Christmas Cookie of the Week: Peppermint Bark

This is a recipe that I bookmarked weeks ago. It seemed easy and fun. When I came up with the idea of “Christmas Cookie of the Week”, it was a perfect candidate.

It is indeed easy. So easy in fact that even I, as artistically challenged as I am, was able to swirl the red color attractively through the melted chips. My only quibble with this recipe is that ½ cup of crushed peppermints is too much. ¼ cup would be plenty.

Just for the record, 5 candy canes equals ½ cup. In case you were wondering. Leftover candy canes are hung on the Christmas tree. Recycling at its finest!

Verdict: Yum!! This one’s a keeper!!



Peppermint Bark(source: McCormick.com)

1 package (12 ounces) white chocolate chips
1 teaspoon peppermint extract (optional)
8 to 10 drops red food color or 8 to 10 drops green food color
½ cup crushed peppermint candies or candy canes

Microwave chocolate chips in large microwavable bowl on HIGH for 1 ½ to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract, if desired.

Spread on large foil-lined baking sheet to ¼-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.

Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

Recycle: peppermint extract bottle, food color bottle