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by Caitlin Saniga

One Christmas, my mom's dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I'll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts ...

One Christmas, my mom’s dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I’ll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts …

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by Caitlin Saniga

The peppermint extract is crucial. Before I settled on this recipe, I botched a peppermint fudge because it didn’t have enough peppermint extract.

  • 10 candy canes
  • 1 12-ounce bag semi-sweet chocolate chips
  • 1/2 teaspoon peppermint extract, divided
  • 1 12-ounce bag white chocolate chips

Place candy canes in a durable zip-top plastic bag. Use a rolling pin or meat tenderizer to break candy into small pieces. (Don’t go overboard and pulverize it into pink dust. If you want pink dust, put it in a blender.) (I found it helpful to unwrap and freeze the candy canes for about 15 minutes before I started.) Set aside.

Lightly grease a rimmed cookie sheet and line with wax paper, smoothing out wrinkles; set aside.

Place the chocolate chips in a microwave-safe bowl, and microwave on half-power in 40-second increments (4 times should be good), stirring with a spatula between cook times. When chocolate is creamy and most lumps are melted, stir in 1/4 teaspoon peppermint extract. Pour chocolate onto lined cookie sheet. Quickly use a spatula to evenly spread the chocolate. Sprinkle about half of the candy cane pieces over the chocolate. Freeze for a half-hour.

Place white chocolate chips in a microwave-safe bowl, and microwave on half-power in 40-second increments (about 4 times), stirring with a spatula between cook times. When chocolate is creamy and most lumps are melted, stir in 1/4 teaspoon peppermint extract. Pour white chocolate over other chocolate layer. Quickly use a spatula to spread the chocolate. (Be careful: The warm white chocolate will melt the semi-sweet chocolate if you fuss with it too much.) Sprinkle the rest of the candy pieces over the chocolate. Freeze for a half-hour.

Remove bark from the freezer, and use the handle of a rolling pin or another blunt object to crack sheet of chocolate into pieces. (I refrigerated my peppermint bark after that because I’m paranoid it will melt.)

Makes a decent amount (but you could easily double the recipe).

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.

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