DAY 5: Chocolate Peppermint Bark Thumbprints
I love a dough that does double duty. I use half of this dough to make these cookies, and half to make Double Chocolate Thumbprints.
Be sure to not skip the refrigeration step. They need to chill first to hold their shape when baking.
And if you can find these precut candies, you will save a lot of unwrapping and crushing time:
RECIPE:
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Welcome to the 13th Annual Twelve Days of Christmas Cookies!
DAY 1: Chocolate Peppermint Bark Cookies
This versatile chocolate cookie dough makes a wonderful backdrop for melted peppermint bark and crushed candy canes!
You can use any variety of peppermint bark, but I really like these thin chunks that are sold in bags, like chocolate chips.
Bake the cookies, and then immediately place several of the peppermint bark chunks on the hot cookies.
When the peppermint bark melts, use a toothpick to stir the melted chocolate.
While peppermint bark is still soft, sprinkle cookies with crushed candy canes.
While we are cooking and baking this Christmas season, I hope that we will also find a way to Be Part of the Greatest Story!
RECIPE:
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DAY 12: Peppermint Bark Snowflakes
Layers of dark and white chocolate with crushed candy canes. You can spread the bark into a large slab and then break apart when hardened. OR: Use a silicone mold to make fun individual Peppermint Bark Snowflakes.
The bottom chocolate layer in this mold ends up with a fun imprinted design.
Peppermint bark is simply layers of dark and white chocolate flavored with peppermint extract and sprinkled with crushed candy canes between the layers and on the top.
I like to use very finely crushed candy canes (the “dust” that you get when you crush them) in between the layers, and the more coarsely chopped candy canes on the top layer.
Let harden in the mold and pop them out for a fun treat. Or an easy, no-bake gift.
RECIPE:
8-10 candy canes
8 oz dark melting chocolate
8 oz white melting chocolate
½ tsp peppermint extract, divided
Crush candy canes in a Ziploc bag or bowl. Reserve the larger pieces of crushed candy canes to use on the top of the peppermint bark.
In a microwave safe bowl, melt dark chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe chocolate into 12 silicone snowflake molds. Use a toothpick, if necessary to smooth chocolate into crevices of molds. Sprinkle top of melted dark chocolate with finely crushed candy canes. Let dark chocolate harden for about 20 minutes in the refrigerator before adding white layer.
In a microwave safe bowl, melt white chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe white chocolate over the dark chocolate. Use a toothpick to spread to the edges of the mold. Sprinkle with the more coarsely chopped candy cane pieces. Let bark harden completely. Pop out of molds and store at room temperature.
If you are not using molds, spread layers of dark and white chocolate onto a baking sheet lined with a silicone mat or non-stick foil. Let harden and break into large pieces.
Makes 12 snowflakes
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