Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Storytime!

I sometimes shout that when I or Mom or Dad have something to share.  It’s a fun exclamation to express my interest in sharing or hearing, which is almost always high.

I love talking and listening, connecting with people I love by sharing about our days and ourselves.  Plus, life is sometimes isolating and boring sitting at a computer and typing away all day, so storytime is something special.  Something to be savored.

Oatmeal Peppermint Smores Bars

But I can’t take credit for the exclamation.

In my freshman year of high school, we were all required to take health.  The teacher was a down to earth woman who tried to relate to us as equals more than treat us as inferiors.  She was a pretty decent teacher, but the school didn’t appreciate her and let her go after that year, as opposed to some of the other teachers, like the old lady who never moved from her desk and formed coherent sentences only some of the time.  But I digress.

Oatmeal Peppermint Smores Bars

Health wasn’t a super difficult, heavy class like many of the others.  It was a fun, interactive way for us to learn about ourselves and how to make life the best it could be.  So she wanted to make it fun as much of the time as possible.

She would tell the class stories, to which the girls, most of whom were very popular and didn’t much care for me, would exclaim “storytime!”

In the moment, I probably found it annoying and rolled my eyes, just waiting for the day to be over.  But all these years later, more than I care to think about, I like it.  It brings me joy, as it did them then.

Oatmeal Peppermint Smores Bars

Storytime is always a good thing.  So are any desserts with melty marshmallows.  Like these Oatmeal Peppermint Smores Bars.  These take smores to a whole new level with an oatmeal cookie base that is soft and chewy.  In the middle are tons of peppermint marshmallows that add a fun, subtle flavor, though vanilla will work just fine, and carob in my case, or dark chocolate, in your case, chips.

Serve these warm out of the oven or heat them in the microwave for a few seconds to enhance the smores experience.  Gather the family, have smores bars, and storytime.

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 9 large bars

Ingredients

1 2/3 cups all-purpose flour
3 cups quick cooking oats
1 teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 heaping cups mini peppermint marshmallows
1 ½ cups carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the eggs one at a time followed by the vanilla.
  3. Add the flour, oats, baking soda, and salt. Stir until a soft dough is formed. Press about half the dough into the bottom of the prepared pan. Top with the marshmallows and chips. Spread clumps of the remaining dough on top, covering as much of the filling as possible.
  4. Bake for about 30 minutes, until golden brown on top and bubbling. Cool in pan at least 30 minutes before serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Reheat or thaw in the microwave 30 – 60 seconds.

Notes

Recipe adapted from Spoon Fork Bacon

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http://piesandplots.net/oatmeal-peppermint-smores-bars/

Peppermint Bark Rice Krispies Treats

Peppermint Bark Rice Krispies Treats

Have you ever stared at a word so long it starts to look strange?  Maybe this is just a writer thing, but I have a feeling it’s not.  I have a feeling it’s something we can all relate to.

Whether you are typing an email or blog post or reading a book or magazine, it happens out of nowhere.  A perfectly normal word will catch your eye.  Perhaps you are tired or distracted, your mind racing with ideas and thoughts and worries, staring at something instead or really reading or typing it.

If you stare just long enough, a common word, something you’ve seen a million times, starts to stand out.  It practically morphs right in front of your eyes.  It changes from that innocent little word to a menacing term toying with you.

Peppermint Bark Rice Krispies Treats

First it tries to convince you it’s spelled wrong.  And then the spelling no longer matters.  Spelled right or wrong, it just looks weird.  It’s like how is this a word, a common word, something I say and write all the time?  It looks like a jumble of letters that doesn’t make sense in the least.  Except it really does.

It’s our brain’s way of showing us who is boss, who is in control, who can turn our worlds upside down whenever it feels like it by turning our words, our lives, into a messy jumble.

Peppermint Bark Rice Krispies Treats

This happened to me this morning when writing “krispies.”  It’s a word we have all grown up with.  Though it was only truly made a word by Kellogg’s sometimes that’s how things go.  Words become words out of labels and trends and shorthand.  It’s a word as far as most of us are concerned in our daily lives, but this morning, I swore I was staring at another language.  It’s the snow getting to me, clearly.

There is nothing strange about these Peppermint Bark Rice Krispies Treats.  I love putting the flavors of peppermint bark into different treat and these are even better because they are super easy to make.  The chewy treat in all its minty glory is perfectly matched by the snap of the chocolate (or carob in my case, which I promise is actually really tasty!).  These are an awesome Christmas treat!

