Tag: simple cookie recipes

Food

Peppermint Bark

meghanewhite

dsc01222-1

If you love peppermint like I do, then you will enjoy this very simple holiday treat. This would make a great addition to a cookie platter, or a very nice homemade gift. I made it with a semi-sweet chocolate base and a white chocolate top, but you could just use one type of chocolate. I like the contrast of the two chocolates with the mint.

Need a last minute gift, or treat for a party? Peppermint bark will save the day. Delicious, chocolatey, minty goodness all in one super easy no bake dessert. Only four ingredients for this fantastic recipe. Here is my last minute gift to you.

Merry Christmas!

For unto us a Child is born, Unto us a Son is given; And the government will be upon His shoulder. And His name will be called Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace. Isaiah 9:6

dsc01214-1

Peppermint Bark

Ingredients

1 bag white chocolate chips (11 oz.)

1 bag semi-sweet chocolate chips (11 oz.)

½ teaspoon peppermint extract

6 candy canes, crushed

Instructions

  1. Line a large baking sheet (9 x12, or larger) with parchment going up the sides of the pan.
  2. Put a freezer bag inside another freezer bag and place the candy canes inside. Break them into small pieces using a rolling pin. Set aside.
  3. In a small glass bowl put the semi-sweet chips. Microwave in 20 second intervals, stirring between until the chocolate is melted and smooth.
  4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out evenly using a rubber spatula.  Place in the refrigerator for approximately 10 to 15 minutes, or until the chocolate is almost set.
  5. Melt the white chocolate in a small glass bowl while the semi-sweet chocolate layer is setting up in the fridge. Heat in the microwave for 20 seconds at a time, stirring in between until the white chocolate is melted and smooth. Stir in ½ tsp peppermint extract. Pour the melted white chocolate over the semi-sweet layer. Carefully spread out the white chocolate using a rubber spatula.
  6. Sprinkle the crushed candy canes over the white chocolate and gently press the candy canes into the chocolate. 
  7. Refrigerate the bark until completely set, about an hour. 
  8. Break into pieces and enjoy!

Notes 

  1. The semi-sweet layer should be a little bit soft when you pour the melted white chocolate on top. This way the layers will adhere together. If the semi-sweet is completely set the two chocolate layers can separate. 
  2. White chocolate chips are a bit temperamental and want to harden fast after melting. Work quickly so the candy canes will stick to the chocolate before it sets up. 
  3. The microwave is the easiest way to melt the chocolate but a double boiler is ideal. 
  4. My bark is thin since I used a large pan, spreading my chocolate thin. Use a smaller pan for thicker bark. 
  5. Store bark in the refrigerator for up to 3 weeks. It can be left at room temperature for a few days, but it will get soft.

dsc01218-1

dsc01221-1

Photo Credits: Meghan E. White

Food, mustard seed sentinel

Almond Roca Bars

meghanewhite

dsc00201

Do you love toffee? Do you love chocolate? How about chocolate and toffee together? Have you ever had Almond Roca? It’s one of my husband’s favorite candies. You can experience the incredible flavor of Almond Roca with this very simple bar recipe.

I have been making Almond Roca bars for twenty-five years. Yikes, that means I’m old. Wisdom comes with age, right? So take my wise advice, and make these scrumptious bars. They are easy to make and absolutely delightful. 

A soft buttery toffee crust topped with Hershey chocolate and crunchy almonds is a winning combo. Almond Roca bars are great to give out as gifts. You can cut them small or large. You can make the almonds chunky or really fine. Both ways are very good. These bars get devoured every time I make them. 

Enjoy Almond Roca without all of the fuss of making candy. This decadent dessert tastes like you spent hours in the kitchen. The longest part of making these bars is waiting for them to set up. Give these amazing Almond Roca bars a try. You will be so glad you did.

Happy Eating!

All things are possible to him who believes. Mark 9:23 

dsc00203

Almond Roca Bars

Ingredients 

1 cup softened butter

½ cup granulated sugar

½ cup brown sugar

1 egg yolk

1 cup flour

1 teaspoon baking powder 

4 to 6 Hershey chocolate bars

1 ½ cups finely chopped almonds

Directions 

  1. Preheat oven to 325°
  2. Line a 9×13 baking pan with parchment or aluminum foil. Extend the paper or foil beyond the edges to easily remove the bars from the pan.
  3. In a large mixing bowl cream the butter and sugars using a hand mixer.
  4. Add the egg yolk and mix until combined.
  5. Add the flour and baking powder. Mix until combined. The batter will be smooth and thick. 
  6. Spread onto the bottom of the prepared pan.
  7. Bake for 25 minutes or until golden brown.
  8. When the crust is out of the oven and still hot, lay the Hershey bars on top and let them sit for about 30 seconds so the chocolate can melt. Carefully spread the melted chocolate over the crust. Do not tear the crust.
  9. Sprinkle chopped almonds over the melted chocolate.
  10. Cool completely and cut into bars.

Notes

  • The batter for the crust is thick like peanut butter. It will take a few minutes to carefully spread it out onto the parchment or foil
  • Using  foil/parchment makes removing and cutting the bars much easier.
  • Place the baked bars in the fridge to cool faster.
  • They are easier to cut when they are completely cool.
  • Store the bars in an airtight container at room temperature.

dsc00189

dsc00190

dsc00191

dsc00196

Go to Mustard Seed Sentinel to get all of my monthly recipes. Meghan’s Corner.

https://www.mustardseedsentinel.com