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White Chocolate and Peppermint Cookie Brittle

White Chocolate and Peppermint Cookie Brittle

Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
  • 1/3 cup (packed) golden brown sugar
  • 1 teaspoon vanilla extract
  • 10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
  • 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided

Recipe Preparation

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.

  • Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.

  • Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

Reviews Section

  • 1 (18 oz.) package cookies (Oreo-type)
  • 6 oz. candies (hard peppermint, approximately 32)
  • 1 1.2 cups chocolate chips (white chocolate)

Prepare a 10x15 baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 350 F.

Coarsely chop the cookies with a large knife, reserving 4 cookies for later use.

Spread the chopped cookies on the baking sheet in an even layer, trying to cover any large holes. It’s natural to have a few small gaps but try to get a fairly even layer of cookie chunks.

Put the unwrapped peppermint candies in a food processor and process them until they are a fine dust.

Sprinkle the crushed candies over the chopped cookies in an even layer, covering the entire tray. It’s important to get the candy spread evenly otherwise some spots will have a very thick layer of hard candy that’s difficult to chew.

Place the tray in the preheated oven for 5 to 7 minutes.

While the candy is in the oven, finely chop the remaining 4 cookies, or pulse them in a food processor, until they are fine crumbs.

After 5 to 7 minutes in the oven, the peppermint candy should be liquefied. Sprinkle the white chocolate chips on top of the candy in an even layer, and return the pan to the oven for 2 minutes to soften the chocolate.

Use a knife or an offset spatula to spread the chocolate in an even layer over the cookies. While the chocolate is still wet, sprinkle the top with the cookie crumbs and press down gently to adhere them to the white chocolate.

Once the candy reaches room temperature, place it in the refrigerator for 20 minutes to set the white chocolate.

After it is completely set and cool, break the bark into small pieces with your hands and serve.

Store Oreo Peppermint Bark in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature to serve.


One of the most popular emblems of the Christmas season, a candy cane is always a fun treat to share with your family and friends.

Forego the store-bought ones this year and make your own. It will be special for your loved ones to know you created these yourself.

A little bit of love makes any treat better, and your diligence and gentleness will make these candy canes stand out.


White Chocolate Peppermint Bark

This is the chocolate bark that you see around cookie trays at Christmas time. at least you hope to! It's easy to make, but since there are only four ingredients make sure you get the best quality ingredients possible.

While white chocolate peppermint bark has become the traditional bark that you see at the holidays, there are many different varieties of bark that you can make. You can swirl two different chocolates together, you can add nuts, you can add dried fruit, you can even layer it with a layer of brittle as I did in my first cookbook, Comfortable in the Kitchen. (you can see some of those different barks in the photo below) The basic premise is always the same – melt the chocolate and layer it onto a cookie sheet, let it cool and break it apart. The trick to making bark is to melt the chocolate properly.

In a perfect world (or a chocolate factory), chocolate is tempered before being made into chocolate bark. Tempering is a process that keeps the chocolate shiny and retains its snap. It requires heating the chocolate to a certain temperature (115˚ F for dark chocolate 110˚F for milk and white chocolate), cooling it to below 82˚F and then heating it again, but only to 88˚ to 91˚F and holding it there. That’s a lot to pay attention to, and makes chocolate bark more challenging than it needs to be. My recipes make the process much easier by doing what is called a “quick temper”. Reserving a quarter of the chocolate and adding it to the rest of the chocolate already in a melted state, brings the temperature down to roughly the right degree. The result is a bark that breaks neatly and has some shine to it.

Occasionally, chocolate can bloom, or look like it has a white dust all over it. This can happen when chocolate has not been properly tempered, or if the chocolate goes through temperature changes (into the refrigerator, out of the refrigerator, etc.) This does not affect the taste of the bark, but does affect the appearance. For this reason, make chocolate bark at most a day or two before you want to serve it. You wouldn’t be able to resist it for much longer than that anyway!


How to Make Chocolate Bark

Crush the candy canes (if they aren&rsquot already crushed). Line a large, rimmed baking sheet with parchment paper.

Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient.

Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it&rsquos chilly.

Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.

Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You&rsquoll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You&rsquoll want the white chocolate wet when you put the crushed candy canes on it so they&rsquoll stick better.

Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces.

The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.

Have you ever made chocolate bark?

It&rsquos the perfect little gift to make for teachers, girlfriends, your stylist, or to give to your neighbors because:

  1. You don&rsquot need a recipe.
  2. You can customize it however you like.
  3. It&rsquos fast! You can whip up multiple batches in under an hour.
  4. Clean up is a SNAP because you can use the same cookie sheet and parchment for multiple batches.