Peppermint Bark Rice Krispies Treats

Peppermint Bark Rice Krispies Treats

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Yield: 12 treats

Ingredients

1 10-ounce bag mini marshmallows
½ stick unsalted butter, cubed
4-5 cups Rice Krispies
1 cup coarsely chopped Peppermint Crunch Andes Mints
2 cups carob or dark chocolate chips
1 tablespoon vegetable shortening or oil

Instructions

  1. Line an 8-inch square pan with parchment paper.
  2. In a large microwave safe bowl, combine the marshmallows and butter. Microwave in 30 second intervals, stirring in between, until fully melted. Stir in the cereal, one cup at a time, until the mixture is firm but still super sticky. I love gooey cereal treats!
  3. Stir in the mints and pour into the prepared pan. Press very firmly into the pan. Allow to set completely, about 2 hours. Once firm, cut into squares.
  4. In a small microwave safe bowl, place the chocolate or carob chips and the shortening or oil. Microwave in 30 second intervals, stirring in between, until fully melted. Dip the bottom and part of the side of each of the cereal treat squares into the chocolate. Place on parchment paper to set.
  5. Serve immediately or store in an airtight container at room temperature for up to 4 days. Treats may also be wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.

Notes

Additional cooling time is necessary.

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http://piesandplots.net/peppermint-bark-rice-krispies-treats/

Peppermint Bark Pretzels #SundaySupper

Peppermint Bark Pretzels

Christmas is less than a week away. You have your presents purchased and wrapped, the menu planned, the house decorated, and everything firmly under control, right?

Me neither. I have bought all my presents, but nothing is wrapped. Maybe we should do a green Christmas and not wrap the presents 😉

Peppermint Bark Pretzels

I have no idea what we are eating. Some kind of red meat most likely. I’ll probably wait until Christmas Eve to decide. Maybe a dessert, but then again, I want to spend Christmas having fun … not trapped in the kitchen.

The house is decorated, though on a lesser scale than some years. As for things being under control … well that never happens, but that’s life, you know?

In case you need a last minute treat for a party, work, school, or even a gift … maybe you just need a reward for all the holiday craziness … check out my Peppermint Bark Pretzels.

Peppermint Bark Pretzels

There’s something about that peppermint bark flavor that I never ever get tired of. I love reinventing it in new ways, and these pretzels are something I will make again and again.

They are fun and easy to make, allowing for a bit of stress relief. Plus, they are easy to make gluten free. I used Glutino pretzels which are amazing! A quick dip in chocolate or carob, followed by one in white chocolate, and a sprinkling of peppermint, and these are done. Sure they have to set, but it only takes a couple minutes and these are ready to eat. Snacking as you make them is encouraged too 🙂

Take a minute to celebrate and enjoy the season with these Peppermint Bark Pretzels!

Peppermint Bark Pretzels

Peppermint Bark Pretzels #SundaySupper

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: About 20 pretzels

Ingredients

20 pretzel twists

10 ounces dark chocolate or carob chips

10 ounces white chocolate

2 tablespoons vegetable shortening

½ candy cane crushed

Instructions

Melt the dark chocolate or carob chips with 1 tablespoon vegetable shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip one side of the pretzels completely in the melted chocolate or carob. Place on a parchment lined baking sheet and allow to set while you melt the white chocolate.

Melt the white chocolate with the remaining tablespoon of shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip the other side of the pretzel completely in the white chocolate and place back on the parchment with the chocolate or carob side down.

While the white chocolate is still warm, sprinkle with the candy cane.

Pretzels may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/peppermint-bark-pretzels-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Quick and Easy Holiday Recipe #SundaySupper by Sunday Supper Movement

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Peppermint Bark Pancakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #12DaysofPancakes #CollectiveBias

Peppermint Bark Pancakes

Christmas morning may be my favorite few hours of the whole year. The calendar may have it as just another day, but all of my feelings tell me it’s not.

I don’t bound out of bed super early, but once I’m up, I take the holiday spirit seriously. I light the Christmas tree immediately. Then I light the other trees. One is never enough! Next are the other decorations that light up, some even move. Penguins and snowmen and a blow up snow globe.

