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I found this recipe for Peppermint Chocolate Bark Cookies in the Boston Globe magazine of Dec. 9, 2012 and decided to give it a try.
TIP Use a sieve to separate candy pieces from
dust. Reserve dust for sprinkling on hot cocoa.
2 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
8 ounces candy canes
2 cups bittersweet or semisweet chocolate chips
In a small bowl, whisk flour and salt and set aside.
Use a mixer to cream the butter and sugar at
medium-high speed until pale and fluffy, about 3
minutes. Add the egg and vanilla, and beat to
incorporate fully. Add the flour mixture and beat on
low just to incorporate. Scrape dough onto a piece
of plastic wrap, knead it once or twice, shape into a
disk, wrap, and refrigerate at least 1 and up to 48
With the rack in the center position, heat the oven
to 350 degrees. Cut a piece of parchment to fit a
17-by-13-inch baking sheet. Rest the dough at
room temperature for 15 minutes, then dust with
flour and roll into a rectangle just smaller than the
sheet and about 3/8 inch thick. Transfer the
parchment and dough to the sheet, prick lightly with
a fork, and bake until light golden brown and puffed,
about 22 minutes, rotating the sheet halfway
Meanwhile, place candy in a zippered bag and use
a heavy pan to crush it, then shake in a sieve to
remove dust from small pieces (you should have
about 1 cup).
Transfer baking sheet to a wire rack and
immediately sprinkle the chocolate over the hot
cookie. Let soften for 4 to 5 minutes, then spread
the chocolate evenly over the cookie. Immediately
sprinkle with the crushed candy, pressing gently to
adhere. Cool until set, about 90 minutes, then cut
and serve (or store in an airtight container for up to
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