I&rsquoll show you. Grab a bowl. And some chocolate!

You can use just about any chocolate you like. Even chocolate chips.

I use chocolate melts because they melt more evenly and easily. And I don&rsquot have to chop up a big block of chocolate.

These are Guittard brand I found in the bulk section of my grocery store. I grabbed some white chocolate, milk chocolate, and dark chocolate.

Another reason I like making bark (as opposed to buying it) is because I can use higher quality chocolate than most companies use when they make bark. Better chocolate = better flavor.

I&rsquoll show you how I make classic peppermint bark and then give you some ideas for toppings with different types of chocolate.

Get excited. I went a little nuts in the bulk department buying toppings.

You can put SO MANY THINGS on chocolate bark. Yes, that&rsquos breakfast cereal and potato chips you see up there. More on that later.

To melt the chocolate, I microwaved it in 30-40 second increments, stirring after each round, until it&rsquos completely melted. You don&rsquot want to microwave it for too long or the chocolate will scorch.

Spread it out on a parchment-lined cookie sheet. I like to use a big offset spatula because it spreads more smoothly and evenly.

Since this bark is double-layered, you&rsquoll need to firm up that chocolate before you put the white chocolate layer on top.

It only takes a few minutes chilled. (I literally put my pan on the back patio since it&rsquos in the 30s where we live.)

Melt the white chocolate the same way. I added a few drops of peppermint essential oil to boost the peppermint flavor.

Now spread it over the firmed up layer. I like to leave some chocolate showing under the white chocolate so I don&rsquot melt as much of it.

As soon as you get it spread out, sprinkle some crushed up candy canes over the white chocolate. Use your hand to gently press the candy into the chocolate. This is especially important when you&rsquore putting chunkier toppings. You&rsquoll want them firmly imbedded in the chocolate.

Also, prep your candy canes before you spread the white chocolate on because it firms up fast over the cooled chocolate. (Especially if you stick it in the fridge. Or in your arctic backyard.)

I just love crushed candy canes. They&rsquore so pretty and festive!

Once the second layer cools, you can break it up however you like!

Now it&rsquos ready to package up and give away!

Let me add just a few other notes. I like making my chocolate bark really thin like this. The texture is nice and brittle and the flavor of the chocolate doesn&rsquot overtake the toppings. (This happens with dark chocolate especially.)

I found that using 14 ounces of melted chocolate (total) is a good amount for a full-size cookie sheet. For the layered bark, I used 8 ounces of milk chocolate and 6 ounces of white chocolate.

Peppermint bark is super festive for Christmas, but chocolate bark can be made for just about any occasion year-round! Here are a few ideas:

  • Chop up some leftover Halloween candy and mix it with some other favorite fall candy.
  • Pair some salty snacks together to create a salty-sweet bark. This combination of pretzels, potato chips, and popcorn was particularly good!

I know it&rsquos cliché, but the possibilities are truly endless! I&rsquod love to hear how you snazz up your chocolate! And you can find the Peppermint Bark recipe and instructions below!

(Yes, I know I said you didn&rsquot need a recipe for chocolate bark, but that one has a few extra details.)


Here&rsquos the link to the printable recipe: Homemade Peppermint Bark


Chocolate Peppermint Cookie Ingredients

COOKIES This basic chocolate cookie recipe is as easy as slice and bake! You’ll need the basics: eggs, powdered sugar, vanilla, cocoa powder, flour, baking powder, and a pinch of salt. This cookie dough is perfect for adding chocolate or peanut butter chips, too!

TOPPING You only need three ingredients for this simple but stunning decoration. White chocolate chips and a little vegetable oil combine for the chocolate glaze and the peppermint chunks are sprinkled on top!

I like to cover half of these cookies with white chocolate and leave the other half plain. That being said, you can cover the whole cookie in white chocolate or just the top. Depending on how you choose to decorate the chocolate cookies, you may need more chips.