Peppermint Bark Pancakes

Peppermint Bark Pancakes

The TV has to go on. There’s only one thing to watch: Elf. I never get tired of that movie, especially on Christmas morning. Before I can tear into my presents, I have to make breakfast, because mornings just can’t be extra special without an extraordinary breakfast to eat while my parents and I open gifts.

Peppermint Bark Pancakes

Shopping at Walmart

But one thing I don’t want to do Christmas morning is spend a bunch of time in the kitchen. Luckily, I picked up Aunt Jemima Original Complete Mix and Original Syrup at Walmart. They allow me to make a warm, comforting breakfast with just a few ingredients that I am happy to share with my family to make my day even better. It’s so nice to have a homemade meal that takes little time and effort to prepare.

Peppermint Bark Pancakes

While the Mix and Syrup are great as is, with a few additions, they are even better. I took one of everyone’s favorite holiday treats, peppermint bark, and turned it into pancakes. With peppermint and white chocolate in the pancakes and cocoa or carob powder in the syrup, these are a fun breakfast treat that really packs the flavor of peppermint bark as well as the season.

Be sure to make the holiday season even more special with Aunt Jemima and my Peppermint Bark Pancakes!

Peppermint Bark Pancakes

Peppermint Bark Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Approximately 12 Pancakes

Ingredients

2 cups Aunt Jemima Original Complete Mix

1 ½ cups water

¼ cup finely chopped candy cane or peppermint candies

¼ cup white chocolate chips

1 ½ cups Aunt Jemima Original Syrup

¼ cup cocoa or carob powder

Oil, for cooking

Instructions

Preheat oven to 200 degrees F.

In a large bowl, stir together Aunt Jemima Original Complete Mix and water until just a few lumps remain. Stir in the peppermint candies and white chocolate chips.

In a medium bowl, combine Aunt Jemima Syrup and cocoa or carob powder. Stir to combine. Allow to rest while the pancakes cook. Stir again before use.

Heat a large skillet over medium heat until hot. Add enough oil to coat the bottom of the skillet. Scoop roughly ¼ cup of batter into the skillet for each pancake. Do not overcrowd the pan.

Allow to cook about 1-2 minutes, or until bubbles form on the surface of the pancakes. Carefully flip the pancakes over and cook about 1-2 minutes more. If you want to be sure they are done, test them with a toothpick, just like a cake. The toothpick should come out clean or with a few moist crumbs.

Serve immediately or place on aluminum foil and keep warm in the oven while you make the rest of the pancakes. Top with syrup for serving.

http://piesandplots.net/peppermint-bark-pancakes/

Peppermint Bark Peanut Butter Cookies

Peppermint Bark Peanut Butter Cookies

This giveaway has ended!  Congratulations to Ashley on winning!

I was on the peppermint bark train way before it was cool to love peppermint bark. Ten or twelve years ago, when I could still eat chocolate, I’d stock up on Williams-Sonoma’s peppermint bark. It was one of my favorite treats not only at the holidays but as long as I could make it last.

There’s something so soothing about peppermint. The smell, the way it fills your mouth and nose. And whoever discovered it pairs perfectly with sweet white chocolate and slightly bitter dark chocolate is pretty genius.

Peppermint Bark Peanut Butter Cookies

When Peanut Butter & Co challenged me to make some cookies using the flavor combination of peppermint and peanut butter, I had to think on it for a bit. I’ll be honest, I was a little unsure of that particular flavor combo. It’s not something I experienced before.

The more I thought about it, I figured peanut butter would be the perfect neutral background for a peppermint bark inspired cookie. I mean since I can’t have chocolate any more, I have definitely missed the texture and flavor contrast the treat provides.

Peppermint Bark Peanut Butter Cookies

These cookies far exceeded any expectations I have. Peanut butter and peppermint is so going to pop up in more of my recipes. The gluten free, flourless peanut butter cookies I so love are the easy to make base with white chocolate chips and crushed candy canes mixed in. While I love warm cookies, I let these cool completely to coat the bottom in carob, but you could, of course, use dark chocolate.

Underbaking the cookies slightly keeps them soft and moist even when cool. The white chocolate chips blend right into the background, while the crunch of the candy canes provides awesome texture and a burst of that fabulous mint flavor. The snap of the carob on the bottom rounds the whole cookie out. I swear these really do taste like peppermint bark but better. Way better!

Peppermint Bark Peanut Butter Cookies

Plus, to stock up on some amazing Peanut Butter & Co products for all your baking and eating needs, they are offering 25% off at their online store. Just use code YUMSQUADLOVE for the rest of December to receive the discount. Remember the code is case sensitive.

