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Webster Groves (KSDK) - Master Baker Tim Brennan, owner of Cravings, shares a recipe for Chocolate Peppermint Bark Cookies.

Crust: 3 cups unbleached flour
3/4 cup granulated sugar
12 ounces of unsalted butter
pinch of kosher salt

Filling:
1 pound good quality semisweet or bittersweet chocolate
1/8 cup vegetable oil
1 tsp peppermint extract
1 cup finely chopped peppermint candy
1/2 cup white chocolate melted with 1/8 cup vegetable oil

Cookie sheet with sides ( approximately 12 X 18 inches) lined with heavy duty foil. Melted butter to cover the foil
Food processor with large bowl capacity

Process the flour, sugar, 12 ounces of butter and salt until the dough comes together in a ball. Press or roll to size of foil lined cookie sheet
Bake for 30 minutes in a preheated 350 degree oven.

In the meantime, melt the semisweet chocolate with vegetable oil in microwave for about 1 minute. Stir and microwave again if necessary. Add the peppermint extract. It must be smooth.

In a separate bowl, melt the white chocolate with vegetable oil. Set aside.

Chop or process the peppermint candies until fine. Set aside.

Assembly:
Pour the melted semisweet chocolate directly onto baked crust.
Sprinkle with crushed peppermint candies.
Drizzle white chocolate over the top.

Cool until firm. Invert onto a cutting board and invert again so that chocolate side is facing up. Break or chop into "cookies". Store in a cookie tin with parchment or wax paper between the layers. Best within one week of making.

About 30 servings.

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