This dessert is a little out of season, but I had so much fun making/eating it that I’m posting it anyways so too bad.
A few weeks ago, my blogger friend and I cooked a dinner for our families and gave this bark as goodie bags. While we could have just bought a giant box of it at
Costco a store, it’s often overpriced and overdone, so naturally, I decided to make it myself.
Peppermint bark is essentially melted chocolate with some sort of flavoring mixed in. Around Christmastime, the addition of peppermints and candy canes automatically qualifies bark as a holiday treat when it really can be made at any time of the year. Nothing in bark is seasonal (except for the candy cane Joe-Joe’s in this case), and it literally takes 10-15 minutes max to prep – a small price to pay for year-long deliciousness.
If you don’t have a Silpat (which I highly suggest you should get), you can spread the melted chocolate on parchment paper that has been sprayed. I’m paranoid and so I like to stick to a Silpat for the best results.
And if y’all are still thinking “What am I supposed to do with this?” like Angela Martin after Andy gave her a flower (I said this was #tbt didn’t I?), then STAY ALERT. Valentine’s Day is slowly creeping onto us all and this makes a great romantical dessert. Of sorts.
Barking up the dessert tree.
Cookies & Cream Peppermint Bark
adapted from Shutterbean
- Line a baking sheet with a Silpat or parchment paper that has been sprayed.
- In a double boiler (you can see my makeshift one in the photos above), melt the white chocolate over medium heat, stirring constantly to prevent the chocolate from burning. When the chocolate chunks are almost melted, remove from heat and continue to stir until everything is smooth.
- Stir in the crushed cookies.
- Using a spatula, spread mixture evenly over the prepared baking sheet. Sprinkle the sanding sugar on top. Refrigerate at least 30 minutes until the bark is completely firm.
- Break the bark into pieces by hand – this doesn’t have to be perfect, that’s the fun of it!