Christmas is coming quickly! That means a lot of things to so many people. One thing most of us have in common about the holiday? Food!

Here's a post from 5 years ago today that is perfect if you're looking for Christmas sweetness!

November 30, 2018 

It's

Cozy Food Friday!

That means it's time to share a recipe from 

another great cozy mystery!

This week it's recipe is from

PREMEDITATED PEPPERMINT

by Amanda Flower

Someone’s sweet on revenge . . .
 Christmas is Bailey King’s favorite time of year. For her first Yuletide in Harvest, Ohio, the former big-city chocolatier is recreating a cherished holiday treat: peppermint combined with molten white chocolate. But her sugar high plummets when her former boyfriend walks into the candy shop she now runs with her Amish grandmother. New York celebrity chef Eric Sharp and his TV crew have arrived to film an authentic Amish Christmas. Bailey’s not about to let her beloved town—and Swissmen Sweets—be turned into a sound bite. Unfortunately, she gets more publicity than she bargained for when Eric’s executive producer is found strangled to death—and Eric’s the prime suspect. 
 
With Bailey’s sheriff deputy boyfriend out to prove Eric’s guilt, her bad-boy ex tries to sweet-talk her into helping him clear his name . . . and rekindle their romance to boost ratings for his show. Now, between a surplus of suspects and a victim who wasn’t who she seemed, Bailey’s edging dangerously close to a killer who isn’t looking to bring joy to the world—or to Bailey—this deadly Noel . . .

🥄🥄🥄🥄🥄

BAILEY'S PEPPERMINT BARK

Photo property of lovestoeat.com

Photos  found via Google Images and or Pintrest, and their contributors, with many thanks. Your finished dish will vary in appearance.

Ingredients

½ pound of bitter dark chocolate, rough chopped

½ pound of semisweet dark chocolate, rough chopped

 1 pound of white chocolate, rough chopped

1 teaspoon peppermint extract, or to taste

20 hard peppermint candies, crushed

Photo property of dontsweattherecipe.com

Directions

1. Using parchment paper, line a 9 x 13 baking pan.

2. Using a sauce pan of steaming water and a glass bowl, create a double boiler. Don't let the bottom of the bowl touch the water in the pan. Stir both types of dark chocolate together continuously in the glass bowl until the chocolate is completely melted.

3. Pour the melted dark chocolate into the baking pan. Let cool for ten to fifteen minutes.

4. Following the second step, make a second double boiler and melt the white chocolate. As the chocolate melts, add the peppermint extract. 

5. Pour the melted white chocolate and extract mixture over the top of the dark chocolate.

6. Using a hammer, crush the peppermint candies. Liberally sprinkle them over the top of the white chocolate while the chocolate is still warm. 

7. Stick in the refrigerator to cool for twenty minutes.

8. Remove the peppermint bark and parchment paper from the pan. Cut or break the bark into pieces.

Photo property of spendwithpennies.com

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