Lift the bars out of the baking dish, peel off the foil and cut into pieces. Have a holly jolly holiday season with festive peppermint desserts. If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Transfer the pan to a rack and let the bars cool completely. Pipe diagonal stripes on top of the white chocolate. Transfer to a small resealable plastic bag and snip a corner. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Add the eggs into the mixing bowl and beat on medium speed until smooth, about 15 seconds. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.Īs soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Place the butter and sugars into the bowl of an electric mixer, fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2-3 minutes. Spread the dough in the baking dish, pressing it with your hands until flat and even. ![]() Beat in the flour mixture in two batches until just combined. Whisk together flour, baking soda and cream of tartar in a medium bowl. Add the egg and the vanilla extract until well mixed, about a minute. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Cream sugar and butter in a large mixing bowl. Beat the butter and sugars together for about 2 minutes with an electric mixer at medium speed, until completely mixed and light in color. Whisk the flour, salt and baking powder in a medium bowl.īeat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. ![]() Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Store bark in an airtight container in the refrigerator up to 2 weeks. Remove foil from bottom then break bark into serving-sized pieces. Place pan in the refrigerator for 1 hour, or. Sprinkle crushed candy canes over the top. Sprinkle top with crushed candy canes then refrigerate for 1 hour until set. Spread melted chocolate over cookie crust and spread into an even layer. I also picked out a few things from their holiday shop, including these cute Williams Sonoma Peanuts™ Holiday Impression Cookie Cutters set (since all of you are obsessed with my last set of Peanuts cookie stamps) as well as the PEANUTS™ Holiday Platter. Using a spoon, drop white chocolate by dollops over dark chocolate then swirl the two together with a butter knife. In addition to using the peppermint bark for my holiday cookies, I also used the tin as the cookie box, making it so perfect to gift to family and friends. When Williams Sonoma Canada asked if I wanted to make a cookie inspired by their iconic bark, I immediately said yes (I said a polite yes in my email exchange with them but in my head, there were 10 exclamation marks following a YES in all caps). Yield: 36 cookies Prep time: 10 MinCook time: 13 MinTotal time: 23 MinThis chewy and soft holiday cookie is filled with peppermint bark and chocolate chips.Truly, it will be the best one on this years holiday platter Ingredients. ![]() 2 cups AP Flour - I have used 2 cups of AP Flour to make these cookies because these will have two layers. I don’t know why I haven’t incorporated into my holiday cookies because it seems like a natural fit. Ingredients used to make Peppermint Bark Shortbread Cookies. I’ve always enjoyed the peppermint bark as is but never have I used it as part of my holiday baking. That’s when I know that the holidays are here. It is full on singing - not just a subtle little melody, but a complete orchestra. When I walk into the Vancouver location of Williams Sonoma and see the pyramid of red and white tins, my heart sings. William Sonoma’s peppermint bark is at the top of that list for me. Every year around mid to late November little holiday signifiers start popping up - peppermint mochas start appearing on café menus, Christmas music start making its way into stores at the mall, and the iconic tins of peppermint bark make their annual appearance at my local Williams Sonoma store.
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