![]() Once chocolate is completely melted, smooth and shiny, pour chocolate out on a parchment covered half sheet pan. I like things a bit more pepperminty when paired with a dark chocolate. I recommend starting with 1 tsp of peppermint and adding more to taste. Stir frequently and as they're melting, add 1/2 tsp vegetable oil and peppermint extract. Via microwave, double boiler, or thick pot on the stove top, melt the dark chocolate chips. 1/2 box of Tiny Candy Cane's (Bob's are gluten-free).10-12 oz (1 bag) White Chocolate Chips (Ghiradelli's or Guittard).10-12 oz (1 bag) Dark Chocolate Chips (I like Ghiradelli's or Guittard).Gluten-Free Peppermint Bark, (approx 1.5lbs candy) I'll never tell them how easy it is to make if you don't. which means that they'll all be totally blown away that you made it "from scratch!"ĭon't worry. They just pick up a box out of habit almost. And, double bonus, since peppermint bark is so heavily pushed by Williams-Sonoma, no one realizes how simple it is to make. It's also nice because it can all come together in 30 minutes or so and you don't even have to turn on your oven. Smashing up those candy canes can be pretty cathartic, I tell you. This is a great recipe to take out your holiday rage on. If you're nervous about the quality of your pots, feel free to either melt your chocolate chips in a double-boiler or in the microwave. But be careful with microwaves because they all melt at different rates. If you have a nice thick pot, you can melt your chocolate chips right on the stovetop. There are different ways to melt chocolate and you just need to go with the one you feel most comfortable with and which one works best with your kitchen pots. And since cross-contamination will make my son upchuck all over the Christmas tree, I learned how to make my own SAFE peppermint bark. To be honest, I'm sure the ingredients in their peppermint bark are safe and gluten-free, but I absolutely do not trust them when it comes to cross-contamination. There is even something called Peppermint Bark Paws. And, they all feature their "amazing" peppermint bark. Remove from the oven and let cool for at least 5 minutes on the baking sheetīefore serving.How many Williams-Sonoma catalogs have you gotten this holiday season? I'd say I've gotten at least 10. Bake for 10 to 12 minutes, until just set on theĮdges. Scoop out rounders tablespoons of dough and place them about 2 inches apart on Cover the bowl and chill in the fridge for 15 Add the flour, cocoa powder, baking soda, and kosher salt andīeat until fully combined and smooth. Add the vanilla and the melted chocolate mixtureĪnd beat for 2 minutes more, until combined, scraping down the sides of theīowl as needed. In a large mixing bowl, beat the eggs and sugar together on high until Remove the pan from the heat and let the chocolate Cook over low heat, stirring often, until fully melted and combined-theĬhocolate will be thick. In a small saucepan, combine the butter, bittersweet chocolate, and chocolateĬhips. Line a baking sheet with parchment paper. 2 cups roughly chopped Williams Sonoma Peppermint Bark.4 ounces bittersweet chocolate, chopped.Keep reading to get her recipe below, and click to enter to win all of Tieghan’s holiday must-have kitchen items from Williams Sonoma! In her recipe for Peppermint Brownie Crinkle Cookies, shards of the artisan crafted candy add pops of peppermint and a whimsical holiday touch to this freshly baked batch-no decoration needed. Here, Tieghan has combined the best of both worlds-a classic chocolate crinkle cookie that harnesses the power of Williams Sonoma’s famous Peppermint Bark. “Everyone goes crazy for Peppermint Bark over the holidays,” says Tieghan Gerard, the voice behind the beloved food site Half Baked Harvest and the stunning new cookbook Super Simple. The only treat that competes this time of year? Cookies, of course!
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