Spiced Cookie Bark

spiced-cookie-bark1

Do you have folks in your life who are really tough to Christmas shop for?

I’m sure you do. Heck, maybe you’re even one of those people.

Let me just make a simple recommendation for you from my experience and observations as a cook, baker & blogger: give food. I mean it. If yo really don’t know what material present to buy someone, scrap the idea entirely and just give them food. Think about it for a second:

Food is your fail-safe. A guaranteed winner. There’s plenty of options, it’s customizable to whatever favorites your intended has, and it also doesn’t have to be an expensive gift–especially if you’re willing to cook or bake it yourself.

spiced-cookie-bark2

I’ve found that when it comes to Christmas goodies, people are EXTREMELY easy to please. Cookies. Pie. Cake. Brownies. Candy. Bread. As long as it’s tasty and appealing to the eye, there isn’t much that’s going to be turned down.

(I still haven’t met a fruit cake that’s palatable, but hey, maybe someday.)

If your gift-giving is going to be limited to your near vicinity, then you’ve got a lot of options for baking. However, if you’re planning on sending long distance then you’re gonna have to be willing to make a few conscientious decisions as to what you’re baking and sending just for practicality’s sake. It’s possible to mail just about anything, but that doesn’t make it convenient or cheap–not to mention the fact that you’ve got to ensure it’ll get to where it’s going in one piece.

spiced-cookie-bark3

Today’s recipe would be a perfect one for gift-giving and shipping in the mail for a couple reasons: first, it doesn’t need to be refrigerated or kept cool. It doesn’t go stale. Second, you won’t have to have the same concern about cracking and breaking the goods in rough transit, because this stuff is already supposed to be broken into shards.

Looks better that way anyway.

spiced-cookie-bark4

I took my first foray into the bark making field two years ago for the Christmas series with this Graham Cracker Toffee Bark. It wasn’t just extremely easy to make, it also tasted glorious. I knew that I would want to give it another go sometime; albeit it with more variety to the recipe. What makes this one different is that instead of using graham crackers as your base that you pour hot sugar over, this recipe makes the cookie itself. The dough is flavored with vanilla, cinnamon and nutmeg, then spread nice and thin in a sheet pan then baked in the oven until it browns and essentially caramelizes itself and takes on a crunchy toffee flavor and texture.

spiced-cookie-bark5

After that, all that’s left to do is drizzle it with some icing and melted chocolate, pop it into the freezer, then started smashing it apart, peanut-brittle style.

BAM. You’ve got a tray full of goodies that would make the very pickiest of people to shop for, extremely happy. If you wanted to group them into individual treat bags for a crows, I would even include this recipe written or typed onto a little card attached to it. It’s pretty simple and it’s always a great idea to pass Christmas cheer like this along, don’t you think?

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

**************************************************************

Spiced Cookie Bark

Recipe Courtesy of Land O Lakes

Print

Ingredients

  • 2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cup white sugar
  • 1 cup (2 sticks) butter, melted
  • 2 teaspoon vanilla extract

Spiced Sugar Topping

  • 3 tablespoons coarse sugar (like turbinado or demerara)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Drizzle

  • 2 tablespoons semi sweet or dark chocolate chips
  • 2 tablespoons white chocolate chips
  • Christmas colored Sprinkles, optional

 

Directions

Preheat oven to 375 degrees Fahrenheit. Line a 15 x 10 x 1 inch baking pan wit aluminum foil, making sure the foil extends over the ends, about 1/2 inch. Spray thoroughly with non-stick cooking spray.

Combine the flour, baking powder, cinnamon, salt, and nutmeg together in a medium size bowl. Set aside.

Combine sugar, melted butter and vanilla extract together in a large bowl. Fold the dry ingredient mixture into the wet, using a fork to begin with. Once it starts to come together into a solid mass, switch to your hands.

Dump the dough out into the prepared pan and use your fingers or a rubber spatula to press it into an even layer.

Combine all of the spiced sugar topping ingredients together, then sprinkle on top of dough.

Bake for 10-12 minutes, until the edges are light golden brown. Cool in pan for 5 minutes, then using the foil to gently lift out of the pan and onto a wire cooling rack. Allow to cool completely.

Melt the dark chocolate and white chocolate chips in separate bowls. Using the tines of a fork, drizzle on top of cookie bark alternately. Sprinkle the Christmas sprinkles on top. Place in the freezer for about 20 minutes to allow chocolate to set.

Break bark into pieces with a knife or bench scraper. Store in an air-tight container.

Graham Cracker Toffee Bark

Graham Cracker Toffee Bark1

We made it you guys! The 12 Days of Christmas Series on Cooking is My Sport has reached its final day. Sick of seeing all my posts in your blog reader yet? Don’t worry, this is the last one…at least for a few days. I thought I’d keep things simple with this post and wrap up the series with an Ultimate Christmas Survey. Although I’ll be providing the questions and answers to the questions, I invite all of you guys to pick up a few and record your own answers in the comments section- cause I’m nosy like that and would love to read about your Christmases.

Favorite Christmas Move: A Charlie Brown Christmas. This is tough, but if I have to pick just ONE, then the Peanuts gang wins everytime. I always get a little misty-eyed at the end when Linus shares the true meaning of Christmas. Plus, this is one of the only movies I watch more than once every Christmas season.

