June 20th, 2016
I was planning to post another Christmas cookie recipe this week, but my youngest daughter said, “Oh, Mom, you should do the Peppermint Bark instead.” It’s her favorite Christmas treat, and I decided to take her suggestion. It’s hard to go wrong with a recipe that starts off with these ingredients:
You begin by melting the chocolate chips on a cookie sheet in the oven for 10 minutes.
Then you spread the melted chocolate all over the pan and place it in the refrigerator for about 30 minutes. Meanwhile, crush the candy canes by placing them in a ziploc bag and hitting them with a heavy object. I use my meat tenderizer.
Next, you melt the white chocolate chips, stir in the peppermint extract, and spread it on top of the chocolate chip layer. Sprinkle the crushed candy canes on top and press them into the chocolate. Place the cookie sheet back in the refrigerator until it is completely chilled. Break into pieces or cut into squares. How easy is that! Merry Christmas!
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
Makes about 30 pieces
2/3 cup crushed candy canes (about 6 or 7 regular candy canes)
2 12-ounce bags milk chocolate chips
1 12-ounce bag white chocolate chips
1 teaspoon peppermint extract
Preheat the oven to 200 degrees. Spread the two bags of milk chocolate chips onto a cookie sheet and place in the oven for 10 minutes. Spread out the melted chocolate all over the cookie sheet with a spatula and then place it in the refrigerator for 30 minutes. Meanwhile, crush the candy canes by placing them in a ziploc bag and hitting them with a meat tenderizer or other heavy object, but don’t crush them so much that they turn to powder. Next, microwave the white chips for 1 to 1-1/2 minutes to melt. Add the peppermint extract and stir. Pour this on top of the chocolate chips and spread evenly. Then sprinkle the crushed candy canes on top and press them into the chocolate. If the white chocolate starts to harden before you get the candy pressed down into it, you can place the cookie sheet back in the oven again for a minute or two to soften the chocolate, and then press the candy pieces down. Then place the cookie sheet back in the refrigerator until completely chilled. Break into pieces or cut into squares.