![]() ![]() I did all the melting in the microwave in Pyrex measuring cups, so it was really easy. I was already using my 9x12 pan to make fudge, so I just used a large, circular metal cookie tray. I used one bag each of Herhey's Special Dark chocolate chips and Nestle white chocolate chips, both 12 oz. I made this tonight, and it turned out great - not quite as pretty as the submitter's, but not bad for my first try! The directions were very easy to follow. This needs to be stored in the refrgerator if you live in a warm/humid climate. Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces.Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top. Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. ![]() (it's best to do this step while the white chocolate is still very soft - I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened). After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. Melt the white chocolate, using the steps above.You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate. Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick.Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.Simple steps for making Peppermint Bark Cookies:Ĭomplete instructions in the recipe card below, here are the basics.Ĭombine wet ingredients in a mixing bowl.Īdd dry ingredients and finally chocolate pieces. Store in a resealable container when completely cool.These cookies are delicious served warm, reheat in a microwave 15-20 seconds for that “fresh from the oven” taste.If you cannot locate them, use 1/4 cup white chocolate chips and 1/4 finely crushed candy canes as an easy substitution. Ghiradelli and Andes brands of white chocolate peppermint chips are usually easy to find during the holiday baking season.Chocolate Chips can be substituted for chocolate chunks.I used Hershey’s Special Dark Cocoa Powder, but any variety will work.Some tips for making Peppermint Bark Cookies: What ingredients do you need to make Peppermint Bark Cookies? Be sure to check them all out by clicking HERE! Perfect with a cup of warm beverage… hint hint…we have oodles of copycat Starbucks drink recipes that will pair amazingly well with these cookies. You’ve probably enjoyed some peppermint bark candy during the holiday season, this cookie is just as delicious but you know in cookie form. It is comforting and downright tasty! Peppermint Bark Cookies bring this flavor combo front and center in the best way! The flavor combo of chocolate and peppermint is so classic and beloved for so many reasons. Needless to say, I’ll be making these again before the big guy arrives. With 6 people, they don’t stand a chance of lasting more than a day or two. Peppermint Bark Cookies is one of those delicious treats! Cookies are always devoured in this house. Until then I’m whipping up a few simple holiday treats to get us in the festive holiday mood that we so need this year. They have an entire week off of school prior to Christmas, so in that week we plan on doing our traditional baking and treat making. We’re fully diving into December, can you believe how quickly it’s flying by? My kids have 8 virtual days of school left, which means I’d better get a lot accomplished in the next week or so. A perfect combo of chocolate & peppermint in this delicious Christmas cookie! Santa will love Peppermint Bark Cookies this holiday season. ![]()
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