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Peppermint bark is a seasonal treat that nearly everyone can appreciate. It’s a simple recipe but does require a bit of chill time. Feel free to get creative using colored candy canes or even food coloring swirls if you’re on the artistic side.

Peppermint bark

11 oz milk chocolate (Gertrude Hawk or Michael Mootz Candies has very tasty chocolate)

11 oz white chocolate

1/2 tsp peppermint extract

10 candy canes

Procedure

Melt chocolate chips in microwave or double boiler. Add peppermint extract and mix. Pour mixture onto a cookie sheet lined with parchment paper. (Don’t worry about getting it perfect; you’ll break it all up once it’s set.) Refrigerate for 20 minutes or until firm. Melt white chocolate the same way and add extract. Pour the white mixture on top of the firm milk chocolate and while it’s warm add the crushed candy canes or food coloring. Refrigerate until firm. When ready to serve, break up the bark so it has ragged shapes. If you want to cut it into squares or shapes, try using a sharp pizza cutter for ease.

While not a cookie, peppermint bark is a tasty and festive treat around the holidays.
https://www.timesleader.com/wp-content/uploads/2016/12/web1_IMG_1306-2.jpg.optimal.jpgWhile not a cookie, peppermint bark is a tasty and festive treat around the holidays. Sarah Haase | Times Leader
Day 3: Peppermint bark

By Sarah Haase

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