Because I didn’t get home from San Francisco until the 23 and had a massive to-do list to check off before Christmas, this year was probably the saddest batch of Chrismas cookies I ever made: just peanut butter cookies, Super-Charge Me cookies, chocolate chip cookies and peppermint bark.
I guess four is still pretty good, but does anyone remember last year’s insanity?! Yeah, does not compare.
The irony of dessert is that the simplest stuff always seems to go the fastest. Most people prefer eating something comforting, recognizable and insanely bad for you than the fancy creations with candied orange peels or flax seeds. Case in point: this year, everyone couldn’t get enough peppermint bark. Myself included. And why not? Minty, chocolatey and seasonal, it’s an uber-simple recipe that I’ve perfected the technique to over the past seven-ish years. Why pay $24 for a tin of the Williams-Sonoma stuff when you’ve got this?
Yields one 9×9 inch pan
- 12 ounce package GOOD QUALITY dark chocolate chips (I love Ghirardelli)
- 12 ounce package white chocolate chips
- 1 teaspoon peppermint extract
- 4 crushed candy canes, or 1/4 cup Christmas-colored sprinkles
- Begin by lining a 9×9 inch pan or baking dish with aluminum foil.
- In a microwave-safe dish on 60% power, melt the dark chocolate chips for a minute at a time, stirring after each minute. Do not wait until all the chocolate melts on its own, or it will burn- instead, stir it frequently so that the warmer chips melt the cooler ones.
- Stir in the entire teaspoon of peppermint extract. (I only add peppermint to the dark chocolate layer, because stirring it into the white chocolate hides the sweet taste of it.)
- Pour the chocolate into the baking dish, and freeze for about 20 minutes, or until COMPLETELY firm. Touch the center of the pan to make sure it’s solid and cold.
- Meanwhile, melt the white chocolate chips using the same method- 60% power and stirring each minute. Careful, because white chocolate burns easily! Once melted, pour it over the dark chocolate and even things out with a spatula. Sprinkle the top with the crushed candy canes or sprinkles and return to freezer to solidify.
- Once things are completely frozen through, pull on the foil to remove the bark. Slam it on a counter or with the heel of a large knife to crush. Things tend to get messy
And #77, Michelle
Congrats, ladies! Please send me your shipping info at uneviesaine at gmail dot com and I’ll get the DVDs out to you!
What item was the biggest hit on your dessert table this year?