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Video: Sandra Lee’s peppermint treats

  1. Transcript of: Sandra Lee’s peppermint treats

    MATT LAUER, co-host: We are back now at 8:45. This morning on TODAY'S HOLIDAY KITCHEN , cool peppermint desserts. Candy canes are everywhere during the holidays. Why not put them to use for a creative, festive dessert? Sandra Lee is here with great recipes. Her new magazine, Sandra Lee Christmas , and her latest

    cookbook is called "Semi-Homemade: The Complete Cookbook." It's great to have you here. Happy holidays .

    Ms. SANDRA LEE: It's nice to see you.

    LAUER: Peppermint screams holidays. This is good. You do a lot of cooking over the holidays?

    Ms. LEE: I do a lot of cooking over the holidays.

    LAUER: Entertaining?

    Ms. LEE: Not so much this year. We have a big New Year 's coming up. So it won't be.

    LAUER: You...

    Ms. LEE: But usually, yes.

    LAUER: All right, cool. So what are we starting with?

    Ms. LEE: Well, I always like to do something, whether I'm entertaining or it's just for the kids at home, that's kind of a fantasy dessert. So what we have are peppermint bonbon pops.

    LAUER: This is what they're going to look like when we're finished with them.

    Ms. LEE: Yes.

    LAUER: Let's figure out how we get there. You've got the first three ingredients already in this pan.

    Ms. LEE: In this pot is going to be a bag of white chocolate chips, so it's semi-homemade. What do you have in your pantry...

    LAUER: Right.

    Ms. LEE: ...that you can use in a smart way? A third of a cup of butter, a quarter of a cup of heavy whipping cream. Don't whip it. Just put it in there.

    LAUER: OK.

    Ms. LEE: Melt the chocolate chips ...

    LAUER: Get the paddles ready. Clear.

    Ms. LEE: ...on low. It's candy. It's Christmas.

    LAUER: OK.

    Ms. LEE: We'll fast in January. Melt them on low for about five minutes. Low heat...

    LAUER: OK.

    Ms. LEE: A nice, soft, slow melt.

    LAUER: That's the consistency you're looking for?

    Ms. LEE: This is...

    LAUER: A nice kind of creamy consistency?

    Ms. LEE: Yeah, that's very shiny. Now is the fun part. You are going to put in a cup of powdered sugar.

    LAUER: All of it at once?

    Ms. LEE: All of it at once.

    LAUER: OK.

    Ms. LEE: And then that whisk.

    LAUER: OK.

    Ms. LEE: You are going to go to town.

    LAUER: OK.

    Ms. LEE: You need to mix that all together.

    LAUER: OK.

    Ms. LEE: One teaspoon of peppermint extract goes in there.

    LAUER: So you don't want to overpower people with the peppermint taste? You just want a nice hint of the flavor?

    Ms. LEE: Exactly.

    LAUER: OK.

    Ms. LEE: You got to get in there and work it.

    LAUER: OK. Good.

    Ms. LEE: I know you're in a nice suit...

    LAUER: All right.

    Ms. LEE: ...but you got to get in there.

    LAUER: That's all right. So let's say I did that already, and it would end up looking like this, OK?

    Ms. LEE: Well...

    LAUER: You've added little chips here, is that what it is?

    Ms. LEE: You want to put your chocolate chips after that's all mixed.

    LAUER: Peppermint chips.

    Ms. LEE: Peppermint chips.

    LAUER: OK. Right. This is -- this becomes kind of like mud here.

    Ms. LEE: Oh, it becomes a -- it's a candy.

    LAUER: Yeah, OK.

    Ms. LEE: They're candy pops. OK. This -- once you're done, you put it in a bowl in the fridge for two hours. Then what you're going to do is take your pops and a melon baller just like this. You're going to roll them in your hand.

    LAUER: Easy to work with once...

    Ms. LEE: You're going to put a stick on it.

    LAUER: ...they've been chilled.

    Ms. LEE: Yes.

    LAUER: OK.

    Ms. LEE: And then you're going to set those aside. Into your oven goes peppermint , just peppermint candies.

    LAUER: I had no idea those things would melt like this.

    Ms. LEE: Three-fifty for three minutes. That's all.

    LAUER: OK.

    Ms. LEE: And all you do is put this on top of here, put that on your plate, and you're ready to go.

    LAUER: Those are great. OK. They look good.

    Ms. LEE: Now...

    LAUER: Now we're going to make a peppermint pie. This one's got a bunch of different layers.

    Ms. LEE: Yes.

    LAUER: And you like the pudding flavor, the cheesecake flavor, everything in this.

    Ms. LEE: Everything that your family loves will be in here. So I've got two different kinds of pudding. You make it the regular way. You -- I've got white chocolate pudding and I've got cheesecake pudding.

    LAUER: OK.

    Ms. LEE: OK, the flavor. Your crust...

    LAUER: Semi-homemade, you can buy a crust.

    Ms. LEE: You can buy a crust...

    LAUER: Come on.

