If there's one thing on this earth I can't resist, it's peppermint. I'm a dedicated mint fan, and for the past two years I've changed my twitter name to "Peppermint Queen" in December just to commemorate that. One of my favorite peppermint treats is the Peppermint Brownie Cake Pop from Starbucks, but like all Starbucks items, the price adds up, so I knew I wanted to make my own version at home - in a truffle version. Because who needs a stick right? They just get in the way!
Since I've been staying away from milk ingredients, I chose to use dairy-free items in this recipe. Whether you'd like to stick to that is up to you. They're delicious both ways!
To make these, you will need:
- 1 box brownie mix (I used a dairy-free mix.)
- 1 bag white chocolate chips or melts.
- 2 tsp milk or chocolate syrup (I used coconut milk)
- Candy canes or starlight mints, crushed.
- 1 tsp sugar in the raw.
- 1 sheet of wax paper
1. Bake your brownies according to the recipe on the box, or even from scratch if you'd like. Allow to cool.
2. Use forks to separate the brownies into crumbs. Transfer them to a bowl for mixing.
3. Add your milk or chocolate syrup. Mix into your brownies until they stick together.
4. Refrigerate for one hour.
5. Meanwhile, smash your candy canes or mints. You may want to use a food processor for this.
6. Mix peppermint dust with raw sugar in a small bowl.
7. Once refrigerated, take brownies from fridge and begin forming them into bite-sized truffles.
8. Place the truffles on a plate and pop them into the freezer for five minutes.
9. While your truffles are setting, melt your white chocolate. Stir intermittently.
10. Once your chocolate has melted, remove the truffles from fridge and begin coating them with white chocolate.
11. When finished coating truffles, place them on a sheet of wax paper.
12. Be sure to sprinkle peppermint and sugar mixture over the top before the chocolate dries.
13. Allow chocolate to set. Keep truffles refrigerated for a nice crunch.
What holiday treats are you making this year?