Peanut Butter & Co has been kind enough to offer a giveaway for you all this holiday season. One lucky reader will win 1 jar of Smooth Operator peanut butter and 1 jar of Mighty Maple peanut butter.

Peppermint Bark Peanut Butter Cookies

To enter, answer the question: What unexpected flavor would you like to pair with peanut butter?

To earn additional entries:
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As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product and the giveaway in exchange for this post. All opinions expressed are my own.

Peppermint Bark Peanut Butter Cookies

Peppermint Bark Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 9 cookies

Ingredients

1 cup Smooth Operator Peanut Butter

1 cup granulated sugar

1 teaspoon baking soda

2 teaspoons pure vanilla extract

1 large egg

¾ cup white chocolate chips

4 large candy canes, crushed

1 cup carob or dark chocolate chips

¼ cup peanut butter chips

1 tablespoon vegetable oil

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, and egg until well combined. Stir in the white chocolate chips and candy canes until distributed.

Using a regular size ice cream scoop, scoop batter onto the prepared pan. Bake for about 15 minutes, until golden brown and mostly set on top. Cool cookies completely on tray.

Once cookies are cool, melt carob and peanut butter chips and oil in a medium microwave safe bowl in 30 second increments in the microwave. Stir in between to promote melting and prevent burning.

Dip the bottom of each cookie into the melted carob mixture. Spread with a spoon if necessary to completely coat the bottom. Set back on the tray to cool completely.

Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Additional cooling time is necessary

http://piesandplots.net/peppermint-bark-peanut-butter-cookies/

Peppermint Sprinkle Popcorn + Sprinkles Cookbook Review

Peppermint Sprinkle Popcorn

Not too long ago, I told you about my obsession with glitter.  My friend Jennie from The Messy Baker left a comment saying glitter is like sprinkles for the face.  While few things trump my love of glitter, I have been a fan of sprinkles since I was a little girl.

Mom never quite understood my love of sprinkles, saying she’s not a sprinkle fan.  Shocking, I know!  But I more than made up for her sprinkle-less life.  I requested sprinkles on every scoop of ice cream and loved decorating cookies with them.  My love continues today with two different Funfetti cookie recipes here on my blog.  I know Funfetti cake is destined to be in my future too.

Peppermint Sprinkle Popcorn

Peppermint Sprinkle Popcorn

When I was offered the opportunity to review Sprinkles! by Jackie Alpers, I jumped at the chance.  A whole cookbook full of colorful sprinkle covered recipes?  Yes, please!

The book did not disappoint.  Although my copy did get a little chewed up in the mail 🙁  The Confetti Layer Cake is calling my name. I also love how Jackie worked sprinkles into breakfast, from waffles and pancakes to the syrup that covers them.  The Orange Dreamsicle Cookies are beautiful, and there’s even a recipe for homemade sprinkles.  Many different kinds of sprinkles are utilized too, which is awesome.

Sprinkles The Cookbook

The Sweetheart Party Popcorn really stood out to me, so I remixed it just in time for the holidays.  Peppermint Sprinkle Popcorn is the perfect hostess gift or party snack.  It’s easy to make, full of flavor and texture, and gluten free!  The peppermint is so refreshing and the sprinkles add not only a pop of color, but also some needed crispy-crunchy texture.  If you need more sprinkles in your life (and who doesn’t?!?) check out this book and recipe!

Peppermint Sprinkle Popcorn

Peppermint Sprinkle Popcorn

Peppermint Sprinkle Popcorn + Sprinkles Cookbook Review

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

5 cups popped corn (about 1/3 cup of kernels)

½ cup white chocolate peppermint candy melts

1 tablespoon pure vegetable shortening

½ cup Andes Peppermint Crunch candies, coarsely chopped

1/3 cup jimmies-type sprinkles

Instructions

In a large bowl, place the popcorn, Andes candies, and sprinkles.

In a small, microwave safe bowl, heat candy melt in 30 second increments, stirring in between, until fully melted. Stir in shortening until dissolved. Pour over popcorn and stir to coat.

Popcorn may be stored in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from Sprinkles! by Jackie Alpers

http://piesandplots.net/peppermint-sprinkle-popcorn-sprinkles-cookbook-review/

Disclaimer: I was provided with a copy of Sprinkles for review, but all opinions, as always, are mine!

