Some fantabulous bloggers have gone together to do a Fantabulous Christmas Favorites Linky Party!
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Dessert Mashups is a cookbook I received for review that I have loved. I have made 3 different recipes and blogged about them so far. One was Peanut Butter Brookies, one is going to be on the blog where I contribute, and this is the third post, Brownie Peppermint Bark. I probably won’t blog anymore recipes out of the book . . . you’ll have to buy it!
This recipe was easy to make and I think was the perfect combination of flavors. I have had almond bark candy before, and it is too sweet. I like peppermint, but often that flavor is too strong for me. In this recipe, the brownie tempers the almond bark sweetness and the peppermint is not overpowering. When it is all made, you can just break it into pieces. The kids will love doing that part of the recipe–if they don’t eat too much of it as they break it apart!
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup flour
- 11-12 ounce white chocolate chips about 2 cups
- 1/2 cup crushed candy canes about 6 regular-sized
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
In a large bowl, stir together the oil, sugar, cocoa with a wooden spoon. Stir in the egg, salt, and vanilla. Carefully stir in the flour. The mixture will be thick.
Spread the batter in a thin layer in the prepared pan. It's easiest to use your hands, but since the dough will be sticky, you should spray them with cooking spray. Bake for 9-11 minutes, until the brownies are cooked through; a toothpick inserted along the edge of the pan should come out clean. Cool completely in the pan before continuing.
Melt the white chocolate chips in a microwave-safe bowl. Heat them on 50 percent power in 30-second-increments, stirring after each, until smooth. Spread in an even layer over the brownie crust. Sprinkle the crushed candy canes over the top. Refrigerate to harden, then break into pieces. Store in an airtight container in the refrigerator for up to a 1 week. Best eaten at room temperature.
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