peppermint-bark

25 Days of Cookies – Day 1: Unconventional Peppermint Bark

Now that Thanksgiving is over – no one can tell me it isn’t time to celebrate Christmas. When I think Christmas, I think red and green, the smell of Christmas trees, holiday carols, Polar Express, and peppermint bark! This is by far my favorite time of year because it’s a time for family and friends, and everyone is just a little bit merrier. It’s the season for giving to those less fortunate and friends, and what better way to celebrate it than 25 days of cookies!? I have been wanting to do this for the past few years but homework always got in the way, so I’m thinking of doing this whenever I can or maybe mass baking over the weekends (of course if homework allows).

 

peppermint-bark

 

Anyways…I love peppermint bark (really any type of bark). And those Chocolate Covered Candy Cane Jojo’s from Trader Joe’s! All the seasonal goodies are amazing there  (and the year-round Gummy Tummy Penguins too– have you tried freezing them?).

 

peppermint-bark

 

This recipe uses the Candy Cane Joe Joe’s found there instead of just regular plain Oreo’s like in this Cowboy Bark. I call this recipe “unconventional” because when you typically think of peppermint bark – like the Ghirardelli Limited Edition squares – you think chocolate bottom topped with white chocolate mixed with candy canes. This recipe is slightly different. Yes, there are candy canes, but also they have crushed up Candy Cane Jo Jo’s and white chocolate drizzled on top.

 

peppermint-bark

Unconventional Peppermint Bark

Prep Time: 10 minutes

Yield: 20

Unconventional Peppermint Bark

Peppermint Bark that will blow regular peppermint bark out of the water!

Ingredients

  • 16 oz semi-sweet or dark baking chocolate *(I used semi-sweet Baker’s Chocolate)
  • 7 candy canes
  • 18 Candy Cane Jo-Jos(Limited edition!) or Oreos
  • White chocolate chips, melted, optional for drizzling

Instructions

  1. Have everything pre-cut and measured out.
  2. Prepare a baking sheet with parchment paper.
  3. Over low heat in a small saucepan, melt chocolate until smooth. Pour over the lined baking sheet and smooth out with spatula.
  4. Quickly sprinkle toppings evenly over the chocolate. Drizzle white melted chocolate on top for decoration.
  5. Allow to chill in freezer for 30 minutes or outside for at least an hour before cutting. Store in airtight container.
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Looking for more Chocolate Bark?

Check out these recipes:

Cowboy Barkcowboybark-trader-joe's-copycat-recipe

and Peanut Butter Butterscotch Bark

butterscotch-peanut-butter-chocolate-bark

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