Favorite Christmas Cookie: Thick, iced and soft sugar cookie. Nothing ever beats one for me- no siree bob, it doesn’t.

Graham Cracker Toffee Bark2

White Light or Colored Lights: If it’s just me, then I’m gonna go with white lights and gold accents. If I’m gonna have kids around, we’ll go for the colors.

Gingerbread Men Cookies or Gingerbread: Gingerbread Men Cookies

Favorite Christmas Music Album: Mariah Carey’s Merry Christmas. Every track is flawless.

Fake or Real Christmas Tree: Fake. I’m not about that shedding,possibly flammable tree life. Plus, I know it’ll always be the right shape and size.

Christmas Wreath: Yes. My mom decorates them for fun, so it’s really very pretty.

Graham Cracker Toffee Bark6

Egg Nog or Apple Cider: I’ve never had egg nog before, so cider is my choice.

Christmas Brunch or Christmas Dinner: I’m a Christmas dinner girl; I’ll usually have a cup of coffee or something like that in the morning and let myself get REALLY hungry by dinner time so I can build up one heck of an appetite and throw down on dinner.

Favorite Christmas Tradition: Watching all of our Christmas movies with my sisters, then driving around on Christmas Eve in the city looking at people’s lights.

Graham Cracker Toffee Bark4

Worst Christmas Gift You’ve Ever Received: Those chintzy, cheap art sets from bargain stores. You know what I’m talking about: the ones where the colored pencils don’t even really work, the markers dry out within days and the crayons shed all over the place. Yet, when I was young I would still get one from somebody EVERY year.

Star or Angel Tree Topper: We’ve had both an angel and a star, but I think I’m partial to the star.

Ham or Turkey: I love baked ham, but I love turkey more for the holidays, so it’s turkey for me.

Favorite Christmas Book: The short story A Christmas Memory by Truman Capote

Graham Cracker Toffee Bark5

When Do You Open Presents: Christmas morning. No exceptions. I want the full surprise on the actual day.

White or Non-White Christmas: I’m from Michigan. I either have to like white Christmases or curl up in a ball and weep in complete and total despair.

Name 1 Thing You Really, Really, REALLY Want For Christmas: A DSLR camera. I can’t afford one. But if there really was a Santa Claus, I’d be begging him to send me one from the North Pole.

This last recipe in our series is dangerous stuff, guys. Krytopnite dangerous. Beware: self-control is not likely when eating this. I’ve seen recipes elsewhere that used saltine crackers as the base for making chocolate candies and toffee. But I decided to go ahead and use cinnamon dusted graham crackers for mine. And it turned out ridiculously well. I’m sorry if it seems like I’m blowing my own horn, but it’s just the truth. The melted butter and sugar makes the graham crackers take on a texture that almost like nut brittle and melds so well with the creaminess of the chocolate. The toffee bits give it just the right amount of crunch. This toffee is PERFECT for gift-giving…if you don’t eat it all yourself first.

Graham Cracker Toffee Bark7

Aaaaand, I guess that’s all she wrote. I’d really like to thank all of you that have been following along with the 12 Days of Christmas here on Cooking is My Sport. I’ve had a lot of fun making all these Christmas goodies and hope you’ve had a good time reading the posts, or even been inspired enough to make some of your own. I’m thankful to reach another Christmas with my little blog baby and all you lovely people. I can’t wait until next year to start all over again.

Okay, I take that back. Maybe I can wait a little while. 12 days of blogging, photographing, editing and posting takes its toll on a girl. I’m kinda tired….

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

Day 4: Giant Molasses Cookies

Day 5: Crustless Cranberry Pie

Day 6: St. Lucia Buns

Day 7: Brown Sugar Cookies

Day 8: Raspberry Linzer Cookies

Day 9: Biscochitos

Day 10: Cardamom Print Wafers

Day 11: Cinnamon Wedding Cookies

Day 12: Graham Cracker Toffee Bark

********************************************************************

Graham Cracker Toffee Bark


Recipe Loosely Adapted from Taste of Home

Print

Ingredients

  • 8-10 Cinnamon sugar Graham Crackers
  • 11.5 oz. of semi sweet chocolate chips (little less than 2 cups)
  • 1 cup of butter, cubed
  • 3/4 cup sugar
  • 1 cup vanilla baking chips
  • 8 oz. English toffee bits (like Heath)

Directions

1. Preheat oven to 350 °. Line a 15 x 10 x 1 half sheet pan with heavy duty aluminum foil and spray with cooking spray,

2. Lay graham crackers in the bottom of the sheet pan, breaking into pieces if need be to cover entire surface.

3. Melt butter in a large saucepan over medium heat. Stir in sugar then bring to a boil.. Cook and stir 1-2 minutes longer or until the sugar is dissolved. Pour over the graham crackers, spreading with spatula to make sure they are evenly covered.

4. Bake 8-10 minutes, until sugar mixture is bubbling. Melt vanilla chips in a glass bowl or cup in microwave, in about 15 second increments.

5. Remove half sheet pan from oven and sprinkle the chocolate chips over crackers. Allow them to soften for a few seconds, then use a spatula to spread out evenly.

6. Dip a fork into the melted vanilla chips and swirl it through the melted semi-sweet chocolate. Sprinkle the toffee bits over the chocolate.

7. Cover with aluminum foil and freeze until chocolate is set and firm, about an hour. Remove, and use a knife to break toffee into shards.