Peppermint Rice Krispies Treats

Peppermint Rice Krispies Treats

So tomorrow is Christmas.  How did we get here?  Really.  It seems like last week it was August, 80, and sunny, yesterday it was Thanksgiving, and now it’s Christmas.  Where did the time go?  That’s not to say I’m not ready; I am.  Presents are bought and wrapped, dinner and dessert are planned with hopefully all the ingredients purchased.  And unfortunately there’s snow on the ground, so even Mother Nature is ready for Christmas.  Though she should feel free to warm the temperatures and melt the white stuff as soon as December 26th arrives.

Christmas always feels like a special day to me, even if I can’t explain why.  I spend every day with my parents, and Mom and I are always cooking and baking.  Other than the childlike excitement that fills me when it comes to opening presents, there’s something very intangible that makes the simple day of staying home and having fun something to be truly treasured.  In so many ways it is just another day.  Watching the day progress as a casual observer, few differences would be seen, but in my heart and soul, I know it is a special day and I take as many moments as possible to treat it as such.

Peppermint Marshmallows

Peppermint Rice Krispies Treats

Of course, the holidays can also be a sad time of year.  The music and many of the movies are sad.  Seeing the decorations again and knowing they have to be put away before long stirs up all kinds of emotions.  And days of celebrating with Mom’s parents or Dad’s mother and sister are gone as so are all of them.  But instead of being sad, I try to watch happy movies (yay! Elf!), I treasure the decorations while their out and look forward to seeing them again the following year when they have to be put away, and I remember the good times I had with family members and try to think of them often during the holidays without being sad.  I know they wouldn’t want me to be sad.  Hopefully they enjoy the day somewhere watching all their loved ones have a good time.

In order to combat any sadness and make the holidays feel super special, I made Peppermint Rice Krispies Treats.  First, they’re pink!  And nothing makes me happier than something that’s pink!  I have to be honest with you.  I thought of this idea, and worked out a recipe but thought I’d be lukewarm about them.  I am anything but lukewarm about these.  In fact, I wanted to eat the whole pan and need to pick up more peppermint-y ingredients before they disappear from the holiday shelves so I can make these again.

Peppermint Rice Krispies Treats

Peppermint Rice Krispies Treats

They start with Rice Krispies, which I had an abundance of after this killer recipe, butter, and a bunch of marshmallows.  But I used both regular mini marshmallows and peppermint mini marshmallows.  Then I added some chocolate-free Andes Peppermint Crunch candies and Rold Gold Peppermint White Fudge Coated pretzels, before melting some Andes Peppermint Crunch chips to drizzle on top.  And it all only took about twenty minutes to do.  They set up perfectly and then I was ready for a taste.  Pure peppermint goodness.  The flavor never tastes artificial or gets cloying, but instead has a refreshing mint flavor, enhanced by sweet marshmallows and tons of crunch.  Somehow they taste kind of like Thin Mints . . . just don’t ask me how.  You could make these with all regular marshmallows or a different kind of Andes Mints and any pretzels you like.  Be sure to add the pretzels, their texture and saltiness was my favorite part.

These Peppermint Rice Krispies Treats need to be a part of your holiday, whether as late night present wrapping fuel or a pre-present opening treat.  You’ll fall in love with their holiday flair and the day will feel more special than ever.  Merry Christmas everyone!

Sweet 2 Eat Baking

Peppermint Rice Krispies Treats

Peppermint Rice Krispies Treats

4.8 from 10 reviews
Peppermint Rice Krispies Treats
Prep time: 
Total time: 
Serves: 18
 
Ingredients
  • 1 cup Rold Gold peppermint white fudge pretzels
  • 1 cup Andes Peppermint Crunch candies
  • 4 cups peppermint mini marshmallows
  • 2 cups mini marshmallows
  • 3 tablespoons unsalted butter, cubed
  • 4 cups Rice Krispies
  • ½ cup Andes Peppermint Crunch chips, melted, for drizzling
Instructions
  1. Butter a 9 by 13 inch pan. Line it with parchment. Generously butter the parchment.
  2. Coarsely chop pretzels and candies. I cut the pretzels into quarters and the candies into thirds. Measure prior to chopping. Set aside. Measure out Rice Krispies and set aside.
  3. In a large microwave safe bowl, microwave both kinds of marshmallows and butter in 30 second increments, stirring in between to promote melting, until they are completely melted. Immediately pour in pretzels, candies, and Rice Krispies. Stir until all ingredients are evenly distributed and fully coated with marshmallow. Quickly pour the mixture into the prepared pan, smoothing down with hands.
  4. In a small microwave safe bowl, melt the Andes chips in 30 second increments, stirring in between to promote melting, until fully melted. Immediately drizzle over the pan of treats.
  5. Allow treats to cool completely in the pan before cutting into squares and serving. May be stored at room temperature in an airtight container for up to 3 days, though they are best the first day. I do not recommend freezing this recipe.

