PEPPERMINT COOKIE BAR

It’s not the holiday if you haven’t had peppermint yet!!  This one can feed a crowd, has chocolate ganache and peppermint candy canes and best of all, it’s delicious!!  Peppermint Cookie Bar is the 3rd recipe for 12 DAYS OF CHRISTMAS COOKIES!!

So when I planned this 12 DAYS OF CHRISTMAS COOKIES project, I wanted to have variety of cookies.  A must to have is something that would feed a lot of people and easy and fast to make.  So the result is?  Cookie bar!!!  You don’t have to shape individual cookies so you save a lot of time.  This is a great recipe to save to your repertoire!

You can tell that the holiday is here when peppermint candy cane starts showing up everywhere.  Grocery store, specialty store, art and craft store.  It really does evoke a taste memory of when I was young (I’m still young at heart!!) and I had them during December.  Does it bring up a certain memory to you?

Alrighty.  This will be a breeze!!  First, in a stand mixer bowl, mix together the butter and sugar until it’s light and fluffy.

Then add the egg and vanilla extract and then mix again.

Add the dry mixture of the flour, baking powder and salt and mix until it comes together.

Just like this.  Be careful not to overmix the dough.

Gently press the dough in a 9×13 pan that is lined with parchment paper.

Make sure that the dough is evenly pressed and the surface is even.  It doesn’t have to be perfect because it will be covered with the ganache.

After the cookie is cooled, you can start making the ganache.  Heat the heavy cream in a saucepan. You don’t need a lot but you do need a deep saucepan so that you will have space to whisk the chocolate later.

After it’s boiled, take it off from the heat.  Add the chopped chocolate into the pan.  Now, RESIST THE TEMPTATION TO STIR IT!!   I had to stop myself from even looking at it!!  When you are making ganache it is best not to stir right away to give the chocolate some time to melt.  If you do stir, it will make the ganache grainy.   So resist the temptation!!

I really followed the direction and waited for about 10 minutes before stirring it.

While the ganache is cooling, crush the peppermint candy canes in a large ziplock bag.  I use a small saucepan and just bang away!!   We want small pieces but not powder like texture.

It’s been 10 minutes!!  It’s time to whisk away!!!  Make sure you keep stirring until the ganache becomes glossy.

Pour the ganache unto the cookie bar that is already cooled.

You can see how shiny the ganache is!!  Then sprinkle the peppermint evenly on top of the ganache.

Here’s the finished product!!!  I tested a little piece right away to see how they tasted.  It’s good but you can really taste the peppermint.  Then I chilled it overnight, then I tasted it again.  Wow!!  The peppermint flavor just seeped into the chocolate and it was delicious!!  So I do recommend chilling it overnight before serving it.

Here’s an idea for your computer’s wallpaper!!!  Love those diamonds!!!

Happy Baking!!!