One of my favorite Christmas traditions is baking cookies. It was something my mom always did as soon as Thanksgiving was over. She had her traditional ones which my sister and I still bake, but I have added my own 'traditions' over my many years of marriage.
One of our favorites is Candy Cane Bark. It not only tastes 'Christmasy', but looks beautiful on cookie trays, too. And...it's easy!
Candy Cane Bark
1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed
1. Melt dark chocolate over a double boiler until smooth. Spread in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approx. 30 minutes.
2. Melt white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces by inserting tip of knife to crack into pieces. Enjoy!
Rosie and I are off to the studio extra early this morning (the orders are stacked to the ceiling) with Peppermint Mocha Coffee and, of course, some Candy Cane Bark. I know I know...it's breakfast time, but hey: Tis the Season!