Thursday, December 9, 2010

Cookie Cutter Peppermint Bark

Are you looking for a delicious, unique gift to give out around the holidays (maybe for some family, people you visit teach, a friend, etc...)? You have come to the right place. This will be the simplest thing that you will make during the holiday season; at the same time, the people who see and eat them will not be able to stop raving about them. Place the peppermint bark in a cellophane bag and tie with a ribbon if you are giving them as gifts.

This recipe takes two (or three if you desire) ingredients. There is no tempering or clumpy nasty chocolate. This recipe will come out perfect every time without fail. I am telling you, it does not get any simpler or more festive than this!

Dark chocolate candy melts (it is not bitter at all so even if you do not like dark chocolate, trust me, this is much better than the milk)
Candy Cane Colorburst Candy Melts (I found both candy melts at Michael's)
Crushed peppermint candy, if desired

1. Line a cookie sheet with parchment paper and spray with a non-stick cooking spray. Spray your cookie cutters with non-stick cooking spray as well (so the chocolate does not stick to them). Place the greased cookie cutters on the prepared cookie sheet.
2. Melt the dark chocolate candy melts on low heat over a double broiler (just use a heat-proof glass bowl over boiling water but make sure the water does not touch the glass bowl) or in the microwave (stirring every 20 seconds).
3. Pour a thin layer into each cookie cutter (shake the cookie cutter or use a spatula to get the chocolate into every part of the cookie cutter). Save any leftover chocolate to make more once the cookie cutters are free of use. Let harden (if the chocolate gets to thick to pour, reheat it and repeat this step).
4. Once the dark chocolate is fairly firm, begin melting the candy can colorburst candy melts the same way you did the dark chocolate candy melts. Pour a thin layer in each cookie cutter over the dark chocolate mixture and use a spatula to ensure the entire surface is coated. Gently drop the pan on the counter to give you a flat top.
5. Sprinkle with crushed peppermint candy, if desired. Let harden.
6. Once firm, gently pop out the peppermint bark from the cookie cutter and repeat until all of your chocolate has been used.

Note: Do not place the chocolate into the refrigerator as it may make the chocolate sweat once it is brought back to room temperature.

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