10 Minute Holiday Cookie Recipe
A few weeks ago I was able to visit with Jenny Harper, the Chief Cookie Officer for Nestle Kitchens for a story I was working on. Does that sound like a dream job or what? Jenny is the one who comes up with the recipes on the back of Nestle Toll House morsels and other Nestle baking products.
So when I needed to make a quick treat for an event I was going to I thought of Jenny and turned to the back of a bag of Nestle’s Dark Chocolate & Mint Morsels for inspiration. The recipe for “Magic Mint Chocolate Bark” was simple and fun to make with my kids. I doubled the recipe to make sure we had extras. (Use a 11 x 9″ brownie pan and half of the morsels to make the standard batch.)
Mint Chocolate Bark
Prep time: 5 minutes
2 10-ounce bags Dark Chocolate & Mint Morsels (I did one bag of the mint morsels and another bag of dark chocolate)
3/4 cup chopped roasted almonds
- Preheat the oven to 325 degrees.
- Line a 9×13″ cookie sheet with foil or parchment paper.
- Dump the chocolate chips onto the lined pan. Spread out the chips so they fill the pan.
- Bake the chips for 4 minutes; they’ll be shiny when you remove them from the oven and won’t appear to be melted.
- Use a kitchen knife to swirl the chocolate together (you won’t see any more of the green color).
- Top with chopped almonds, or pretzels, potato chip pieces, or dried fruit.
- Here’s the fun part: to help the toppings sink into the chocolate hold that pan about 3 inches above the counter (I put a large cutting board down for this) and then drop the pan.
- Place the pan in the refrigerator for an hour and then break apart the pieces.