    Ms. LEE: ...but if you want to make it the money-saving meals way...

    LAUER: OK.

    Ms. LEE: ...because I have two shows on the Food Network .

    LAUER: Who can keep up.

    Ms. LEE: Yeah. It's just some graham crackers, sugar and melted butter.

    LAUER: OK.

    Ms. LEE: Pat down your sides. Now you're going to put in layers of the white chocolate pudding and the, of course, cheesecake pudding. On top of here goes whipped topping , another teaspoon of your extract goes in here to pump up the flavor. You want to stir that?

    LAUER: OK.

    Ms. LEE: Put it on there.

    LAUER: So how many layers? Just two layers?

    Ms. LEE: Just two layers.

    LAUER: OK.

    Ms. LEE: One on top of another, that's what you have here. Put that together.

    LAUER: Do you have to chill that first?

    Ms. LEE: You -- well, you don't have to chill it. It -- you want to chill it after you put this on.

    LAUER: OK.

    Ms. LEE: OK. So go ahead and just place that on here. You want to grab the peppermints because that's going to be our topper.

    LAUER: OK.

    Ms. LEE: And then just have a good time creating...

    LAUER: Yeah.

    Ms. LEE: ...billows of whipped topping .

    LAUER: You don't want to be neat, you actually want to make it look kind of exotic, right?

    Ms. LEE: Kind of festive and fun. There you go.

    LAUER: Use your fingers like that all the time?

    Ms. LEE: I love this stuff.

    LAUER: This is great. OK.

    Ms. LEE: Go ahead.

    LAUER: How many? Do I sprinkle these on? Is that it?

    Ms. LEE: Mm-hmm. Look how pretty, you just made pie.

    LAUER: That's fantastic. OK. Good. Good job.

    Ms. LEE: OK, one more.

    LAUER: All right.

    Ms. LEE: This is -- oh, actually two more. I've got a punch here, a mocktail punch.

    LAUER: Careful, I have a knife.

TODAY recipes
updated 12/9/2010 7:08:19 PM ET 2010-12-10T00:08:19

Recipe: Peppermint bonbon pops on peppermint disks

  • Peppermint bonbon pops
  • 1 12-ounce bag of Nestle white chocolate morsels
  • 1/3 cup butter
  • 1/4 cup whipping cream
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon peppermint extract
  • 1/4 cup crushed hard peppermint candies
  • 15 white lollipop sticks*
  • Peppermint Disks (recipe follows)
  • Peppermint disks
  • 15 round hard peppermint candies, unwrapped

Peppermint bonbon pops
1. In a large saucepan, add morsels, butter and cream. Cook over low heat, for 5 to 6 minutes, stirring until melted and smooth. Remove from heat; add sugar, and beat at low speed with an electric mixer until smooth. Stir in extract and crushed candies. Cover, and chill for 2 hours, or until mixture is thick enough to shape into balls.

2. Roll chilled mixture into 15 balls and insert a lollipop stick into top of each ball. Place each bonbon pop on top of a peppermint disk to serve.

Peppermint disks
1. Preheat oven to 350°. Line a baking sheet with parchment paper.

2. Place candies on prepared baking sheet. Bake for 3 to 5 minutes, or just until melted. (Be careful not to let mints brown.) Remove from oven, and cool on pan.


*Note: White lollipop sticks can be found at cake decorating supply stores and crafts stores.

Serving Size

Peppermint bonbon pops: Makes 15 servings; Prep: 20 minutes; Cook: 6 minutes; Chill: 2 hours

Peppermint disks: Makes 15 disks; Prep: 15 minutes; Bake: 5 minutes

Recipe: Peppermint pie with white chocolate

  • 1 3/4 cups graham cracker crumbs, Honey Maid
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 1-ounce box instant sugar-free white chocolate pudding mix, Jell-O
  • 1 1-ounce box instant cheesecake pudding mix, Jell-O
  • 3 cups whole milk, divided
  • 1/4 teaspoon peppermint extract
  • 1 16-ounce container frozen nondairy whipped topping, thawed, Cool Whip
  • Garnish: Crushed hard peppermint candies

1. Spray a 9-inch pie plate with nonstick cooking spray.

2. In a medium bowl, combine graham cracker crumbs, butter and sugar. Press into bottom of prepared pie plate. Cover and chill for 30 minutes.

3. In 2 separate small bowls, prepare pudding mixes according to package directions for traditional pudding pie, using 1 1⁄2 cups milk each.

4. Spread white chocolate pudding in chilled crust. Top with cheesecake pudding. Cover and chill for at least 8 or up to 24 hours.

5. Just before serving, fold extract into whipped topping. Spread over chilled pie, and sprinkle with crushed candies, if desired. Serve immediately.


*Note: 1 (9-ounce) ready-made graham cracker crust, Keebler, may be substituted, omitting cracker crumbs, butter, and sugar. Chill crust for 30 minutes.

Serving Size

Makes: 1 (9-inch) pie

Prep: 20 minutes; Chill: 24 hours, 30 minutes

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