Peppermint Bark S’mookies

 CHRISTMAS IS COMING (and so is Santa) and that means big things are happening today… namely a Peppermint Bark S’mookie!

Holy cow! Where has the year gone? I can’t even begin to comprehend the fact that it’s December and Secret Santa parties, birthday parties, holiday get-togethers are here! Wasn’t it just summer a few minutes ago? Not to mention, I STILL haven’t even started my Christmas shopping – yikes! But I have managed to make plenty of time to bake… at least I have my priorities straight!

Peppermint Bark S’mookies are some of my favorite treats to make this time of year! That and Christmas Crack! I just love them… and eating while they are hot and toasty is my favorite way to unwind after a long day! S’mookies are a modern take on a s’more and instead of using graham crackers you can use your favorite kind of cookie, I made some Smookie’s a few months ago and they were fabulous! For these Peppermint Bark Smookies, it’s all about 2 sugar cookies, peppermint bark (either homemade or store bought) and some marshmallows.

Once you have all your ingredients, all that’s left is to get crafty! You construct a s’mookie as you would a regular s’more, Cookie on the bottom, a piece of peppermint bark, a few marshmallows and another cookie to top it all off. Depending on how quickly you need to gobble one up you can do 1 of 2 things.

1: Wrap the entire thing in tin-foil, bake it in the oven for about 10 minutes on 300 degrees, take it out of the oven, unwrap it and gobble it up while its still warm!

2: Toast the marshmallow over an open flame before adding it to the s’mookie and let the residual heat from the marshmallow melt the chocolate.

Both are fantastic. And you need them in your life STAT!

Peppermint Bark Smookie’s

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Course Dessert

Cuisine American

Ingredients

  

Peppermint Bark:

• 16 oz 60% Chocolate chips
• 8 Candy Canes crushed into different sizes
• 1 tsp peppermint extract
• Line a baking sheet with parchment paper and set aside. Using a double boiler melt the chocolate until it is a smooth consistency. Add in the peppermint extract and stir. Fold in 1/2 of the crushed candy canes. Pour the chocolate mixture onto the baking sheet into a thin layer. Sprinkle the rest of the crushed candy canes on top. Refridgerate for 1-2 hours until cooled and solid. Break into smaller pieces.

Instructions

 

• Line a baking sheet with parchment paper and set aside. Using a double boiler, melt the chocolate until it is a smooth consistency. Add in the peppermint extract and stir. Fold in 1/2 of the crushed candy canes. Pour the chocolate mixture onto the baking sheet into a thin layer. Sprinkle the rest of the crushed candy canes on top. Refridgerate for 1-2 hours until cooled and solid. Break into smaller pieces.