Holiday SWEETS

I've been in the kitchen quite a bit during the last week and thought it'd be fun to post a few of my (new) favorite recipes here...

Peppermint Bark
1 c. semi-sweet chocolate chips
2 c. white chocolate chips
peppermint flavoring
2-3 large candy canes (crushed)

Melt 1 c. semi-sweet chocolate chips in microwave for 1 1/2 minutes (stirring every 30 seconds). Immediately use spatula to pread out on cookie sheet covered with wax paper. Place in refrigerator for 1 hour. Melt 2 c. white chocolate chips in microwave for 1 1/2 minutes (stirring every 30 seconds). Mix in 1-2 capfuls of peppermint flavoring (depending on taste) and pulverized candy canes. Spread out over dark chocolate. Place back in refrigerator until hardened - approximately 1 hour. Break into pieces to serve.

Chocolate Peanut Butter Cup Cookies
1 c. semi-sweet chocolate chips
1 squares (2 ozs.) unsweetened chocolate
1 c. sugar
1/2 c. butter or shortening
2 eggs
1 t. salt
1 t. vanilla
1 1/2 c. plus 2 T. all-purpose flour
1/2 t. baking soda
3/4 c. finely chopped peanuts
36 miniature peanut butter cups, frozen and unwrapped

Preheat oven to 350F. Combine both chocolates in bowl and microwave at 50% for about 2 minutes. Stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter/shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low and add chocolate slowly. Mix until well blended. Stir in flour and baking soda with spoon until blended. Shape dough into 36 1 1/4" balls. Roll in chopped peanuts and place 2" apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Cool completely before serving.