I’ve been a bad blogger.
A very bad blogger.
But, I’ve also been a good mother. A decent, although tired, wife. And a devoted, inspired freelance graphic designer.
All of these things have all contributed to my bad blogger-ness. Yes, that’s totally a word.
Then the holidays happened. Along with it came Influenza A. Nasty, eardrum rupturing ear infections. Strep throat. And all manner of sickness which has spread through our house like no other year.
We were so sick that I hardly baked for the holidays.
I still can’t live that one down.
So, I’ve been a little MIA. I know. I’m sorry.
I’m back to ask for your forgiveness. With chocolate. Of course. But also with left over candy canes. Peppermint (the kiddo’s favorite). And chocolate.
Did I mention chocolate yet?
I couldn’t come back without chocolate, now could I?
If I’m being completely honest, Secret Recipe Club is responsible for my return. With help from my January assignment, The Freshman Cook, I finally warmed up the oven, broke out the chocolate chips (what’s left of the ones I haven’t eaten straight out of the bag), and smashed up some candy canes.
And made chocolate peppermint goodness. It may not be Christmas anymore, but since I missed out on most of the festivities I’m totally still celebrating.
Won’t you celebrate with me?
Peppermint chocolate truffle bars topped with crushed candy canes.
- 6 ounces (3/4 cup) dark chocolate chips
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 2 eggs
- 1-3/4 cups flour
- 1/2 teaspoon baking powder
- Pinch of fine sea salt
- 4 regular sized candy canes, chopped
- Preheat oven to 350 degrees.
- Spray a 9x9 square pan with nonstick spray. Set aside.
- In a small bowl whisk together the flour, baking powder and pinch of salt. Set aside.
- In a microwave-safe bowl combine the chocolate chips and butter. Heat for 30 seconds, and stir. Continue to heat and stir for 30 seconds until the chocolate and butter have completely melted. About 1-1/2 minutes.
- Stir in the sugar. Add the eggs, one at a time, mixing throughly after each one. Stir in the peppermint extract.
- Stir in the flour mixture. The dough will be thick.
- Pour the mixture into the prepared pan, spreading evenly.
- Bake for 10 minutes. Remove and sprinkle crushed candy canes on top, pressing lightly. Bake for another 12-15 minutes, or until the top is set.
- Cool on a wire rack. Cut into squares.
If it isn't candy cane season, you can leave them off or substitute chocolate chips, white chocolate chips or M&Ms.
Inspired by The Freshman Cook