I'll spare you all of the amazing comparisons and just tell you, it tastes like the
best peppermint bark you've ever tasted.
White chocolate
peppermint bark sets the stage for this little number as it sits atop a chocolate cookie crust, making for a perfect combo.
My
usual peppermint bark recipe just didn't seem to fit the personalities of these little guys so I decided to go with a chocolate and peanut butter combination.
If you want to make life even easier just add some white chocolate chips and crushed peppermint candies in lieu
of peppermint bark.
When it comes to gift giving, everyone has that friend: the one who shows up with a container of
homemade peppermint bark.
Technically, it may be a few days late... but the truth is, there's never a bad time
for peppermint bark.
ingredients
PEPPERMINT BARK COOKIES 2 1/2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup...
Peppermint chocolate candy brownies recipe; These brownies use
peppermint bark candy to take them to the next level!
I'm not ordering you to deprive yourself of everything
from peppermint bark to egg nog, but if you go to the gym, you'll feel less guilty when you indulge.
For crust Non-stick cooking spray 1/2 cup plus 2 tablespoons unsalted butter, melted & cooled 2 heaping cups of gingersnap cookie crumbs (about 1 - 10 ounce box) 1/2 cup finely chopped peppermint bark
To take a little pressure off all that pre-heating, I made a batch of no -
bake peppermint bark gingersnap bars.
ingredients PEPPERMINT BARK COOKIES 2 1/2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder (sifted) 2 sticks unsalted butter (softened) 1/2 cup sugar 1 cup light brown sugar 2 large eggs 1 tespoon vanilla extract 1 cup dark chocolate chips 1 cup peppermint candy (crushed) 1 cup white chocolate chips
Hopefully this gave you some year end business tax planning ideas to mull over while you enjoy your Williams
Sonoma peppermint bark next week.
Most peppermint barks are loaded with sugar, but this recipe is stacked with nutrients and is naturally sugar - free (aside from the minimal natural sugar in coconut water).
This red velvet cupcake is stuffed with peppermint mousse and topped with cream cheese frosting and
peppermint bark shards.
And Margie, if you are stateside, and have a World Market close to you... they have the most
fabulous peppermint bark I've ever tasted there.
3 cups whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2
cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)
Chocolate - y, chewy, almost brownie - ish chocolate cookies peppered with white chocolate
peppermint bark chips.
I'd thought I only had 2 kinds left to make, but now realize there are 5, if you
count peppermint bark & toffee.
After a few minutes, remove the tin foil then carefully spread the
melty peppermint bark with a spatula in an even layer on top of the brownies.