Here was the result: Peppermint Bark (pretty dang close to the William Sonoma recipe), Orange Cranberry dark chocolate chip cookies, and Pumpkin Cream Cheese Truffles. I think they turned out really well and I think the 1/2 pound candy box was a nice touch to wrap them up for the party.
- 12 oz Chocolate Chips
- 1 pound White Chocolate Chips
- 1/2 tsp peppermint extract
- 1/2 cup peppermint candy, crushed
1. Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
2. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it does not melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover.
3. Sprinkle with crushed candy.
4. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.
Pumpkin Cream Cheese Truffles
- 1/2 cup white chocolate chunks
- 2 cups white chocolate almond bark (4-5 cubes)
- 1/3 cup ginger snap cookie crumbs, plus extra for garnish
- 1/4 cup canned pumpkin puree
- 1/4 cup graham cracker crumbs, plus extra for garnish
- 1 tablespoon powdered sugar
- 1/2 tsp orange zest
- 1/8 tsp ground cinnamon
- pinch of fine salt
- 2 ounces cream cheese, softened
Melt 1/2 cup of chocolate in a double boiler over medium low heat. Transfer to a large bowl. Add the remaining ingerdients ( minus the remaining chocolate) into the bowl. Beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
Orange Cranberry Dark Chocolate Chip Cookies
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, room temp
- 1 cup sugar
- 1 egg
- zest of 1 orange
- 1 cup dried cranberries
- 1 cup dark chocolate chips
Preheat oven to 350F and line a couple of baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips.
Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned.
Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.
Candy Cane Cookies
- 1 cup sugar
- 1 cup butter
- 1/2 cup milk
- 1 tsp vanilla
- 1 tsp peppermint extract
- 1 egg
- 3 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp red food coloring
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons sugar
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Heat oven to 375ºF. Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.Bake about 9 minutes or until set. *Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.