I'm thinking ahead to one of my favorite Christmas activities---
baking cookies. I'd like to try a few different things this year:
Peppermint Shortbread Cookies
Cranberry White Chocolate Oatmeal Cookies
Spritz Cookies (with red or green sprinkles)
Creamy Mocha Fudge and
Homemade Peppermint Bark
- 6 ounces of semi sweet chocolate, coarsely chopped
- 6 ounces of white chocolate, coarsely chopped
- 2 teaspoons vegetable oil
- 1/2 cup crushed candy canes
- 9" baking sheet
- aluminum foil
- Line the bottom and sides of your baking sheet with foil; smooth out any wrinkles
- Melt the semi sweet chocolate and 1 teaspoon of the oil in a heatproof bowl over a saucepan of simmering water.
- Immediately pour the melted chocolate into the prepared pan; spread the chocolate out with a spatula (or tilt the pan) to even it out after pouring it onto the pan.
- Place the pan into the fridge for about 30 minutes, or until the chocolate has set.
- Next, melt the white chocolate and remaining 1 teaspoon of oil, as you did with the semi sweet chocolate.
- Immediately pour the white chocolate over the set, semi sweet chocolate, and spread it out evenly.
- Sprinkle the crushed candy cane evenly over top of the white chocolate.
- Place the pan back into the fridge for another 30 minutes, or until the chocolate is set.
- Once set, you can remove the bark from the pan by lifting the foil.
- Break the bark into small, irregular pieces. The bark can be stored in an air tight container in the fridge up to 2 weeks; makes 25 pieces.