We had an annual girls Holiday Cookie party this past Saturday. Everyone bakes 6-7 dozen of their favorite holiday cookies. With all the different types of cookies, we make variety bags for co-workers, friends, families, etc.
Well, what to do if you're gluten-free? Unfortunately, you can't eat the cookies that others are baking but you can bring a few options to add additional fun to the mix.
Here's an easy Holiday Peppermint Bark recipe for you try:
12 oz white chocolate (I used Bakers brand)
12 oz milk or dark chocolate (I used Bakers brand)
1 teaspoon peppermint extract, divided
10 candy canes crushed
1) Crush the candy canes into pieces. Don’t crush too much or you will end up with powder rather than chunky pieces.
2) Melt dark or milk chocolate in the top of a double broiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Alternatively, you can melt the chocolate in the microwave in a glass bowl. I don't have a double broiler so I just stacked two sauce pans. Below is a picture of the white chocolate melting.
3) Add ½ teaspoon Peppermint extract to the melted chocolate and stir. Pour into lined pan and spread evenly over the pan. Sprinkle with 1/3 of the crushed canes. Refrigerate while you melt the white chocolate until the top is just slightly hardened. Here's a photo of the pan in my fridge.
4) Melt white chocolate. White chocolate will met faster than the dark or milk chocolate so microwave for a shorter amount of time. Add remaining ½ teaspoon Peppermint extract to the melted chocolate and stir. Pour over top of dark or milk chocolate. Be careful when spreading white chocolate or you will end up swirling the two together.
5) Sprinkle with remaining crushed canes. Refrigerate for 2 hours
6) Turn upside down onto a clean working surface or clean kitchen towel, peel off the foil and break into pieces.
7) Store in the fridge. The finished product was quite a hit!