Peppermint Bark Smookie’s

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Peppermint Bark Smookie’s

Ingredients

• 1 cup brown sugar
• 1 cup granulated sugar
• 1/2 cup butter
• 3 cup flour (start w/ 2 1/2 Cups)
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon soda
• 1/2 teaspoon salt

Instructions

1. Cream together the sugar and butter. Once incorporated, add eggs and vanilla. Slowly add the flour, soda & salt. Roll into balls and coat in a layer of sugar. Using a spoon, smush the cookies down on the tops bake on a parchment lined baking sheet for 8-10 minutes at 375 degrees.

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Peppermint Bark Smookie’s

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

1. 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.

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Marshmallows

Ingredients

Marshmallows
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

Instructions

1. 1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. 2. Sprinkle the gelatin over the cold water and let dissolve.
3. 3. Remove the syrup from the heat, add the gelatin, and mix.
4. 4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. 5. Add the vanilla and continue whipping until stiff.
6. 6. Transfer to a pastry bag.
7. 7. Pipe out marshmallows and let rest.