White Chocolate and Peppermint Cookie Brittle - Recipes

As the holiday season was approaching, I pondered new and different cookie recipes to try this year. There are cookies that are good for giving as gifts in person and cookies that can withstand being mailed as gifts. There are also cookies that really only work for serving at home if they’re particularly fragile or require refrigeration. I was looking for options that fit into the first two categories. I also really wanted to spend some more time with a book that I bought a couple of years ago but hadn’t gotten around to mentioning here on the blog. It’s Cookie Love: More Than 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary by Mindy Segal, and it’s full of what I might call special occasion cookies. Although there are some straightforward recipes in the book, several of the cookies require a multi-step process. That was the case with these sandwich cookies, but I can tell you that all the steps involved were worth it. Segal named this recipe The Black Sabbath after the band’s early music because of the intense, dark chocolate flavor of the cookies. As written, the filling is made with cream cheese and flavored with crushed Starlite Mints. Because I wanted to end up with a cookie that wouldn’t require refrigeration, I made a buttercream filling instead. And, because neither grocery store where I shop sells Starlite Mints, I added peppermint extract to the buttercream. Then, more chocolate appears for dipping the cookies, and they’re finished with shards of peppermint-white chocolate brittle.

To make the cookies, you want to use a dark cocoa powder. In the past, I’ve used a very dark cocoa from Savory Spice Shop. This time, I found Droste cocoa powder from Holland, and it makes a lovely, dark, black cookie. The dough needs to be divided into two disks and chilled for several hours or overnight after being mixed. It was easy to roll between big pieces of parchment paper. Without the parchment, quite a lot of flour would have been needed for rolling since it is a sticky dough. After rolling to about a quarter inch thickness, the dough in the parchment layers should be placed on a sheet pan and chilled again before cutting the cookies. Each step works best when this dough is a bit cold. The cookies were cut, placed on baking sheets, and docked with a fork before baking. Once cooled, the cookies were matched up for best sandwich fitting. I made a simple buttercream with softened butter, melted white chocolate, confectioners’ sugar, peppermint extract, a little vanilla extract, and a pinch of salt. Each cookie bottom was given a generous swirl of filling. Next, the brittle was made with more melted white chocolate and, since I couldn't find round mints, crushed candy canes. For the brittle, you want some varied texture in the crushed candy. It adds mint flavor, a little color, and some crunch to the brittle. The mixture was spread on a sheet pan and chilled until firm. To finish, dark chocolate and milk chocolate were melted together. The sandwich cookies were partially dipped into the melted chocolate and topped with broken pieces of the white chocolate brittle.

The sweet mint candy and white chocolate balanced the dark chocolatey-ness nicely. This was a really fun cookie to make and to eat, and they hopefully made good cookie gifts. Happy Holidays and happy cookie baking to all of you!


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Very good, but this dish was way too rich and sweet for my taste. Instead of ramekins, a tiny demitasse cup portion would have been better. Also, the recipe called for about 5 times as much ganache and peppermint bark as I actually used, so we had a lot of waste. Everyone loved it, but few finished the entire ramekin, even splitting the recipe into 10 instead of 8 portions

I really wanted to love this, but I didn't care for the savory flavor that the fresh mint gave the custard. If I make this again, I plan to rely on peppermint extract, or even creme de menthe, for the mint flavor.

I loved this, and found it easy to make. Everyone raved. I also had lots of the brittle left over, but that doesn't seem to be a problem!

I made this recipe twice over the holidays and it was delicious! Everyone loved it. The bark was especially amazing. I loved the texture of the chocolate wafers in the bark. I found it didn't make quite enough custard for 8 ramekins but it is quite rich so small portions are fine. The recipe also makes more white chocolate ganache and bark than is needed so you could reduce the recipe if you don't want left overs (we loved the extra bark). This recipe does use a lot of white chocolate but I think it's worth it for a special dessert. The fresh mint is key. I added some creme de menthe liqueur for some green colour but it's not necessary. I will definitely make this again.

I made this for my annual ladies' luncheon and it was a HUGE hit--everyone was saying it was one of the best desserts theyɽ ever had. A couple of minor adjustments--I skipped the mint steeping step and simply upped the peppermint extract to about 3/4 t. Also, I only brought the milk/cream to a simmer (not a boil) once, then added chocolate, then eggs. Worked just fine. I sprinkled the dust from the crushed peppermints on top before serving. The bark was super-easy to make. I omitted the chocolate wafers because I couldn't find them, but I will probably try them sometime in the future. And unlike the other reviewer, I guess I just didn't think having extra peppermint bark around was a big problem!

The custard was very smooth and creamy and surprisingly, the dessert was not overly sweet despite all of the white chocolate. The fresh mint provided an interesting herbaceous flavour but even in combination with the extract, the mint was still very subtle. (I would have preferred it stronger). You need less than 1/4 of the brittle recipe for the 8 servings. the rest is extra. The recipe tasted just okay, was very expensive to make and yielded a lot of dirty dishes. I think there may be better white chocolate mint recipes out there.


Peppermint Brittle

A Christmastime treat! This holiday confection is gobbled up quickly by guests, and it is so easy to make. The cool crunch of peppermint with creamy white chocolate is a divine combination.

