Peppermint Bark Smookies

10 Dec

Smookies are a modern take on a s’more and instead of using graham crackers you use your favorite kind of cookie.

So once you have your cookies, homemade peppermint bark, and a few marshmallows you are ready to go (recipes below). You construct a smookie as you would a regular s’more, cookie on the bottom, a piece of peppermint bark, a few marshmallows and another cookie to top it all off. Then you wrap the entire thing in tin-foil, bake it in the oven for about 10 minutes on 350 degrees and gobble it up while it’s still warm! It’s a great treat for adults, kids and co-workers!

Sugar Cookies
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter
3 cup flour (start w/ 2 1/2 Cups)
2 eggs
1 teaspoon vanilla
1 teaspoon soda
1/2 teaspoon salt
Cream together the sugar and butter. Once incorporated, add eggs and vanilla. Slowly add the flour, soda and salt. Roll into balls and coat in a layer of sugar. Using a spoon, smush the cookies down on the tops. Bake on a parchment lined baking sheet for 8-10 minutes at 375 degrees.

Peppermint Bark
16 oz 60% chocolate chips
8 candy canes, crushed into different sizes
1 tsp peppermint extract
Line a baking sheet with parchment paper and set aside. Using a double boiler, melt the chocolate until it is a smooth consistency. Add in the peppermint extract and stir. Fold in 1/2 of the crushed candy canes. Pour the chocolate mixture onto the baking sheet into a thin layer. Sprinkle the rest of the crushed candy canes on top. Refridgerate for 1-2 hours until cooled and solid. Break into smaller pieces.

1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1/4 teaspoon pure vanilla extract
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.
7. Pipe out marshmallows and let rest.

Source: Gaby Dalkin from

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

%d bloggers like this: