Peppermint Cheesecake Rice Krispie Treats

by the Sweet Chick

Prep time: 20 minutes, Cook time: 5 minutes

 

4 Tablespoons butter

1 bag (10 oz) Jet-Puffed Peppermint Mallows

1/2 cup Andes Peppermint Crunch Baking Chips

1 box (3.4 oz) Jell-O Cheesecake Instant Pudding mix

5 cups Rice Krispie cereal

1 cup heavy cream

8 oz mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

1 Tablespoon Peppermint Pigsy Dust

Additional Toppings:

1/2 cup Ghirardelli 60% Cocoa Baking Chips

1/4 cup Andes Peppermint Crunch Baking Chips

Instructions

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add the peppermint baking chips. Stir until the candies are all melted and mixture is smooth.

Next add the dry pudding mix and stir until completely blended.

Then add the Rice Krispies and stir until completely incorporated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

for the frosting:

with a stand mixer on medium to medium/high speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy.)

In another bowl, blend together mascarpone and confectioners’ sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until completely incorporated.

Spread the frosting evenly over the treats with a spatula.

Cut treats into squares with a sharp knife, wiping down knife after every cut.

for the additional toppings

place chocolate baking chips in a microwave safe container and microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth.

With a fork or piping bag, drizzle chocolate over cooled treats and sprinkle with peppermint baking chips.

Candy Cane Kiss Cookies

1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 tsp peppermint extract (optional)
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
Granulated Sugar
About 30 unwrapped Candy Cane Kisses

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be  good for a couple of weeks.