 

 

Andes Peppermint Bark

Andes Peppermint Bark

Holiday traditions are one of the best parts of the season.  Decorations inside and out.  Present giving and getting.  A Charlie Brown Christmas.  The Rockettes.  The Nutcracker.  Dinner with friends and family.  Singing Christmas carols.  Baking favorite family recipes.  Whatever your traditions are, we all have some that we look forward to year after year.  I may have seen that Charlie Brown cartoon a dozen times, but somehow it never gets old.  It’s strange how the holiday season reinforces our routines, our old habits, perhaps more than any time of year.  But those routines are welcome with open arms.

Christmas brings with it its fair share of food traditions as well.  Stollen, panettone, prime rib, cookies, ham, candy canes, mincemeat tarts, butter cookies.  The holidays have a lot of amazing food attached to them.  More recently peppermint bark has become a serious holiday tradition.  Williams Sonoma is probably most famous for it and now has several different spins on it, including cookies.

Andes Mint Chips

Andes Chip Layer

I did have their peppermint bark years ago before my pesky allergy.  In fact it was one of my favorite things.  I would look forward to unwrapping it on Christmas morning and then heading to the store after the holiday to stock up on more if there happened to be some left.  I ate it left and right.  But now, I can’t as the bottom layer is chocolate.  That doesn’t mean I can’t make my own.

White chocolate chips?  Check.  Peppermint candies?  Check.  I needed another layer.  Something to give the bark some pizzazz, make it different, special, holiday.  A trip to Wal-Mart for Gingerbread Oreos (so yummy – do yourself a favor and pick up a package or five), I discovered Andes mint chips without chocolate.  White chocolate and peppermint candies, meet your new friend Andes chips.

Andes Peppermint Bark

Andes Peppermint Bark

Not only is this one of the easiest things I’ve ever made, it’s also one of my new favorite recipes.  A layer of melted Andes chips, followed by a layer of melted white baking chips is completed by a sprinkling of peppermint candy.  I used Old Timey Peppermint Candy Sticks that Dad picked up at Cracker Barrel.  I fell in love with them, as they have that great peppermint flavor, but are surprisingly soft.  They make a great complement to the bark itself.  You may use any peppermint candy you like.  I also melted the chips in the microwave, rather than on the stove top – super easy.  The hardest part is waiting for the bark to chill, but it’s totally worth it.

I thought I’d enjoy my version of Peppermint Bark, but not this much.  It instantly took me back to the store bought version of the holiday treat.  Biting through the moderately thick bark, having the flavor of pure peppermint fill my mouth as it slowly melts away. It transported me to the Christmases of my youth.  This stuff is addictively good and will become a new tradition for your holiday season.

Andes Peppermint Bark

5.0 from 3 reviews
Andes Peppermint Bark
Prep time: 
Cook time: 
Total time: 
Serves: Varies
 
Ingredients
  • 1 cup Andes mint chips
  • 1 cup white baking chips
  • 2 Old Timey Peppermint Candy Sticks, coarsely crushed
Instructions
  1. Line an 8 inch square pan with parchment paper.
  2. In a small microwave safe bowl, melt the Andes mint chips in 30 second intervals, stirring vigorously in between. It will take a few intervals to get them fully melted. Pour immediately into the prepared pan and smooth. You may not want to spread them all the way to the edges. Chill in the refrigerator for about 30 minutes or until solid.
  3. After the bottom layer is chilled, melt the white baking chips in a small microwave safe bowl, using the same method as with the Andes chips. When they are melted, pour them immediately onto the Andes layer and spread to cover it completely. Sprinkle with peppermint candies. Chill in the refrigerator for another 30 minutes or until fully set.
  4. Break or cut into bite size pieces and enjoy. May be stored at room temperature for up to 2 weeks. I do not recommend freezing this recipe.

 

 

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