We have an assortment of cookies that I've packaged up into pretty polka-dot boxes for a few neighbors, including shortbread cutout cookies with almond-flavored royal icing (the shortbread being my favorite), spice bars with cream cheese frosting, salted caramel-stuffed chocolate chip cookies, and brown butter ginger molasses raisin cookies.
We also have white chocolate dipped Oreos, soft vanilla bean salted caramels, jars of dark and spicy apple butter, and lots of nuts in their shells for snacking. And for Christmas Day, there will be eggnog cake with bourbon vanilla buttercream and chocolate cream pie...
I'm always tempted by the beautiful cookies and candies in the Williams-Sonoma Christmas catalog, and their selection of peppermint bark is particularly mouth-watering. What a dream it would be to work in their test kitchen, or on their catalog photo shoots.
Five years ago, I made peppermint bark by pouring layers of chocolate into cookie cutters, and while so pretty, I just didn't have time for that this year, so I have a much simpler option that's still lovely - these little peppermint bark pops on stripey sticks. No molds or piping or any special skills or equipment is needed to make these, as the melted chocolate is simply dropped by spoonfuls onto parchment to form the little bite-sized treats.
And while these don't really call for a recipe, you can find it at the bottom of the post...
Peppermint Bark Pops
- equal parts chocolate (milk, dark, semi-sweet, etc.) and white chocolate, or candy coating
- peppermint, crushed
- treat sticks
- parchment paper
- plastic wrap
- red and green twine
- Melt the chocolate or candy coating in separate bowls, according to the instructions on the package. (Note, for my white chocolate, I used mostly white candy coating with a few pieces of bright pink candy coating, for the palest pink tint.)
- Lay a piece of parchment paper on a baking sheet. Spoon tablespoons of dark chocolate onto the parchment, letting it pool in little mounds. Before the chocolate sets, lay the treat sticks down so that one end rests in the chocolate. Refrigerate for several minutes, until chilled.
- Spoon the white chocolate on top of the chilled dark chocolate. Sprinkle with the crushed peppermint. Refrigerate until firm.
- If you like (and now I wish I had done this), alternate the dark chocolate and white chocolate, so that the dark is on top for half of the pops instead of all on the bottom. Another option might be to spoon the white over the dark before the dark sets, and swirl them together slightly.
- After the chocolate has hardened, wrap each pop in small pieces of plastic wrap, and tie with twine.