Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Shortcut Peppermint Bark
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 104
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 19 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 104
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 19 mg
Ingredients
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Directions
- Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl. Turn the heat off and place the bowl over the hot water, making sure the bottom doesn't touch the water and steam can't escape (see Cook's Note). Add the peppermint extract and stir with a rubber spatula until the chocolate is almost fully melted. Remove the bowl from the pan and stir until fully melted.
- Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving.
Cook’s Note
White chocolate is more sensitive to heat than regular chocolate. Melting it slowly over a gentle heat will help prevent it from seizing up when the peppermint extract is added.
