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1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.

2. Fold in sweetened condensed milk, peppermint extract, and crushed Thin Mints.

3. Pour mixture into a 9-x-5" loaf pan and smooth out with a spatula. Top with additional Thin Mints and freeze until firm, 5 hours.

4. When ready to serve, remove from freezer to soften slightly, about 10 minutes.

2 c. heavy cream
1 14- oz. can sweetened condensed milk
1 tsp. peppermint extract
3 c. crushed Thin Mints, plus more for garnish

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1. Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add melted butter and blend until completely combined.

2. Press crumb mixture onto bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.

3. Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.

4. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.

5. Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
4–6 drops green gel food coloring
3/4 tsp. vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling

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1. Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.

2. Make ganache. Make the Ganache: Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.

3. Cream together all buttercream ingredients in a large bowl until light and fluffy, adding more powdered sugar if the frosting is too loose. Add food drops and stir until evenly combined. Add more until you reach your desired color.

4. Top one round cake with peppermint buttercream, then place the second cake on top of it. Frost the top and sides of the with ganache. Garnish the bottom of the cake with Andes mints. Top with chopped mints. Serve.

devil’s food cake mix
1 c. unsalted butter, softened
4-5 c. powdered sugar
1 tsp. peppermint extract
4-6 drops green gel food coloring, optional
1 pt. heavy cream
24 oz. semisweet chocolate chips
1 c. Andes mints, plus more for garnish

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1. Grease an 8" springform pan with cooking spray and line bottom with parchment paper. Make the crust: In the bowl of a food processor, pulse Thin Mints into fine crumbs. Add butter and salt and pulse to combine.

2. Press mixture into prepared pan and refrigerate while you make the filling.

3. In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add peppermint extract.

4. Crush 12 Thin Mints and fold 8 of them into the cream cheese mixture. Spread over the crust and sprinkle with the remaining 4 crushed Thin Mints. Refrigerate until firm, at least 5 hours and up to overnight.

5. To serve, release cake from pan and press remaining 14 Thin Mints against the sides of the cake. Drizzle with chocolate sauce, if desired.

Cooking spray, for pan
20 Thin Mints
1/4 c. unsalted butter, melted
pinch of kosher salt
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
2 c. cold heavy cream
1 tsp. peppermint extract
26 Thin Mints, divided
Chocolate sauce, for drizzlin

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1. Preheat oven to 325º. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.

2. Make crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.

3. Add crust to an 8" or 9" springform pan and pack tightly.

4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. Refrigerate until completely chilled, 4 hours.

5. Make chocolate ganache: Pour hot cream over chocolate and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)

6. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.

7. Refrigerate 10 minutes before serving to let ganache harden.

3 8-oz blocks cream cheese, softened
1 c. sugar
2 large eggs
1/4 c. sour cream
1 1/2 tbsp. flour
1 tsp. peppermint extract
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 c. chopped chocolate, plus more for garnish
1/2 c. chopped white chocolate, plus more for garnish
1/2 c. chopped candy canes, plus more for garnish
24 Peppermint Oreos
5 tbsp. melted butter
3/4 c. hot heavy cream
1 1/2 c. semisweet chocolate chips

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1. Dip each shot glass in hot fudge, coating the rim completely. Pour cookine crumbs in a shallow plate. Dip the fudge-coated shot glass rim in the cookie crumbs. Set glasses aside.

2. Pour chocolate liqueur and peppermint schnapps into into a cocktail shaker filled with ice. Serve.

2 parts chocolate liqueur
1 part peppermint schnapps
1/4 c. hot fudge
4 Thin Mint cookies (or chocolate wafers), crushed

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Start by crushing a dozen Oreos in a bowl.

Liberally coat a pan with butter and melt a small bag of mini marshmallows.

Add a heaping coating of Rice Krispies and stir in thoroughly. Repeat this with the crushed Oreos.

Melt a small bowl’s worth of white chocolate and color with green food dye.

Grease a baking pan and line with your mix.

Ice with your white chocolate and coat with more crushed Oreos.

Cool in the refrigerator then enjoy!

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