Original recipe makes 2 1/4 pounds

Ingredients

2 pounds white chocolate
30 small peppermint candy canes

Directions

  1. Line a large jellyroll pan with heavy-duty foil.
  2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
  3. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Nutrition

Calories: 159 kcal
Carbohydrates: 18.3 g
Cholesterol: 5 mg
Fat: 8.9 g
Fiber: 0 g
Protein: 1.8 g
Sodium: 28 mg


  • 1/2 cup sugar
  • 6 T butter, softened
  • 1 large egg
  • 1/2 tsp peppermint extract
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 23 hard peppermint candies, crushed and divided, plus 10 more for topping
  • 2 (4 oz) bars white chocolate

Beat sugar and butter at medium speed with an electric mixer until fluffy. Add egg and peppermint extract, beating until blended.

Stir together flour and next 2 ingredients gradually add to butter mixture, beating just until blended. Stir in 23 finely crushed candies.

Shape dough into 2 logs and wrap each log in plastic wrap. (Logs will be about 2" in diameter.) Refrigerate until firm.

Preheat oven to 350 degrees. Cut each log into 1/4" slices place on parchment or Silpat lined baking sheets. Bake for 10 minutes until or until lightly browned. (I rotated my sheets after 5 minutes.) Remove from baking sheets to wire racks and cool completely. (About 20 minutes.)

Microwave white chocolate at medium heat for one minute. Stir until smooth.

Spoon chocolate over cookies and sprinkle with candy pieces. Let stand until the chocolate is firm.

This recipe makes 3 1/2 dozen cookies, a nice amount for sharing with friend, family, or your neighbors.

It&rsquos already been requested that I make this recipe again and I&rsquom sure to do so again before Christmas!


White Chocolate and Peppermint Cookie Brittle - Recipes

As the holiday season was approaching, I pondered new and different cookie recipes to try this year. There are cookies that are good for giving as gifts in person and cookies that can withstand being mailed as gifts. There are also cookies that really only work for serving at home if they’re particularly fragile or require refrigeration. I was looking for options that fit into the first two categories. I also really wanted to spend some more time with a book that I bought a couple of years ago but hadn’t gotten around to mentioning here on the blog. It’s Cookie Love: More Than 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary by Mindy Segal, and it’s full of what I might call special occasion cookies. Although there are some straightforward recipes in the book, several of the cookies require a multi-step process. That was the case with these sandwich cookies, but I can tell you that all the steps involved were worth it. Segal named this recipe The Black Sabbath after the band’s early music because of the intense, dark chocolate flavor of the cookies. As written, the filling is made with cream cheese and flavored with crushed Starlite Mints. Because I wanted to end up with a cookie that wouldn’t require refrigeration, I made a buttercream filling instead. And, because neither grocery store where I shop sells Starlite Mints, I added peppermint extract to the buttercream. Then, more chocolate appears for dipping the cookies, and they’re finished with shards of peppermint-white chocolate brittle.

To make the cookies, you want to use a dark cocoa powder. In the past, I’ve used a very dark cocoa from Savory Spice Shop. This time, I found Droste cocoa powder from Holland, and it makes a lovely, dark, black cookie. The dough needs to be divided into two disks and chilled for several hours or overnight after being mixed. It was easy to roll between big pieces of parchment paper. Without the parchment, quite a lot of flour would have been needed for rolling since it is a sticky dough. After rolling to about a quarter inch thickness, the dough in the parchment layers should be placed on a sheet pan and chilled again before cutting the cookies. Each step works best when this dough is a bit cold. The cookies were cut, placed on baking sheets, and docked with a fork before baking. Once cooled, the cookies were matched up for best sandwich fitting. I made a simple buttercream with softened butter, melted white chocolate, confectioners’ sugar, peppermint extract, a little vanilla extract, and a pinch of salt. Each cookie bottom was given a generous swirl of filling. Next, the brittle was made with more melted white chocolate and, since I couldn't find round mints, crushed candy canes. For the brittle, you want some varied texture in the crushed candy. It adds mint flavor, a little color, and some crunch to the brittle. The mixture was spread on a sheet pan and chilled until firm. To finish, dark chocolate and milk chocolate were melted together. The sandwich cookies were partially dipped into the melted chocolate and topped with broken pieces of the white chocolate brittle.

The sweet mint candy and white chocolate balanced the dark chocolatey-ness nicely. This was a really fun cookie to make and to eat, and they hopefully made good cookie gifts. Happy Holidays and happy cookie baking to all of you!