Christmas Baking

I'm thinking ahead to one of my favorite Christmas activities---

baking cookies. I'd like to try a few different things this year:

Cookies:

Peppermint Shortbread Cookies

Something chocolatey

Cranberry White Chocolate Oatmeal Cookies

Spritz Cookies (with red or green sprinkles)

Candies:

Creamy Mocha Fudge and

Peppermint Bark

Homemade Peppermint Bark
Ingredients/Tools:

• 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

Directions:

1. Line the bottom and sides of your baking sheet with foil; smooth out any wrinkles
2. Melt the semi sweet chocolate and 1 teaspoon of the oil in a heatproof bowl over a saucepan of simmering water.
3. 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.
4. Place the pan into the fridge for about 30 minutes, or until the chocolate has set.
5. Next, melt the white chocolate and remaining 1 teaspoon of oil, as you did with the semi sweet chocolate.
6. Immediately pour the white chocolate over the set, semi sweet chocolate, and spread it out evenly.
7. Sprinkle the crushed candy cane evenly over top of the white chocolate. 
8. Place the pan back into the fridge for another 30 minutes, or until the chocolate is set.
9. Once set, you can remove the bark from the pan by lifting the foil.
10. 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.

Till next time, Christmas blessings to you and yours,
Mary