
Since Christmas is fast approaching, I wanted to get a head start on some holiday baking. I’d been itching to bake something with peppermint, so I scoured the Internet for unique ideas. I found a Bon Appetit recipe for chocolate peppermint bark cookies with a shortbread crust. The cookies looked incredible, so I decided to make these holiday treats.
The recipe called for a candy cane topping, but I chose to use Hershey’s candy cane kisses instead, since I already had a bag at home. Although the crunchy texture of the candy cane pieces would have offered another dimension to the semi-soft cookies, I thought the candy cane kisses worked even better, as they kept the texture consistent.
I am certainly going to make and include these peppermint bark cookies in holiday treat bags for friends and co-workers. My brother, who absolutely loved these cookies, already requested I make them again for him to bring to work.
I recommend refrigerating these cookies even after the chocolate hardens, to prevent melting. Remove the cookies from the fridge 5 to 10 minutes before serving.
More holiday baking and cooking to come!
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