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	<title>Chocolate Peppermint Bark Cookies - Revision history</title>
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	<updated>2026-05-06T14:31:02Z</updated>
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		<title>imported&gt;Mikey: Created page with &quot;right  From [http://www.bonappetit.com/recipe/chocolate-peppermint-bark-cookies Bon Appetit].  == Ingredients == * 2...&quot;</title>
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		<updated>2013-12-16T06:35:44Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;&lt;a href=&quot;/File:Chocolate-peppermint-bark-cookies.jpg&quot; title=&quot;File:Chocolate-peppermint-bark-cookies.jpg&quot;&gt;300px|thumb|right&lt;/a&gt;  From [http://www.bonappetit.com/recipe/chocolate-peppermint-bark-cookies Bon Appetit].  == Ingredients == * 2...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;[[File:chocolate-peppermint-bark-cookies.jpg|300px|thumb|right]]&lt;br /&gt;
&lt;br /&gt;
From [http://www.bonappetit.com/recipe/chocolate-peppermint-bark-cookies Bon Appetit].&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
* 2 cups all purpose flour&lt;br /&gt;
* 1/4 teaspoon salt&lt;br /&gt;
* 1 cup (2 sticks) unsalted butter, room temperature&lt;br /&gt;
* 1 cup sugar&lt;br /&gt;
* 1 teaspoon vanilla extract&lt;br /&gt;
* 1 large egg yolk&lt;br /&gt;
* 6 ounces bittersweet or semisweet chocolate, chopped&lt;br /&gt;
* 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)&lt;br /&gt;
* 2 ounces high-quality white chocolate (such as Lindt or Perugina)&lt;br /&gt;
&lt;br /&gt;
== Instructions ==&lt;br /&gt;
# Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.&lt;br /&gt;
# Whisk flour and salt in medium bowl.&lt;br /&gt;
# Using electric mixer, beat butter in large bowl until creamy, about 2 minutes.&lt;br /&gt;
# Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes.&lt;br /&gt;
# Beat in vanilla, then egg yolk.&lt;br /&gt;
# Gradually add flour mixture, beating on low speed just to blend.&lt;br /&gt;
# Drop dough by tablespoonfuls onto prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.&lt;br /&gt;
# Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.&lt;br /&gt;
# Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes.&lt;br /&gt;
# Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.&lt;br /&gt;
# Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies.&lt;br /&gt;
# Chill until white chocolate is set, about 30 minutes.&lt;br /&gt;
# Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.&lt;/div&gt;</summary>
		<author><name>imported&gt;Mikey</name></author>
	</entry>
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