THE COOKIE CLAUSE

The Cookie Clause? What?

Yes, the Cookie Clause. It's an unwritten understanding at my house. Ok, well, actually it's an ultimatum! With four kids who are well aware that Christmas goodies will eventually be abundant in our home, I know darn well that I have plenty of good help around when it comes time to create those delectable concoctions! So, with my clever ingenuity, I created the Cookie Clause.

It states: "If you would like to partake in the enjoyment of the variety of baked goods that become available in our home during the holidays, your presence will be required to assist in the preparation of such Christmas goodies. After the completion of said baking, you are more than welcome to consume to your heart's desire, and last but not least, share with all who enter our home."

That's it! My family thinks I'm crazy, but in a good-hearted way, and I usually never have to enforce "The Clause" because sharing in this holiday tradition is an anticipated event.

This year, the Christmas baking will be bigger than ever. With all the sales on flour, sugar, butter and chocolate chips, baking goodies for friends is a much more economical way to spread Christmas cheer. With the likes of fudge, chocolate chip cookies, sugar cookies, etc. we all have our favorites that we prepare, so I won't elaborate on recipes of the 'traditionals'. But I did find a new recipe for Peppermint Bark that I'll be trying out this year and wanted to share with you.

The ingredients and directions are simple, and the final product would be a beautifully delicious addition to any holiday food gift. Here' the recipe:

PEPPERMINT BARK

Ingredients:

nonstick cooking spray

12 oz semisweet chocolate, chopped (or chips)

1 1/2 lb white chocolate, chopped (do not use chips!)

1 package (7.5 oz) hard peppermint candies, unwrapped

Directions:

Spray a 10 by 15 in. rimmed baking sheet with nonstick cooking spray. Line with a piece of waxed paper, creasing the edges and corners to keep in place.

Crush candies. Use food processor, blender, or simply place candies in a resealable bag and crush into tiny pieces with a rolling pin (wrap a towel around bag before crushing so that candy doesn't pierce the bag). Separate tiny candy pieces from fine powder using a large sifter. Save the peppermint powder for a later time - stir it into a mug of hot chocolate and enjoy!

Place semisweet chocolate in a heatproof bowl set over (not into) a saucepan of simmering water. Heat, stirring occasionally until melted and smooth, about 4 to 6 minutes. Remove from heat and transfer to prepared pan and spread almost to the edges with a spatula. Refrigerate for about 5 min. or until firm.

Melt white chocolate using same method as above. Spread on top of chilled semisweet chocolate.

Sprinkle white chocolate with crushed peppermint candies. Chill until firm, about 20 to 30 min. (No longer than 30 min. as crushed candies will begin to soften!)

Peel waxed paper away from bark. Break into pieces about 2 in. in size.

Store at room temperature for up to 1 week in an airtight container.

Hope you enjoy this recipe. I would love to know about your family favorites!

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