Friday, December 14, 2012

Cookie Exchange: Peppermint Bark and Rugalach

Peppermint Bark

Peppermint Bark

Chocolate candy coating or real chocolate works best for this recipe.

1   lb  white chocolate confectioner's coating or white chocolate
1   lb  dark chocolate confectioners coating or dark chocolate
10   oz   bag star-brite mints crushed


1   Melt dark chocolate over double boiler on low heat stirring often (do not over heat).

2   Melt white chocolate in over double boiler on low heat stirring often (do not over heat).

3   Line a cookie sheet with parchment.

4   Pour a layer of dark chocolate and then stripes of white chocolate reserving ¼ cup of melted white chocolate.  Pull a knife through to marble.

5   Sprinkle crushed mints on top.  Dip the tines of a fork into reserved white chocolate and drizzle over top of bark.

6   Let harden or freeze.  Break into bit size pieces.


Author: ChefJackie White
Web Page:



Cookie Dough:
1     cup    butter, softened
1               (8 oz.) pkg. cream cheese, softened
2     cups   flour
3/4   cup    finely chopped walnuts
1/2   cup    brown sugar
1/2   tsp     cinnamon
1/3   cup    apricot or raspberry preserves
1/4      cup  butter, melted
1        cup  finely chopped walnuts
1/4      cup  sugar
1 1/2   tsp   cinnamon
Egg Wash:
1                egg beaten with 1 tsp. water


1   In large bowl, cream butter and cream cheese until light and fluffy. Add flour, a little at a time, mixing until a stiff dough forms. Wrap in plastic wrap and refrigerate for one hour.

2   Heat oven to 350 degrees. In small bowl, combine all filling ingredients except melted butter. Set aside.  Shape dough into as round and refrigerate 1 hour or overnight.

3   Remove dough from refrigerator and cut round into 4 pieces.  Shape each ¼ into a circle and roll on lightly floured board.  Roll out dough into an 8-inch circle. Brush each circle with melted butter. Cut each into 12 pie wedges.

4   Spread or pipe a scant ½ teaspoon filling on each wedge.

5   Roll up, starting at wide end and roll to a point.

6   Place, point side down, 1" apart on parchment lined cookie sheet.

7   In small bowl, combine topping ingredients. Brush top of each crescent with egg wash. Sprinkle nut-cinnamon mixture on top. Bake at 350 for 15-20 minutes. Remove to racks to cool.


Author: Chef Jackie

Author Notes

Recipe can double.

Feel free to share but send people to the post please!

Season's Eating's
Chef Jackie

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