LCBO Food & Drink Holiday 2025

MINT CONDITION

Peppermint Cookie Bark

This fun twist on peppermint bark features two kinds of white choco late: a good-quality bar chopped into the base for its unbeatable flavour and white chocolate chips melted and spooned overtop for its ability to set. To roll out a rectangular slab with ease, the cookie dough is scooped out into a square grid, then rolled between layers of parchment. This helps keep the shape squared off and the process mess-free. 11/2 cups (375 mL) all-purpose flour 1/2 cup (125 mL) Dutch-processed cocoa powder 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) baking soda 1 cup (250 mL) lightly packed dark brown sugar 1/4 cup (60 mL) granulated sugar 3/4 cup (175 mL) unsalted butter, at room temperature 1 large egg 1 tsp (5 mL) peppermint extract 1 tsp (5 mL) vanilla extract 1 bar (100 g) white chocolate, preferably Lindt, finely chopped 11/4 cups (310 mL) white chocolate chips 2. Sift flour, cocoa powder, salt and baking soda into a medium size bowl. Set aside. 3. Using a stand mixer fitted with paddle, beat sugars and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Stop and scrape down sides of bowl. On medium speed, add egg, pepper mint and vanilla extracts, and mix until almost combined. Stop and scrape down sides of bowl. Add flour mixture and turn on machine at medium-low speed. Mix just until dough comes together. Add Crushed candy canes or peppermints to garnish 1. Position rack in centre of oven. Preheat to 325 ° F (163 ° C).

rolled dough, still sandwiched between parchment, to a large baking sheet. Refrigerate until parchment can easily be peeled from top, about 30 minutes. 5. Peel off the top piece of parch ment and discard. Bake on centre rack until cookie sheet feels set in the middle when lightly pressed, 30 to 35 minutes. Transfer to a wire rack and cool completely. 6. Bring a small pot with 1 inch (2.5 cm) water to a boil. Add white chocolate chips to a heatproof bowl that will fit over pot. Set on top of pot, ensuring bowl doesn’t

chopped white chocolate bar and mix until combined.

touch water. Reduce heat to medium-low. Stir often, until choc olate has melted, 1 to 3 minutes. Spoon melted chocolate overtop of cookie sheet, gently swooshing to cover fully. Garnish with crushed candy canes or peppermints. Let stand until chocolate has set fully, about 2 hours. 7. Run an offset spatula gently under cookie to loosen. Break into individual pieces. (Cookies will keep in an airtight container at room temperature for up to 5 days.)

4. Lay a large piece of parch ment on work surface. Using an easy-release, 2-oz ice-cream scoop, scoop dough, with edges of scoops touching side-by-side, into three rows of three, to form a rough square. Scrape any excess dough from bowl in between scoops to fill gaps. Sandwich with a second large piece of parchment, then using a rolling pin, roll dough to approximately 1/4-inch (5-mm) thickness and approximately 10 × 14 inches (25 × 35 cm) in size. Transfer

Serves 12

36

———————— HOLIDAY 2025