Chocolate-Mint Pinwheels

Steph here--

For the Super Bowl we were having a few friends over so we decided to make a lot of yummy food and get all our broncos decorations ready! I always find these great ideas for food and decor on pinterest and decide to challenge myself to re create the same. Most of the time it turns into a pinterest fail and never quite turns out the same, but this time I feel like it actually turned out pretty good. I'll start off by showing you some pictures of our set up.

Most of the decorations I printed out on card stock paper and cut them myself. For example the snack trays that we served the chips and salsa in were printed on card stock paper and I cut, folded and taped them to make them into trays. The individual goody bags were also card stock paper cut and taped to snack size ziplock bags.

Chocolate-Mint Pinwheels

Ingredients

1

cup of butter, softened

1

cup of granulated sugar

1

teaspoon of baking powder

1/4

teaspoon of salt

1

egg

1

teaspoon of vanilla

2 1/4

cups of all-purpose flour

2

ounces of semisweet chocolate, melted and slightly cooled 

1

cup of layered chocolate-mint candy baking pieces **andes mints probably would work best**

1/4

teaspoon of peppermint extract   **i just used mint extract, not sure if it alters the taste at all**

Directions

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough in half. Stir melted chocolate into one dough portion. Stir chocolate-mint baking pieces and peppermint extract into remaining dough portion. Divide each dough portion in half. Cover dough and chill in the refrigerator for at least 1 hour or until easy to handle. ***I took mine out after one hour and it was still a little to soft, might be better to let it chill for a little longer***
3. Roll each peppermint dough portion into a 9-1/2x6-inch rectangle on a piece of waxed paper. Roll each chocolate dough portion into a 9-1/2x6-inch rectangle on waxed paper. Invert one chocolate dough rectangle on top of one peppermint dough rectangle; remove top layer of waxed paper. Roll up dough. Discard waxed paper. Pinch dough edges to seal. Wrap dough roll in plastic wrap. Repeat to make a dough roll with remaining chocolate and peppermint dough rectangles. Chill dough rolls in the refrigerator for 1 to 2 hours or until very firm.**we chilled it overnight
4. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Unwrap dough rolls; reshape, if necessary. Cut dough rolls crosswise into 1/4-inch-thick slices.  Place slices about 2 inches apart on prepared cookie sheets.
5. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer cookies to wire racks and let cool