all sorts of things I have never given a passing thought. Imagine my surprise to find that yesterday’s episode was about something that I know all about: cake!

Yes, I spend many waking hours thinking about cake. Really. At any given moment, I am thinking about baking, layering, decorating, or eating cake. If you listen to the podcast (which you should!), it sounds like Josh, Chuck, and I may have that in common…the eating part anyway 😉

Peppermint Mocha ButtercreamsOne thing we definitely agree on though is that we all occasionally eat cake solely as a vehicle for frosting. For some *unknown* reason, it’s socially unacceptable to eat a bowl of frosting, so we eat cake to get our fix 😉 Until now, anyway…

Peppermint Mocha ButtercreamsEnter buttercream candies: literally frosting coated in chocolate.

Peppermint Mocha ButtercreamsFrosting. coated. in. chocolate.

Peppermint Mocha ButtercreamsFrosting for frosting’s sake.

Peppermint Mocha ButtercreamsIf you’re anything like me (or Josh and Chuck, apparently), this is basically the best news ever. These are the no-bake treat of my dreams.

Peppermint Mocha ButtercreamsYou can make buttercreams using any flavor of frosting you can imagine–if it can be whipped into buttercream frosting, it can be rolled into candy. As we’re just a few weeks out from Christmas, I’ve decided to go with Peppermint Mocha Buttercreams today 😊

The frosting base of these candies is a classic American chocolate buttercream that I’ve souped up with 1/4 teaspoon of peppermint extract and some instant espresso. It comes together in just a few minutes and is super fluffy and luxurious.

Peppermint Mocha ButtercreamsChill the peppermint mocha frosting before scooping it by the teaspoon and rolling it into balls. This is not a glamorous process, but it is helped greatly by coating your hands in confectioner’s sugar.

After another chill, it’s time for a dip in melted chocolate…

Peppermint Mocha Buttercreamsand a smattering of crushed peppermints, or perhaps some holiday sprinkles.

Peppermint Mocha ButtercreamsPeppermint Mocha ButtercreamsOne more quick chill later, the Peppermint Mocha Buttercreams are ready to eat. And oh, are they good. I mean, how could the combination of a chocolate shell and a melty espresso-mint center be anything but delicious?!

Peppermint Mocha ButtercreamsThey’re basically holiday perfection in a mouthful.

Peppermint Mocha ButtercreamsLooking for more Peppermint Mocha? Try my Peppermint Mocha Cookies ❤️💚❤️💚

Peppermint Mocha ButtercreamsPeppermint Mocha Buttercreams
inspired by and heavily adapted from Sally’s Baking Addiction
makes about 4 dozen candies

1 tablespoon instant espresso granules
2 teaspoons warm tap water
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (NOT mint extract)
2 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
crushed peppermints, for decorating (optional)
sprinkles, for decorating (optional)

In a small bowl, use a fork to whisk together espresso granules and warm water. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and peppermint extracts, followed by espresso mixture. Add heavy cream. Beat on high for 1-2 minutes, until very fluffy. Press plastic wrap to the surface of the frosting. Chill one hour in the refrigerator.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar may help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercreams from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with crushed peppermints or sprinkles. Continue until all buttercreams have been coated and topped.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.