Holiday desserts & cookies

1. Press a 14"-long piece of heavy-duty foil into bottom of an 8" baking pan, letting edges of foil cover sides of pan (this will help you lift out bark later).

2. Place semisweet chocolate chips and 1 teaspoon coconut oil in a medium heatproof bowl and microwave in 30-second intervals, stirring well after each one, until chocolate is mostly melted and smooth (a few more stirs will melt any remaining pieces.) Spread melted chocolate onto bottom of prepared pan, then freeze until hard, 10 minutes.

3. Melt white chocolate chips and remaining 1 teaspoon coconut oil in a clean heatproof bowl (mixture shouldn't get too hot or it will clump), then stir in peppermint extract.

4. Remove pan from freezer and use a paring knife to gently score a crosshatch pattern into hardened chocolate (this will allow layers to stick together). Pour white chocolate over top and quickly spread into an even layer.

5. Sprinkle with crushed candy canes, press gently to adhere, then freeze until hard, 10 minutes. Use edges of foil to lift bark out of pan, then transfer to a cutting board and chop into 2" pieces.

Source: Hannaford fresh Magazine, December 2019