Aren't these the most festive little bites? Maybe not so little. If I'm going to dive into some Christmas cookies though, I'm not skimping. But, they are festive and cute and that makes me quite happy.
Every year the kids and I bake a couple hundred cookies to pack into tins and give away to friends, neighbors and my husband's co-workers. This year was no different! Except I felt like mixing it up a bit and came up with these while I was on a couple hour roll of melting almond bark and using up a few grocery bags of baking supplies I picked up at Aldi's a few hours prior.
These turned out perfectly. They have a great crunch from the peppermint, they're sweet and rich from the Almond Bark and Coconut Oil and that sweet crunch of the graham cracker really is a great vessel to hold all of the other goodness this cookie contains. Not to mention they look great in my cookie tins. Did I mention they come together in 20 minutes and they're no-bake? Winner/winner.
This how-to will be short and sweet just like the no bake time of these cookies.
First things first, get the Almond Bark melting in a double broiler system. Per my previous blog post here, I used my Le Creuset pan and my Cuisinart pan (links to Amazon!!!) to create my double broiler system. We do this so that the Almond Bark doesn't burn. The chocolate needs to melt slowly otherwise it gets a burnt taste to it, and no one wants burnt Christmas cookies.
Once my pan gets good and hot from the steam of my Cuisinart, I add in the chocolate Almond Bark and Coconut Oil. This makes the chocolate so smooth and shiny.
While it melts, I get my wax paper down on a baking sheet and lay down my graham crackers.
Once the chocolate is good and melted, I used a measuring cup to start spooning it thickly over the graham crackers. Following that, I used a rubber spatula to smooth it out before sprinkling my crushed peppermint candies and green sprinkles because sprinkles make the kiddos and I quite happy.
Time to cool and cut and you are DONE! Easy peasy.
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