Let me paint the scene for you. It’s 2 am on a Thursday and you just got home from the bar you and a bunch of co-workers went to after the office holiday party. You’ve had a bit too much to drink but you have another holiday party tomorrow night. One where it would be incredibly rude to show up empty handed. Have I just offered too much insight into my 20s?
OK another scenario…your husband calls you at 3 pm and says you have been invited to a party at his boss’ house. Great. It’s tomorrow. Greeeeeeeeeat. Or your family is gathering tomorrow and everyone always gushes about your sister’s cookies. How can you finally impress these people? Either way your thought process is probably the same. S#@t. Now what?
Here’s what. I promise to always be there for you. Each year I plan to develop a new “oh s#@t” recipe. My past ones include:
But this year’s recipe may just be the easiest of all. Just two-ingredients, five, ten minutes tops and you have a gorgeous and delicious treat. It looks impressive and is strangely addictive. A total home run!
- 1 12-ounce bag of green mint baking chips*
- 1 11.5 or 12-ounce bag of bittersweet or semisweet chocolate chips
- 1 10-ounce bag of peanut butter chips
- 1 11.5 or 12-ounce bag of milk or semisweet chocolate chips
- * If you can't get a hold of mint chips, use white chocolate chips. Stir in ¾ peppermint extract. Note that mint extract is not the same thing. It tastes like spearmint. Also, the result will be white not green.
- Line a cookie sheet with parchment or wax paper.
- Melt the mint or peanut butter chips in a microwave. Tip: See Melting Chocolate.
- Put the chocolate chips in the microwave and while they are melting, pour the mint or peanut butter chips into a piping bag or sandwich bag.
- Pour the melted chocolate onto the cookie sheet. Using an offset spatula or butter knife, spread the chocolate to ⅛” thickness. Try to spread the chocolate into a square. Tip: The chocolate will not fill the entire cookie sheet.
- Cut the piping or sandwich bag high enough up that you have about an inch opening. Pipe the mint or peanut butter in vertical stripes on top of the chocolate.
- Take a toothpick and drag it horizontally through the chocolate. Tip: Dragging the toothpick in opposite directions each time makes a nice marble pattern.
- Place the cookie tray in the refrigerator for 2 hours to overnight.
- Cut or break into pieces and store on the counter or in the refrigerator for three weeks. Tip. Score the bark when it is still soft and it will break apart neater.